Beyond the Wing: How Buffalo's Food Scene Quietly Became One of America's Best
About this episode
The episode explores Buffalo's evolving food scene, highlighting its rich history and innovative chefs.
Everybody knows Buffalo, New York, for the chicken wing. Fewer people know the real story behind the wing—or the full story of Buffalo's food scene, which is grounded in tradition and full of innovation. In the first episode of our four-part Unpacked by Afar series on Buffalo, we start where you should always start: at the table. Host Aislyn Greene digs into a food scene that has quietly become one of the most surprising in America, shaped by waves of immigrants and refugees, a fiercely independent streak, and chefs who don't need anyone's permission to be great. Meet this week's guests Francesca Bond, food and drink reporter at the Buffalo News Jessica Forster, partner, wine director, and sommelier at Waxlight Bar à Vin Lina Brown-Young, founder of John Young's Original Topics covered The history of food in Buffalo Why serious restaurants are betting on Buffalo's food scene The real story of the Buffalo chicken wing The best traditional foods to try, inclbeef on weck, the Tom and Jerry (a Christmastime drink), and the deep-fried pizza log. Why Buffalo turned down a spot in the Michelin Guide (for now), and what that choice reveals about how the city sees itself. Where to go to…
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