Buffalo Eats
Buffalo Eats, Donnie BurtlessWe've been writing about Buffalo's food scene since 2009 and somehow we haven't stopped. Buffalo Eats is run by a group of dedicated eaters.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 254 | Subscribers | Read | buffaloeats.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
This is what a two Michelin star meal looks like at Pearl Morissette
Several days ago, we posted a meal that our own Carley Skarupinski enjoyed at Pearl Morisette in Southern Ontario on New Years Eve. In the last couple of years, Pearl Morisette has gotten a lot of attention for being recognized by several n...
Forno e Mercato now serving Italian specialities at their newly opened Williamsville cafe
I try not to be too biased as a Williamsville resident, but Forno e Mercato opening down the street from my house has been a big deal.
We've sadly updated the Restaurant Graveyard.
Running a restaurant is incredibly difficult. The restaurant industry has always been known for high employee turnover, low profit margins and being very susceptible to changes in the economy.
Our Favorite Meals of 2025: Part Five
For 14 years we’ve been asking people to reminisce about their favorite meal of that year. Since 2012 a lot has changed with Buffalo Eats, the blogs and podcasts have been retired, contributors have joined our group and graduated on to othe...
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Authors
The writers behind this newsletter.
We've been writing about the Western New York food scene since 2009 and somehow are still doing it. Buffalo Eats is run by a group of dedicated eaters.
I love food.
Frequently Asked Questions
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