Dining
SHORT ORDERS
Roadhouse update (Updated: 07/03/09 6:56 AM )
'Food, Inc.': Facts aren’t sugarcoated in documentary
There comes a point early on in “Food, Inc.” where you have to decide if you want to know. (Updated: 07/03/09 8:46 AM )
Curt's Stop In: Classic grill selections done well
It took us a few minutes to find Curt’s, tucked away at the corner of Hawley Road right near where the construction work begins on Route 5. But when we pulled into the parking lot, we found that the building is decorated with large drawings of Curt’s food—a package of curly fries with big eyes and a smile, a dancing burger, a happy hot dog, a frosty mug of soda. (Updated: 07/03/09 8:50 AM )
Sitting at the bar when dining out
Stephanie Argentine has her hands full at work as the senior human resources director for an international inspection company. At home, her hands runneth over, as she ministers to the needs of her four children, ages 11, 10, 6 and 5. (Updated: 06/24/09 9:32 AM )
SHORT ORDERS
Cake creations (Updated: 06/19/09 6:50 AM )
Ristorante Lombardo: Prix fixe menu hits the spot
The restaurants that will succeed in these perilous times are the ones that attempt to accommodate our dank economy. Restaurateurs are all too aware that dining out heads many “Dispensable Luxury Lists.” That’s the reason for all the coupons, bar menus and two-for-one offers you’re seeing now. Let’s face it: This is a buyer’s market. (Updated: 06/19/09 7:16 AM )
At the Hatch, great view and an element of excitement
There’s an element of danger to eating at the Hatch. Signs everywhere warn that the seagulls that swoop and scream around the outdoor dining area are “extremely aggressive this season,” and “will help themselves to your food.” Tragically, “it is not our policy to replace food stolen by the birds.” “Watch the sky!” the signs suggest. (Updated: 06/19/09 12:24 PM )
SHORT ORDERS
Summer games (Updated: 06/12/09 6:58 AM )
Quaker Steak & Lube: Ribs outshine the wings
Sometime in the early ’80s, my husband, Bud, and I embarked on a journey to the hamlet (or chick-let?) of Sharon, Pa., to check out a place called Quaker Steak & Lube. It was a casual restaurant sited in a defunct gas station that crowed to anyone who would listen that it was serving the “Best Wings in the USA.” Based on a trip to the mother church (aka Anchor Bar), Quaker Steak had revamped its menu from a cook-your-own-steaks emphasis to a wing emphasis. Wings were just garnering a big reputation at the time. (Updated: 06/17/09 10:33 PM )
Excellent prices at Neapolis Family Restaurant
I find good Cheap Eats in many different ways. Some are scouted out by our companions, others are recommended by happy customers. But sometimes I spot a place and do some research. When I can’t find a menu online, I usually call and ask a few questions, including whether the prices are reasonable. (Updated: 06/17/09 6:20 PM )
SHORT ORDERS
Food fund-raisers (Updated: 06/05/09 6:56 AM )
Sippy's: Unique ethnic mix on menu has hits and misses
You’ll have to admit, it’s an unusual format. Sippy’s Restaurant, a large place not that far from the airport, sports a big sign to inform us that it specializes in Italian, American and Indian cuisine. Even in an area of many ethnicities, that’s an impressive lineup. (Updated: 06/17/09 10:33 PM )
Plenty of Polish favorites at Potts
There are certain ethnic cuisines that imply “hearty,” and Polish is one of them. When I think of homemade Polish food, I think of big guys with hands the size of hams sitting down to generous plates. On a recent visit, John, Pat, John and I discovered that Potts Deli and Grille is pretty much on the same wavelength. (Updated: 06/17/09 6:21 PM )
SHORT ORDERS
Locally grown meals (Updated: 05/29/09 6:51 AM )
Verbena: New chef lets creative juices flow
There’s a new chef at Verbena, a dignified upscale restaurant on Maple Road that many years ago was the site of the late Daffodil’s. Bruce Wieszala is his name; he’s a Buffalo native who has spent the last few years in Atlanta, where he cooked at some well-known restaurants and appeared on the Food Network occasionally. His sous chef is John Hammill. The more formal dining-room menu reflects the man’s interest in contemporary ingredients and local produce. (The casual informal “grille” menu, served in the large and very handsome barroom, provides sandwiches and — should you be in the mood for it — a deep-fried Twinkie or two ($3). Those short rib sliders don’t sound half bad either, by the way.) (Updated: 06/17/09 10:34 PM )
