Favorite Meals of 2021 (Part 3)
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.
Brett Mikoll (Co-Founder & Creative Director of Oxford Pennant): This spring my girlfriend (now fiancé) and I took an hour and a half drive from Buffalo to Carwright's Maple Tree Inn (pictured above) famous for their syrup and all-you-can-eat buckwheat pancakes. She'd been there plenty of times and knows I love long drives so this was an easy sell.
I let everyone at work know I'd be out of the office on March 19 - not just for pancakes - but because it was Match Day for med school students and Siobhan had just graduated. Don't know what Match Day is? Buckle up.
The short version is at noon on this day, every new doctor gets a confirmation email from the hospital they'll be working at for the next 4ish years. It's super mysterious, kind of random, definitely stressful... but they tell me it's the best system for determining someone's future. Prior to graduating, each candidate must schedule interviews at as many spots as possible then submit your favorites, ranking them 1-10. The hospitals, after conducting the interviews, rank the candidates the same way. So... if you don't get your top choice or two you're probably headed somewhere in Nebraska that has no good pizza or cell service. Google it for a better answer, but that's the gist of Match Day.
Anyways, pancakes.
We rolled into the gravel parking lot at 11:59am with a couple airplane size liquor bottles in our pockets to enjoy before refreshing her inbox. Lucky for us she matched with University at Buffalo and lucky for you, I get to stay here to make pennants and bumper stickers. A win for all.
The Maple Tree Inn is only open seasonally after they collect all the syrup from their trees so no need to refresh the look of the place, it's perfect. It's red, name painted on the side, wood paneled booths and you get the feeling people would work there for free if you asked them nicely. I ordered the pancakes, ham, eggs, sausage and a proper strong black coffee, Siobhan stayed with just the pancakes. More gold stars for the place: our booth had a framed photo of the Inn with muscle cars sitting out front and the water came in diner blue plastic cups. Siobhan mentioned her brother and uncle went pancake-for-pancake one visit and got up to 16 each, so this place is full of memories.
Do I specifically remember how the food tasted? Nah. Was it good? Hell yeah.
On the way out we bought some pancake mix and syrup for home, took a photo and talked the whole ride back about how we don't have to look for apartments in Nebraska.
Schondra Aytch (Creator of Sneakvibing): My food submission is the tasty, spicy oxtails, rice & beans and veggies dinner at Doctor Bird's on Main Street. It’s only right I shout out the hottest Jamaican spot in Buffalo - word to Griselda! #BUFFALOVE
RJ Marvin (Co-owner of Barrel + Brine): In the first week of September my mother was taken into the emergency room at Buffalo General. She spent the next 50 days lying in a hospital bed. She came home the first week of November and I was fortunate enough to cook her first meal back in her own home. It was as simple as it gets - spaghetti with peas and mascarpone. It wouldn't have mattered what the food was that night, it would have been the best meal I had all year. Moms doing good.
Will Cleveland (Reporter & Beer Columnist at Democrat & Chronicle): Rochester is in the middle of a pizza renaissance. Even during a pandemic, we've been spoiled. The past 18 months has seen the emergence of some incredible pizza. So while I'm not able to narrow it down to the best meal I ate this year, I can narrow it down to my favorite pizzerias, three of which opened during the pandemic and a fourth that started releasing new creations weekly.
Peels on Wheels. Luis Perez is my favorite kind of nerd. He's the type of person who is always researching, tweaking, and learning. That's what makes his pizza so good. Perez started Peels on Wheels as a pop-up business. It morphed into a phenomenon. Really. You'd often find him set up at local breweries. But we got acquainted during the pandemic as he realized I am a massive pizza aficionado. Plus, his commercial kitchen was at a church around the corner from our house. So any time he needed an opinion on his latest creations, he would deliver pizza to our front door. (Yes, I know how spoiled I am.) He introduced us to a bunch of different pies, including Roma, Sicilian, New York, and many, many more. Those deliveries were both illuminating and delicious. I never thought I would learn so much about dough saturation. Fast forward a few months later and Peels on Wheels now has a brick-and-mortar location in Rochester (1157 Culver Road). It's a spot where you can get a slice or a full pie. And I think it is already among the best pizzerias in Rochester (pictured above).
Pizza Wizard. From the crazy folks who brought Rochester The Playhouse/Swillburger came Pizza Wizard. Like Luis Perez, chef Brian Van Etten is also a big nerd (and also a great guy). Pizza Wizard is Van Etten's baby. It focuses on Detroit-style pizza and other kitschy offerings. I first experienced Pizza Wizard from one of the highly successful Playhouse pop-up events. And since the Wiz opened its storefront last fall at 760 S. Clinton Ave., I've been enjoying exploring the menu. While the Detroit-style pies get all the acclaim, don't sleep on the nickel-thin pizzas, either.
