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.
Thousands of beads of all kinds from around the globe twinkle in hues of every color at Bead Creative, awaiting their moment to be united with wire, floss, and leather in customers’ unique handiworks. The store’s expert jewelry-makers aid shoppers in selecting the perfect combination of beads for stringing a necklace or embroidering onto a leotard in preparation for a circus job as a beardless woman. After finding the perfect materials, guests can perch at in-store workstations to start their creations. The store’s bead artists also lead classes or host parties, imparting the fundamentals of crafting pieces to dangle around the neck, wrist, or prehensile tail.
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.
The Hearth Restaurant's rustic, rough-hewn confines swell with warmth and friendly chatter as cooks grill, roast, and simmer dinner entrees ranging from steak to lobster. Forks dive into slow-roasted, hand-carved prime rib of beef ($15.50+), and cold-water lobster tails ($20.99 for one tail; $37.50 for two tails) allow diners to enjoy gifts from the sea far superior to the soggy holiday sweaters sent by Poseidon. Char-grilled sesame-pork chops ($14.50) travel beneath a mantle of The Hearth’s Hawaiian sesame barbecue sauce. Epicurean alchemists forge homemade soups and stews each day ($2.99–7.25) and send the steaming bowls to guests dining on the restaurant’s outdoor deck seating. Rotating features such as a Western New York fish fry ($9.75) save taste buds from the boredom brought on by gnawing on the reels of foreign films.
The Scallywags Grub & Spirits dining room is a treasure-trove of nautical knickknacks, from the colorful fish that speckle the walls to the gnarled wooden buccaneer that waits by the door with a bowl of mints. Diners marvel at the festive pirate-themed decor before ordering rounds of martinis and turning their attention to the menu—a seafood-centric compilation of crispy-fried-fish dinners, juicy burgers, and tender steaks. One of the eatery’s signature dishes—the Drum of the Scoundrel—features a hearty 2-pound smoked turkey leg seasoned in specialty sauce and served grilled or fried.