Blog – Page 121 – Food Drink Magazine

Hot Drinks You Will Love

Maja Bilbilovska

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October 27, 2019

Fall calls for hot drinks to stay comfortable during those cloudy, rainy and cold days. This is the time when many of us have the flu too. These 3 drinks will help you stay away from the flu or pass it easier and faster.

Warm Carrot and Spicy Apple Drink

In fall there aren’t many options to make fresh sweet drinks. That is why you need this recipe to make a carrot hot drink that will satisfy your craving for a sweet juice.

Prep: 15min Cook: 12min Total Time: 17min Servings: 2

Ingredients:

2 cups of Apple juice (approximately 6 apples)
2 Star Anises
1 Stick cinnamon
2 Allspice seeds
1 Rosemary sprig, fresh
½ tsp. Cardamom Seeds
2 Carrots
½ tsp. Cinnamon, ground
1 inch Ginger, fresh
½ tsp. Nutmeg, ground

Directions:

1. Juice apples and transfer them to a saucepan. Add the spices and cover. Simmer 2 minutes. Let it steep for 10 minutes. Strain.

2. Juice ginger and carrots. Pour the warm juice in a glass and add the fresh juice. Stir well.

3. Sprinkle nutmeg and cinnamon and serve.

Tea Latte with Vanilla and Caramel

This Latte will become your favorite morning drink. It is perfect for colder days too. It will warm your body and your soul.

Prep: 5min Cook: 8min Total Time: 13min Servings: 2

Ingredients:

3 whole Cloves
2 Peppercorns
2 cups of water
¼ tsp. of Ginger, ground
¼ tsp. of Cardamom, ground
1 Cinnamon stick
1 tbsp. of Caramel Sauce/ 1 – 2 tbsp. syrup2 tea
2 bags of Black tea
1 tsp. of Vanilla extract
½ cup of Milk

Directions:

1. In a saucepan combine cinnamon stick, nutmeg, ginger, cardamom, cloves, peppercorns, and water.

2. Once boiling let it boil for 5 minutes.

3. After 5 minutes pass to set aside the saucepan and add the tea bags. Steep 5 minutes.

4. Add vanilla and caramel, stir.

5. Heat the milk 15 seconds in the microwave. Add in the tea and stir.

6. If you like you can top with caramel sauce and whipped cream.

7. Serve right away!

Warming Alcoholic Tea

A super easy drink that will help you through the cold and rainy days. It is great for sour throat and cough. Simply amazing drink for any occasion.

Prep: 2min Cook: 3 min Total Time: 5min Servings: 1

Ingredients:

6 oz. Back tea, strong or hot rooibos, premade
1 oz. of Bourbon
1 oz. of Cognac
½ oz. Benedictine
1 nutmeg, whole
2 dashes of Angostura bitters
1 Lemon circle, studded with 3 cloves
1 Stick Cinnamon

Directions:

1. In a glass combine all ingredients.

2. Stir well.

3. Garnish with cinnamon and lemon.

4. Serve and enjoy!

Now choose which one you will make first. I guarantee you that you will enjoy all three drinks. The best part is that they are very easy to make and won’t take too much time to make them.

Restaurants That Invented Your Favorite Dishes: Part 2

Ossiana Tepfenhart

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October 26, 2019

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What we see on restaurant menus influences our culture in ways few fully comprehend. Restaurants determine whether or not food stays in style, usher new foods in, and also act as a mirror to our cultural soul.

Many of the most famous dishes in the world were invented in restaurants. Some of the restaurants were upscale, others were pioneers in fast food. Either way, inventive venues changed the way we eat.

Feeling hungry for some knowledge? It’s time to serve up some amazing stories behind some of your favorite foods and the restaurants that made them a part of our hearts.

Clam Strips – Howard Johnson

Most younger folks don’t think of Howard Johnson as anything other than a hotel chain, but that’s only because they don’t know the history behind the brand. During the 1950s and 1960s, the Howard Johnson name was mostly associated with a series of diners known for serving a little bit of everything all under an orange roof.

The restaurants were booming in popularity, and that allowed chefs to get a little inventive. One of the restaurant chain’s inventions was fried clam strips. Unfortunately, the franchise lost popularity and closed down its doors. All that’s left of the restaurants is the hotel chain and a new favorite recipe.

