The cooks at Faso's Restaurant sauté eggplant with parmigiano sauce from scratch each day. In the upscale and cozy dining room, patrons can mop up marsala wine sauce from chicken capriccio entrees with soft garlic bread and then wash down lemon cake with raspberry sauce with sips of wine or beer.
Chefs at Amici Ristorante stir pots of their house made sauces to pair with linguini and tortellini or bake with their veal parimgiana. Along with their menu of classic Italian dishes, the restaurant owners also stock their bar with wines from Italy and around the world.
It should come as no surprise that pizza is a specialty at JUST PIZZA & Wing Co. The restaurant's cooks infuse specialty crusts with sesame seeds, lemon pepper, and other seasonings, pile on fresh cheese and toppings such as sirloin steak and tiger shrimp, and even bake whole-wheat and gluten-free pies. But contrary to its name, JUST PIZZA & Wing Co.'s menu doesn't end there—non-doughy options include chicken wings in a variety of sauces. Patrons can even explore possible wine pairings on JUST PIZZA & Wing Co.'s website.
When Mike's Subs first opened in 1956, the menu was simple: cold-cut subs, on untoasted buns, topped with the kitchen's only condiment: Mike's Special oil. Mike's prepares hot and cold subs alike, such as buffalo chicken and sausage spinach, which are topped with rich sauces, vegetables such as mushrooms and garlic, and cheese such as provolone and sharp cheddar. While chefs slice sandwiches lengthwise, deep fryers bubble with french fries or onion rings, and pizza pies are tossed with ingredients like their traditional buffalo pizza. Mike's also arranges party platters of dinner rolls, meats, and cheeses, which allow parties of up to 40 people to build their own sandwiches. Mike's has also recently expanded with a full dining room.
Few people stick with their first jobs longer than a summer. But when 9-year-old Mike Milkie first helped out at his father's restaurant, he was taking the first steps toward a career as a restaurateur that has lasted more than six decades. Milkie's On Elmwood is his latest endeavor, following more than a dozen Buffalo-area restaurants and clubs, including the former Milkie Way Theater, which hosted acclaimed Broadway plays and second-run planetarium films.
Mike's niece Suzanne leads things on the culinary side as the head chef. Every day, her kitchen staff layers hand-carved meats between slices of bread slathered with chutneys and roasted pepper spreads, caramelize bacon to pile atop burgers, and bake crispy flatbreads until the ovens shut down at 4 a.m. Milkie's On Elmwood hosts special events such as Friday fish fries, trivia and karaoke nights, and live performances by Lance Diamond and other local musicians.
In Bob & John’s recently remodeled confines, new head chef Mark Meager of Wellington Pub fame fries up crispy wings and bakes pizzas golden, such as the bacon chicken ranch. While the interiors and the chef is new, the eatery has been pleasing customers with comfort food for more than 40 years, heaping plates high with spaghetti and meatballs and building more than 25 hearty subs and sandwiches such as the blue cheese spinach and mushroom. They also make their menu eclectic with the addition of burritos and stromboli.