Buffalo's oldest bakeries are closing. What have we lost? Famous Doughnuts is closing after 87 years. The 99-year-old D&L Bakery and 68-year-old German Wolter’s Bakery also closed this year. What does the community lose when its oldest bakeries close?

Famous Doughnuts is closing after 87 years. The 99-year-old D&L Bakery and 68-year-old German Wolter’s Bakery also closed this year. What does the community lose when its oldest bakeries close?
buffalonews.com/life-enterta...

‘A dying art’: What happened to Buffalo’s diner scene? Buffalo’s diner scene, despite the fact that diners are often mobbed for breakfast, is shrinking. The reasons are numerous and predictable, mostly boiling down to the diner’s late stage in a trend’s l...

Buffalo’s diner scene, despite the fact that diners are often mobbed for breakfast, is shrinking. The reasons are numerous and predictable, mostly boiling down to the diner’s late stage in a trend’s life expectancy.
buffalonews.com/life-enterta...

A two-Michelin star meal is 45 minutes from Buffalo. What it's like to dine at Canada's Pearl Morissette Restaurant Pearl Morissette has two Michelin stars and was recently ranked the best restaurant in Canada. It's also just 45 minutes from Buffalo. Read about our experience.

ICYMI: Down a gravel road on a farm in Jordan Station, Ontario, just 45 minutes from Buffalo, you can find Pearl Morissette, a two-Michelin star rated restaurant. Read about reporter Francesca Bond's experience at the restaurant here.

The 450,000 reasons Buffalo doesn't have a Michelin-star restaurant The path to a Michelin star does not begin in the kitchen. It begins with a tourism board paying for Michelin to visit its region.

The path to a Michelin star does not begin in the kitchen. It begins with a tourism board paying for Michelin to visit its region.

Would you like to hear about our specials? How about our politics? Restaurateurs take risk that comes from the heart Elm Street Bakery broke the unspoken restaurant rule – no politics – this year to organize political, nonpartisan events. “It’s brave to get involved in this conversation."

While many restaurant owners avoid expressing political views, some in Western New York are stepping out in that limb.
by @chessabond.bsky.social
buffalonews.com/life-enterta...

'Polyester Bakes' insists he's not a baker. His role on Gordon Ramsay's 'Next Level Baker' says otherwise Michael Mararian, aka Polyester Bakes, is competing on Gordon Ramsay's holiday-themed TV show "Next Level Baker." He’s a natural fit for TV, even if he doesn’t consider himself a baker.

Love this story by @chessabond.bsky.social about my friend Mike. buffalonews.com/life-enterta...

A two-Michelin star meal is 45 minutes from Buffalo. What it's like to dine at Canada's Pearl Morissette Restaurant Pearl Morissette has two Michelin stars and was recently ranked the best restaurant in Canada. It's also just 45 minutes from Buffalo. Read about our experience.

A fantastic review of Ontario's two-Michelin star restaurant Pearl Morissette, less than an hour's drive from Buffalo.
by @chessabond.bsky.social with wonderful photos from @libbymarch.bsky.social
buffalonews.com/life-enterta...

& a little game of beef on weck fun facts (a mere sliver of the sandwich’s treasure chest of fun facts) www.instagram.com/reel/DPwUaZY...

He runs a Facebook group of 25,000 beef on weck fans. Here's what he thinks of the sandwich An anthropologist started the Beef on Weck Appreciation Society as an experiment. Seventeen years later, here's what he's learned about the sandwich.

And a Q&A with the anthropologist who founded the Beef on Weck Appreciation Society, which has 25,000 members and a mission to “endorse the expansion of weck.” buffalonews.com/life-enterta...

The beef on weck isn't the most popular food, but hey, it's ours. And it's growing. What makes it special? Instead of joining the graveyard of extinct regional fare, the beef on weck became relevant again in a changing world. With nostalgia as its gimmick, it reminds Buffalonians of their past and reminds ...

One could follow the beef on weck rabbit hole for a very long time. I followed it for a bit. Here’s my story on the (ancient, beloved, controversial) beef on weck’s current status in and out of Buffalo. buffalonews.com/life-enterta...