General Tso’s Chicken – Peng’s Restaurant

The origin of this classic Chinese dish isn’t Chinese in the least bit. Rather, it was invented by a Hunan immigrant who fled Mao’s totalitarian regime and started working in New York’s restaurant business.

Most people were leery of trying Hunan food back then, so chef Peng Chang-kuei had to compromise on authenticity. He created General Tso’s Chicken as a way to alter Chinese flavors to make it more popular stateside.

It quickly caught on and eventually made its way back to his original province. It’s now one of the most popular dishes in Chinese takeout.

Hibachi Shrimp – Benihana’s

Everyone loves the Japanese tradition of cooking delicious meals in front of onlookers, right? Of course! The problem is that this tradition really isn’t Japanese at all. It was a marketing ploy that was created by restaurateur Rocky Aoki as a means to get Americans curious about Japanese cuisine.

The restauranteur’s sly plan worked wonders and got him rave reviews. Within a year of his new cooking style, Benihana’s attracted A-list celebrities like Sean Connery and Muhammad Ali. The chain is still alive and well today.

Buffalo Wings – The Anchor Bar

We all know Buffalo wings were invented in Buffalo, New York. What we aren’t fully certain of is the specific restaurant that this birthed this bar bite. The Anchor Bar, though, is a leading contender.

Rumor has it that the restaurant’s son came in and asked his mother to whip something up. The restaurant was low on supplies, so she fried up some wings and made a makeshift sauce out of Frank’s Red Hot and butter. The group loved it so much, it was added to the bar menu the next day.

Sliders – White Castle

It was the early 1920s, and Upton Sinclair’s expose on the meat industry had everyone rethinking their beef diet. No one wanted to touch ground beef, but Billy Ingram saw potential. He created petite burgers that could be eaten in a couple of bites, served them in a crisp white restaurant setting and emphasized cleanliness.

The simple concept of making beef look clean again worked wonders and launched White Castle to fame. It was the first major restaurant chain in history, all thanks to their innovative approach.

Top 10 Parrilla restaurants in the world

Fawad Zafar

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October 26, 2019

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Top 10 Parrilla restaurants in the world

A simple iron grill, Parrilla. The dish is famous all over the world. The dish is mostly popular in Argentina. The smoke is ascending from the terraces of homes while preparing Parrilla, and also from nearby eateries or home-cooked asados.

Parrilla is an Argentine word with two implications. It very well may be utilized to portray a common Argentine steakhouse restaurant, or it can indicate a metal barbecue utilized for setting up the meat. The metal flame broil is a piece of conventional asado grills. Parrilla comes in different sizes and shapes. A flame grill is consisted in the dish with a firebox on the side.

The firewood is stacked into the firebox. Charcoal can also be used instead offirewood, and once the ashes are dropped, you can put the coals under the flame grill. The plate is regularly tilted on a decline with the goal that the overabundance juices can dribble downward all together not to cause any flare-ups. Parrillas can be found in various homes and eateries in Argentina, and the meat barbecued on it regularly incorporates morcilla blood wieners, chitterlings, chorizo frankfurters, ribs, salchichas parrilleras, sirloin, tenderloin, and skirt steaks.

History:

During the 1950s, a Swiss man thought of the cooking strategy which included steeping the chicken in salamuera. The meat can also be steeped in saltwater marinade. On algarroba coals, the meat is cooked over a moderate fire. The chicken is put on a metal spit, persistently, over the warmth. Parrilla is a time-consuming dish for the cook.
The ingredients of Parrella include, Garlic, paprika, laurel, saffron, and cayenne pepper.

Because of the production of programmed rotisserie equipment, the way toward cooking chicken (or some other meat) has turned out to be a lot simpler. The notoriety of the cooking system has detonated all-inclusive and is utilized in different cultures and countries.

Recipe:

To overcook beef is impossible in Argentina. The locals like it medium to well done. The quality of the meat is significant for the preparation of the dish. Tomato, lettuce, white vinegar, and onions increase the richness of the meat perfectly.

Chimichurri, shockingly, isn’t an apparatus on Argentinean tables. Also if it is, it’s positively not sparkling with new herbs. Dried oregano is a significant ingredient and also a great extent for preparing Parrilla.

Uruguayans lean toward their barbecue tops to be inclined at a 45-degree edge; along with the slanted mesh with its scope of temperatures and vicinities to the fire, they gradually, cautiously explore the connection among meat and fire.

