Betty’s (370 Virginia Street, Buffalo, 362.0633) is one of Buffalo’s most esteemed brunch spots best known for cheesy grits, comfort food, and generous portions. However, if you happen to sleep through breakfast, try lunching there. Vitamin-enriched veggies, lean proteins, and macrobiotic ingredients (i.e. nuts, beans, whole grains, tofu) dictate the menu. If you’re fearful about nutritious foods lacking flavor, don’t be. The chef has incorporated healthful ingredients into each dish so they’re tasty and satisfying. Salad and sandwich garnishes include miso, tahini yogurt, hummus, lemon aioli, and cranberry relish… to name a few. Breads like 3-seed walnut raisin and whole wheat are baked on the restaurant’s premise. Wraps and pita pockets are also available. Soups are subject to change depending on the day and season. If you’re not in the mood for traditional lunch fare, try the daily quiche or an order of spinach potato pancakes accompanied by homemade apple sauce. Carry-out is available.
Barton Hotel & Spa
Executive Chef Richard LePree from Oxford, England will make his grand debut at the Winemaker’s Dinner on Thursday, November 6 (Barton Hill Hotel & Spa, Lewiston, 754.9070). A champagne and hors d’oeuvres reception will commence the evening at 6 pm followed by a seven-course prix fixe wine pairing meal. Expect to feast on warm brioche courted by duck foie gras amongst other gastronomic feats. Sommelier John Hailey will provide a diverse selection of International wines to complement each course. Tickets (priced at $75.00 per person) are still available although seating is limited. Call 800.718.1812 to make reservations.
Photo taken by Rose Mattrey
If you appreciate fine art & fine chocolate, visit Chow Chocolat (731 Main St., Buffalo, 843.4388). Focusing on the edible side of art, Halloween-decorated candies are now available in addition to Chow’s delectable assortment of fruit & nut barks, truffles, and fondants. Mint, ginger, and pumpkin flavors are also being infused into Chow’s repertoire of bon bons & espresso beverages (prepared by an in-house Barista). Homemade ginger bread and pumpkin loaves are currently half-off with the purchase of a specialty latte or mocha. If you’re not in the mood for something sweet, try an authentic croissant to accompany an organic coffee or tea. Custom-made chocolates and gourmet cookies (i.e. Russian tea cakes, linzers, windmills) can now be pre-ordered for corporate gatherings, parties, and holiday events.
A special reception will take place at Chow Chocolat for photographer Michael Mulley on Thursday, October 30th (6-9 pm). His works will be on exhibit now thru November 25th. If you prefer live music to gallery showings, attend Open Mic hosted by Josh Cage on Saturday, November 1st (7-10 pm). If you’re in the mood to dance, free Tango lessons will be held the first Monday of each month (6:30-9:30 pm).
Photo taken by Rose Mattrey
Just Vino (846 Main Street, Buffalo, 725-0166) will finally open its doors on November 1st! The cozy neighborhood enoteca will give curious connoisseurs a chance to round out their palates by sampling Old & New World wines faring from Australia, Europe, and the America’s. The well-rounded list (divided by winery, region, year, and cost) will rotate monthly depending on which new labels the owners acquire during their tasting travels. Epicureans will be pleased to find tapas-style snacks like artisan cheese platters, imported meats (i.e. Chorizo & Jamon), breads, spreads, and olives to accompany wine by the glass or bottle.
Shadow Martini (Photos taken by Rose Mattrey)
Looking for live music? Head to Shadow Lounge (1504 Hertel Avenue, Buffalo, 408.5679). Shadow is part speakeasy, part jazz age. You won’t find watered down drinks behind the expansive bar or pop music blaring from loudspeakers. Cocktails & appetizers have gumption to go along with the animated musicians who play there.
You can still find staples indigenous to Hertel’s Italian-themed trattorias like hot banana peppers stuffed with sausage, insalata Caprese, and Bucantini Alfredo. However, Executive chef Rich Hollister has incorporated Southeastern flare into his dishes. Tasty starters include a sweet & spicy poached pear salad sprinkled with gorgonzola cheese and warm spinach & artichoke dip served with crisp tortilla chips.
You won’t regret sharing one of the many fondues on the menu. They’re more contemporary than the traditional Swiss & Emmenthaler medley most recipes call for. The Port Bleu paired with grilled tenderloin skewers is popular among lounge goers. Seeking a lighter option? Try roasted tomato & goat cheese fondue infused with basil. Accompanied by grilled zucchini, squash, red & green bell peppers, and wild mushrooms, its a healthful starter. Patrons beware: Do not park in the Family Video lot next door. You will be towed!
