Artvoice: Buffalo's #1 Newsweekly
Home Blogs Web Features Calendar Listings Artvoice TV Real Estate Classifieds Contact

DeGennaro’s Division Market

If you yearn for the days when you knew your neighborhood butcher by name and could purchase quality meats at reasonable prices, pay a visit to DeGennaro’s Division Market in North Tonawanda.

David Korzak, Jr. and Michael Korzak are the proud new owners of DeGennaro’s and they’re excited to welcome existing customers and new patrons to their store.  The brothers offer fresh, affordable proteins that are butchered by hand on the market’s premise and patrons can shop there Monday through Saturday.  Market staples include, poultry, beef, pork, homemade sausages, deli meats & cheeses in addition to dried and canned goods like imported pastas and tomatoes from Italy.

Screen shot 2015-05-08 at 11.57.21 AM

Michael Korzak may be the new butcher on the block but he’s well seasoned in preparing homemade pork and venison sausage, hand-cut bacon, and tender roast beef.  He’s also adhering to the tradition of butchering meat on wooden blocks and using a hand-operated meat grinder.

Screen shot 2015-05-08 at 11.58.27 AM

If you’re grilling over Mother’s Day weekend, Division Market sells Barbecue Packs for $12.99 composed of fresh ground Hamburger patties, homemade Sausages, and Hot dogs. If you’re in the market for high-end barbecue fare, try the Filet or Delmonico. Butterflied chicken breasts are also on sale and perfect for prepping in summertime marinades. If you enjoy making pizzas on your grill, Pizza Packs are sold for $9.99 and include 2 balls of dough by Camelot products, tomato sauce, grated mozzarella, and pre-sliced pepperoni.

Pizza pack

DeGennaro’s Division Market is located at 165 Division Street in North Tonawanda, New York 14203 / Phone: 716.693.7722.

Allen Burger Venture

abvAllen Burger Venture will be serving their full dinner menu beginning at 5pm this evening.

ABV’s menu features an extensive array of dry-aged, grass-fed Angus beef Burgers in addition to Alternative Burgers, Mac n’ Cheese Skillets, Poutine, vegetable-rich Salads, and shared plates.

Owners Mike Shatzel and Chef Dino DeBell devised a burger recipe that incorporates a specific ratio of Brisket, Sirloin, and Chuck.  They’re sourcing their beef from grass fed cattle that graze on sustainable pastures out West, including Montana and Washington.  The bun recipe has also been perfected to accommodate each 8 ounce burger patty plus their toppings.

To compliment the fare at ABV, the bar menu offers wines on tap, a large selection of Craft Beers, and an array of spirits to include Bourbons, Whiskeys, and Single Malts.

If you’re unable to stop by ABV this evening, they’ll be open for lunch at 11:30am and serve Dinner & Lunch 7 Days a Week. Allen Burger Venture’s located at 175 Allen Street in Buffalo, New York / 716-768-0386.


   If you’re looking forward to Fall Harvest and searching for affordable dining options, mark these dates on your calendar…

Hand to Heart Yoga will host “Date Night Yoga” on Friday, September 24th from 6:30 p.m. – 8 p.m. (Hand to Heart Yoga, 425 Elmwood Avenue, Buffalo NY). Class will cost $25 per couple and each couple will receive a 15% off Coupon to Merge or Betty’s if they choose dine at one of those restaurants that evening! Pre-registration for Yoga is required as space is limited. For more information, call (716) 507-8422 or visit

WNY Local Restaurant Week is also returning this fall and will take place October 4-10, 2010. Independently owned and operated Restaurants, Wineries, & Breweries will feature special $20.10 fixed price menus during the week-long event (the $20.10 menus exclude tax & gratuity). For information on participating venues, menus, and newcomers to Restaurant Week’s scene, visit

Betta Bakery’s Signature Cupcakes

   If you’ve demoted cupcakes to kids b-day parties, bridal showers, and Food Network junkies, Betta Bakery has managed to find a balance of tradition & trendy within their signature cupcakes.

Betta’s flavors, frosting combos, and decorations are simple yet gourmet and definitely pleasing to the human eye and palate. 

If you dig bold flavors (and want to feel masculine while holding your dainty cake), try Betta’s Drunkin Chocolate Banana; a dark chocolate cupcake infused with old-fashioned Stout &  topped off with banana cream frosting. 

Caffeine addicts can perk up their coffee breaks with Betta’s French Toast; a cinnamon swirl cupcake that tastes exactly like french toast omitting the fact that it’s adorned with Maple Brown Sugar frosting sporting slivers of smoked bacon in it. Lighter varieties are also available like CassataOrangecicle as are traditional American favorites like Nana’s Pumpkin & Chocolate Peanut Butter Cup

If you’re interested in special ordering Signature Cupcakes from Betta Bakery, call (716) 553-5039 or e-mail For more info on Betta Bakery, visit


   It has been confirmed that the locally owned & operated Juniper Restaurant residing inside of the Neighborhood Collective on Elmwood Avenue has closed it’s doors.

Owner/Executive Chef Kate Elliott would like to thank everyone in the community for supporting Juniper and she will continue to immerse herself in the culinary arts by catering private parties and special events for up to 30 people.

Chef Elliott will also honor Juniper Gift Certificates by applying them towards the cost of catering if they have not yet expired. For information on private catering and how to apply the amount of your Juniper Gift Certificate toward a catered event, e-mail


   If you’re in the mood for authentic German fare, beer, wine, & live music, The Town of Hamburg is holding Oktoberfest! (Saturday, September 18th from  3-11 pm at Memorial Park in the Village of Hamburg).

