One of the Great Eating Cities
Renowned food critic Michael Stern called Buffalo “one of the great eating cities.” The co-author of Eat Your Way Across the USA even declared that no city – “except maybe New Orleans” – has as many regional specialties as Buffalo. Now it’s your turn to eat your way through our city’s greatest culinary hits: a collection of foods either created or perfected here that have made us a must-see foodie destination. Explore our guides to our signature classics and experience heartland road food at its finest!
Buffalo Wing Trail
Buffalo’s world-famous food: drums and flats deep-fried, tossed in hot sauce and always served with ample helpings of blue cheese. Discover the stories behind the best Buffalo wings in the city that created them:
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Beef on Weck
One of the great American sandwiches: Hand-carved, thin-sliced roast beef dipped in au jus, garnished with a dollop of horseradish and served on a salted, seeded roll known as a kimmelweck. Bite into Buffalo’s most delicious beef on weck:
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Fish Fry
Friday night comfort food: a colossal piece of beer-battered haddock deep fried and served with equally generous portions of French fries, coleslaw, macaroni salad and tartar sauce. Feast on Buffalo’s tastiest fish fries:
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Buffalo-Style Pizza
Our city has served its own version of pizza for generations: thicker than New-York style, thinner than Deep Dish, and covered in gooey mozzarella and small pepperoni that cups and chars while baking. Dig into our Buffalo-style pizza:
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Ice Cream
A Hotbed of Cool Treats: From old-school sundae joints serving homemade whipped cream and hot fudge to newer shops specializing in flavors like loganberry and sponge candy, discover our city’s surprising ice cream scene:
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Sponge Candy
Our confectionery wonder for more than a century: pieces of crispy, airy toffee covered in milk or dark chocolate. Sink your teeth into the best sponge candy in Buffalo, the heart of the “sponge belt:”
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Hot Dogs
Buffalo’s take on an American classic: footlong Sahlen’s hot dogs (an institution here for more than a century) grilled over an open bed of charcoal and topped with “the works.” Find out where to get them:
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