"There are the German, Polish, Italian, and Irish restaurants and bars, the legacies of European immigrants who helped establish the city as a dominant shipping port and manufacturing hub from the early nineteenth century to the mid-twentieth century. Outstanding Burmese, Thai, and Japanese dining is very much thanks to a burgeoning Southeast Asian community that has helped revitalize some of the city's long-neglected neighborhoods in recent years."
"More recently, an emergence of chefs offering tasting menus and experiential concepts have earned the attention of national food critics and a handful of James Beard Awards semi-finalist and finalist nods, signaling a new and exciting chapter in Buffalo's dining history. Take, for example, Southern Junction, helmed by James Beard finalist chef and owner Ryan Fernandez, which offers Texas-Indian barbecue to the tune of "barbacurry," brisket biryani, and an irresistible cardamom cornbread."
Buffalo's food identity originated with the chicken wing, created at Anchor Bar in 1964, which became an inexpensive, beer-boosting staple. European immigrants established German, Polish, Italian, and Irish restaurants and bars that reflected the city's port and manufacturing legacy. Southeast Asian communities have spurred outstanding Burmese, Thai, and Japanese dining while revitalizing long-neglected neighborhoods. Contemporary chefs have introduced tasting menus and experiential dining, attracting national critics and James Beard semi-finalist and finalist nods. Restaurants like Southern Junction blend Texas and Indian flavors, while Waxlight Bar a Vin offers seasonal French-influenced small plates and has received multiple James Beard nominations.
Read at Conde Nast Traveler
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