Left at the Fork

the road | the food | a new direction

Category: Buffalo (Page 2 of 2)

What is Buffalo's beef on weck? Thinly slice rare roast beef, pile it in a roll spangled with coarse salt and caraway seeds, and add horseradish to taste. Don't forget to dip that roll in some of the beef juices!

Celebrate 100 Years of Buffalo’s Charlie the Butcher

October 3, 2014 / / 0 Comments

In 1914, the Charles E. Roesch and Company butcher shop was founded. (Mr. Roesch later found time to become the mayor of Buffalo.) The shop continued under the helm of his son Charles, and today his grandson Charles runs the business now known as Charlie the Butcher. All next week, Charlie the Butcher will be celebrating 100 years in business with all sorts of planned events. At the various locations around town there’ll be free birthday cake and certificates for a free beef on weck. We especially like Wednesday’s offer of a free beef on weck to anyone who shows up with something from 1914! Details of the festivities are on their Facebook page.

Crisp skin, hot and, believe it or not, chickeny, not drowning in sauce, with fresh, crisp celery to boot

Buffalo’s Anchor Bar Opens Wing Shop Near Duff’s

October 1, 2014 / / 1 Comment

The fourth franchised location of Buffalo wing inventor Anchor Bar opens today on Transit Road, down the street from their main competitor, Duff’s. While the original Anchor offers their wings in mild, medium, hot, suicidal, and spicy barbecue, the new location adds four more flavors: garlic parmesan, chipotle BBQ, honey garlic, and sweet-and-sour. Call us Luddites but, as far as we’re concerned, the only legitimate Buffalo wing flavors are mild, medium, and hot (and we have our doubts about mild). The Transit Road Anchor will also have local beer on tap. Continue reading

Newer posts »

© 2024 Left at the Fork

Theme by Anders Noren — Up ↑