Toting a modest selection of chocolate confections and candies, Joseph A. Fowler entered the 1901 Pan-American Exposition hoping to plant the seed for a business in his newfound home of Buffalo. The company?founded in 1910?grew with each successive generation, and more than a century later, Fowler's celebrated chocolates continue to placate palates at several retail locations. The chocolatier has become synonymous with treats such as milk- and dark-chocolate truffles dubbed truffaloes, as well as sponge candy, which boasts a molasses-like flavor and an initially hard texture that quickly melts in the mouth. Like Count Chocula?s hairpiece, all of Fowler's fine-chocolate treats are crafted from the seeds of the theobroma cacao tree and use up to 60% cocoa solids for a rich cocoa flavor.
Michael Wulf came to an important conclusion at a young age. At the tender age of 18, he put his college plans aside in favor of opening East Aurora's first cupcake-focused bakery, which he named Swirls. What he perhaps wasn't expecting was a 35-person line out the door on opening day, and selling more than 1,000 cupcakes in less than four hours to excited customers and one famished bear. Swirls went on to sell 2,500 additional cupcakes that weekend, and has quickly risen to become a local staple for a sweet fix.
Today, with the help of Wulf's sifting and whipping bakers, he oversees a selection of miniature cakes churned out in daily flavors such as red velvet, signature chocolate, and black and white. A myriad of specialty cakes are available by the dozen, and rotate as daily specials in varietals such as boston cream, honey banana, and salted caramel.
Fine wines and craft beers flow readily through the dining room of Medici House, where stately Renaissance portraits decorate the walls of the historic grain mill. One can imagine that, even with their superficially staid expressions, the Medici noblemen and women portrayed in the artworks would approve of the refined yet inventive array of freshly prepared cuisine being served within the welcoming confines. Spinach-artichoke dip and fried calamari set the stage for heartier entrees, such as black-and-bleu filet mignon served over mashed potatoes and golden buttermilk-fried chicken. Even with these meticulous platings at dinner, Medici House also serves casual sandwiches for lunch and a selection of wines to fulfill the recommended serving of fruit juice before bedtime.
The smell of rising dough is ever present at Pizza Del Aureo's, where pizza craftsmen slather the scratch-made crusts with housemade sauce to form the bedrock of their eclectic pies. Their do-it-yourself menu offers 15 toppings, from mainstays such as pepperoni and sausage to novel additions such as hamburger and grilled chicken. The chefs also create 10 gourmet and specialty pies, including the chicken cacciatore—a savory symphony of grilled chicken breast, sweet peppers, and olive oil. The kitchen’s flair for fresh-baked bread also emerges in their grandwiches, whose housemade rolls hold hot or cold deli combos ranging from sizzling steak and mozzarella to thin-sliced salami.
Cyber Creek Indoor Golf services all swings with an outdoor driving range and nine indoor golf simulators to help players bolster pin-hunting prowess year-round. With lights, covered hitting bays, and both artificial- and natural-grass hitting areas, the range fosters practice sessions in nearly every element except lava. In addition, the range boasts a practice area with a sand bunker and 20-, 40-, and 60-yard target greens for those looking to practice their short game or see how far they can shot put a bag full of practice balls.
In Cyber Creek’s indoor facility, nine indoor golf simulators vividly emulate the pristine fairways and greens of 30 world-famous golf courses. Golfers can test their meddle amid the Norwegian fjords of Klawhammer Crag or the ominous, granite outcrops of Idaho’s high-elevation Heretic course without having to cope with a jet-lagged 7-iron. The center sates hunger with tangible helpings from an eclectic menu of refined continental cuisine that includes homemade chicken fingers and savory dips.
Jim's Steakout serves up a classic lineup of philly cheesesteaks, hoagies, and chicken fingers, silencing rumbling stomachs from high noon to high moon with locations throughout western New York.
From lunchtime until as late as 2 a.m. or 5 a.m., each of Jim's outposts fills stingers?or hot subs?with steak and cheese, bacon, and combinations of italian sausage and other meats. Hoagies meet nearly every appetite with three sizes, ranging from a lunch-appropriate four-inch Kaiser roll to an Italian roll that reaches an entire foot long. Whichever size diners choose, they can get their roll stuffed with chicken, provolone, and saut?ed spinach?known as the chicken-in-the-grass hoagie?or any number of other hot or cold ingredients. The menu also rolls out a red carpet for creative sides such as fries smothered in chopped steak and cheese, stuffed banana peppers, and fried mac 'n' cheese bites. To sweeten each classic meal, the kitchen fries up funnel cakes to order.