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.

Providence Social’s Premier Patio!

When asked about Providence Social’s atmosphere and dress codeowner Josh Hanzlian encourages patrons to ‘come as you are.’ Formerly occupied by Prime 490, Hanzlian hopes people feel comfortable at his restaurant. This summer, he’s opening up his private patio to anyone who wants to experience the art of al fresco dining.

Dine Al Fresco At Pro-So

Photo Credit: Milad Givili

Pro-So will offer Happy Hour specials on the patio every Thursday through Sunday, (4pm-7pm) including a Raw Bar rich in oysters on the half shell, steamers, and market priced seafood. “Legal libations” will be served (to quote Pro-So’s Cocktail menu) in addition to Craft Cocktails featuring top shelf spirits and hand pressed juices. Shedding the formal steakhouse persona of Prime 490, Providence Social’s  menu demonstrates a thoughtful collaboration of small plates and dinner entrées, with strong creative direction from Scott Maynard.  


Photo Credit: Milad Givili

Vegetarian and vegan options are available, complements of Chef Dan Getman’s frequent visits to local farmers markets and a flourishing herb garden growing adjacent to Pro-So’s patio.

Photo Credit: Hannah Epstein

Chef Nathan Gatti’s duties reside in making sure both sweet and savory needs are met.  His charcuterie board features prosciutto, salami, mortadella, and handmade sausages. Homemade pickled veggies, olives, and cheeses will also accompany Chef Gatti’s fine selection of meats which are all cured ‘in-house.’  Remember to save room for dessert as Chef Gatti has perfected a homemade line of alcohol-infused ice creams and fresh baked cones. For menu details & hours, visit

Photo Credit: Hannah Epstein

Address: 490 Rhode Island St, Buffalo, NY 14213
Phone: (716) 464-3786

A New Contender for Buffalo’s Best Burger

Martin Cooks BurgerIf it’s wrong to fall head-over-heals in love with a burger, I don’t want to be right.

It happened last Saturday. I was at Horsefeathers Market checking out the rocking vegan offerings at Press Raw Food & Juice, with no intention of grabbing lunch, when something (fate?) lured me to the bar at neighboring vendor Martin Cooks.

I grabbed a seat at the bar, facing the open kitchen. Everything on the menu was intriguing, but the dish called simply “burger, cheese, bacon, egg” stood out. Surely, I thought, given the caliber of restaurant I am in, there must be something more to this burger than its humble description lets on.

So I placed my order, choosing blue over fontinella and agreeing to sopressata as a substitute for the 86’d bacon–but I was not without my doubts. What if the biting cheese overwhelms the dish? Without any fresh, crunchy, or acidic elements, would the whole thing be one-note texture-wise and excessively fatty?

In hindsight, it’s easy to laugh at my naivety. (This post continues; click to read more…)

First Impressions: CRāVing on Hertel


Braised artichokes, grilled treviso, Parmigiano-Reggiano broth, and focaccia crisps

My husband and I took advantage of yesterday’s beautiful, summer-like weather with an al fresco dinner at CRāVing—the latest project by Jennifer and Adam Goetz, of Sample Restaurant fame.

Unlike Sample, which focused on small plates served tapas-style, CRāVing is more traditional in its approach to portions. The menu features regular-sized appetizers, salads, sandwiches, and pizzas, while entrees are available in full and half sizes.

Though I did not try enough of the menu to develop a fully informed opinion of the restaurant, I can report that the meal I had yesterday was underwhelming and, in general, underseasoned.

Braised artichokes with grilled treviso (a lettuce similar to radicchio), Parmigiano-Reggiano broth, and focaccia crisps had a good base of flavors but was gray and dreary on the plate and, except for the bites of deliciously bitter treviso, was flat on the palate. A sprinkling of fresh herbs and a squeeze of lemon or splash of wine would have given it the punch of color, freshness, and acidity it needed to be a truly great spring dish. A brushing of olive oil and a bit more time in the oven would have helped the focaccia taste more like crostini and less like day-old bread.

chicken and grits_Craving

Buttermilk fried chicken, sautéed greens, and truffle honey over cheddar grits

A sizeable appetizer of buttermilk fried chicken, sautéed greens, and truffle honey over cheddar grits was hands-down the best dish of the evening. The grits were stone-ground and cooked to creamy, chewy perfection, and the truffle was subtle, not overwhelming. But the dish needed salt, especially the chicken, which could have also benefited in terms of flavor and texture from being fried in its skin.

The pizzas at CRāVing are cracker-thin (admittedly, not my favorite style) and came in five varieties the night we dined. We tried the version topped with steak, caramelized onions, banana peppers, and goat cheese, and found the steak to be chewy and totally void of seasoning when tasted on its own. Luckily, the strong flavors of the other ingredients masked the steak’s shortcomings, resulting in a passable pizza.


House-made ricotta gnocchi in a sauce of brown butter cream, kale, walnuts, and lemon gastrique

For our final dish, we opted for a small-plate portion of house-made ricotta gnocchi in a sauce of brown butter cream, kale, walnuts, and lemon gastrique. Though the premise was good, and I appreciated the savoriness the bitter kale and tannic walnuts brought to the table, the gnocchi were dense and oversauced, and the dish would have been better balanced with a little more lemon and a little less butter and cream.

Despite my criticisms, I welcome any restaurant to the local scene that is as committed as CRāVing is to using seasonal ingredients and cooking with a point of view. I  look forward to giving CRāVing another try in due time.