The Buffalo Chronicle
Restaurant Reviews
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Wicked Warren’s turned Jamestown’s empty brewery into a wood-fired pizza hall. Here’s what the record shows
Our reported Food column looks at Wicked Warren’s, the downtown Jamestown brewpub built around a wood-fired pizza oven: its menu and prices, its owners’ plans, its inspection record and what diners say.…
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Schwabl’s still treats beef on weck as Buffalo’s original specialty, and its owners want it left alone
The West Seneca dining room that dates itself to 1837 still builds its menu around a half-pound of hand-carved roast beef on a kümmelweck roll. Our Food column reads the menu, the…
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The Anchor Bar at 91: the wing’s birthplace still sells history first
Ninety-one years in, the Main Street original that gave the world the buffalo wing is pricier and more touristy than locals would like, but it remains the one place that can sell…
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Marketside has fed Niagara Falls breakfast since 1939, and its fourth generation just made room for more
The Poletti family’s breakfast-and-lunch spot in the Niagara Falls City Market has opened a long-planned expansion. Here’s what the menu, the inspection record and diners say.
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Sun Cuisines still makes the case for Burmese food in Williamsville, if you’re willing to wait
Western New York’s first Burmese restaurateurs still run Sun Cuisines on Main Street in Williamsville. We read the menu, the health inspections, the owners’ own words and the diner reviews to find…
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Darian Bryan’s Reserve Steakhouse is a big-night splurge in Larkinville. Here’s what the record shows
Chef Darian Bryan’s Larkinville steakhouse puts a $65 prime strip “on weck” at the center of a $155-Tomahawk menu. Our Food column reads the menu, the health record, the critics and the…
