Buffalo, New York, often lauded as a hidden gem for food lovers, boasts a unique and flavorful culinary landscape. Celebrated by food authorities like Michael Stern, who famously called Buffalo “the best eating city in America,” this city offers a roster of regional specialties rivaling even New Orleans. Beyond the world-renowned Buffalo wings, the city’s food scene is a testament to its diverse cultural influences and innovative spirit. Let’s dive into the essential Buffalo Food experiences that no visitor should miss.
The Iconic Beef on Weck
Where to find it: Schwabl’s / Bar-Bill Takeout / Charlie the Butcher
The Beef on Weck, or “weck,” is arguably Buffalo’s signature sandwich and a must-try Buffalo food. This culinary creation features thinly sliced, tender roast beef piled high on a kummelweck roll – a hard roll topped with kosher salt and caraway seeds. The salty, crunchy roll perfectly complements the juicy beef, often dipped in au jus for added flavor. The sandwich is gaining national recognition, but to truly experience an authentic Beef on Weck, you need to visit Buffalo. Local favorites like Schwabl’s, a historic German-American restaurant, Bar-Bill Tavern, known for its casual atmosphere, and Charlie the Butcher, a deli-style spot, all offer exceptional versions of this Buffalo classic.
Buffalo-Style Pizza: A Unique Regional Pie
Where to find it: Bob and John’s La Hacienda / Bocce Club Pizza / Imperial Pizza
Pizza night in Buffalo is a serious affair, and Buffalo-style pizza is a distinct regional variation that stands apart. It’s often described as a delightful hybrid between New York thin crust and Chicago deep dish. The crust is thicker than a New York slice but not as deep as Chicago-style, offering a satisfying chewiness. What truly defines Buffalo food pizza is its slightly sweet sauce and generous use of mozzarella cheese, often applied before the toppings. Pepperoni is a classic choice, frequently cupped and charred. For an authentic taste, try Bob and John’s La Hacienda, a family favorite, Bocce Club Pizza, a local institution, or Imperial Pizza, known for its classic style. This pizza style has garnered praise from national publications like USA TODAY, solidifying its place in American regional cuisine.
Sponge Candy: A Sweet Buffalo Indulgence
Where to find it: Watson’s Chocolates / Fowler’s Chocolates / Mike’s Candies
For those with a sweet tooth, sponge candy is an essential Buffalo food experience. Buffalo sits in the heart of the “sponge candy belt,” a region stretching from Syracuse to Erie, known for this unique confection. Sponge candy is a light, airy, and crunchy candy with a honeycomb-like texture, enrobed in rich chocolate. The contrast between the delicate candy and the smooth chocolate is irresistible. For a truly local twist, Resurgence Brewing Co. even created a sponge candy stout, incorporating this beloved treat into a beer. To sample the best sponge candy, visit Watson’s Chocolates, Fowler’s Chocolates, or Mike’s Candies, all renowned Buffalo chocolatiers.
Peanut Sticks: A Buffalo Donut Delight
Where to find it: Paula’s Donuts / DiCamillo Bakery / Eileen’s Bakery
Peanut sticks are a uniquely Buffalo food that you’ll be hard-pressed to find anywhere else. These aren’t your typical donuts; they are large, rectangular frycakes generously covered in chopped peanuts. Reminiscent of the legendary Freddie’s Donuts of the past, Paula’s Donuts has become the modern go-to for peanut sticks. These pastries offer a satisfying combination of a slightly dense, cakey donut with the crunchy, salty peanut coating. It’s a truly distinctive treat that embodies Buffalo’s culinary originality.
Spaghetti Parm: Italian-American Comfort
Where to find it: Chef’s / Santasiero’s Restaurant
Spaghetti Parm is another “only in Buffalo” dish that highlights the city’s Italian-American heritage and its penchant for comfort food. This simple yet satisfying Buffalo food consists of a bowl of spaghetti topped with melted mozzarella cheese and served with a side of marinara sauce. It’s a hearty and cheesy take on classic spaghetti, often found in long-standing Italian restaurants like Chef’s and Santasiero’s Restaurant. Spaghetti Parm represents Buffalo’s comforting and unpretentious approach to Italian-American cuisine.
