Buffalo Everything: A Guide to Eating in "The Nickel City"

by Arthur Bovino

Explore the classic and modern food traditions of Buffalo Buffalo isn’t just a city full of great wings. There is a great hot dog tradition, from Greek- originated “Texas red hots” to year-round charcoal-grilling at Ted’s that puts Manhattan’s dirty water dogs to shame. This is also a city of great sandwiches. It’s a place where capicola gets layered on grilled sausage, where sautéed dandelions traditionally make up the greens in a comestible called steak- in-the-grass, and chicken fingers pack into soft Costanzo’s sub rolls with Provolone, tomato, lettuce, blue cheese dressing, and Frank’s RedHot Sauce to become something truly naughty. Food and travel writer Arthur Bovino ate his research, taking the reader to the bars, the old-school Polish and Italian-American eateries, the Burmese restaurants, and the new-school restaurants tapping into the region’s rich agricultural bounty. With all this experience under his belt (and stretching it), Bovino has created the essential guide to food in Buffalo. 50 color photographs and illustrations

384 pages, Paperback

Published August 14, 2018

Reviews

[Eliza McNitt · Rating 4 out of 5]

You don’t have to be from Buffalo to enjoy this gastronomic journey through the cuisine of the area, but it sort of helps. I mean, who eats like this? But this book executes a credibly-researched dive into the iconic local fare, from Buffalo Wings to Beef on Weck to pizza, hot dogs, sandwiches, all done up with some unique to Buffalo twist. It is all tremendously unhealthy fare but don’t let that distract you from eating up the stories and interviews the author tells. In Buffalo, Buffalo Wings are just called Wings which makes perfect sense. The Buffalo part is implied because wings as we know them, crispy deep-fried and covered in a sauce made from Frank’s Red Hot and butter, were invented at bar called the Anchor Inn. It’s like in Philadelphia, they just say Cream Cheese. When pepperonis bake and form into little cups of grease with crispy burnt edges, that’s called Cup and Char and it’s Buffalo’s favorite pizza style. I’ve only been to Buffalo once but it was great and now I want to go back and eat a bunch of things.

[Laurie · Rating 5 out of 5]

I just bought this book this week.I am a Buffalonian and this book is THEEEEE definitive guide to the famous/iconic foods of Buffalo,NY. Mr. Bovino, a NYC resident did Buffalo proud with this one! There is a little bit of history,but then the book goes into detail about the infamous foods of Buffalo,NY.He explains how the food item came about/discovered,he explains how the item is "properly" made and served with photos. He then lists the many popular places in WNY to find the best of these food items. The chapters are divided by item- ex: chicken wings, roast beef on weck,fish frys, sponge candy, ice cream,pizza, etc.And in Buffalo it is just "chicken wings" or "wings", not Buffalo wings!There are photos of our favorite dishes and places. He explains all the nuances of eating the food and what to look for. For an "outsider" he did us proud!!!!!!!!!!!!!!!!!!!! He gained 22 lbs in the process of writing this book! Fantastic gift for any Buffalonian, or former Buffalonian!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! He also has claimed Buffalo pizza as the best in all America! I agree! And he explains why it is the best pizza! Mr. Bovino "gets us" and our food! As far as I am concerned he is now an "adopted" Buffalonian! THANK YOU!

[Jessica · Rating 5 out of 5]

I don't know how I could not give this quirky book 5 stars. I knew wings and beef on weck were Buffalonian foods, but I had no idea how many unique (and again, quirky) food offerings were dreamt up in Buffalo. Chapter by chapter, it breaks down all the categories of food items with an engaging and a bit silly authorial voice, with lists of the top restaurants to get each item.

I'm working on a list from the book of the places I simply must hit the next time I cross the border (I'm close to Buffalo, yet with the pandemic it feels farther away than usual!). I'm also dreaming of drafting a book like this for my city.... hm.

I'd recommend this to anyone who lives near enough to visit Buffalo or might visit anyway, hardcore food history fans, or people who are just really into Buffalo wings (the Buffalo wing chapter is nearly 100 pages!)

[Amanda · Rating 5 out of 5]

Ted's hot dogs, pizza and wings (bought from 2 different places), Chiavetta's chicken, beef on weck, Anderson's custard, chicken finger and cheeseburger subs, even Oneonta's cold cheese pizza; this book has it all. As someone born and raised in Buffalo (who went to college in Oneonta), I am tremendously impressed how much the author understands Buffalo food. I also liked his other "upstate" recommendations. Definitely going to purchase and also give as a gift.

[Dayna · Rating 4 out of 5]

A fun read of the must-try Buffalo food institutions. Some great recommendations here.

[Ami Hall · Rating 4 out of 5]

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