Strangebird. When I first broke news of Strangebird opening at 62 Marshall St. near downtown Rochester, I labeled the team as a beer and culinary supergroup. The team at Strangebird includes a UC Davis-educated brewer who spent time at Dogfish Head, one of the co-founders of The Playhouse, Owl House, a chef with an insane resume, and Eric Salazar, one of the pioneering figures in American wild ales from his decades at New Belgium. (I still have to pinch myself when I think about how Salazar is a co-owner of a brewery in Rochester.) Strangebird started releasing beers earlier this year and recently started with some kitchen pop-ups as it awaits the opening of its beautiful taproom (which, in the future, will feature a rooftop patio overlooking downtown Rochester). Recently, head chef Nate Stahl made me a cupperoni and banana pepper brick-oven pizza. I paired it with a wood-aged table beer. And I've been daydreaming about that combo since. Expect big things from this new Rochester spot.
Radio Social. It's pretty wild to me that one of Rochester's best restaurants is also an expansive retro-style bowling alley. But Radio Social ticks all of those boxes. I am completely enamored with its corner slices, its take on a Detroit-style pizza. I often find myself downing draft Genesee red eye and a corner slice. And there is a new chef's special corner slice every week. I'm still in love with the pepperoni, however. Plus, Radio Social is filled with some of my favorite industry folks and features a menu with insanely inventive, often Mediterranean-inspired dishes. It also has some of the best hummus in town.
Lindsay Robson (Creator of Nickel City Pretty, Copper & Steel): I have a huge sweet tooth. Like, gigantic. I don’t trust people who pass up dessert at the end of their meal…serial killers, right? One night over the summer, my two friends and I went out to dinner at a chain restaurant that shall not be named (don’t @ me) but we knew that we had to go out for drinks and dessert after to one of our favorite local spots - The Black Sheep. What happened next was one of my favorite nights of this year.
We ordered cocktails, mocktails, and one of each dessert on the menu to share. Friends make sure that friends order ALL of the desserts. Now if my memory serves me correctly, there was some sort of incredible chocolate situation, a yummy caramel apple something, and, of course, the all-knowing and all-powerful sticky toffee pudding. If you haven’t had Black Sheep’s sticky toffee pudding before, then you just aren’t living. Something must have been in the air that night, because it was probably one of the best times that I’ve ever had at a restaurant- the atmosphere, the drinks, the desserts, the company, the banter…the stars had aligned to create the perfect evening. I look back at that night and remember the amount of laughs that we had in the back corner of the restaurant, sharing the most incredible food in one of our favorite places, and I can only hope for more times like that to come.
Jessika Schreiber (Vocalist with XOXO Pop Band and Dueling Pianos 716): I look forward to these write-ups every year and I've always wondered which meal I'd write about, given the chance. While I'm very grateful to Donnie and the Buffalo Eats team for including me this year, I need to preface this by saying I don't know much about the skill, intricacies, and nuances of what goes into making these dishes, so please excuse my shit descriptions. I also often misuse semicolons, so deal with it. I've split this into two parts; dinner and dessert.
I'd like to start by talking about the Caesar Salad and Lobster Risotto from Oliver's. This was my first time dining at Oliver's in a few years. After having just completed their renovation, I was excited to go back. The restaurant is beautiful and the service was amazing. I put my fork down after my last bite of elk carpaccio and there was a nice boy cleaning my plate literally less than a minute later. The server mentioned they have the "absolute best" caesar salad in town. I'm a big caesar guy so I went with that and a half order of the lobster risotto. Not gonna lie; it was definitely the best caesar I've had since I can remember. The star of the salad? WARM POTATO CROUTONS. What a surprise in my mouth hole when I popped one of these bad boys in and it was warm. It perfectly complimented the romaine, light dressing, and anchovies. Also, if you don't get anchovies on your ceasar; grow up. After I licked the bowl, it was time for the risotto. What a beautiful plating this was. My first thought was omg I can't wait to eat those cornflake/potato chip looking crunchy things on top (pic for reference). This has become my new favorite pasta dish in Buffalo. Big chunks of lobster, black truffle butter, and a generous portion, even for the half size. Melts in your mouth. Filling but not heavy. So friken good. I haven't had lobster risotto this good since Tempo back in 2014-ish, before they took it off the menu. I've been dreaming about it since but this fills the void, and then some. Can't wait to go back.
