The aroma of homemade bread fills Murdock's each morning. After forming and baking scratch-made dough into loaves, buns, and rolls, they transform their creations into slices of french toast sweetened with cinnamon and powdered sugar, biscuits stuffed with bacon and eggs, and pillowy hamburger buns that bookend hand-pressed beef patties. Chefs also specialize in wings cooked to order and slathered in homemade sauces, a perfect accompaniment to the restaurant's happy-hour drinks, open-mic nights, and live DJ performances.
The Buffalo News raves equally over this unique restaurant's fresh cuisine and its dual dining rooms: a hibachi room, whose tables each center on a grill where chefs’ deft knife work synchronizes with dancing flames, and a room of traditional seating. USDA choice steaks and South African lobsters, hibachi-grilled to perfection, sate hunger in both rooms. Expertly crafted custom sushi rolls are stuffed with ingredients sourced from across the globe, uniting international flavors as effectively as the food-only Olympic Games. Steaming bowls of udon noodles, fragrant teriyaki, and other Japanese fare diversifies the menu, and cocktails such as the popular Asian pear martini—as well as vintages from full bar’s eclectic wine menu—delight the palate.
Back in the 1830s, the building that now houses Colden Mill functioned as a grain mill. These days, the scent of grain no longer wafts over the facility?s hardwood floors and original solid-beam construction. Instead, one finds the alluring aromas of executive chef Matthew Webb?s upscale take on American food.
Drawing on the experience he gained while working past gigs everywhere from Chicago to the British Virgin Islands, Matthew woos vegetarians with mains such as gnocchi with roasted wild mushrooms, so named for the crazy pranks they?ve pulled on unsuspecting portobellos. At its core, however, Colden Mill is a shrine to carnivores. Lobster meat and lobster gravy join the cheddar curds of poutine, buttermilk enriches free-range chicken, and a blue-cheese crust and port-wine demi-glace lend extra flavors to succulent filet mignons.
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.
Occuping the building at Lackawanna's central intersection Nelson's ridge perfectly captures the neighborhood’s charm. The eatery takes its name from nearby Our Lady of Victory Basilica's well-loved leader, Father Nelson Baker, and furthers the connection with menu names derived from religious icons. Chefs churn out classic diner fare such as burgers, hot sandwiches, and fried chicken for lunch and dinner, but the biggest crowd pleasers are their served-all-day hotcakes, stuffed with bananas and chocolate chips, blueberries, or diced apples and bacon. In true diner fashion, Nelson’s feeds hungry diners at a long counter dotted with bar stools, and floor-to-ceiling windows offer gorgeous views of its namesake basilica.
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.