Lovebirds flock to Caffe Aroma for Italian cuisine in Buffalo's Amherst district.
Caffe Aroma does not prepare their menu with low-fat items, though, so those following a strict diet may have better luck elsewhere.
Relaxed attire is perfectly fine at Caffe Aroma, known for its laid-back ambience.
Caffe Aroma prides itself in its delicious catering.
Keeping dinner under $20 is no small feat, but it is entirely possible at Caffe Aroma.
Breakfast, lunch, and dinner are all served at Caffe Aroma, so come by whenever it fits your schedule.
On the corner of Buffalo and Main Street, Ten Thousand Wines inhabits a quaint brick building that welcomes visitors to its microwinery and tasting room. As a winery free from ties to a particular vineyard, Ten Thousand Wines' staff can source its grapes from vines all around the world—including Antarctica—a practice that inspired the winery's name. The vintners hand make each variety in small batches and carry more than 40 wines in their retail store. At a tasting bar, open Tuesday–Saturday, curious sippers perch around a quarter-circle bar to sniff and swirl their wines, such as Nooks & Crannies, a cranberry-chianti blend, or the delicate Delaware, made from New York grapes. The shop's resident oenophiles share their passion with guests in 90-minute wine-making classes, bolstered by a wealth of wine kits and raw grape juices. In an article from the Buffalo News, owner Mike Ditonto cites what he sees as the appeal of home winemaking: nostalgia for grandparents' wine cellars and new methods of family bonding more comfortable than supergluing yourself to a favorite relative.
Mayer Bros. Cider Mill founder Jacob Mayer first squeezed juice from apples in 1852. Local farmers brought baskets of their apples to his mill, and he sent them on their way with jars of cider. Jacob passed his mill on to his son, John, who started brewing hard cider in 1936 by fermenting the fruits of apple trees that he watered with whiskey. Today, Jacob’s fourth-generation heir—also named John—carries on his forebears’ tradition in the same rustic building, painted in the dusky crimson hue of a Red Delicious apple.
Many autumns have passed since that barn was raised, but each year is more or less the same: a stream of visitors flocks to the mill for apple fritters, donuts, and jugs of flash-pasteurized apple cider. Guests can also purchase pies, seasonal cheeses, and apple juice made as Mother Nature intended—without any sweeteners or additives.
Inside the kitchen at Gramma Mora’s, cooks flip sizzling shrimp and assemble four-cheese enchiladas, preparing succulent entrees that earned the restaurant the title of Best Tex-Mex Eatery in Buffalo from the readers of Artvoice in 2011. Seated at tables inset with tile, diners can taste dishes made from century-old recipes passed down through the Mora family. A vibrant mural of a Mayan pyramid in a lush jungle decorates one wall, next to guests consuming pork smothered in green-chili sauce or steak chimichangas. Caramel-glazed flan and lime margaritas provide notes of sweetness for diners who otherwise would have had to carry scoops of ice cream to the table in their pockets.
In the 2001 movie Osmosis Jones, Bill Murray's character dreams of attending the National Buffalo Wing Festival. Although that made for an amusing plot point, there was a problem: at the time, no such festival existed. When Buffalo native Drew Cerza heard about this oversight, he realized that it was a wrong that needed righting. He threw his inaugural festival that same year, and the rest is meaty, sauce-slathered history. Now, every Labor Day weekend, wing fans flock to Buffalo, and they usually bring their appetites to chow through one million-plus wings over the duration of the festival.
At each festival, restaurant representatives travel to Coca-Cola Field to share their tastiest, hottest sauces with festivalgoers. A select group of buffalo wing purists participate in the festival's traditional and creative sauce competitions, whipping up sauces onstage before serving their concoctions to a panel of local celebrity judges. The sauce-off is one of the festival's many contests, which also include wing eating competitions and bobbing for wings in a pool of blue cheese.
Aside from the many wing-based events, the festival features entertainment ranging from live music to live quiz shows. In 2006, the festival even hosted a wedding, fulfilling every father's fantasy of grabbing a snack as he accompanies his daughter down the aisle.
Visit Bacchus Wine Bar and Restaurant for some true American comfort food smack dab in the middle of Buffalo's Central Business District.
Taste comes first on the menu here, so low-fat chow is a world away.
Take your pick of beer, wine, or other beverages offered on Bacchus Wine Bar and Restaurant's menu.
Round up your coworkers and head to Bacchus Wine Bar and Restaurant for happy hour.
Don't stay inside on a beautiful day! Come sit on the patio at Bacchus Wine Bar and Restaurant and order great food.
Wifi access is totally free at Bacchus Wine Bar and Restaurant, perfect for catching up on the news, hopping on social media, or even working.
Bacchus Wine Bar and Restaurant can provide comfortable seating options for parties of any size.
To get seated fast on a weeknight, you may want to call ahead and make a reservation — after-work crowds can fill the place up.
Shake off the stiff workday duds at Bacchus Wine Bar and Restaurant — attire is casual.
Bacchus Wine Bar and Restaurant will even bring the amazing food from their kitchen to yours.
Carry-out is also available for those who prefer to enjoy Bacchus Wine Bar and Restaurant's cooking from the comfort of their own home.
Street, garage and valet parking options are located near Bacchus Wine Bar and Restaurant.
Cyclists will love the spacious bike racks outside of Bacchus Wine Bar and Restaurant.
The menu at Bacchus Wine Bar and Restaurant is reasonably priced, with most items costing less than $30.