Entries from Buffalo Chow tagged with 'Steak'

SoCal Chow: California Pizza Kitchen And Claim Jumper

As we mentioned in the first of our unexpected SoCal Chow articles from this weekend, our trip back from San Francisco to test Apple's new iPad was stalled by a mid-week snowstorm in Buffalo, so we shuffled off to Southern...

At Williamsville's Red Mill Inn, Age As An Asset And Challenge

Rarely do our editors' opinions diverge sharply on any facet of a review, but it happens, and this time, the subject is Williamsville's Red Mill Inn - a landmark on Main Street near Clarence. Once known as the Old Red...

Brasa: Niagara Falls Brazilian Steakhouse Has Looks, No Frills

This week, we discovered a truism: if you're saving room for dessert at a Brazilian steakhouse, you're in the wrong place. All but perfected by the growing international chain Fogo de Chao, the seemingly simple "stuff them with beef" formula...

Kobe Chow: On Great Steak, Making Sake + Lessons Learned

Once in a while, a meal completely changes the way you'll look at the same food in the future, and yesterday in Kobe, Japan, we had one of those meals. We weren't expecting it - in fact, we thought it...

A Simple Menu With Good Picks at Williamsville's Protocol

Only one thing is on our minds when we visit a restaurant: we hope to have a truly good or great meal. Unlike the average diner, who finds a handful of comfortable places to visit repeatedly, we so frequently eat...

Lockport's Garlock's Offers Dim Lighting, Fading Memories

We're not going to make excuses for the photos of our recent meal at Garlock's: due to the weak lighting conditions in this well-established Lockport steakhouse, they're quite possibly amongst the worst we've ever published, and believe it or not,...

At Curly's, Class & Caribbean Influences Lift Lackawanna

Of the many towns and cities in Western New York, Lackawanna isn't known for the size of its population or its abundance of restaurants, but one name stands out on its list: Curly's. Alternately known as Curly's Bar & Grill...

Frog Hair: Smart, Tasty Meals Hiding Behind A Golf Theme

July's annual Taste of Buffalo is bigger and better-known, but August's Taste of Williamsville actually introduced us to several suburban restaurants that we mightn't otherwise have visited. Chief among them was Frog Hair Grille and Golf, a Transit Road establishment...

D.C. Chow: Four-Star Steaks and Salads at Fogo de Chao

What differentiates a four-star restaurant from the rest? In short, a dining experience good enough from start to finish to define or re-define expectations for others of its kind. Fogo de Chao, a Brazilian all-you-can-eat steakhouse with 14 U.S. locations,...

From Modest Weck To Fancy Bisque, Eckl's Fills & Pleases

To describe the last seven days as our "too many cupcakes and roast beef sandwiches" week would be to wrongly suggest that we couldn't bear to eat one more. Of course not: we always have room for another beef on...

Sorry, Mom: Mother's Meals Are Better Than Homemade

As we drive through Buffalo's Virginia Place, a narrow side street near Delaware, it's impossible to ignore how many cars and restaurants are lining the sides of this single road: the eye spots conspicuous signs for Scarlet and Fat Bob's...

As Chefs & Times Change, So Do Oliver's Focus & Flavors

"Your grandfather ate here when he was her age," said Dad, reflecting on both our young daughter's image in the semi-mirrored walls of Oliver's Restaurant, and the 73-year-old venue's debut on the Buffalo fine dining scene; "my brothers and I...

Within a Hotel, Plenty of Sizzle and Some Steak: Russell's

First impressions mean a lot, but they're not everything. Take Russell's Steaks, Chops & More, the just-down-the-street sequel to Russell Salvatore's well-known Salvatore's Italian Gardens on Transit Road in Lancaster, similarly designed to give off the air of success from...

Great Expectations, Partially Met at Small, Popular Hutch's

"Transcendent," explains the American Association of Food Journalists in its definition of a four-star restaurant, "a one-of-a-kind, world-class experience." We've eaten at such breathtaking restaurants. We can even recall the cities they were in, the items we ordered, and the...

