Favorite Meals of 2021 (Part 1)
Favorite Meals from some friends of Buffalo Eats (original published in December 2021)
Since 2012 we've had an annual tradition on Buffalo Eats. We reach out to a variety of people who have some connection to the Buffalo community about their favorite meals. We give our participants very broad guidelines. They can write as much or as little as they'd like and it can be about any meal they had. Feel free to look at this list of every person who's contributed to this blog series.
This year, we will run five blog posts that will feature a bunch of familiar faces, some new ones and the majority of the fine folks who keep the lights on with Buffalo Eats. Thanks for reading.
Elizabeth Licata (Editor-in-Chief at Buffalo Spree, Author of Secret Buffalo): Given the pandemic, climate disaster, and all the other horrors that face us, we've been trying to eat more fried foods. One big focus has been fried chicken; we've been loving the Manna offerings. Fat Bob's also has a nice version on Sundays, especially paired with signature sides (mac n cheese, mashed potatoes). A Billy Club special of fried oyster mushrooms provided similar satisfaction.
Otherwise, like many, we cook and eat at home more than ever (we always did anyway). A recent biweekly CSA box from Oles contained a couple different types of squash, which became the above soup.
Elizabeth's Previous Favorite Meals: 2017, 2018
Teddy Bryant (Corporate Expansion Leader at Lloyd): In a year where we didn't travel at all, and barely left our house at all, our best meal of 2021 was actually hand delivered by Ryan from Southern Junction. Ryan brought to our house a huge spread of his best items as a gift to us for our new baby girl. The love and care that went into this act was above and beyond to begin with, but the food was OUTSTANDING. With my wife and I being self proclaimed "home bodies" this made it even more enjoyable. We had some biryani chicken, ribs, brisket, sausage and texas twinkies for proteins. I am usually a rib guy, but the brisket was mind boggling. I couldn't believe how moist it was. The sides were cardamon cornbread, mac n cheese and I cant even remember the rest because the mac n cheese was that good. This was enough for us to pick at for a few days, so it was a few days of being fat and happy at a time where it was a real struggle to leave the house between getting sleep and changing diapers. I must say the ribs are fantastic too and we had them a few times before, but the brisket.... WOW!
Teddy's Previous Favorite Meals: 2012, 2013, 2014, 2018
Edward Forster (Chef & Partner at Waxlight Bar a Vin): I guess my favorite meal is a weekend of eating and wine and some near death experiences with my love. We celebrated our first wedding anniversary in the Adirondacks on Moose Lake in September. We were light on plans but heavy on provisions, with the idea to relax with the dog and turn our cellphones off. To start the weekend off, I had made a cold lobster salad with an absinthe butter "mayonnaise" and we griddled lobster rolls so Jess could enjoy a wine she had been holding onto for a while. She was stoked about the '09 Fichet Le Tesson Chardonnay, and lobster rolls with summer corn seemed like a lovely and easy way to start the weekend after a five hour drive. The two were pretty magical together, and the butter emulsion is still my favorite/ best of both worlds style lobster roll. We played board games, listened to music, and had a mini dance party with just we three, as any celebratory weekend should be.
The next day we enjoyed the Larmandier Bernier Rose de Saignee on the lakeside dock in the afternoon, with berries and acid and bubbles, it was perfect. Dinner that night tho... took a bit of a turn. So I had cured and smoked pork ribs in gojuchang, fish sauce, and smoked lynoaken apricot bbq sauce. They smelled lovely and were tender and cooked and just needed a simple reheat on the cabin's outdoor grill. Aaaaand even as a semi accomplished 37 year old line cook, I managed to start the grill aflame, with the blaze towering some ten feet in the air, rendering me helpless and yelling into the cabin- "Jess- water, now!'. Old jenky grills with components not correctly attached and built up nast can fool even a (albeit over the hill) seasoned vet. So we had a chilled peruvian style chicken dish and I drank a bit of 23 year old rum because I was sad and smelled vaguely of burnt hand hair. The chicken was a lovely paprika and sherry scented salad, the delicious chicken from Ben Oles farm and was a great stand in for my pork charcoal.
Onward an upward. So I seared a beautiful ribeye from Moriarty the next day, because fuck that death trap of a grill. I recall a buffalo mozz caprese as September is tomato szn, and buffalo milk, with its high fat content and pique flavor, reigns supreme in the land of mozz. Now that I look back, i guess we brought food to match the wines, and I have no problem with my cooking playing second fiddle to a lineup of great juice. Being people that enjoy finesse and beauty in wine over raw power, the ribeye was a lovely garnish to a '10 Chateau D'Issan. I love margaux wines, and this grand cru classe was enjoyed lakeside while the sun went down.
Our last day the heat warmed up and we had a lovely day swimming in the lake, playing with Ziggy in the water, and sunbathing. We had brought along some Oscietra, creme fraiche, and sour cream & onion pringles that we had saved for the day. With an '05 Pierre Moncuit, we celebrated a year of marriage, love, and each other in style. I'm still surprised the sponsorship from Pringles has yet to arrive, but it was a perfect metaphor for our "middle class fancy" lifestyle and union. I could live on that lake, just the three of us, happily seeing no one for days. So if your'e looking for us, bring some good wine along and I'll happily pair the food alongside.
