Favorite Meals of 2021 (Part 2)
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.
Matt Kahn (President of Big Ditch Brewing Co): One of the pandemic habits my wife and I created in 2021 was take-out pizza from Jay's. Amongst the best pizza experiences in Western NY and the flavors are some of the most unique and real you'll get from anywhere. My wife loves the Ndjua sausage and I like, well, just about every other flavor.
Michael Chelus (Founder of The Nittany Epicurean): This year, even in the midst of the craziness that was 2021, I was blessed to have many great meals. Many of them were still made at home with my family due to the pandemic, but many were had out at some excellent restaurants, both here in Western New York and elsewhere.
As usual, one of the best meals I had was at Carmelo's in Lewiston. Carmelo transformed the space between his building and the one next door to create an inviting, intimate patio. I had an excellent meal that Carmelo prepared which again proved why his food is some of the best around. Make sure you check out that patio next summer!
While on a business trip to Cincinnati, I had a great meal at Abigail Street (above). Nestled in the heart of the Over the Rhine neighborhood, Abigail Street features the best of Mediterranean cuisines served tapas style in numerous small plates. Fattoush, the traditional Levantine salad, was a great start to the meal with crunchy bites of za'atar seasoned vegetables. Wood grilled octopus with housemade merguez showcased a wonderful marriage of surf and turf. Moroccan spiced broccoli fried crisp and seasoned with berbere was just another of the vegetarian delights on the menu. If you're ever in the area, I highly recommend it.
More recently and more locally, we had an amazing meal at Waxlight Bar a Vin. It was foolish of me to wait so long to get there because every dish we had was outstanding. Creative, seasonal, eclectic and just damn good - Ed Forster and Joe Fenush are putting out some of the best dishes in the area. Cocktails by Tony Rials were wonderful as expected and the wine list curated by Jessica Forster was full of diversity, intrigue and great wines.
Last, but certainly not least, was an outstanding lunch at DiTondo. The red sauce joint I frequented with family as a kid has been replaced by a gorgeous space and a small, seasonal Italian menu that diverts from the original restaurant's Italian American roots. Rita DiTondo and her husband, Fabio Consonni, offer exceptional food that would be right at home at some of the best trattorie in Italy. They're only open for lunch at the moment, but it's worth it to get there as soon as you can.
Michael's Previous Favorite Meals: 2015, 2017, 2018
Joe George (Creator of Urban Simplicity, Local Cook): It’s difficult for me to say which were my favorite meals for the past year because there have been so many. Everyone eats but when you cook for a living you are inundated with meals and recipes. This said, thinking back, one of my favorites is probably an avocado-jalapeno hummus with crispy roast chickpeas. One of the many projects I have in the works is a small book on hummus and variations so I’d been testing a variety of recipes. The day I made this one it was a sweltering August day and sweat ran down my back as I worked in my tiny non-air conditioned home kitchen. I grew up eating hummus before it was trendy as my dad’s family was from Lebanon but we never had anything like this, just straight up hummus. Of all the variations I’ve tested thus far this is my favorite. Flavors burst in your mouth. And now just talking about it I’m hungry again.
Avocado-Jalapeno Hummus with Lime and Cilantro (Makes about 6 cups)
1 cup dried chickpeas
2 teaspoons baking soda, divided
1 bunch flat leaf parsley, washed and large stems removed
1 bunch cilantro, washed and large stems removed
½ bunch green onions, washed and sliced thin.
4 jalapeno, seeds and stems removed
3 cloves garlic
½ cup lime juice
1 teaspoon kosher salt
1 teaspoon ground cumin
2 ripe avocados, skins and pit removed
1 cup tahini
Place the chickpeas and 1 teaspoon baking soda in a bowl and cover them with at least 2 inces of cold water. Cover the bowl and allow to rest at room temperature for 8-12 hours; the chickpeas will double in size.
Drain and the soaked chickpeas, transfer them to a pot along with the remaining 1 teaspoon of baking soda, and cover them with cold water by at least 2”. Bring the pot to a boil, skim and discard any foam that surfaces, then lower the eat to a slow simmer. Cook the chickpeas for 45-60 minutes, or until very soft and falling apart.
