Our Favorite Meals of 2024: Part Two
For the 13th year, we have asked some folks to recap their favorite meal of the calendar year. Part one features 11 contributors talking about meals and we even have a recipe!
We’ve been asking people about their favorite meals for 13 years now and it’s still one of our favorite annual traditions. For those who are not familiar, here’s the deal. We simply ask some friends of Eats, new and old, to send us some words about a memorable meal of the calendar year.
The meal write ups we receive range from home cooked meals with family, trips to Michelin star restaurants in Europe, a local dive bar and everything in between. We hope you enjoy the following meals, the people who wrote these descriptions took time out of their busy lives to share with us meals that made them happy in 2024.
Additionally, we make an effort to reach out to people that we either admire or genuinely enjoy their work and recommend you check out their social media accounts or businesses. All are linked below.
Edward Forster
Chef/Partner at Waxlight Bar a Vin, 13x Contributor
Standout Meal of the year was at Pas Joli in Santa Monica. The liver in brioche, quenelles, and duck a la presse were all amazing and deserving of a "best of" in their own post. The show stopper was the Basque Cheesecake (available at the bar only). We've been emulating their cheesecake ratio for a couple years now after attempting one for my sisters big bday dinner, and having the real deal was totally worth the hype. Props to Chef Beran and team, cant wait to check out their new spot Seline.
The podium of 2024 also has to include was an impromptu/ walk in pre dinner dinner at Mon Lapin in Montreal. Best of Canada wines and a Mr Crunchy Croque Scallop Sandwich were remarkable.
Everything on the brunch program at Loyalist in Chicago brought so much happiness, and a perfect Vesper and the crispy wagyu katsu sando (pictured above) at Martiny’s rounded out a pretty amazing year of dining in 2024.
Brett Mikoll
Co-Founder and Creative Director at Oxford Pennant, 2x Contributor
In January I was in Toronto for the NHL All Star weekend and was able to make a solo reservation at Prime Seafood Palace, owned by everyone's favorite Fort Erie resident, Matty Matheson.
Who doesn't love a good meal sitting at the bar? Especially when you have enough elbow room (and time) to properly indulge. The interior deserves to be explored with its mix of textures, materials and levels especially the cavernous first floor bathroom.
I would've been surprised if it wasn't, but the filet mignon was the best I've ever had - you get what you pay for. The Palace Potatoes feature paper thin layers compressed overnight then cut into cubes served two to a plate.
Two unexpected standouts were the Rutabaga Donut - enjoyed during the main course, and the concord grape sorbet served as part of the Palace's neapolitan dessert. Those flavors hit notes I didn't know were possible, which I'm guessing can be attributed to their origins on Matty's farm or his other local sourcing. Mind blowing, wallet busting, 10/10 would do again - hopefully with a table full of friends.
Brian Nagy
Owner of Yankee BBQ, First Time Contributor!
So this past summer I stopped into the Dog and Pony Saloon in South Buffalo. I don't usually head to that area, but I am friends with the then Chef (gone now) and thought I'd give his new place a shot. For a South Buffalo joint, it's very nice and inviting inside. Wood grains all around give that comforting "I wanna stay" feeling. After a couple rounds of beers, I chose the Bulgogi cheese steak.
It's Korean style marinated ribeye with caramelized onions, pickled jalapenos, aioli, housemade kimchi, and Swiss American cheese all on a banh mi style bun. This was probably the best cheesesteak I've ever had in my life. From bite number one everything was extremely well balanced. A little heat from the jalapenos, a little funk from the kimchi, and just the right amount of savoriness from the aioli and caramelized onions. The bun was perfect, a little crunchy on the outside and soft and pillowy on the inside. If a sandwich could melt in your mouth this was it. I'm pretty sure I could have eaten the whole thing without using my teeth!
This was the kind of sandwich that answers the question "if you could only eat one thing for the rest of your life what would it be"? I can't wait to go back and get another one or 12!
Donny Kutzbach
Co-Owner/Operator of Town Ballroom and Outer Harbor Concerts, 6x Contributor!