Edward's Previous Favorite Meals: 2012, 2013, 2014, 2015, 2016, 2017, 2018, 2019, 2020
@Beer.Brat (Craft Beer Instagrammer): My favorite (and most memorable) meal this year was from Goed Zuur in Denver, Colorado. We visited the Craft Brewers Conference and got an insider tip to visit this hidden gem in the middle of the historic neighborhood, Five Points. After a quick scooter ride, we arrived to see the most excellent sign I had maybe ever seen. It said "sour beer & cheese." I knew it was going to be a fantastic day.
After a devastating Bills loss to the Steelers, we rolled into Goed Zuur in our Bills Mafia gear, and we were welcomed with open arms. The first thing we tried was the butter flight. That's right six different artisan butters, one was even aged in caves in Brooklyn. I didn't know Brooklyn had caves, did you? A friend showed up, and we encouraged him to share, but instead, he ordered his own flight of butter- earning him the nickname "Butter Daddy." If you happen to stop into Community Beer Works, bring him some butter.
We ordered several other small plates, a simple arugula salad, several kinds of cheese, and charcuterie selections before the grand finale: Ramen Sunday. Goed Zuur makes two types of ramen, only on Sunday, mushroom & pork. I opted for the pork; others opted for the mushroom with extra egg. It was the craziest blend and combination of spices. I cannot describe the method, only that the flavors were positively overwhelming. The server spoke to us about how the broth was made in "generations," with a little bit of the week before's added to next week's batch. We had the pleasure of trying 8th generation ramen broth.
Between all the butter and the six bottles of lambic we all split, it was the best meal of the year.
Patrick Galante (Drummer for Ice Nine Kills, Co-Founder at The Beer Keep): For someone who has been traveling the world for the past 12 years, I’m actually a pretty simple man when it comes to food. I’ve been vegetarian for seven years, (vegan for one) and there have definitely been some dishes that have blown my mind, from a perfect English breakfast in London to one of the best vegan “chicken” sandwiches I’ve ever had in Brisbane, but I’d like to keep this as Buffalo as possible. I’d be a fool not to mention the vegan BLT at Grindhaus Cafe (sadly, just closed in November) or Swan Street Diner and the vegan stinger at The Beer Keep (I’m not biased, I swear). But recently I had one of my new favorite sandwiches in Buffalo and that is the amazing vegan meatball hoagie at Hydraulic Hearth. Seasoned perfectly with very meltable vegan cheese on a lightly toasted bun. It’s a fantastic sandwich for carnivores and vegans alike.
Adam Zyglis (Pulitzer Prize Winning Cartoonist at The Buffalo News): Like many things in life, great food experiences can happen when you are not expecting it. This past year one of the best meals I've had, hands down, was the Egg on a Roll from Remedy House. I typically like to stay up to speed on great eats around town, but with COVID we haven't been out as much, leaving me a bit out of the loop. I've long enjoyed 5 points bakery and admired Remedy House from the curb, telling myself I need to check it out at some point. That Parisian patio was calling me each time I walked by.
One slow morning, after a fun night with friends and cocktails, we finally ventured there for a late morning caffeine fix. I didn't even know they had food - and when I ordered the deceivingly ordinary-sounding item "Egg on a Roll" I was simply expecting to nurse myself back to life with some calories. I was not prepared for the parade of awesome in my mouth. I ordered it with prosciutto and garlic aioli... now my new favorite.
My other favorite meal was also a little unexpected, taking place in the heart of the Adirondacks. The pandemic has led me and my wife Jessica down a quest to climb all 46 high peaks. We are halfway through our goal, and fuel our adventures with local eateries. Lake Placid has a great foodie spot called Lisa G's. A staple on their menu is Blueberry and Bacon Pizza. I ordered out of sheer curiosity, and now I'm smitten. Blueberries, bacon, arugula, balsamic onions, spicy honey, goat cheese... yes please.
Aside from those meals, my favorite local standbys held up - Ballyhoo's Short Round and Dapper Goose's blackened green beans.
Paul Hamilton (Sabres Reporter for WGR 550): For me it's a real easy one, it's the Pasta Bolognese at Italian Village. It's beef, pork and veal ragu in a red wine tomato sauce. I always have it for my birthday and the bonus is I get three meals out of it.
Brad Rowell (Chef/Owner of The Grange and West Rose): This year was another banger year of eating! Easily my favorite meal of the year was eating Home Taste dumplings in a park after getting engaged to my now wife.
I had a ton of great experiences at Little Club this year. Truly cannot get enough of Gus.
My “Sandwich of the year” Award goes to the Beef on Weck and Moriarty’s. Andy Bauerschmidt is making that sandwich the way the gods intended it to be made.