Drain the chickpeas then return them to the pot and cover them with cold water. Using your hand, gently fold the chickpeas to release their skins, then pour off the water and skins that have surfaced while holding back the chickpeas. Repeat this process two more times to remove most of the skins, then drain the chickpeas and set aside.
In a blender, combine the parsley, cilantro, green onion, jalapeno, garlic, lime juice, salt, and cumin. Process these ingredients until very smooth. Transfer this puree to the bowl of a food processor along with the avocado, tahini, and cooked chickpeas. Process on high until very smooth. If it becomes too thick, add a small amount of water or lime juice; check the seasoning for your liking. Transfer to a platter or suitable container for storage.
Joe's Previous Favorite Meals: 2020
Savana Czekalski (@ladyofthehops) Over the last year, the way I eat has changed dramatically. I opted for more home cooked meals and ordered take out from any small businesses I could find. Lancaster Broadway Deli and 99 Brick Oven Bistro are now two hometown favorites, having ordered everything from sandwiches to pizza to pasta. Everything was incredibly fresh and well made.
I also found myself looking for comfort foods. My favorite (and most ordered) meal of the last year was the ramen from Sato Elmwood. Their classic ichi-ryu ramen, a family recipe, boasts chicken and pork broth with all the familiar toppings. The amount of chashu pork given is super generous. And the egg... always order an extra egg. Ramen is a go-to meal for me, and I've never found a better ramen stateside than Sato.
Jessica Forster (Partner & Sommelier at Waxlight Bar a Vin): What even is 2021? It was a blur of a year, kind of melded into 2020. Time is a social construct. But I ate well regardless. Here are a few standouts.
I have to include NYE 2020 on this list because we FEASTED that night and into new year's day. It was the first & maybe only NYE in years we were home, plus my birthday is January 1 so there were multiple reasons to celebrate. Ed pre-ordered the monster shellfish dinner from Fresh Catch - lobster rolls, lobster bisque, oysters, king crab claws. We dressed up and ate like royals right in our living room. Every year on January 1 we invite all of our friends over on an open-door, all day policy. Come in your jammies, bring something to drink (usually champagne) or snack on, watch hockey, be merry. Since we couldn't do any of that, Ed surprised me with Butter Block quiche & croissants for breakfast that lasted us a week, and then my favorite, Toutant for dinner. Fried chicken, shrimp po'boy, their mashed taters, frozen daiquiri. There's a reason that restaurant holds a special place in so many Buffalonians' hearts.
We ate WELL on our trip to Cape Cod on 4th of July. We got to visit the Sunken Meadow oyster farm. Walking way out into the bay in a foot of water was eye-opening- seeing all of the cages and realizing the utter amount of labor it takes to farm oysters. We were sent home with 3 dozen oysters fresh out of the water, which were made into so many meals & snacks at our cabin, including a ridiculous seafood stew.
And lastly, I'd be remiss not to mention the oyster po'boy (pictured above) I had at the iconic Beachcomber. It was perfection- the bread was lightly crispy on the outside, fried oysters falling out of the roll, tangy tartar sauce and some crisp lettuce. Eating that on the beach in the sun, surrounded by best friends, we felt normal for a moment.
Jess's Previous Favorite Meals: 2013, 2018
Tim Stevens (Owner of Ballyhoo, Lucky Day and Graylynn): The best meal I was able to enjoy this past year was a combination of things that make eating a celebration and a reminder of things we lose track of in the day to day. As a restaurant owner here in Buffalo I love so many places that are our fabric and lifestyle. I enjoy most of my favorites every week and we do our part to keep the financial machine working for friends behind the wheel of the industry. However, when I get to catch up with friends of mine that are far too distant these days, and we are all three immersed in food & beverage, the door are bounded to be blown off. Such was the case this past fall when I was able to meet up with two my colleagues from San Diego. We try to get together in a different city every year to explore the culinary values, unique twists and just generally catch up on our friendship.
This year we chose Portland Maine and we were not disappointed. Of the many amazing stops we made, I would have to say for the full picture of what a meal means to me to be enjoyed, it was Scales (pictured above).