Ani DiFranco: Buffalo will 'always be my home' The folk singer said she “can’t wait” to see what a revitalized downtown and new immigrant populations have done for the city.

I interviewed Ani DiFranco for @buffalonews.com ahead of her concert tonight at Terminal B. We talked about her Broadway debut, her new album and what she’s expecting from her first trip to Buffalo since the pandemic. Check it out while there’s no paywall!
buffalonews.com/life-enterta...

How 25 million pizza logs a year are made in Niagara County Go behind the scenes at the pizza logs factory in Sanborn to see how one of the region's most popular culinary exports is made.

How 25 million pizza logs a year are made in Niagara County: buffalonews.com/life-enterta...

A look at how 5 immigrants have redefined Buffalo’s restaurant scene Several waves of immigrants and refugees have been redefining local food. Foods that were nonexistent in Buffalo are now served in several neighborhoods.

A look at how 5 immigrants have redefined Buffalo’s restaurant scene: buffalonews.com/life-enterta...

After making it everywhere, Wingstop restaurants come to Buffalo. Can they make it here? For 31 years, Wingstop has brought its Texas-born Buffalo-style wings to places in need (of chicken wings). But this year, Wingstop entered the birthplace of the chicken wing.

After making it everywhere, Wingstop restaurants come to Buffalo. Can they make it here? buffalonews.com/life-enterta...

This week in Buffalo food: Pop-up Mexican bakery Colibrí Panadería brings conchas to city Emily Gonzalez feels like a hummingbird, transporting a small and edible piece of home to a new place. Her bakery name, Colibrí, is Spanish for hummingbird.

Pop-up Mexican bakery Colibrí Panadería brings conchas to city: buffalonews.com/life-enterta...

This week in Buffalo food: Maine lobster rolls come to Lake Ontario at new seasonal restaurant A lobster roll restaurant opened this month in Olcott along Lake Ontario. Owner Michelle Pozantides imports the lobster from Maine, double-toasts the brioche roll and makes her own clarified butter

Maine lobster rolls come to Lake Ontario at new seasonal restaurant: buffalonews.com/life-enterta...

'It takes some pioneers': New wave of food and drink openings build on Niagara Street’s momentum Unlike downtown Buffalo, which saw its food and drink renaissance of the 2010s freeze during Covid, the midsection of Niagara Street has experienced a new wave of bars and restaurants. The momentum ha...

'It takes some pioneers': New wave of food and drink openings build on Niagara Street’s momentum buffalonews.com/life-enterta...

From butter lambs to pizza logs: The appeal – and potential – of Buffalo’s lesser-known regional foods Buffalo has at least three local foods that aren't nearly as popular throughout most of the country: pizza logs, butter lambs and Tom and Jerry cocktails. But could they be ready for national stardom?

From butter lambs to pizza logs: The appeal – and potential – of Buffalo’s lesser-known regional foods buffalonews.com/life-enterta...

‘There’s more of a hunker-down mentality’: WNY farms worry about ICE raids The Trump administration’s intensified immigration raids and arrests have shaken the local agricultural community, which is dependent on migrant labor. “No farm would survive without them," said a Wes...

‘There’s more of a hunker-down mentality’: WNY farms worry about ICE raids buffalonews.com/news/local/a...

'CHICKEN WING!': Behind the scenes of the maybe somewhat rigged Bisons food mascot race. (Spoiler alert: I won) A Buffalo News reporter donned a Bleu Cheese mascot uniform to go behind the scenes of a Bisons game and learn about the team's most delicious between-inning entertainment.

'CHICKEN WING!': Behind the scenes of the maybe somewhat rigged Bisons food mascot race: buffalonews.com/life-enterta...

'There’s mad fashion shows here': Buffalo's fashion scene is underground, but bubbling up Buffalo's fashion scene is "underground," but bubbling up. Local designers are turning fashion into a full-time job − or trying to. They are carving out an industry by throwing runway

'There’s mad fashion shows here': Buffalo's fashion scene is underground, but bubbling up: buffalonews.com/life-enterta...