We have the best pizza here and I stand by it. Whatever neighborhood that I’m in throughout greater WNY, I usually have a spot nearby that I can duck in to grab pie to go.
My favorite meal this year was on a snowy night in East Aurora at the next great outpost for pizza in 716: Pizzeria Florian.
Buffalo is up in the running for best pizza against NYC, New Haven, Detroit or wherever simply on the basis of a traditional corner joint-style with the unmistakable medium crust with enough chew, a semi-sweet sauce and cup and char pepperoni.
There is however a reason that I feel we are absolutely the best. That reason is Jay Langfelder.
Jay started his Woodfire truck in the twentyteens making impossibly great pizzas out of a mobile space and then opened Jay’s in Kenmore where he perfected both Neapolitan woodfire and Detroit squares. That helped further a tree of pizzaiolos Joe Powers (who now owns and operates Jay’s and is constantly upping the game) and Joe Pucciarelli, who with Bridget Pucciarelli and Soon Ho is making the heavenly pies operating the awesome Extra Extra on the West Side. These folks are going to guarantee we continue to have the best pizza locally for a long, long time.
Upon Jay and his partner Amanda’s return to WNY after a stretch in Georgia, they opened Pizzeria Florian at a storefront on the quaint and historic Main Street in East Aurora where we got to be one of the first through the door back in February.
There were only three of us but we ordered as if it was seven or eight and our window seat was inundated with pies! Among them were the traditional margherita, a rich Calabrian Crunch and the immaculate Cacio e Pepe. I dream about that last one almost daily and I want one right now along with a glass of cold lambrusco.
My favorite evening of food and drink outside of Western New York was in Los Angeles also in February and a bit of a step back into the mid-20 th Century.
I was with my Toronto partner in music and Buffalo Bills fandom Jeff Cohen and he is an old school kosher deli fanatic. He craves these places, so it was a no brainer that we go to Canter’s Deli. Open 24 hours a day, it’s been there on Fairfax for almost a hundred years and while immaculately clean it looks completely enshrined in the past – like an old movie set perfectly fit for Tinseltown location shoot.
Without hesitation I ordered their signature “Canter’s Fairfax” – a towering behemoth of corned beef and pastrami stacked way up on rye – and the obligatory bowl of matzo soup. It was as uncomplicated and direct of a meal as I can think of. And it was a lot; maybe the biggest sandwich I’ve ever had especially when I heaped their house slaw on it. A full stomach was good because the next stop was up the road to Sunset Boulevard and Tiki-Ti.
Out of every bar in the world, Tiki-Ti had long been top of my list to experience… and finally there I was!
It was founded by Ray Buhen who in the earlier part of the 20th century was responsible for some of tiki’s most celebrated drinks and recipes. Enthusiasts of tiki culture talk of Ray and Tiki-Ti with hushed, reverent tones. To this day his son and grandson run this beautiful little spot that without the layers upon layers of Polynesian décor and moody lights would seem like a concrete garage. The herculean size and scope of Tiki-Ti’s drink menu is only matched by the strength, richly dimensioned quality and careful craft of the legendary cocktails themselves. If I attempted to sit here and remember and name off all the drinks I tried there I’d be lying because there is no way I humanly could have tried so many and recalled them all!
Gina Dunne
@feedme_buffalo, 2x Contributor
Ahhhh my favorite meal of 2024 you ask? This year it was an unbearably hard decision. I’ve been to wine pairing dinners that were fabulous, I’ve had the best pizza of my life, I’ve made countless dinners that I took a lot of pride in, and I’ve been to some dive joints that totally blew me away with their food. So I really had to think of something I ate that I continuously think about. Something that sticks with me. Something that I can’t help but tell everyone about. And that something, is the breakfast sandwich from Niagara Juice Company in Niagara on the Lake.
My husband and I try to get up to NOTL at least twice a year. It is our favorite getaway, only an hour from us, and is LOADED with some of the best wineries, breweries, & restaurants. Amongst all of these amazing places resides the cutest little cafe with BOLD, unique, decadent and healthy dishes. Niagara Juice Company. It is located right off of Queen St ( the Main Street of NOTL ). The owners themselves could not be sweeter and I’m serious when I say that you can actually taste the love that is poured into their food.