My guests were Ian Ward from the newly Michelin Stared Addison in San Diego and my long time partner in cocktail crime Levi Walker now with the Cutwater Cocktail RTD Company. We were all anxious to get the ball rolling here so we hit the ground running once seated. The menu is pictured and our full order is still a bit foggy (i even asked them if they recall the full Monty) but to the best of our recollection our order went like this…
Pan Roasted Lobster fines herbes pan sauce, toasted pullman, butter lettuce
Oysters Local Daily 3 dozen
Steamers Local Daily 2 dozen
Pineland Farm Bavette Steak Spring Brook Reading, potato gratin, maitake
Tuna Crudo lemon aioli, fried shallot, fennel, Aleppo pepper
Maine Clam Chowder x 3
Loaded Hasselback Potato x 3 (Levi was a fan)
Smoked Haddock Paté olive & caper relish, toasted sourdough
Lots of local bread and churned butters
The wine was all ordered by Ian as he has the best pallet for such things and all I can say is that the staff kept stopping by mouth open and forehead furled to our table in full curiosity of how each selection tasted. We decided to share a splash with everyone who asked. I am sure there was a French Burgundy and lots of bubbles too.
This was a true celebration of food, wine, and friends. It was much needed for all three of us and the adventure continued over the next three days. We could honestly have had some bread and cheese and enjoyed life just as much… wait, we did that the next day.
Tim's Previous Favorite Meals: 2017, 2018
Michael Tobin (Owner of Fresh Catch Co): 2021 was packed full of amazing food adventures! Food is one of my love languages and am blessed to live in a region that has so many offerings, along with being able to travel a few hours in any direction and be in another great food city. Starting with my birthday dinner in January that featured a table full of Peking Quick One. One of my best friends from college flew in from NYC unannounced, and whenever I am in NYC we would bounce around China Town with a $20 budget per restaurant, and go nuts with dim sum. So, Quick One was the perfect birthday meal. I love the rich flavors and the diversity that they offer, starting with their double cooked pork, to their cold tripe in chili oil, to their eggplant in garlic sauce, and then their pork hock… They have something for everyone and is one of my favorite go to meals and a testament to new and old world Asian cuisine.
Shortly after that we were lucky to start working with a diver in Rhode Island, who was also a day boat halibut fishermen. At that time, he was focusing on live sea urchin, so we started selling live sea urchin in addition to halibut cheeks at our seafood market in Williamsville. One of the most important influences in my life, and backbone of Fresh Catch is Chef 22, and there aren’t many people in this world who genuinely loves to entertain like him. When I told him, we had some extra urchin, we decided to order some caviar and make an uni and caviar pasta. One of the most gluttonous yet unbelievable dishes I have ever had.
I spend a lot of time in Boston working with our fishermen and purveyors, and as much as I love seafood, when someone tells me there is a beef tartare that I have to try, I am all in. In April while working on an oyster farm the farmer told me about the tartare at Rare Steakhouse and WOW was it incredible. The cow shaped cheese cracker garnish really made you appreciate the attention to detail. I usually am not a fan of the big steakhouses or restaurant groups, but Rare does an incredible job on every level.
My girlfriend Nicole’s birthday dinner in July the last 2 years have been out of this world an as surprised as we were, we also weren’t because of who was preparing them. She is just as passionate about food and booze as I am so I am always seeking something special for her birthday. Last year I asked our talented friends at Waxlight to work their magic and run with a dinner for Nicole. Tony, Jess and Jeff crushed the wine and cocktails, while Ed and Joe hit on every level. The highlight was the scallion pancakes with the caviar, a great twist and now a better way to enjoy caviar over blini’s. This year I reached out to Vinny at Prescott’s, who in my opinion is one of the most under the radar Chef’s in WNY if not the state. The menus that he puts together really speak to me, and ensures that anyone and everyone can enjoy something. He hit on every taste bud, but the tuna with sea buckthorn and the Hudson Valley foie gras with marinated apricot and whole grain mustard was just incredible. Prescott’s is one of our go to restaurants and we are extremely lucky to have Vinny, Rue, and his crew serving up such a wide range of dishes, cocktails, and wines.
