How did the chicken finger sub get invented?
How did Buffalo chicken become a topping on pizza?
Do you know the answer to these questions?
Many of you reading this may be lifelong Western New Yorkers…but food writer Arthur Bovino has a message for you:
“There are things in this book I think that Buffalonians don’t know about their own city.”
His words, not ours.
Strong words for the man who came here on an assignment.
“I moved up here for a month and I ate at 120 restaurants, and gained 25 pounds, and then I wrote for the next 11 months,” said Bovino in an interview at Elmo’s Restaurant in Getzville.
The assignment was to write 60,000 words on Buffalo’s food scene, but he did a lot more than that.
In fact, he turned in 160,000 words and two books.
Buffalo Everything: A Guide to Eating in the “Nickel City” will have an accompanying cookbook to be published later this year.
But, we had to ask the food critic, from a major food city downstate in NYC…why Buffalo?
“Why not Buffalo? I would turn it around and say. Buffalo’s got an amazing food history. It’s the comfort food capital of America you could argue.”
We agree.
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