Parrilla can be paired with Malbec Argentina or Bonardo Argentina. Both are types of red wine.

Top 10 restaurants:

The top 10 restaurants of Parrilla are,
1. Los Arribeños, Buenos Aires, Argentina
2. La Cabrera Parrilla Palermo, Buenos Aires, Argentina
3. Don Carlos, Buenos Aires, Argentina
4. Caldén del Soho, Buenos Aires, Argentina
5. Gran Parrilla del Plata, Buenos Aires, Argentina
6. Parrilla Peña, Buenos Aires, Argentina
7. El Mirasol de La Recova, Buenos Aires, Argentina
8. El Patio de Mingo, Buenos Aires, Argentina
9. El Secretito, Buenos Aires, Argentina
10. Brasaviva Parrilla Argentina, Buenos Aires, Argentina

With a fork in one hand and a pen in the other, let’s dive in: The Why Coffee Shop

Bailey Woodean

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October 25, 2019

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The Why Coffee Shop (lovingly shortened to “The Why” by the locals) is a diner in the city of Niagara Falls, New York. They pride themselves for being an old school style restaurant with counter service for breakfast and lunch every day. They are a cash-only establishment and no, they do not have an atm machine. The Why is open every day from 6:30 am to 1:30 pm.

The Atmosphere of The Why

This is a very busy establishment! In all the times I have had breakfast here, it has only been “slow” once. It is typical for every stool, booth, and chair to be filled, often resulting in a line of hungry patrons at the door.

The building is one of the most unique styles as it is built to fit the “Y” fork between Main Street and Portage Road. Once inside, you will see tables with chairs and booths lining the outer walls of the building. You will also see the breakfast bar with counter height stools. More than likely you will not find an empty table right off, but if you have the time to wait then you should.

Most of the staff are kind and hardworking but you may find the service lacking at times (even when it’s slower-paced). In my opinion, it says more about the local work ethic than it does the establishment itself.

The Food at The Why

The menu at The Why is quite expansive and includes a variety of breakfast and lunch options. Breakfast is served all day and lunch can be ordered between 11 am and 1:30 pm.

Breakfast menu items include the following

Eggs
Toast
Pancakes
Omelets
Breakfast sandwiches
And sides including bacon, sausage, and homefries

Breakfast at The Why can even be one of their famous “Breakfast Combos”. These meal options are perfectly portioned to satisfy any hungry soul! One of the combos is appropriately called Frankie. Frankie is eggs, home fries, onions, toast, cheese, and hotdogs all mixed together! Yes, I said hot dogs for breakfast! That is one of the most unique items you can find at The Why.

Lunch menu items include the following

Hot and cold sandwiches
Grilled sandwiches
Burgers and Hotdogs
A variety of steak dishes
And sides such as onion rings and French fries

In addition to these popular lunch options, The Why offers seasonal specials available September to April. These specials include a bowl of chili with a grilled cheese sandwich, a Chili dog, or even an order of Chili fries.

The food is decent and comes out in a timely manner (most of the time). I have only tried their breakfast foods and I have yet to be truly disappointed. It is reminiscent of home cooking which is great if you don’t cook. The dishes on the menu may seem like basic diner food and in my opinion, most of it is. That doesn’t mean that it isn’t good, though. When you eat at The Why you get home cooking style food that tastes good, a great portion size and below-average prices. No one can beat that!

However, I enjoy cooking and I feel that spending money (any amount of money) on something I could have made at home (and better) is a waste of money. If you don’t cook and love diner food at an unbeatable price then you can’t go wrong with The Why!

My Final Recommendation

I do recommend The Why, especially if you don’t cook breakfast or lunch at home. You can’t beat their prices or portions for a meal out. Just be prepared for moderately good food, possibly good service, and be sure to bring cash in your wallet!

The Why

1319 main st 14301 Niagara Falls, New York

The Why Coffee Shop

With a fork in one hand and a pen in the other, let’s dive in: Sprague’s Maple Farms

Bailey Woodean

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October 25, 2019

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Sprague’s is a maple syrup farm and restaurant. This is a family-owned business that serves breakfast all day long! They also serve lunch and dinner meals throughout the day. Sprague’s is located in Portville, NY. My family and I drive down every first weekend in December. We stop here for breakfast on our way to pick out our Christmas Tree. It has become a tradition since my son was born.

