Archive for October, 2009

Fresh Hops


There is an interesting article on “Fresh Hops” over at the NY Times.
Check it out here.


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SchwablesbowI usually spend my work days pushing pixels at my desk while gazing out the window looking north over the city of Rochester. So it was nice break from routine to go to Buffalo last week on business. Buffalo is definitely on the list of places within an hours or so of me that I’d like to explore more. So once lunch time arrive I was off to seek out  the “original” beef on the kimmelweck at Schwabl’s Restaurant in West Seneca. The restaurants history goes way back to 1837 and Sebastian Schwabl opening up shop on Broadway in downtown Buffalo, this would be start of several other locations including one at Pan Am Expostion in Buffalo in 1901. Several generations of the Schwabl family have proudly represented what’s thought to be the oldest continually operating restaurant in Niagara county. Even prohibiton couldn’t slow down Schwabl’s.

mini_15612When you pull up to Schwabl’s you see a small house converted into a Restaurant with a lovely vintage steel and neon sign out front. When you enter the restaurant it’s like stepping back in time. The bar is just inside the entance and features cocktails made the old fashion way, no pre-made mixes here. They also feature seasonal old fashioned punches – and I’m kicking myself for not ordering a glass of the Ebenezer Punch. I ordered an Flying Bison Aviator Red Ale which was delicious and then  proceeded to wait a few minutes for a table to become available. Right at the end of the short bar is the master of ceremony – the butcher, frantically sharpening his very large knife and meticulously hand slicing the juicy, roasted beef to order – what a sight. Me and my companion both ordered the Beef on a Weck which comes with 2 sides –  choice of fries/mashed/german potatoe salad and choice of coleslaw or beets. We both ordered our sandwich’s rare and they did not disappoint. Tender juicy beef on the softest kimmelweck roll I’ve ever had, crusted with coarse salt and a sprinkle of caraway seeds. They hand dip the roll into the au jus from the beef before making you sandwich. Dam, this is making my stomach growl as I type this -so if want to taste the original and take step back to good ole’ days get your butt over to Schwabl’s, they won’t disappoint… and do me a favor and order the punch and let me know how it is.

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