Artvoice Wining & Dining
Jump: Dining • Vine by Line • Food For Thought
The Food Issue (Artvoice v7n29)
Special Issue: Artvoice takes a look at what's hot in local eats.
Dining by Patricia Watson
Chop Chop: A Luncheonette for the Now Generation (Artvoice v7n16)
I don’t know what happened to Hughes, but there have been several lunch places in its location since. Occupying the space now is Chop Chop, a cheery venue serving delicious and wholesome food to the career people of a new century.
La Dolce Vita: How Sweet It Is (Artvoice v7n11)
If you want to eat Italian food in Buffalo, sooner or later you are going to wind up on Hertel Avenue. The street is dotted with trattorias, ristorantes and cafes offering their own takes on what seems to be the quintessential Queen City comfort food. One little gem is La Dolce Vita.
Tables For Two (Artvoice v7n6)
February 14 is coming around again. Valentine’s Day. Let’s make it a celebration of love! No pining for that special gift, ring or unpopped question. Get with someone you care about and do something to share your affection. Here are some restaurants that will cosset you and your loved one.
One Beautiful Sunset (Artvoice v7n2)
This is the life of Leonard Stokes, former star basketball player at Turner-Carroll High School and alumnus of the NBA’s Denver Nuggets and Washington Wizards. Now he is the owner of One Sunset, the new incarnation of the infamous Locker Room sports bar and the late, much missed Lotis.
Jump: Dining • Vine by Line • Food For Thought
Food For Thought by Joe George
Dachshund On A Bun (Artvoice v7n34)
The humidity of New York City in August gave us the perfect excuse. The amusement park reminded me of the last days of Crystal Beach. At any rate, for lunch we ate at Nathan’s Restaurant, which is still operating at its original location just off the boardwalk, and is reputed be the originator of Coney Island hot dogs.
Hey Hot Stuff! (Artvoice v7n30)
I’ll begin this week’s column with a rash generalization: The hotter the climate, the spicier the food. This most likely is not 100 percent accurate, but I feel for the most part it’s true.
Fish Guts (Artvoice v7n28)
There I was at my nephew’s birthday party eating a hotdog. I had it slathered with ketchup and the hotdog was just off the grill. It was still hot enough that when you bit into it the skin sort of “popped,” releasing salty goodness that only something stuffed into a synthetic casing can.
On Cooking (Artvoice v7n26)
While I dabble with various creative outlets, my most comfortable one is cooking. Carl Jung wrote that creativity is an instinct, not an optional gift granted to a lucky few. I feel blessed that I recognize this innate urge.
Fragrant Mint (Artvoice v7n24)
Mint is one of the first herbs that I grew when I began my experiment of growing food in an urban setting.
An Open Letter to Gordon Ramsay (Artvoice v7n22)
I tried, Chef, I really did, and on numerous occasions. But I just cannot sit through an entire episode of Hell’s Kitchen. Invariably, after or during one of your obscene and belittling rants, I tell you to shut the f#@k up, consciously using one of your favorite expletives.
Chives: A Sign of Spring (Artvoice v7n20)
Sitting on my front porch sipping a glass of wine on one of the first truly spring evenings of the season, I find myself staring in amazement. No, I’m not looking at the beautiful sunset or anything hokey like that, I’m contemplating a tiny chive plant that has survived yet another difficult Buffalo winter.
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Vine by Line by Paula Paradise
Sangria is From Span (Artvoice v7n34)
Recently I was called upon to sacrifice the comforts of my day job, hobnobbing with likeminded wine geeks amongst thousands of bottles, so that I might spend a long weekend in New Hampshire visiting with my sister, parents, grandmother, and almost-grown nieces.
Wines of Mendoza (Artvoice v7n30)
For many wine enthusiasts, just discovering the wines of Argentina, it may come as a surprise to learn that Argentina is the fifth largest wine-producing country in the world and possesses a history of winemaking that dates back to the mid-16th century.
