Anchor Bar, original creators of Buffalo wings, is crammed with memorabilia.

Anchor Bar, original creators of Buffalo wings, is crammed with memorabilia.

In Part 1, Architectural Icons Were Examined

Before I met my husband Russ, I would have looked at ornately-designed buildings or décor and thought, “How pretty” and likely that would have been the end of it. Married to someone who has taken me travelling internationally and domestically just to admire fine, sleek lines or fanciful carved motifs or intricately-patterned ceilings and has made a career from his knowledge and creative building skills, has turned my passing admiration into deeper appreciation for the art, skills and craftsmanship necessary to erect these structures. That so many cities have managed to preserve, restore and renovate buildings that could never again be (cost-effective) to be built in our lifetime is worthy of recognition. Buffalo is one such city.

Of course, having walked and gawked all day, one must eat to refuel energy. Just as architects and patrons of the arts have left their imprint on Buffalo, so have culinary artists who have created legendary dishes, such as Buffalo wings, that are (likely) known across the globe.

RESTAURANTS WE RECOMMEND

Panorama on Seven in the Buffalo Marriott Harborcenter was one of three places A Chamber of Commerce woman suggested we’d find the best Beef on Weck sandwiches in the area. What separates these three, including Schwabl’s and Bar-Bill Tavern, from others is that the seasoned meat is slow-cooked for hours, contrary to places that import frozen beef and then reheat at the last minute. For those of you not from Buffalo, Beef on Weck is a signature sandwich. Mounds of thin-sliced roast beef are piled onto a Kümmelweck bun, which is salted and caraway-seeded. The Panorama’s were served on sliders. Russ enjoyed the sliders and was eager to try the sandwich at Schwabl’s.

Schwabl’s began serving German-styled cuisine and Beef on Weck sandwiches 1837. Their current West Seneca restaurant is a step back in time. The waitresses might call you honey, the tables are close together, and you watch the chef slicing the meat on a counter, after Read the rest of this entry »

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