The Anchor Bar's chicken wing origin story is well known. It also can't be true In the beginning, God created the heavens and the earth. In 1964, Teressa Bellissimo created the chicken wing. But the story that has become part of local folklore and told all around the world can't ...

The Anchor Bar's chicken wing origin story is well known. It also can't be true: buffalonews.com/life-enterta...

In the land of #NeverRanch, how Buffalo acquired a taste for blue cheese Buffalonians have acquired a taste for blue cheese that the rest of the country doesn't understand. We explored blue cheese's local history, appeal, variations and why some still choose ranch.

Since the paywall is down on The Buffalo News website this weekend, here are some of the stories I’ve written over the last few months.

And if you want to read more after the weekend is over, support local journalism (woo!) and become a subscriber. buffalonews.com/life-enterta...

The Anchor Bar's chicken wing origin story is well known. It also can't be true In the beginning, God created the heavens and the earth. In 1964, Teressa Bellissimo created the chicken wing. But the story that has become part of local folklore and told all around the world can't ...

The Anchor Bar’s chicken wing origin story — Teressa Bellissimo invented the Buffalo wing on a Friday night during lent in 1964 — is a famous tale in culinary history. It also can’t be true, based on ads for Anchor Bar’s wings printed in 1963. Full story: buffalonews.com/life-enterta...

From the Buffalo News archives: Bills training camp over the years The Buffalo News has been covering Buffalo Bills training camp since the team's inception. As a new season kicks off, click on the link below to read a few highlights plucked from 65 years of coverage...

Check out our new series and Instagram account highlighting timely stories from @TheBuffaloNews archives. Today we dive into Bills training camp: buffalonews.com/sports/bills...

How Mondays at Hoyt Lake became a free circus Things you might see at Flow Jam: a man juggling flaming torches on top of a circus ball, a fire breather and people dancing with the gusto of “Seinfeld’s” Elaine.

There’s fire. There’s juggling. There’s a person juggling fire while padding around on a circus ball. A look at Flow Jam, a free party-meets-circus every Monday evening at Delaware Park: buffalonews.com/life-enterta...

This week in Buffalo food: Loaded popcorn and 'dirty' soda come to Elmwood at nostalgic shop Buttered popcorn and fountain soda are a mere canvas. From there, POPularity! adds sauces, spices, cookies and chips to its "loaded" popcorns, and syrups and purees to its "dirty" sodas.

A new “pop and pop” shop in the Elmwood Village takes a creative approach to movie theater snacks (and adds a sprinkle of nostalgia). Read more: buffalonews.com/life-enterta...

This week in Buffalo food: Saffron Kitchen brings Persian-Afghan food to unrecognizable Record Theatre Robabeh Ghorbanzadeh and Arman Naeemi, immigrants from Afghanistan, recently opened Saffron Kitchen (1786 Main St.), which serves a tight menu of Afghan and Persian food for lunch and dinner.

Robabeh Ghorbanzadeh and Arman Naeemi, immigrants from Afghanistan, recently opened Saffron Kitchen, where they serve a tight menu of Afghan and Persian food for lunch and dinner. More here: buffalonews.com/life-enterta...

This week in Buffalo food: West Side Bazaar fills out with new Lao-Thai, soul food restaurants A Lao-Thai restaurant and soul food restaurant join the lineup of immigrant-run food kiosks serving up a culinary trip around the world at the West Side Bazaar.

A Lao-Thai restaurant and soul food restaurant join the lineup of immigrant-run food kiosks serving up a culinary trip around the world at the West Side Bazaar: buffalonews.com/life-enterta...

Burgers and beer bring historic buildings back to life at Fairbanks, Big Ditch It was the humble hamburger amid the sea of fancy food at the new Fairbanks restaurant inside Lewiston’s Frontier House that brought the most delight. It felt like a wink.

Two historic Niagara County buildings come back to life with food and drink at Fairbanks and Big Ditch. Story here: buffalonews.com/life-enterta...