I am fortunate to get to eat the delicious food coming out of The Grange and West Rose very regularly and I don’t think it gets much better than Anthony Petrilli and Mike Thill. Kae from Tiny Thai worked at The Grange for most of 2021 and her Saturday staff meals never disappointed. I especially loved her Ramen salad.
Brad's Previous Favorite Meals: 2013, 2014, 2015, 2016, 2017, 2018, 2019
@CraftBeerDeer (Photographer): My favorite meal is from Pho Lantern on Niagara Street in Buffalo. Some of the best Thai I’ve found in the city. I have many go-tos here - but my favorites are the mango salad, vegetarian Pho, Chicken pad thai (spice level 4/5*), spring rolls and mango bubble tea. I eat here often, and I’ve never been disappointed. Consistently great food every time.
Joseph Leta (Co-Creator of Buffalo Food Otaku): In the aftermath of the pandemic all sorts of disturbing ripples wended through culinaria, but perhaps the most optimistic trend was dethroning meat.
In the modern age was transformed from a special occasion, luxury item eaten snout to tail, to a disembodied commodity peddled in primals for mass consumption through your local grocer. Far too often meat is so far removed from its source that many get squeamish when a fish is served head-on. The Otaku are not vegetarians, nor possess glorified ideals of sustainability, but we respect the death of an animal providing nourishment, and have further found that plant focused meals leave us satiated, yet buoyant lacking animal fats, and butter.
While this year meat substitutes like Beyond found its way into places like Mighty Taco, the more encouraging aspect of the trend was elevating plants back into their proper position of Gastronomic Diva. Locally, we have enjoyed plant-based cuisines at places like Waxlight, Little Club, Dapper Goose, or even that little luncheonette, Cafe Godot.
Perhaps the trend was most famously ensconced by Chef Daniel Humm of Eleven Madison Park where he eschewed all meat on the menu after being awarded 3 Michelin Stars, and previously named the World’s Best Restaurant by San Pellegrino. We had a chance to sample this groundbreaking plant-based menu, and while it was definitely one of the best, it did not rise to 2021’s finest meal.
For our finest meal we turn to Nashville, Tennessee home of the WOOing bridesmaid, the world’s second largest collection of fragile-ego’d Influencers (runner up to Tulum), and perhaps the greatest culinary rags to riches story in the history of our hallowed land.
The center of this culinary revolution we found at The Catbird Seat. This restaurant has been referred to as a “Chef Incubator,” where lesser known talents quickly grow to culinary fame moving on to create their own Empire.
The reigns of Catbird shifted in 2021 to Chef Brian Baxter having a resume laden with Sean Brock. Yet, even with his unique pedigree, the multi-course tasting menu did not strictly follow his mentor’s style of elevated Southern, instead culling flavors from around the world to highlight local produce and meats.
Standout dishes like the custardy, Japanese chawanmushi was served seasoned with smoky country ham, and truffles. Watermelon was grilled on binchotan, or the more subtle donuts stuffed with foie illustrated the wide focus of flavors. Yet, the move which surprised us most was utilizing the humble tomato as the star of the penultimate savory course in lieu of the usual carni-porn. In an area of the US culturally known for its rich meats, Chef Baxter elevated the tomato to heights rarely seen in a restaurant of this ilk.
To pair with Chef Baxter’s daring cuisine was a N/A tasting menu that absolutely delighted, compliments of Beverage Manager Cole Just. While his wine pairing was excellent, the N/A pairing threatened to upstage the entire meal if it did not compliment it so damn well.
Just’s mix of botanicals varied from pu’er tea to his very own Christmas tree utilizing a centrifuge and enzymes to create clear concoctions. He even created a faux wine with Pinot Noir verjus that actually paired better with the star tomato course than a beautiful 2014 Figli Luigi Oddero Barolo. To add to the magic of the meal we were literally seated in the catbird seat: at a horseshoe shaped bar surrounding the kitchen. Hospitality was on point as chefs and servers cracked jokes with us whilst searing, slicing and dicing, enveloped in Wu-Tang blasting from the nether.
To compare our meal at EMP, Chef Daniel Humm has been to the top, while Chef Brian Baxter and crew are rushing towards the same. While Humm and his large crew have the luxury to be philosophic and experimental, Baxter and his small crew are young and hungry throwing their passions and a tool belt of technique into each dish. Eleven Madison Park is elegant and stately with nothing to prove. The Catbird Seat is raw and real with everything to prove — must like our home, Buffalo, New York.
The Catbird Seat was the perfect embodiment of 2021: recovering from and learning lessons from the past while thrusting headily into the future with a new, sharpened focus. It was clearly our standout meal of this year.
We hope that Donnie, Buffalo Eats, and anyone actually reading this has thoroughly recovered from the horrors of 2021, finding you healthy and hale. Hopefully, your meals of 2022 are as wonderful and inspiring as were those of this past year. We’ll take that cup of kindness yet!
Happy New Year to all from the Buffalo Food Otaku!