Entry to the event is free omitting the purchase of tickets for Food & Beverages.  Scharf’s Schiller Park  will be on the premise serving food as will the Buffalo Street Grille.  Dundee Brewery will also be promoting their Oktoberfest beer and it is rumored that The Village Sweet Shop amongst other venues will supply food & desserts with a German theme.

For more information on the festive event, visit

Tired of Mundane Courting Rituals? Perhaps Hand to Heart YOGA can solve your Dating Dilemmas…

    If you’re searching for an innovative way to approach dating and connect with your partner, Hand to Heart YOGA has come up with a creative solution…

Beginning Friday, July 30th from 6-8:30 p.m. Hand to Heart YOGA is holding “Date Night Yoga” where couples can attend a Yoga course at the cosmopolitan studio for $25.

Following Yoga, which is designed for all level pupils, couples can indulge in “Dinner for Two” at either Trattoria Aroma or Nektar and receive 15% off their meal. Restaurant reservations are required and couples must present proof of purchase for Couples Yoga Class (offer excludes tax, gratuity, & alcoholic beverages).

To register or learn more about “Date Night Yoga & Dinner for Two”, call 716.507.8422 or visit (Hand to Heart YOGA, 425 Elmwood Avenue, Buffalo, N.Y. 14222). 

Think Dips are just for Chips? Try these Summer Recipes (Courtesy of Bison Dairy)

1.  Bison Grilled Salmon (Servings: 4 – Prep time: 20 minutes)

Ingredients:  1/4 cup Bison Sun Dried Tomato Basil Dip, 1 1/2 lb. Filet of salmon (preferably wild caught), Lemon Juice

Directions:  Preheat grill. Rinse and pat dry salmon filet. Make a shallow pan out of heavy aluminum foil pan. Cover the salmon with Bison Sun Dried Tomato Basil Dip. Add a small amount of lemon juice, Place on the hot grill. Grill about 20 minutes or until salmon flakes when lightly touched. Remove from grill and serve at once.

2.  Tangy Bison Burgers (Servings: Makes 8 Burgers/Prep time: 10 minutes)

Ingredients: 2 pounds ground beef (preferably grass fed beef or low fat sirloin), 1 cup Bison Sun Dried Tomato Basil Dip, 1 (1 oz.) envelope dry onion soup mix, ½ cup dry bread crumbs, ⅛ teaspoon pepper, Whole grain hamburger buns.

Directions: Mix together the ground beef, Bison Sun Dried Tomato Basil Dip, onion soup mix, bread crumbs, and pepper using your hands. Preheat a grill for medium heat. Form the ground beef mixture into 8 hamburger patties. Grill the patties for 6 to 8 minutes per side, or until well done.  Top with lettuce, tomato, & onions for extra flavor.

3.  Bison Chicken Wrap (Servings: 6/Prep time: 15 minutes)

Ingredients: 4 Chicken Breasts (preferably organic or free range),  ½ cup sliced black olives, ½ cup sliced green onion, ½ cup finely diced celery, 2/3 cup Bison Sun Dried Tomato Basil Dip, ½ cup Bison Sour Cream, ½ head romaine lettuce, shredded, Flour tortillas or Whole Wheat Tortillas

Directions: Grill chicken breasts and dice into small pieces. In a large bowl, combine grilled chicken, olives, green onions, and celery. Toss. In a medium bowl, whisk together Bison Sun Dried Tomato Basil Dip and Bison Sour Cream. Pour over chicken mixture. Toss to mix. Place shredded lettuce down center of tortilla. Top with chicken mixture. Fold over ¼ bottom of tortilla. Fold over one side of tortilla. Roll over top of tortilla. Add diced tomatoes, sprouts, & avocado for extra flavor.

* For low-fat recipes, substitute light sour cream or light dip.  If you’d like to feature your local product in a recipe for “Chew on This,” e-mail

A Note on Customer Service…

Whatever happened to good old-fashioned gracious hospitality in the restaurant industry? I’ve dined out often enough to know the difference between a grand restaurateur and a restaurant that’s strictly in the biz for profit or just plain inexperienced. I’ve also come to find out that some of the finest establishments are slacking in the customer appreciation department. 

There are some restaurant owners who understand that being a restaurateur is an art. They adhere to timeless values and maintain a superb staff that follows the same mantra. Take Joel & DeeDee Lippes, owners of the Rue Franklin. They truly know how to make patrons feel welcome. It just comes naturally to them. You can see that they genuinely enjoy being on the premises of the Rue to ensure that people who dine there are well tended to and leave feeling content and jovial.

I had a negative encounter a few nights ago with a well known Japanese restaurant whose staff acted far more pretentious than any NoBu I’ve ever dined at. It really left a bad taste in my mouth (no pun intended) and inspired me to write this. It also made me diagnose the problem and conclude that some restaurateurs are hiring amateurs to meet, greet, and wait on customers.

If you happen to dine in an establishment that makes you feel like you would have been better off making a gourmet grilled cheese sandwich, pouring a glass of red wine, and eating in the comfort of your own home, perhaps you should gather up the courage to point out a restaurants flaws to the owner or manager the next time you dine there. A little constructive criticism can go a long way and you just might be able to save the next person from having a negative experience… and help the restaurant’s business!

BUFFALO BREWPUB IS NOW OPEN (Limited Menu Available)


bbp4.Buffalo Bewpub reopened today at 11:30 am after it temporarily closed due to a destructive kitchen fire that occurred this past Saturday. The kitchen is currently serving a limited menu of Sandwiches & Subs including Beef on Weck, which is a Buffalo specialty.

Buffalo Brewpub’s acclaimed beers ‘on tap’ are still available as are non-alcoholic beverages. Customers who order a beer/sandwich combo will be able to receive $1.00 off their first beer now through May 10th (Buffalo Brewpub, 6861 Main Street, Wmsvl NY, 716.632.0552).

Older Posts »