Howell's donut experts fry up an assemblage of flavoured dough rings corralled into half-dozen packages. Sink teeth into circular comestibles such as the apple-pie donuts, or spark memories of dancing around the Halloween tree with pumpkin donuts. After picking out treats, customers can guide donuts on a tour of the rest of the Fonthill Farmers Market, take them home to warm up in the oven, or begin a quest to reunite them with their estranged donut holes.
Tasty Thai Take Out's chefs kick up the heat as they spice curries, toss noodle dishes, and fire up the wok for sizzling stir-fries. To accommodate different tastes and diets, they can calibrate the heat on most dishes or swap out meats for vegetarian tofu. Customers usually take their MSG-free meals to go, enjoying Thai feasts back at home with their family, friends, or trained attack ferrets. For those who'd rather eat in, Tasty Thai Take Out welcomes diners to a small, casual seating area equipped with WiFi.
Perkins began as a single humble Ohio pancake house in 1958. More than 50 years––and 440 national locations––later, each Perkins restaurant stays true to its roots by keeping those signature buttermilk pancakes the focal point of a 90-plus-item menu. Cooks layer the popular flapjacks in stacks of two, three, or even five and make the fluffy towers all the more tempting with toppings such as glazed strawberries, whipped cream, or flavored syrups. Breakfast favorites—including hearty omelets and country benedicts—are served all day, meaning kids and adults can order short stacks to accompany their jumbo-shrimp or steak dinner, instead of smuggling them in under a stovepipe hat. Unlike most other chain restaurants, Perkins also features in-store bakeries that churn out the shop's real fruit and cream pies, muffins, and chocolate-chip cookies.
A bubbling fish tank beckons diners in the doors of New Shanghai Buffet, where they kick off a culinary expedition with classic Chinese dishes that range from general tso's chicken and sweet-and-sour pork to littleneck clams and artfully crafted sushi. Covered buffet stations flaunt crab legs and barbecue spare ribs in their gleaming metal vessels, and an expansive takeout menu keeps diners from wheeling buffet tables home when the staff's back is turned. Amid a mélange of leafy plants, grand prints of Asian landscapes pair with traditional Chinese baubles to adorn the dining room's floral walls.
Buffalo Street Grill's gastronomic gurus assemble a menu of sandwiches and classic steak-house dishes. Conjure absent appetites with starters such as shrimp and crab dip ($8.50), whose namesake duo unites with a light dijon cheese sauce and slices of baguette. Stacks of Boar's Head turkey, provolone cheese, and banana peppers adorn the turkey ciabatta's ($7.50) roll, and The Roseann ($6) turns the homey ideals of a classic BLT on its head with basil aioli. Instead of brandishing a large and cumbersome spear, twirl the angel-hair pasta from shrimp with lobster sauce ($14) around conveniently provided fork tines. Table denizens can also sharpen teeth on a 10-ounce Black Angus steak as it muscles its way past pesky hunger pangs to silence noisy stomachs.
Since 1928, four generations of the Romanello family have been tweaking and swapping recipes at a trio of restaurants in Western New York. In the 1980s, Romanello's South took its place among the family's eateries. Reporters from AM Buffalo have visited to heap praise on the ballroom, whose honey-hued expanses of hardwood can accommodate parties of up to 300 people or 150 adolescent rhinoceroses. Chatter from groups drifts into smaller dining rooms, where fireplaces cast their liquid light across white tablecloths laden with calamari, pasta, and eggplant parmigiana. Some evenings, the restaurant resounds with the harmonies of local artists, which swell beneath the clink of toasting glasses and help clear minds of shrill toothpaste jingles.