So let’s talk about their breakfast sandwich shall we? It is sensational. We’ve stopped here countless times for this thing of beauty. It has the perfect amount of everything. Super buttery flaky croissant, crispy bacon, egg, lettuce, tomato and a lemony hollandaise that you could drink with a ladle. I mean, I would. It’s really one of those things you eat where you just sit there and smile the whole time while repeating constantly just how good it is. They have delicious cold pressed juices, rich coffee, and some of the greatest pastries and baked goods you can get your hands on too, as well. If you’ve never been to Niagara on the Lake, go. Your pallet will thank you. Especially when you take your first bite into the best breakfast sandwich on the planet.
Paul Hamilton
Sabres Reporter for WGR 550, 4x Contributor
I enjoy going to the French Pub on a pretty regular basis. Great food and even better people that work there. They have some tasty daily specials, but a new one is maybe the best thing I’ve had there.
It’s Seafood Stuffed Flounder. I can be VERY picky when it comes to fish, but this was absolutely outstanding. For me it was the stuffing.
It’s made from a base of lobster and shrimp. They don’t skimp with it either as there’s the taste of lobster and shrimp in every bite. The dish is baked and it’s baked perfectly to remain tender and delicious. It’s also slathered in a lobster bisque sauce.
Another favorite of mine there is their American Goulash. It's so popular that you’d better get there by 5:00 or it may be gone! I’ll save that for maybe next year’s writing.
Joe Gonzalez
Pizza Reviewer, First Time Contributor!
In February of this year I visited Cuba for the first time. I ate at a restaurant, Bar and Restaurante D'Mes3 in Boca de Camarioca. The prices were so attractive I ordered two lobster dinners for myself that included lobster, rice, beans, some vegetables, a cold beer and dessert for $20 USD including tip! The meal was fantastic and value was insane!
Pizzeria Florian in East Aurora hosts Pizza making classes. I was fortunate enough to attend one and learn how to make Pizza from the Pizza Professor, Jay Langfelder. I have reviewed about 700 Pizzas and have not met anyone that knows Pizza better than Jay Langfelder.
During the class we made dough, drank wine, dressed Pizzas and cooked them. Although we were not able to create Pizza as good as Jay, we learned how one of the world's best Pizzailos makes Pizza. One class won't make you a Pizza pro, but learning from one of the best is super memorable and absolutely delicious!
There is a little cafe/bakey in Pico, Azores, Portugal called Pastelaria Aromas & Sabores. While visiting the Azores, I ate at this spot multiple times and each time was better than the previous meal! What I love about the meals I have had here is that every day has a different daily special and soup. I am not a coffee drinker, but when in Europe I am! With each special, I would order a galao, which is a latte and they were soooooo good!
Daily specials and soups I ate were toasted tuna melt with potato/leak soup, cream of tomato soup with grey mullet fish filet with roasted sweet potato with salad and Cream of mushroom soup with fish cakes, salad with rice.
All meals are simple, but so tasty while being filling and still leaving you light on your feet. Clean ingredients that make you feel like you are eating home cooked meals all for about 11 euros. I could eat lunch here every day for the rest of my life!
Justine Powers
Owner of Funk and Fermentation, First Time Contributor!
Food is a huge part of my life - and when it comes to the “best” meal’s I’ve had in a year, it’s so difficult to choose just one. That being said, let’s get right into it…
The first meal almost always on my brain is my usual Kuni’s order. Starting with ebi shumai - which are steamed shrimp dumplings. I’ve had a lot of steamed shrimp dumplings in my days, but these take the cake for me. It’s a must order - and depending on the day, I’m not always willing to share with the table… sorry not sorry! If I’m feeling chilly or run down I’ll add on the udon soup for a starter. It heals my soul. Within the past year, I’ve discovered the raw scallop pieces. Now I order at least 2 whenever I go to Kuni’s, along with a tamago (egg) piece or two for that perfect little bite of sweetness.
