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. Today, 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, onion rings, and other sides. 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.
Sushi Nagasaki fuses the cylindrical sensations of sushi with the spicy servings of Thailand, creating an alluring Asian-cuisine mixture. Appease even the most cantankerous of tongue receptors with the eel-and-cucumber-stuffed dragon roll, the California roll crested with fish roe, or the spicy tuna hand roll twined with lettuce and cooling cucumber (all priced at $8.95). Thai creations such as the evil red curry ($7.75), a sinful mix of bamboo shoots, green beans, coconut milk, and basil leaves. Or try the less devious yellow curry ($7.75), a combination of savory Thai spices, potatoes, sweet potatoes, carrots, coconut milk, and onions that can readily fill torso purses with the sustenance needed to reach the paradoxically parallel high and low branches of the world tree. And the stir-fried broccoli ($7.75) places enough green stalks on your plate to create a micro-forest for a kind-hearted troll. All curries come with a choice of beef, chicken, pork, or shrimp for $1 extra.
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.
The aesthetically minded chefs at Orchid Asian Bistro serve up a sumptuous feast of Japanese and Thai cuisine from a menu of fresh sushi rolls and Asian entrees. Like the macaroni version of Starry Night, each meal is an edible work of art, pleasing eyes and palates with dishes such as the thai cashew chicken, an architecturally sound stack of chicken, mushrooms, sweet peas, and nuts ($13), or the Pineapple Passion, a dazzling medley of seafood, veggies, and fruit ($15).
Beyond the elegant bistro's striped awning, chef Kevin O'Connell Jr.'s contemporary culinary creations titillate palates in the form of small plates and upscale entrees, featured by the Buffalo News. Dishes parade out from the kitchen bearing grilled veal loin with fried mozzarella or smoked-salmon pizza. Larger plates showcase grilled rib eye with cheddar and bacon and barbecued Hudson Valley duck breast, as patrons sip or spit-take handcrafted cocktails, wines, and craft beers. A hand-painted mural of the French countryside and paintings by local artist Claire Essley beam down upon the main dining room's sleek black chairs and white tabletops, and the bar's glass mosaics and pounded copper glimmer beneath a sundial dome. Red umbrellas speckle the outdoor patio, and a private room spaciously accommodates large parties. Further delighting guests, regular movie nights and special events offer up a welcome respite from the humdrum home-dining entertainment of the family dog playing the spoons again.
Canvas@1206's comforting American fare accompanies a wealth of spirited drinks and live musical performances. In the evening, amours and amigos cluster together, sipping libations, nibbling on salads and sandwiches, and sharing appetizers such as a creamy baked brie. Cofounders Dawn Kirchmeyer and Steve McCarthy merged their mutual love for food and entertainment to create memorable meals scored by jazz and acoustic performances. Going beyond the bounds of the interior space, each in-house performance streams live on the restaurant's radio app. Canvas@1206 also keeps patrons stimulated with breakfast offerings and complimentary WiFi.
The staff at Chateau Buffalo strives to support local farmers, and they do so by using locally produced grapes in their red and white wines. They also produce craft ciders that come sparkling, cold, or warm. Those unsure of what they'd like to drink will find the Chateau's tastings, like a hair tie made of Twizzlers, are both tasty and helpful.