I'm also a big tiramisu guy. It's my go-to dessert on any menu. So when I saw Andrew Galarneau post a picture of the tiramisu from DiTondo, it was my mission to get a slice. Since DiTondo is only open during lunch hours, I had to lust over this for weeks until my schedule allowed the opportunity to go. When I walked in I was surprised at how cute the restaurant was. It's a beautiful space and they did a really great job. I also got weirdly excited about the quality of the food when I heard the chef speak with an Italian accent. Gimmie that authenticity, baby! I had to wait an entire car ride from Seneca St back to Kenmore before I could eat and I was not at all disappointed. Super light and fluffy on top with the perfect base. I got an extra piece for my boyfriend and he made me drool over it in my fridge for a full 48 hours before finally coming over to eat it. Rude. I'm looking forward to going back for an entire meal while saving room for another slice, obvi. (Side note- I've also seen pics of the tiramisu from Daniela and need it badly).
James Roberts (Chef/Owner of Toutant and Dobutsu): Finally got enough time to get some great meals this year, some local, some not. First in my mind was an incredible anniversary dinner at Oliver's. It was late, I snuck out of service early as our day was a Saturday night, we hadn't been on a date in a long while, and reservations tapered off early by chance. It was Amazing! We were sat at one of the pretty booths in the bar, with sparkling toast waiting, the new remodel still glistening of the new updated color scheme. Started with the decadence of egg, a new classic for them since Chef Ross Warhol took over. Had some obscure white bordeaux, a beautiful vintage Agrapart Champagne, and a little whiskey throughout the night, surprised at the depth of the bourbon offerings. Our meal was just as exquisite. A steady parade of delicate, refined flavors arrived, starting with a "pastrami" beet tartine, and caprese-esque tomato, olive and burrata small plate, beef tartare, everything spiced roasted vegetable appetizer, and a smart halibut prep and a roasted lamb loin with polenta as our mains. Everything was cooked and seasoned perfectly, and the flavors were unique, but very classic. The standouts came in sweet form, with their signature Cherry Chocolate dessert, a perfect custard brulee, and even an ice cream bar, all deftly executed. All in all, an outstanding experience, especially since we don't get to go out very often. The service was detailed, but not stuffy, the atmosphere was not pretentious, and pretty casual actually. I would definitely return for a more regular stop at the bar to revisit the bourbon list and the small plates, and not just for a special occasion. If you need it to be special however, Oliver's can be as fine as dining can be.
There were a couple more standouts this year, including a mind blowing Omakase in Toronto for my son's 21st birthday at Yasu (pictured above). A multicourse sushi and sashimi tasting menu, all chef's choice, of ultra high quality fish and seafood from around the world, very minimally influenced by the chef. Impeccable technique and precision, done very subtly. If you have the chance, it's a very special treat.
Last and most recent was a surprise date night in New Orleans over Thanksgiving. Mom offered to watch the grandkids, BillsMafia had not yet taken over the quarter, so off we went across the causeway to Peche, a casual Donald Link Southern Seafood restaurant. This restaurant was actually my inspiration for Toutant, before the fried chicken and biscuits took over, and has been a bucket list for me. The meal was pretty flawless, chilled fresh Gulf Oysters, a south american prep on raw tuna, some herbed hush puppies, a grilled mahi mahi dish for the lady and I had their signature wood roasted whole redfish with salsa verde. The fish was coal roasted crispy, just perfectly cooked on the bone, and I picked that thing clean like heathcliff. An energizing meal of familiar Louisiana flavors, properly executed, on a rare date night in my hometown. Incredible! Here's to more great meals, and Go Bills!
Kyle McGinty (Owner of Noble Root Wine & Spirits): A new generation of winemakers are committed to the idea of simplicity. By farming organically with minimal intervention, no filtering, and simply allowing the properly grown grapes to ferment and mature into the wine they want to become, these winemakers are pushing the industry forward while taking it back to its roots. At the crux of the natural wine movement is a profound respect for the earth and best agricultural practices. Taking the same approach to food, allowing natural ingredients to shine, and coaxing the most flavor out of these ingredients can lead to some of the most exciting culinary experiences. Few respect their ingredients as much as The Grange Community Kitchen in Hamburg.
Upon arrival, we were welcomed with a bittersweet smoked aperitif, serving to wake up the palate and prepare for the barrage of flavor to come. One of the most thoughtful wine lists in the area led me to a glass of Cabernet Franc from Chinon in France, a versatile medium-bodied wine which graciously proved to play beautifully with a wide variety of foods. A dozen fresh, briny, buttery oysters with a soft finish was the perfect way to begin. Two salads followed, one of which stole the show... the roasted carrots and radicchio salad. This included a heavy roast on the carrot, powerfully bitter radicchio, tossed in a subtle burnt orange dressing, topped with a toasty hazelnut crunch. It was an easy choice for my bite-of-the-year. The kale caesar salad was a beautifully balanced and properly reserved interpretation, delivering all the flavors you want out of a caesar without being overpowering in any way. We followed it up with a spicy, four cheese pizza which delivered on the heat using Calabrian chili and chili honey, which made for a satisfying main course. A couple of cocktails later and my favorite meal of 2021 was complete. No matter where you live, the trip down to The Grange is always worth it. Not many local restaurants have such command of their flavors like these guys and it shows in every area of the restaurant. The bar program is top notch, pastries are traditional and elegant, and the main menu is exceptional. Support local.