The company started more than forty years ago with Randy Sprague’s hobby of sugarin’. The hobby grew into a full-fledged business which today is called Sprague’s Maple Farms. The restaurant and pancake house serves a full menu of breakfast, lunch and dinner meals, many of which are maple-infused. The restaurant also offers a retail/gift shop where you can purchase an assortment of maple products, crafty decor pieces, and so much more!

The Restaurant and Pancake House Sprague’s restaurant is decorated to resemble a lodge in the mountains. There are an assortment of animals stuffed and mounted to the walls and ceiling. There is a gorgeous fireplace that burns and adds to the woodsy ambiance.

The restaurant does not typically accept reservations but, they could accommodate a large crowd based on the size of the dining room. However, they can be quite busy and would likely appreciate a courtesy call before should up with a large crowd. Although, they do offer reservations in the event of groups having 20 or more diners. In fact, they do this on Mondays through Thursdays and they may arrange a tour of the facility for these groups.

As previously mentioned, my family and I drive down to Sprague’s every first weekend in December. We leave early in the morning so that we can take the two and a half-hour drive to Sprague’s. We stop here and enjoy a delicious meal together as a family. Then, we trek to a Christmas tree farm to pick out our Christmas trees. The restaurant and pancake house is open every day at 8 am, they close at 8 pm Sunday through Thursday but are open till 9 on Fridays and Saturdays.

The instant you walk into the building you are overcome with a mouthwatering maple smell. The scent of fresh maple syrup completely engulfs this establishment in the very best way! It is a perfect addition to a cool December morning. The maple flavor that Sprague’s is famous for can be found in a variety of their foods and dishes including but not limited to:

Milkshakes
Fudge
Sausage
Salad dressing
And much more!

Some of the popular dishes for breakfast here at Sprague’s include:

Deep-fried French toast and stuffed French toast
Belgian waffles
Omelets
Pancakes
Corned beef hash and eggs
Country gravy and biscuits

Some great lunch options include:

Burgers
Pulled pork BBQ sandwich
BLT

Finally, there are many delicious dinner choices including:

Maple glazed salmon
Maple bourbon street sirloin steak
Friday fish fry with buttermilk battered fish

How is the maple syrup made?

Sprague’s Maple Farms begins the process by tapping sugar maple trees. The time for collecting the sap is between February and March. This is a very short and intense collection period. Interestingly enough, one gallon of maple syrup is made after 40 gallons of sap is collected and boiled. The sap will need to go to the evaporator. Here, the water in the sap will be evaporated as the sap will enter two pans and finally be transformed into quality maple syrup. Once the sap is made into syrup, it is packaged and labeled with the Sprague’s family label.

If you are ever in the Allegheny Mountain region, you should stop here at Sprague’s Maple Farms for a delicious meal! Don’t forget to gaze at the beautiful scenery surrounding the restaurant and visit the animals on the grounds!

Sprague’s Maple Farms

1048 Portville Obi Rd Portville, NY 14770

Sprague’s Maple Farms Website

Popular cuisines from coast to coast

Bailey Woodean

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October 23, 2019

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Have you ever had the good fortune of traveling from coast to coast across the states? If not then you are missing out on some pretty great grub! In fact, the types of cuisine that are big hits can vary from state to state, region to region. I did a little digging to find out exactly what dishes are the most popular in each part of the country in the hopes that one day I can try them for myself.

West Coast Cuisine

The West Coast generally includes California, Washington State, Oregon, Alaska, and Hawaii. The popular cuisines that come from here are some of the most unique in the country, and they are easily distinguishable in other states.

Avocado toast is a big deal in the western states. This is simply toasted bread with creamy avocado spread over it. In order to make this a really great dish you must choose good avocados. They can’t be too ripe as this will cause a mushy or stringy consistency. Once you have chosen your avocados then you can either slice them for your toast or mash them. Salt the avocado to bring out the best flavor profile. The bread that you choose for the toast must be sturdy such as whole grain. The final step (should you decide to use it) is to really take avocado toast to the next level! You can do this by adding any combination of ingredients that you desire, but here are some suggestions:

Bacon
Garlic
Herbs
Jalapenos
Eggs

Fish tacos are another west coast staple. The fish is often a light fish fillet such as cod. The fish can be beer-battered and fried or bare and baked. Once you have the fish done you simply place it in the flour tortilla. Finally, you top it with a white sauce or Baja sauce, and shredded cabbage. Of course there are other toppings that are common on fish tacos including:

Guacamole
Pico de gallo
Salsa
Hot sauce
Herbs
Rice

While these are two of the favorites on the West Coast there are many more worth sinking your teeth into such as:

Korean BBQ
Spam
Shave Ice
Reindeer Sausage

Midwestern Cuisine

The Midwestern states are often known for their corn crops and tornadoes. These states include North and South Dakota, Kansas, Indiana, Illinois, Nebraska, Wisconsin, Minnesota, Iowa, Ohio, Missouri, and Michigan. The cuisines found here are sometimes thought of as “picnic food”.