When I’m at Kuni’s I’m drinking sake… no specific sake. Depending on my mood I’ll either order something random or ask the server for a current staff favorite. They also have the OKA Kura Sake Based Vermouths on their menu - either dry or sweet. Both of these I carry in my shop and I’m totally obsessed. Definitely get one for a late/after dinner sipper next time you’re at Kuni’s.
To make it a truly perfect evening out… pop across the street to The Place and grab an espresso martini from Jordan while you’re waiting for your table at Kuni’s. I truly believe the universe put those two places next to one another for a reason.
Now, onto my other favorite meal of the year - a perfect weather Labor Day Weekend celebration hosted by my pals Haley and Dave. I contributed some of my favorite cheese from Amabel Provisions and a BUNCH of wine, while my friend Haley the host did the rest. We had a fresh tomato, peach, burrata and prosciutto salad, stuffed banana peppers (I’ve been trying to replicate the recipe since) and I think five(?) different fresh grilled pizzas. I never turn down an invitation to dine if she’s cooking. The food plus the company made this meal, and full day, one I’ll always remember.
Last but not least, I’d like to throw in an honorable mention for my favorite burger in the city - from The Dapper Goose. A burger, glass of wine and caesar brussels sprouts is a go-to feel good solo bar meal for ya girl. I’m so excited for all the food and wine 2025 has in store. Cheers!
Cassiday Proctor
Co-host of Cass and Anthony Morning Show, 3x Contributor
Hands down, my best meal in Buffalo in 2024 was at Parivar Pub in Elmwood Village. I met the owner when we did a radio interview for my job at 103.3 The Edge, and I was eager to try them out once he mentioned he has traditional Indian food as well as fusion items, like Indian Pizza and wings.
I was not sure what to expect, but the food there was stellar and far exceeded any expectations I may have had. From the Pani Puri as a starter, to Samosa Chaat, to the amazing curries, and pizzas, this place is insanely good. I am a bit of a pizza snob when it comes to crust, and I think Parivar Pub's pizza has some of the best crust I have tasted in Buffalo. Just sitting down and writing this has me craving some more of their food right now.
Go check them out, you won't be disappointed in what you taste!
Michael Dimmer
Chef/Owner of Marble + Rye, 9x Contributor
My best meal of 2024 was an absolute local banger that is not to be missed.
Beacon Grille on Allen St. was jaw-dropping from start to finish. Bruce, Amanda and Dusty are doing (no surprise) something incredibly special for not just Allentown, but WNY as a whole. We ate nearly the entire menu and each dish was better than the last. The Sunchokes (probably seasonal and not on menu anymore) were lights out, the Octopus was some of the best I’ve had outside of Spain and the Charcuterie…….well, if you know Bruce at all………it’s insane.
A massive congrats to the Beacon Grille team on an incredible venture. I’m sure I’m one of hundreds claiming this as their best meal of the year, and with good reason. Love you guys!
Joe George
Creator of Urban Simplicity, 5x Contributor
Potatoes, Eggs, and a Glass of Wine.
As is often the case when asked to comment on something such as a most memorable meal of the year it is a difficult choice as there have been so many; even if only two meals a day were consumed it still surpasses 700 meals. It is for this reason I’ll comment on a recent and simple meal which is memorable for a few reasons.
A few days before writing this I made the decision to reduce my full-time work schedule to part-time after many decades of working as a cook and chef. Then, after making a couple calls and sending emails it was time for lunch. Scanning the contents of my small refrigerator I spotted a food which is often there: Eggs.
It’s interesting, I suppose, that I chose a lunch of eggs on this day—the day I made the decision to semi-retire from the kitchen—as eggs were where my culinary career began, in a Greek diner that specialized in Texas Hots (remember those?) and an all-day breakfast special. While hot dogs may have been the star of the show, eggs were their bread and butter, so to speak. It was, in fact, not uncommon, to cook more than a case of eggs (30 dozen) on a Sunday morning. It was in this environment where my young self learned multitasking, prioritizing, and the importance economy of motion in the kitchen, things I carried with me for my entire career that could not be taught in school.
