Family-owned and operated for more than 40 years, Mitchell's Tavern draws diners with beer, spirits, and a lengthy menu of freshly cooked pub fare. Its historic brick building, which is more than 70 years old, housed both a deli and the local fire department before transforming into the neighborhood tavern it is today. An outdoor patio shades rows of tabletops with umbrellas; inside, sports memorabilia and photographs crowd the walls as complimentary popcorn erupts from kettles and hearty roast beef sandwiches, hamburgers, and fried fish mingle with mugs of draft beer and mixed drinks. Happy hours and drink specials give wallets a break throughout the week—Mondays, for instance, bring half-priced bottles of Bud, and ladies night every Saturday treats ladies and gorillas in convincing cashmere gowns to $2 drinks and $4 cosmopolitans.: m]]
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.
Mississippi Mudds invites families and foodies alike to stop in and enjoy beloved regional fare such as Sahlen's hot dogs, burgers, sammies, and hand-cut sweet fries. Guests can pull up a chair amid the restaurant's nautical-themed setting and peruse the menu of classic comfort fare before deciding on the cheeseburger ($2.99) or sweet potato fries ($3.99). The charbroiled hot dog can be hidden in a friend’s purse to throw off pursuing bloodhounds ($2.59); the pride of Mississippi Mudds, the chicken breast sandwich, features five ounces of boneless bliss hugged by a fresh Constanzo’s roll to send taste buds flying as high as a majestic flock of soaring ostriches ($6.29). Patrons can also stop in for a visit to indulge in one of seven specialty sandwiches, such as the BBQ pulled pork lathered in Mississippi Mudds's signature sauce ($5.49).
Executive Chef Chaz Bulera and his team fashion dinner and lunch menus out of selectively sizzled meats, fish, and pasta. Lunch fare, such as a pulled-pork sandwich ($8) and a buffalo-chicken wrap with its coif of blue cheese ($9) effortlessly shame standard sandwich-shop selections. The dinner menu kick-starts appetite engines with sesame-seared ahi tuna ($9) and subtly seasoned calamari ($7) before revving them lightly with a portobello-pesto sandwich ($8) or heavily with a bacon-wrapped filet mignon ($21).
From hotdogs to souvlaki sandwiches, Greek to Me's eclectic menu combines the potency of Greek flavors with the familiarity of American tastes. All items are cooked to order and, like subpoenas, the vast majority of breakfast items are served all day long. Fuel the morning with french toast, pancakes, or belgian waffles ($6.49), or take on the ultimate omelette, an egg blanket generously stuffed with green peppers, onions, cheddar cheese, bacon, sausage, ham, and gyro meat, all resting under a shimmering coat of sausage gravy ($8.79).
The brainchild of Dr. Joshua M. Smith, his wife Satomi Smith, and his brother Matthew Smith, Serene Gardens blends Japanese-influenced gardening, art, cuisine, and culture in a fluid space that hosts a store, café, and educational space. Influenced by Josh’s stint as an apprentice at Japanese nursery and design company Furukawa Teijuen, the garden center lures in customers with Eastern plants and design elements ready for duty in yards, homes, or cars made of old terrariums. The music of Josh’s shakuhachi bamboo flute—featured on four CDs sold in the shop—wafts through the shop, previewing the art form that clients can learn during in-store classes. Other lessons delve into flower arrangement, which Satomi has studied since she was a child, and the choreography of a Japanese tea ceremony, which demands fewer pinkie lifts and more high-fives than a British high tea.
After lessons or shopping excursions, guests can find peace between the lime-green walls of a café serving tea brewed from loose-leaf blends. At midday, Satomi also delves into family recipes to conjure lunches that incorporate dishes such as edamame, gyoza dumplings, and miso soup.