Postcard Mendoza (Artvoice v7n29)
Sunday 6/22/08. I am boarding the first of four planes for a 24-hour journey that will take me deep into Argentina’s largest and most significant wine region, the Mendoza Valley. I am scheduled to convene with a dozen or so wine professionals from across the US in the city of Mendoza, where we will meet with wine producers, tour vineyards, and taste the wines represented by American importer Fran Kysela.
Independence Day: Freedom Wines for a City Barbecue (Artvoice v7n25)
Independence Day in the city is a raucous and harrowing affair. The thunderous, daylong festivities will root out even the most reclusive among us. For starters, there is the requisite cookout, an ancient method of burning food over an open flame.
A Sparkler Named Desire (Artvoice v7n23)
The conspicuous consumption of high-end alcohol, however alluring, will never fulfill our dreams; after years of indulgence, the body plainly reveals the banal results of debauchery. Perhaps doctors will request a change of diet.
Pinot Grievous (Artvoice v7n21)
Lurking in the shadows of specialty wine stores, a bookish-type of wine geek methodically marks an “X” over each conquest on De Long’s table of 184 wine grape varietals. Some students of the vine have made a passion out of collecting obscure drinking experiences—Romorantin anyone?
Pinot Grievous (Artvoice v7n21)
Lurking in the shadows of specialty wine stores, a bookish-type of wine geek methodically marks an “X” over each conquest on De Long’s table of 184 wine grape varietals. Some students of the vine have made a passion out of collecting obscure drinking experiences—Romorantin anyone?
California Nomads: A new definition of homegrown (Artvoice v7n19)
Mondovino delivers an ominous message with cynical humor: The globalization of wine, which causes a looming threat to the small, family-operated winery, also signals an end to the stylistic diversity and cultural uniqueness that so intrigues wine lovers.
On the Tradition of Winemaking (Artvoice v7n17)
Recently, I began to ask myself on what grounds I tended to extol the merits of California wines that bear the statement “grown, produced, and bottled by” over those that are labeled “produced and bottled,” or simply “vinted by”? Nowadays there are so few wines made from estate-grown fruit that it’s a bit like finding a four-leaf clover—but is my admiration for grapes grown, juiced, and fermented by the same individuals justified?
Pinko: A Lighter Shade of Red (Artvoice v7n15)
This spring I am going to crusade for the faint of color. That’s right, I’m going pink. As the monotonous drumbeats of winter—gray sky, damp wind, and unrelenting cold recede, I long to fill my brain with sunshine and my glass with rosé.
The Collectors Guide Volume 1: Musings on the End of Lent (Artvoice v7n13)
This is a dream assignment for a wine geek. Putting together a “must-try” list of wines, with a 12-bottle limit, is a bit like formulating a literary canon. How does one choose which wines to include?
Any Port in a Snow Storm (Artvoice v7n11)
Unsurprisingly, the history of Port as a commodity follows the political turmoil and vicissitudes of the warring nations involved in its trade.
The Sweet Smell of Success (Artvoice v7n9)
Unsurprisingly, the history of Port as a commodity follows the political turmoil and vicissitudes of the warring nations involved in its trade.
Amour, Amour, Amarone (Artvoice v7n6)
Well-aged wine lies in the dark—living, breathing through the staves of a barrel. Likewise, it is often in love’s shadows, in the blind spots of what we think we know, that we acquire a deeper passion for our companions. Unexpectedly, we gain an appreciation for what previously passed unnoticed; like two beets yanked up out of soil we blink, startled at each other’s red beauty.
The Riesling Is (Artvoice v7n5)
What follows is my modest plea for sloughing off your comfortable, hand-knitted cardigan of a white—e.g. Chardonnay or Pinot Grigio—for just a few bottles of what might be the greatest white wine on this earth.
I've Said Too Much (Artvoice v7n3)
Wine writers notoriously embellish their wine reviews with adjectives, similes and metaphors so farfetched that, as a reader, one is left to wonder if they are even talking about wine, which is after all just fermented grape juice.
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