by Matt Steinberg

My family and I had lunch recently at Chef’s, my favorite restaurant in Buffalo, and one of the city’s landmarks. Open since 1923, Chef’s has served generations of Buffalonians understated but exquisitely prepared Italian fare like lasagna, veal parmesan and chicken cacciatora. However, on your first visit, one of your party must order their signature dish, spaghetti parmesan. Pasta doesn’t come with simpler ingredients or preparation – a plate of lightly sauced spaghetti covered in mozzarella, then baked, and served with a cup of their famous tomato sauce for dipping. I’m not sure what the secret is (I sure can’t replicate it at home), but decades of practice has perfected their technique. Combined with a loaf of warm bread, a meatball or sausage and a glass of wine, this is a classic (and filling) meal that I order almost every time I go. Aside from it’s delectable dishes, Chef’s is also where many of Buffalo’s movers and shakers congregate to make deal or just share a meal, so you never know what CEO, media type or ballplayer you’ll see in the dining room. One caveat – reservations are highly recommended any time, but are an absolute necessity whenever the Sabres or Bandits are in town; without one, you won’t get in.

For more information, check out www.ilovechefs.com, or take a trip to the corner of Seneca and Chicago Streets and taste it for yourself. This trip was my son’s first experience, and judging by the smile on his face, it won’t be his last.

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