Bread Pudding is a common dessert in the Midwest. It can be made with few ingredients but it will not lack flavor! The “bread” part of the bread pudding is challah bread. This is a soft and fluffy type of braided bread that is perfect for this particular cuisine.

Deviled Eggs are one of the easiest side dishes you can make and they are perfect for picnics and family reunions. The only real cooking involved is hard boiling the eggs. Once they are cooked through you can deshell them, cut them in half, and add the mayonnaise/mustard/yolk mixtures to the white centers. The final step is to top them with paprika. Feel free to add other toppings to take them up a notch such as chives or bacon bits.

Other Midwestern cuisines that are a smash include:

Corn on the cob
Midwestern chili
Green bean casserole
Reuben
Pork chops
Caramel corn

Eastern Coast Cuisines

The East Coast states include Maine, New York, all of New England, and Pennsylvania. The cuisines that you will inevitably find here are a wide range of seafood and pub food.

The Lobster roll is commonly found in New England and even Canada. This dish starts with a hot dog roll, typically grilled and then stuffed with lobster, lettuce, hot sauce, and greens.

Buffalo wings are a huge staple in my home state of New York. They originated in, you guessed it, Buffalo, NY. Buffalo wings are fried chicken wings slathered in our buffalo sauce which is typically Frank’s.

Other popular dishes on the East Coast include:

Clam chowder
Apple crisp
Snickerdoodles
Philly cheesesteaks

The southern states are known for their bbq spaghetti, biscuits and gravy, and their fried green tomatoes. Whereas the northern states are known for their pork roll, Stromboli, and Utica greens.

Now I’m off to win the lottery so I can do nothing but travel and try each dish from coast to coast!

The Differences Between Home and Restaurant Cooking

Maja Bilbilovska

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October 23, 2019

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The Differences Between Home and Restaurant Cooking

When I say that my husband is a chef everyone is saying. “Wow, you are so lucky!” , “You get to eat restaurant like meals every day”. Well, not exactly. My husband loves to cook; he is on a career path that he truly loves. But, he doesn’t really have time to cook at home. Sometimes even months will pass and I haven’t eaten a meal prepared from him. But when he does cook me breakfast/lunch/dinner I can’t stop eating. I remember when he made French toast it was mouthwatering. Even a simple meal made form a chef is breathtaking.

However, during the cooking, he is constantly under pressure. “Come on, you are constantly cooking for hundreds of people at once, now for 4 people is a hassle?” It was hard to understand that there is a big difference in cooking at home and at a restaurant. I decided to share this with all of you.

1. The equipment – Professional appliances and tools are designed to withstand hours and hours of work every day. Restaurants need efficiency so that the food can be cooked fast and to be tasty too. That is why the pots are heavy, ovens can reach high temperatures and the deep dryer can reach the needed temperature in minutes.

2. Food – Some meals taste a lot better when cooked in larger quantities, but there are some that taste better when cooked in a single dish. Soups, stews, ribs, etc. taste wonderful when eaten in restaurants. When cooked home following the same recipe is great, but not the same.

Even though restaurant food can taste a lot better within restaurants, you can still get great quality tastes with the best frozen Chinese food at home. It’s all about being selective with your choices when grocery shopping.

3. Recipes – “How do you make the mixture for patties?” recently I asked my chef this question. “ I don’t follow a recipe”. Chefs don’t use recipes. They cook form experience, ratios, and formulas but not recipes. Everything they know is memorized too.

4. Gadgets – All those amazing gadgets that you buy for your kitchen to make cooking easier you won’t find them in a commercial kitchen. A chef only needs a very sharp knife, pans, and pots. First, because those gadgets are not designed for extensive use and they can’t be easily stored.

