10 Best Local Dishes from Buffalo

Buffalo wings are without a doubt the single most iconic dish associated with this city and the one foodies traveling to WNY want to try when they hit town. After all, this city was the birthplace of the Buffalo wing back in the 1960s, and many people think if you don't eat your hot wings here, you're not eating true Buffalo wings. You can even travel a buffalo wing trail in the city to try them at a ton of hot spots while earning prizes along the way.

You'll want to start your journey at the Anchor Bar, where it all began. From there try such staple spots as Elmo's, Duff's, Doc Sullivan's, Cole's, Blackthorn Restaurant & Pub, and Gabriel's Gate.

Beef on weck is a unique take on French dip, a thick roast beef sandwich on a salty kimmelweck roll (hence the name), sometimes dipped in au jus. While its definitive origin is a mystery, most believe that it debuted in 1901 at the Pan American Exposition and has been a staple of local pubs across Buffalo ever since. While just about every pub around town offers it, not all get it right and you'll want to hit the ones that do it best.

You can explore a beef on weck trail to learn about this sandwich while trying variants. Some of the best are Bar Bill Tavern, Schwabl's, Charlie the Butcher's, and Ulrich's Tavern.

Spaghetti parmesan is just what it sounds like: spaghetti topped with sauce and hefty amounts of parmesan cheese, with a ton of options and different takes available. This one has recently been named one of the best pasta dishes in the nation. What makes it unique is that the spaghetti is tossed in butter and sauce, then sprinkled with Parmesan and Romano before being covered entirely with slices of mozzarella, then broiled. Rather than topping it with marinara, you spin the pasta and dunk it in the sauce.

Spaghetti Parm was created in 1962 by the owner of Chef's, Louis Billittier Jr., and his friend, radio host Dave Thomas. The legendary dish is the restaurant's number 1 seller to this day.

The chicken finger sub is a Buffalo original and happens when you take chicken fingers and stuff them inside a fresh-baked sub roll with various toppings. This is one of Buffalo's lesser-known culinary gems, and it comes in a range of varieties. Most are covered with some type of Buffalo wing sauce and may be garnished with lettuce, mayo, tomatoes, cheese, bleu cheese dressing, or other toppings. They're a go-to for locals and can get sloppy to eat, but that's part of the charm.

Some of the best of these can be found at local pizza and sub joints. Check out John's Pizza & Subs, Jim's SteakOut, Mike's Subs, John and Mary's, Pat's, Nino's, Café 59, and Mayback's Deli.

Buffalo-style pizza combines elements of several styles of pizza into one unique take on this classic Italian-American dish that can't be described, only experienced. This long-kept secret is getting out, with Buffalo being named among America's best pizza cities by Travel & Leisure magazine. It starts with an insanely thin crust, with ingredients out to the edges, topped by sweet sauce and tons of cheese topped with cup-and-char pepperoni. It's been described as a mashup of Chicago, Detroit, Maine, and New York-style pizzas in one dish.

If you have limited time, check out La Nova or Bocce Club Pizza, generally recognized as the best. Other great options include Macy's Place, Deniro's, Santora's, Imperial, or Artone's Pizza & Subs.

A fish fry is something we see all over the U.S.A. but in Buffalo, it's a year-round staple of batter-fried fish and a range of different classic sides. Even if Buffalo didn't invent the fish fry, they certainly made it part of their culinary identity. Usually, the fish is fried haddock or cod, and typical sides include fries, potato salad, or macaroni salad. Everyone has their favorite spot, and usually, it's the one you grew up visiting as a kid

Each spot offers something different, either in their batter recipe, the type of fish they used, or the sides they offer. Among the best are Gene McCarthy's, Wiechec's, Bailey Seafood, Joe's Deli, Happy Swallow, McPartlan's Corner, and Hayes Seafood House.

Charcoal-broiled hot dogs are quality dogs grilled over hot coals to add that extra touch of smoky flavor that's so good you may not want them any other way. In Buffalo, German-style dogs are the variety of choice, and if you want the best, you'll go to one of two area chains, one of which is known for its straight-up grilling and the other for the chili-dog-like "Texas Red Hot" (which originally hails from New Jersey, by the way).

To get the straight-up crunchy snap with full-on charcoal flavor and slathered in hot sauce, head for Ted's Hot Dogs (get it well done). For the chili-like Texas Red Hots, head for Louie's and ask for it with mustard and onions.

Sponge candy is a unique confectionery creation that consists of caramelized sugar spun into a honeycomb-like texture then covered in melted chocolate in bite-sized pieces. Each confectioner has their own recipe and their own twist, and people in this town hotly debate which is the best. Each recipe is secret; some are hand-dipped while others use machines. Some have a secret ingredient in their chocolate to give it an edge, some add sprinkles and toppings, while others put it all on the preparation method.

You can find sponge candy all over Buffalo. Some of the best chocolatiers include Aletha's, Antoinette's Sweets, Fowler's, Parkside Candy, Sweet Jenny's, Watson's, and Park Edge Sweet Shoppe.

Peanut sticks are a uniquely Buffalo creation, a type of doughnut that takes a traditional cake doughnut and completely coats it with chopped peanuts, adding a salty-crunchy texture. While varieties of these can be found at a number of different bakeries around Buffalo, most people will tell you that the only place to go to get the real thing is Paula's, with several outlets across town, where they specialize in peanut doughnuts. You can try the regular peanut stick or a chocolate peanut, which is a chocolate doughnut, glazed and coated with peanuts.

Other varieties abound at Paula's, where they specialize in doughnuts and peanuts. You can try the peanut cream-filled, peanut jelly, peanut butter doughnut, and others.

Pierogi can be had all over the world, but Buffalo natives absolutely love these small ravioli-like pasta creations stuffed with everything from cheese and onions to potatoes and sour cream. If you're not familiar with pierogi, they are a cross between an Asian dumpling and a ravioli, stuffed with a variety of fillings that can be savory or sweet. Most commonly, they are filled with one or more of potatoes, cabbage, onions, or cheese, but infinite varieties abound. They are a Polish dish traditionally regarded as peasant food during medieval times but now beloved by just about everyone.

Many restaurants in Buffalo offer this staple. Check them out at Polish Villa, Big Ditch Brewing, Potts Deli, or Babcia's Pierogi.