Eggs are one of those incredibly versatile foods that are not only delicious and nutritious but also cross cultural and economic boundaries. They can be as simple as eggs over easy or sunny side up with bacon and toast, or elevated to haute cuisine in a fine dining restaurant.
In Elizabeth David’s incredibly inspirational book of essays, An Omelette and a Glass of Wine, for example, she writes at length about a once famed restaurant in the Normandy region of France whose menu was based on three items and one of them was their omelette: “It was the beauty and lightness of the omelettes, cooked by the proprietress herself, which brought tourists flocking to mère Poulard’s table. Quite a few of these customers subsequently attempted to explain the particular magic which Madame Poulard exercised over her eggs and her frying pan in terms of those culinary secrets which are so dear to the hearts of all those who believed that cookery consists of a series of conjuring tricks”
For a brief period during the late-1980s I worked as lunch cook at a French restaurant in the Garden District of New Orleans just outside the French quarter. One of the more popular dishes was Omelette Grand Mère (grandmother’s omelet) which consisted of lardons (diced slab bacon) which was rendered in a cocotte (earthenware dish) over a wood fire, and then diced potatoes would be very lightly browned in the fat. Eggs would be added along with a good handful of shredded Gruyère cheese and minced chives. A lid would be placed over to allow the live fire to finish its cooking. Occasionally the chef would have me make this for his lunch, which was intimidating. He said it reminded him of his grandmother and his youth in France. Sometimes he would have it while sipping on a snifter of brandy which he said helped his cold. He apparently had a cold the entire while I worked there.
One of my favorite descriptions of an omelet being served came in the form of fried eggs It is told in the book, The Autobiography of Alice B Toklas. Alice of course was the lifelong companion of Gertude Stein and the book was in fact written by Gertrude but told through the eyes of Alice. The meal which I mention describes their personal cook being disgruntled at the artist, Henri Matisse, because he invited himself to stay for dinner. The cook announced that she “will not make him an omelette but simply fry the eggs. It takes the same number of eggs and the same amount of butter but it shows less respect, and he will understand.”
The sense of taste and smell are said to be two of the strongest “memory senses,” a certain smell or taste can immediately take you back to a specific time. When I was a child I could often tell when my father had a Saturday morning off because I would wake to him in the kitchen. He was Lebanese and would make a Middle Eastern dish which consisted of fried potatoes and scrambled eggs cooked together in the same pan. To this day I make myself variations of that simple dish. So on this day, when I looked in my fridge and saw eggs, I also noticed I had a potato on the counter and a few other items and made the following recipe and ate it with a glass of wine. It tasted good, was healthy, and brought back memories, so for this reason it was memorable.
Potatoes and Eggs, Serves 1 or 2 people
3 tablespoons olive oil
1 small onion, sliced
1 medium potato, peeled and diced
2 cloves garlic, minced
½ teaspoon crushed hot pepper
4 large eggs
¼ cup milk
3 tablespoons grated Parmesan cheese
½ bunch flat-leaf parsley, washed and chopped
½ teaspoon sea salt
1 plum tomato, sliced
1 tablespoon za’atar seasoning
Preheat an oven to 350f.
Heat the olive oil in an ovenproof skillet over medium heat, then add the onion and potato. Stir the onion and potato in the olive oil then cover with a lid so they can steam and fry. Remove the lid and stir again. Repeat this until the onion begins to brown and the potatoes soften. Then add the garlic and hot pepper and cook for another minute or two while stirring.
While the onions and potatoes are cooking, mix together in a bowl the eggs, milk, Parmesan, parsley, and salt. When the onions are browned and potatoes are soft add the egg mixture to the pan. Shake the pan a bit to allow the eggs to settle in.
Lay the tomatoes across the eggs and place the pan in the preheated oven. Bake for about 15 minutes or until cooked throughout. Remove the pan from the oven and while still hot sprinkle with za’atar seasoning. Allow the eggs to rest for a minute or two before serving.