5. Food presentation – What is the first thing that you think when the waiter brings the dish to you. “Wow, it looks amazing/terrible”. Our eyes must be satisfied first. So, presentation is a priority too, on the same scale as the taste. Colors, drawings, different plates, etc. are used to make the dish appealing and tasty before you even try it.

6. Cooking for 4 or 100 – At home sometimes it is hard to make a simple meal for 4 people. But what should chefs say when they need to cook for 100+ guests? If we have this task at home it will take hours. But thanks to the equipment, chefs can create amazing meals for hundreds of people in just a couple of hours or less.

At homes, we can do it the lazy way. We can stir the sauce for hours. Sit, relax or even finish a different task. But in a professional kitchen, you can’t stop. Chefs must be ready to cook fast without compromising the quality. Plus, there is always something chefs can do in the kitchen, even when they are not cooking.

But, in the end, a culinary career is amazing. I fall in love with food thanks to the experience I got from my husband. Today I enjoy experimenting with food too, and I love when he comments about it. But it took time to realize the difference between home and restaurant cooking. Now, I appreciate every meal he makes at home even if it is only once a year.

But I learn from him every day and I try my best to recreate restaurants meals with the help of my kitchen. Sometimes it is hard because there are no recipes I can lean on. Now, I can cook without recipes too and it is the best thing. I encourage you to try it too. The meals will be a lot tastier.

With a fork in one hand and a pen in the other, let’s dive in: The Silo!

Bailey Woodean

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October 22, 2019

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With a fork in one hand and a pen in the other, let’s dive in: The Silo!

A snapshot of The Silo’s history in Lewiston, NY

Open seasonally May through September during the hours of 10 am through 10 pm, The Silo first opened its doors as a restaurant in April 1998. For 70 years prior to becoming a restaurant, The Silo served Lewiston, NY as a coal silo for steamers before eventually sitting abandoned for years. The old silo was bought by Richard Hastings with the intention of restoring it into a refreshment stand. He then gave his son, Alan the responsibility and the business. Alan ran with it, instilling his environmentalist nature into various aspects of the restaurant. This included the use of ” Greenware”, a plant-based set of items including straws, lids, cups, and more.

Alan also thought of repurposing the fryer grease as fuel for “veggie cars” (gas-free vehicles). Finally, Alan wanted to promote his food as made with local produce, and organic meats. Later, Alan added The Caboose, an old train car, to the Silo’s unique location. He restored it and gave it a new life as an ice cream stand. They offer over 40 flavors of ice cream!

The Silo and The Caboose have since been widely reviewed, highly raved about and has even been featured on the Travel Channel’s hit T.V. Show, Man v. Food.

The Atmosphere at The Silo

A waterfront property is appealing to almost every living person there is, ever was and ever will be. So, with The Silo being on the river with it’s “dining room” open and facing the water and with Canada as the backdrop it is simply, perfectly picturesque.

The Caboose sits in front of The Silo, patiently awaiting ice cream lovers. Both The Silo and The Caboose are popular venues for the locals as well as the many visitors we get here in Western New York so be prepared to wait in line. I wouldn’t call this a negative though. As you wait in line for your ice cream or to place an order for lunch you will surely be mesmerized by the view of the river and Canada. Or, you may see all of the historic charm in the surrounding businesses and homes.

No matter where you look, there is something beautiful to see here at The Silo.

The Food at The Silo

Now, on to the food itself! The Silo offers far more menu items than I am willing to list here. However, I will speak about the few items that I have tried. The first item is the Original Haystack. This is also the primary item featured on the Travel Channel’s Man v. Food. The Haystack is made with steak, melted mozzarella cheese and topped with toasted hash browns. All of this is put onto a baked hoagie roll with mayo. Essentially, it’s a fancy steak and cheese sub. The Haystack comes in two sizes, the regular (6 inch) sub or the Footlong Haystack. I do recommend the Haystack but be forewarned that it is difficult to eat, especially if you get the Footlong Haystack. The wind which is inevitable in a location like this doesn’t help either. If you don’t like eating a messy meal then I would suggest a different restaurant or a large bib.

The second item I tried (and loved!) is the Veggie Haystack. I am a meat-lover. However, I would order the Veggie Haystack over the Original Haystack hands down any day of the week! This item, to me, makes the Haystack revolutionary. It is made with their garden burger as a replacement for the steak. Everything else about this sandwich including the toasted hash browns on top are identical to the original. I found that the flavors in their garden burger are far more appealing and complementary to the Haystack than the typical steak and cheese option. I could not recommend this item enough (meat-lover or not).

