Past Taste of Buffalo winners ready to compete again

BUFFALO, N.Y. (WIVB) — This weekend’s Taste of Buffalo will feature dozens of WNY’s best restaurants and food trucks. The festival offers a unique opportunity for businesses large and small to showcase their delicious dishes.

And for last year’s winners, the festival offers a chance to return and defend their awards.

News 4 followed up to see what each restaurant is offering.

Learn More | See the complete list of restaurants and menus here.

Stack Burger
174 Orchard Park Road | West Seneca
2016 Best Overall Item and 2016 Chair’s Choice Winner for Deep Fried PB&J

The folks at Stack Burger are still talking about last year’s victory. “It’s weird saying we won it last year, but we did win the top award,”
Chef Anthony Giangrosso said with smile.

The West Seneca start-up opened two years ago quickly risen to top of WNY’s crowded food scene. Its famous dishes include the extreme grilled cheese (which includes a burger), as well as specialty burgers, fries, and the award-winning PB&J.

“It’s got a fresh, sweet batter, deep fried with a peanut butter sauce, and a grape whipped cream,” Giangrosso explained.

It’s perfectly delicious but downright decadent. And don’t dare count calories.

Savor
28 Old Falls Street | Niagara Falls
2016 Best Sandwich

The Niagara Falls Culinary Institute operates Savor in the heart of the Falls tourist district. It has emerged as a dining destination. Chef Shea Zappia hopes for repeat win in the best sandwich category.

Chef Zappia will share his take on a traditional Vietnamese sandwich called Banh Mi. It features a house-smoked pork shoulder topped with a pickled vegetable, a slaw and a spicy mayonnaise. “We like to have a little fun with it, given the Buffalo feel of (the festival) and all of the people down there,” Zappia suggested.

“It’s a lot of fun to get out and show people of WNY what we do here. Students are learning; they also take classes in the restaurant here – in front of the house – and back of the house as well,” Mark Mistriner, Academic Chair, of the institute said.

BW’s Barbecue
5007 Lake Ave | Blasdell
2016 Best Meat Item for BBQ ribs

We headed back to the South Towns to check out BW’s Barbecue. We asked owner Bruce Will, “What’s the secret to a good WNY BBQ?”

He says it’s a blend of a bunch of places around the country. “I have learned from all of the masters. I have taken classes everywhere. I’ve been to the deep South – the Midwest – and I’ve been all over – learning from everybody.”

The ribs return this year along with what a new treat.

“We’re going to have our hot candy smoked wings which are fairly addictive,” Will suggested.

It’s rroof that even the veteran restuarants are looking for the next big dish to deliver more top honors!

Osteria 166
166 Franklin St | Buffalo
2016 Pat Sardina Memorial Award for Best Comfort Food

(Editor’s note: Osteria will be feature during News 4 Wake Up’s live preview Friday morning.)

Paula’s Donuts
2319 Sheridan Drive | Tonawanda
2016 Best Dessert for Peanut Stick

No doubt Paula’s knows how to do donuts. With locations in Towawanda, Clarence and West Seneca, it has created a beloved place in many WNYer’s hearts.

Last year Paula’s won best dessert for their peanut stick. This year they’ll also serve at cherry stick and assorted donut holes in addition to a healthy option: fresh orange.

 

Chrusciki Bakery
80 W Drullard Ave | Lancaster
2016 Veteran Restaurant Award

What started thirty years ago as a Broadway Market staple has turned into a WNY favorite. Chrusciki Bakery now has locations in Lancaster and Williamsville. They’re thrilled to be back at Taste of Buffalo sharing what they do best.

“We’re going to have thousands of people trying our different items – it just gets our name out there – and it focuses on what we do best. We are bringing pierogi. We’re bringing our blueberry and cheese, our mushroom, and our potato,” Karen Cantwell told News 4.

The beloved bakery will also offer a lemony-coconut bar (healthy option), linzer cookies and NY style cheesecake.

Cantwell says, as stressful as the weekend is, it’s a huge opportunity to serve thousands of people and get them a taste of what they offer.

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