Dylan England (Director of Coffee Operations at Spot, Singer/Guitarist of Del Paxton): My favorite meals of 2021 were at Flint, a relatively new breakfast and lunch spot in downtown Buffalo. I’ve worked downtown for over 10 years and often I pack my own lunch. There are options of course like Ted’s, Rachels, Bocce, and the Lynchian double upstairs/downstairs locations of Gino and Joe’s in the main place mall (real ones know the go-to). Anyways, Flint takes the décor of the mid-century main place mall and food court that I loved and puts it, well, closer to my job. They have a huge George Nelson bubble light right when you walk in, dark green tile and a pastel pink La Marzocco Linea PB espresso machine. Grab and go sandwiches and wraps like the Turkey Avocado with bacon on ciabatta, the Pan Bagnat tuna in oil, olives and capers with sliced hardboiled egg and fresh dill, and the vegan Banh-Mi were my top choices. They also have freshly made bagels, cookies and soups. Pair any of these with a Remedy House coffee for your walk back to work while you marvel at how long it took for cars to be able to drive down Main Street.
@BuffaloHeaves (Local Anonymous Food Eater): Buffalo food fucks on the reg, but here are the things that fucked the hardest in 2021.
The entire menu at Southern Junction. The Indian-infused BBQ joint puts a mostly weak BBQ town to shame with pretty much anything that comes off the smoker. The breakfast tacos make it worth freezing outside at the Chandlerville Winter Market, while its recent collaboration with Tiny Thai food truck was incredibly lit. Also, don't let any idiot tell you that Fat Bob's has the best mac and cheese in town. The answer is Southern Junction.
Open Faced Pork & Gravy Sandwich at Moriarty Meats (see above photo). When the butcher opened up its lit cafe earlier this year, it went truly next level. The roast beef sadnwich and burger are menu staples so you can fuck with them anytime you like, but this Thanksgiving-week special was essentially the chef's kiss emoji on a plate. WOULD again.
Borscht at Cafe Godot. Kevin and Roy are bad, bad men.
Off Menu Rolls at Kuni's. Kuni's is the best restaurant in Buffalo (not interested in hearing any other opinion) so you can't go wrong with anything on the menu, but only the real ones know about his Star Wars and the Caroline & Kelly rolls. Turn them up with some extra ginger.
The B5 (Blue Eyed Baker Bacon Burger) at Blue Eyed Baker. Heaves is all about the greasy drip (just ask my man the Public Pig) and nothing dripped harder in 2021 than the B5 I had at the Borderland Festival. Could practically see straight through the plate once I was done.
Megabyte Ronnie (Competitive Eater, Wrestler): I’m going to try to make this as brief as I can, but allow me to introduce myself. My name is Megabyte Ronnie, I am the 18th ranked professional competitive eater in the world, a professional wrestler, a US ARMY veteran, and a Buffalo transplant. I moved to Buffalo about 4 years ago, and since moving here I have fallen in love with the city, I even have a half chicken wing half skyline tattoo that reads “Buffalo” tattooed on my left bicep. I’m a military brat, and in the military myself and I never had a home town before I moved to Buffalo.
I was asked to write about my favorite meal this year, given my occupation, this is something that I was very excited to write about. I dug deep into my memory of all the food I’ve eaten in the past year, and although I tried hard, my favorite meal this year was my favorite meal last year, and the year before, and the year before. The Nathan’s Famous 4th of July Hot Dog Eating contest, eating hot dogs.
I often get asked how I got into competitive eating. Typically, when someone is going to deploy to Afghanistan they get about a 9 months’ notice, I was in a special situation where I only had 2 weeks to deploy for Afghanistan, I had always seen the Nathan’s Hot Dog eating contest on ESPN and I always thought I had what it took to do it. So, the entire time I was deployed I dreamed of Coney Island.
The dream of this contest is really what kept me going in Afghanistan, I told myself if I can make it through this deployment, I can do anything, and what I had set my heart to do was compete in the Nathan’s hot dog eating contest.
This contest is so much more to me than just eating hot dogs on ESPN, it embodies the American dream, the dream that if you work for something, no matter how outlandish, you can achieve it. It’s not easy to compete in this contest, you have to win a qualifier every year just in order to get on the table, and let me tell you there are a lot of hungry people out there.
The 4th of July is my favorite day of the year, it just embodies everything I love all in one day, it helps me remember where I came from, and where I am going, it embodies the American spirit, I believe the only thing that would make this contest better is if we were eating Sahlens, but I don’t get to make the rules.