The fries at the Silo are incredible. They are straight cut, perfectly hot and crispy with the proper amount of salt. I have yet to try their other side options but if they are half as good as their fries then I would recommend them as well.

My Final Recommendation

If you come to visit Western New York between the months of May and September then you have to stop by The Silo in Lewiston, NY. Order your meal, enjoy some ice cream and enjoy the relaxing, photo-worthy scenery that surrounds you. This is truly a jewel worth discovering.

The Silo

115 North Water Street, Lewiston, New York 14092, United States

https://www.lewistonsilo.com/

Walnut Stuffed Apples :Tufahije

admin

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October 22, 2019

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Macedonian Cuisine: Tufahije from Chef Boban Bilbilovski

With a fork in one hand and a pen in the other, let’s dive in: Grovers Bar and Grill

Bailey Woodean

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October 21, 2019

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With a fork in one hand and a pen in the other, let’s dive in: Grovers Bar and Grill

Grover’s Bar and Grill is a popular burger joint in East Amherst, NY. They are well known for their huge burgers, of course, but they are also known for their cheeseburger soup and many other dishes. They are very highly rated, an appropriate location for sports fans with their TV’s and overall casual atmosphere.

The Atmosphere at Grover’s Bar and Grill

As previously mentioned, the atmosphere at Grover’s Bar and Grill is casual and appropriate sports lovers although I would not classify it as a sports bar. The dining area and bar are a bit claustrophobic as Grover’s is not a very big restaurant. This also means that the place fills up quickly and can be chaotic when busy. Overall, the atmosphere and seating is cozy and casual. A great location for couples, singles, or families alike.

Grover’s Bar and Grill is so well known that it has even been featured on the Food Network’s hit television series, Diners, Drive-ins, and Dives!

The Food at Grover’s Bar and Grill

The food at Grover’s bar and grill is reminiscent of other privately owned burger joints that you may have been to. Although, they do have a few items that set them apart. These dishes are likely the reason for their feature on Triple D.

Their burgers are the main attraction for most people to eat at Grover’s. They call them ”groverburgers” as they are some of the largest burgers you can get in any restaurant. They are made in 12-ounce Angus beef patties. You can have the burger made in several ways including swiss, bleu, bacon, and an assortment of cheese and topping combinations.

Other burger options offered at Grover’s Bar and Grill include:

The Bruiser- a black and blue burger with grilled onions
The Cattleman Burger- bacon and cheeseburger with barbecue sauce
The Hangover- this isn’t a burger but it is a steak and cheese sandwich topped with fried onions.

If you’re not in the mood for a burger then there are plenty of other menu options to choose from. For example, maybe you would rather enjoy a nice salad. They have quite a few salad options which include specialty salads such as their roverburger salad as well as basic salads such as a grilled chicken salad.

If you do decide to have a salad then you may want to pair it with the famous Cheeseburger soup! No matter who you ask you will only ever hear good things about the cheeseburger soup at Grover’s.
I mentioned The Hangover sandwich already, but they have an extensive list of sandwich options aside from this one. These options include:

Cheeseburger club
Turkey club
The Cattleman Chicken Sandwich
Cajun chicken melt with fried onions and melted swiss cheese Finally, they have a section of the menu known as The Grease Pit. This is the section of the menu where you can find fried foods that are typical of a bar and grill. These foods include:
Shrimp basket
Chicken wings
Calamari
Crab cakes

My final recommendation of Grover’s Bar and Grill

My parents had raved about Grover’s Bar and Grill for so long that they brought me here for my birthday dinner a couple of years ago. I was eight months pregnant with my son at the time and I made sure to order a burger. I was anticipating a meal that I would never forget! I found the burger mammoth-sized which was really the only thing that lived up to the hype. I found the patty was under seasoned and ultimately a letdown.

The restaurant itself seems taken care of and clean. I believe that I would give it a second chance but I would not be ordering from the burger menu. I am excited to experience the cheeseburger soup, someday and hope that by trying a different meal that I may have a better outlook on this otherwise popular burger joint.

Grovers Bar and Grill

9160 Transit Rd, East Amherst, NY 14051

https://www.facebook.com/Grovers-Bar-And-Grill-164012556991861/