Though the eponymous Johnny Tiranno no longer runs Johnny’s Meats, his legacy lives on in the specialty shop’s italian sausage recipes. Mike, Johnny’s stepson and the current owner, still makes the links and patties with his stepfather’s special blend of high-quality meat, imported cheeses, and spices, which first delighted palates in 1946. The meat supplier stocks more than sausages, however. The display cases also house juicy steaks, chicken cutlets, lamb, and seafood, mostly imported from the Midwest. For something to complement these high-quality meats, customers can browse assorted side dishes, such as twice-baked potatoes, verdant salads, and cheeses.
Vietnamese-born Tai Truong emigrated to the United States and worked his way up in the restaurant business until he became co-owner and chef at Saigon Cafe. Gayot describes the restaurant’s menu as “a refreshing and tasteful array of pan-Asian classics,” including grilled duck with tamarind and catfish in a spicy caramel sauce. Green, red, and mango curries envelop pieces of chicken, and vibrantly-hued broccoli and carrots pop against the bong cai’s brown sauce.
At Inner Balance, we provide upper cervical health care through a specific procedure called NUCCA. The National Upper Cervical Chiropractic Association (NUCCA) was developed a gentle, safe and effective technique unlike no other.
Spoth's Farm Market's greenhouse and produce stand is truly a family affair. Opened as a front-yard stand in 1951 by the late Ed “Red” Spoth, the business has expanded into two large plots of land in Clarence and a year-round retail store stocked with gardening supplies, fertilizers, and holiday decor. Today, Red’s sons Dave and Ed carry on the family business with help from their own sons, supplying customers with edibles harvested at the peak of their flavor and a hearty selection of decorative plants, trees, and shrubs.
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.