The last memorable meal has to be our end of summer trip to Maine. Portland Maine is a relatively small city, but similar to Buffalo, is loaded with food and booze options. The cocktail program at Blyth & Burrows is life changing. They focus on clarified cocktails, which uses a fat to remove the impurities and it really is worth the 7-hour drive just to go there. We went through half the menu the first night, and then the 2nd half the following day after the Bills game. The highlights were the Tom Yum Soup and Lobster Roll cocktails, I know that sounds terrible, but you just have to try it to understand… Eventide and their spin on modern seafood is always one of our highlights (one of the owners is from Buffalo!), along with Chopped champion Matt Ginn’s Evo Kitchen, who blows your mind with new world Mediterranean. Lastly, Earth at Hidden Pond in Kennebunkport was the perfect ending for the trip. The access to year-round seafood, along with on-site organic gardens, paired with wood oven entrees just speaks to our souls. They offer a prix fixe menu that is approachable, drinks and wine are priced fairly and the property is stunning. Make sure to enjoy an after-dinner cocktail at the fire pit! ☺
Kevin Thurston (Chef/Owner of Cafe Godot): Living and working in food is difficult. Even more so in a tertiary media market. The landscape has been shifting for quite some time. Folks like my mom, due to Food Network and Wegman’s mailers, ask me where they can find chanterelles! At the same time, we have people selling Waygu that is at best a well-made Louis Vuitton knock-off. While the rise of non-indegenious ingredients puts a strain on what is authentic and what is sustainable - not to mention the ethical ramifications of, say, avocados now that the drug cartels are in on the action - there’s additional pressure of creating content for, and monitoring, what is said on social media channels. In the midst of this, not to say anything about Covid, how is it possible to be hospitable?
"I can’t go on. I’ll go on." Samuel Beckett
In terms of sheer enjoyment, every time my wife and I dined with Dan Reisch, Valentina Garcia-Montano, and Collin Sabers we not only had delicious food, but also had a wonderful evening. Both times occurred in a backyard, and I feel like that detail is extremely important.
Quickly, Dan Reisch works with the Premier Group, Valentina Garcia-Montano heads up Che Garcia Chimichurri, and Collin Sabers can be found in the Co-Op kitchen on Hertel. The first gathering was for Collin’s birthday which Valentina hosted in her North Buffalo home.
Now, I get that Cafe Godot - and perhaps me by extension - has a reputation for vegetarian and vegan fare, but when an Argentine invites you over for a meat party, you make sure there will be some options for your vegetarian wife, and then make sure your hands are washed because there will be some meat in your paws before long.
As soon as I wandered into her yard I was handed a sweet bread taco.
It was a great night. We drank a rotating, and sometimes clashing, assortment of wines, smoked until we were silly, and ate until our hands smelled of charcoal. The other time we were invited to Sabers’ backyard for a family party. This time Sabers did most of the cooking and I brought a dish. Jenni, my wife, had been asking for eggplant parm, but it was entirely too hot to cook over the summer. Instead, I grilled the eggplant, made a fresh tomato sauce, and finished the tower with basil and fresh mozzarella.
Is hospitality food? Sure. Is it more than food? Absolutely. How do you measure these things? You probably don’t have to unless you are looking for a way to monetize your experiences. That said, I recommend you commit to memory those whom you always seem to have great food around. This leads to the honorable mention list:
Roy Bakos and Buffalo Food Otaku teamed up for my birthday - part one was at the Adam Mickiewicz Dramatic Circle followed by LA Galbi at The Otaku’s
Gutter Dawgs - The Marvin’s are an absolute blessing to have in town. Their cafe and pop-ups really reflect who they are from flavors to aesthetics and so getting a chance to dine in their space feels more like you’re in someone’s rec room and making sure you don’t get kraut juice on the carpet
Dapper Goose - With a nearly two-year-old we don’t get out much for a formal dinner. When we do, it’s usually to see Keith, Peggy, Tim, and Clayton and to enjoy their small plates with some wine