A Steakhouse In Roseland's Shadow: The Fair Prime 490

Buffalo has long enjoyed more than its fair share of beloved Italian restaurants, and for years Rhode Island Street hosted one of them: Romanello's Roseland, a family-owned, upscale place that was more noteworthy for its great food than for the...

For Surf or Turf, Marinaccio's is Unpredictable, Intriguing

During the many years we drove past this place on Main Street, we knew it as The Little White House - a large, imposing, and historic restaurant that we'd never actually visited. But in 2003, the building was renovated and...

Kennedy's Cove: A Homey But Pricey Clarence Steakhouse

Like many of Buffalo's decades-old restaurants, Kennedy's Cove has a reputation: specifically, it has been said to offer steakhouse-quality steaks at half the price of other local steakhouses. We hoped that this was true. Thanks to its Main Street, Clarence...

Chain Barbecue, Done A'ight: Montana's & Smokey Bones

What Western New York lacks - and it does - for authentic barbecue joints, it makes up for with chain restaurants with decent enough renditions to accept in their absence. Case in point: Montana's on Niagara Falls Boulevard in Tonawanda,...

San Fran Chow: Trapped in America's Nicest (?) Food Court

To some, the very idea of eating at a food court is repulsive: at most malls, these collections of chain mini-restaurants serve little more than fourth-rate sustenance to keep local workers alive long enough for their next shifts. But there...

You Want to Know: Western New York's Best Steakhouse Is...

Many Western New York restaurants serve steak, yet few would call themselves "steakhouses" in the classical sense of that word - a boast of expertise in serving perfectly cut and prepared meats. This week, Buffalo Chow's editors tackled a long...

Steak-Off: Buffalo Chophouse, A Step Above In All Regards

Broil a steakhouse down to its core and you wind up with L'Entrecote, famed French restaurants that ask patrons for nothing more than their preferred level of doneness and choice of drinks; there, the cut of beef and its sides...

Steak-Off: Nice Service, Decent Plates Await at E.B. Green's

If you love steak as we do, you've surely noticed that in-flight magazines are packed these days with ads touting "top 10 steakhouse" awards from people you've never heard of. E.B. Green's Steakhouse has received one of those awards -...

Steak-Off: Hyde Park Offers Fatty Meat, Sub-Prime Service

Prior to the opening of Hyde Park Prime Steakhouse in the newer, more upscale wing of the Walden Galleria mall, we weren't aware that it was part of an Ohio-based chain, that it planned to offer both food and decor...

Kyoto, by Way of China: Another Sushi and Hibachi Shop

Halfway through our meal at Amherst's Kyoto Japanese Restaurant, we realized that we'd been listening to Kenny G's renditions of White Christmas and Silent Night on the speakers all evening; this was odd, as it was August. And the saxophone...

Ithaca Chow in Three Acts, Part 2 of 3: Big Meals

As hinted at the end of Part 1 of Ithaca Chow, we ate a lot during our weekend trip to Ithaca - probably too much, and not always at the right places. The only surprise was that we chose restaurants...

Williamsville's 2008 Taste, a Bit More Ordinary (1 of 2)

After attending the sprawling but somewhat internationally limited Taste of Buffalo this year, we weren't sure what to expect from the 2008 Taste of Williamsville - a smaller event held on one day, a Tuesday of all things, with only...

Named "Number One," Ichiban Exceeds Expectations [Updated]

Opened in the same month as Clarence's Samurai, Amherst's Ichiban Steak and Seafood Restaurant took a substantially different - and ultimately winning - approach. We had low expectations for this teppanyaki house, which devotes half of its space to the...

Though Pricey, Black & Blue Glows, With Crab and Steak

There are people who would argue that Western New York's blue collar leanings would militate against the opening of high class, high priced restaurants, and for sure, the ever-increasing number of places with sub-$20-per-person price tags suggests that upscale places...

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