Charcoal Broiled Hot Dogs: A Buffalo Grilling Tradition
Where to find it: Ted’s Hot Dogs / Frank Gourmet Hot Dogs
Charcoal broiled hot dogs are a testament to Buffalo’s distinctive grilling culture. Unlike many places, Buffalo restaurants frequently grill hot dogs over an open bed of charcoal, imparting a smoky flavor and slightly charred exterior. Ted’s Hot Dogs is the quintessential spot for this Buffalo food experience. Order a Sahlen’s hot dog “extra charred” and “with the works,” which includes Weber’s Mustard, another Buffalo staple known for its horseradish kick. This grilling method elevates the humble hot dog into a flavorful and uniquely Buffalo culinary treat.
Wings: The Buffalo Food Icon
Where to find it: Gabriel’s Gate / Nine-Eleven Tavern / Duff’s Famous Wings
No discussion of Buffalo food is complete without mentioning wings. In Buffalo, they’re simply called “wings,” not “Buffalo wings,” as they originated here. While numerous establishments throughout the city serve excellent wings, Gabriel’s Gate in Allentown is a favorite among locals. These wings are celebrated for their perfect balance of flavor and sauciness, embodying the classic Buffalo wing experience. Other top spots include Nine-Eleven Tavern and Duff’s Famous Wings, each offering their own take on this iconic dish. Buffalo wings are more than just food; they are a cultural symbol of the city.
Fish Fry: A Buffalo Friday Tradition
Where to find it: Gene McCarthy’s (Wednesday & Friday only) / Curry’s Pub / Joe’s Deli
The Friday Fish Fry is a deeply ingrained Buffalo food tradition, particularly rooted in the city’s Catholic heritage. Traditionally a Lenten meal, Fish Fries are now enjoyed year-round in Buffalo. A classic Buffalo Fish Fry features a large portion of beer-battered haddock, accompanied by French fries, coleslaw, and macaroni salad. Gene McCarthy’s, Curry’s Pub, and Joe’s Deli are among the many places where you can experience this quintessential Buffalo meal. It’s a hearty and satisfying dish that reflects Buffalo’s community and culinary customs.
Chicken Finger Subs: A Buffalo Late-Night Staple
Where to find it: John’s Pizza & Subs / Jim’s Stakeout / Cafe 59
Chicken fingers are a popular American dish, but Buffalo takes them to another level by creating the chicken finger sub. Piling crispy chicken fingers onto a sub roll is a decidedly Buffalo food innovation. Jim’s Steakout is famous for its hot bleu cheese chicken finger sub, featuring fingers drenched in hot sauce and creamy bleu cheese dressing. This indulgent sandwich is a perfect late-night snack and a testament to Buffalo’s creative and often bold food combinations.
Pastry Hearts: A Sweetheart of a Pastry
Where to find it: Chrusciki’s Bakery / Anchor Bar / Eileen’s Centerview Bakery
Pastry hearts are a delicate and delightful Buffalo food treat, virtually unknown outside the region. These pastries are made from flaky, buttery French pastry dough shaped into large hearts, baked until golden, and then covered in sweet white frosting. Buffalo bakeries have been crafting pastry hearts even longer than Buffalo wings have been served at the Anchor Bar, highlighting their long-standing tradition. Chrusciki’s Bakery and Eileen’s Centerview Bakery are top spots to find these charming and delicious pastries.
Frozen Custard: A Creamy Buffalo Dessert
Where to find it: Anderson’s / Frosty’s / Fran-Ciel / Churn / Hibbard’s
Frozen custard might resemble soft serve ice cream, but one taste reveals the difference. Custard is richer, creamier, and often made with fresher ingredients. Buffalo boasts numerous custard stands, indicating its love for this frozen dessert. Anderson’s, Frosty’s, Fran-Ciel, and Churn in Buffalo, along with Hibbard’s in nearby Lewiston, are all excellent choices for experiencing authentic Buffalo food frozen custard. Hibbard’s, in particular, has been a local institution since 1939, setting the standard for frozen custard in the region.
