Quality Inn Airport
4217 Genesee St.
Buffalo, NY 14225
Phone: (716) 633-5500
Fax: (716) 633-4231
If you don't mind going a little out of your way, this hot spot east of Buffalo has the best barbecue in Western New York. Be it pulled pork, chicken, ribs, or sausage, it just doesn't get any better than the slow, wood-smoked delights Greg offers. The dinner menu includes the chicken-n-rib combo platter, Southern fried catfish, and a smoked Polish sausage plate. Add a good beer or a bottle of wine and you'll see why so many make the trip to this neck of the woods.
This tiny, old-fashioned diner is operated by Charlie Roesch, who many consider to be the food ambassador of western New York. The regional favorite of beef on weck is why you come here. Freshly sliced roast beef comes served on a salt-encrusted kummelweck roll. It's actually the "weck" roll, a kaiser-like roll topped with Kosher salt and caraway seeds, that makes the sandwich. Often Charlie himself, wearing his trademark butchers apron and white hard hat, can be seen behind the counter carving the beef himself. During the warmer months, you can dine outdoors on picnic tables. He also provides efficient catering. - Christine A. Smyczynski
Salvatore’s Italian Gardens is one of Western New York’s most elegant and beautiful restaurants. It is a popular place to celebrate special occasions. They have received the prestigious AAA 3 Diamond Award and the Millennium International Award of Excellence as one of America’s top 100 restaurants. Their signature dishes include Steak a la Russell, Rack of Lamb, Chateaubriand, and fresh salmon with a lobster dill sauce. Be sure to view the extensive classic car collection displayed on the outside of the restaurant. They also have banquet facilities available; their three ballrooms can accommodate between 50 to 400 guests. – Christine A. Smyczynski
Olive Garden serves up authentic Italian cuisine. Their signature breadsticks and one-of-a-kind menu make them an American icon. Standard Italian options like bruchetta, calamari, ravioli, and eggplant parmigiana line their lengthy menu. More exotic items like salmon, chicken dishes, and innovative pizzas are also available. For the calorie-counter, Olive Garden has a range of low fat and low carbohydrate options. Their bottomless salads ensure a well-balanced feast. Enjoy your meal with a bottle from their extensive wine list or one of their tropical island drinks. Finally, top it all off with a little something from their dessert menu- their cakes, custards, and ice creams are sure to win you over. Lunch and take out menus are available.
Picasso's Pizza has earned the distinction of being Western New York's premier pizzeria. They carry a lot more than pizza here. Start out with an appetizer, perhaps stuffed hot peppers, pizza logs or mozzarella sticks. Featured salads include antipasto, julienne, grilled chicken, chicken Caesar, chopped salad, and even a meatball salad. They are noted for their mozzarella garlic bread, served with a side of sauce for dipping. They even have bread called "kitchen sink bread." Also on the menu is pasta, like spaghetti, and Italian dishes like chicken and veal parmesan. Wing varieties include hot, medium, mild, Italian baked, BBQ charred, and hot BBQ charred. There are almost two dozen premium subs on the menu, as well as a dozen classic subs. Naturally, pizza is their specialty. Choose from traditional pizzas as well as over a dozen specialty gourmet pizzas, like stuffed hot pepper pizza and the kitchen sink pizza, with everything on it, anchovies optional. -Christine A. Smyczynski
This comfortable family-friendly restaurant which offers reasonably priced foods, was once an old German restaurant, bar and beer garden. The building which was built in 1910, served as a speakeasy during Prohibition in the 1920s and 1930s. It was named the Rose Garden when it first opened as a restaurant in 1939 because of the wild rose bushes that were growing around the building. The menu, which features home-style cooking, runs the gamut from subs to prime rib. Soup and desserts are homemade daily. Their fish fry features a ten to 12-ounce piece of fish, plus all homemade salads. During the summer, enjoy a clam bar, playing volleyball on their volleyball court, and live music on the weekends in the grove out back. The grove can also be rented for special events. -Christine A. Smyczynski
This family owned and operated restaurant and catering company has been a fixture on Williamsville's Main Street for over 20 years. They specialize in soups, sandwiches, and salads, which are all made fresh daily. Some of their sandwiches include roast turkey, corned beef, and even a veggie pita with hummus. Grilled sandwiches include corned beef with swiss, pastrami with provolone, grilled cheese with tomato, and their spinach bread sandwich of the day. Moreover, the salad menu features a spinach salad, Greek salad and taco salad. One of their specialty services is corporate catering and local delivery to places of business, as well as catering for showers, cocktail parties, and other events. You can even call ahead and order a boxed lunch to take along on a road trip or picnic. - Christine A. Smyczynski
When most guys retire, they decide to take it easy, maybe play a little golf or something. Not Russ Salvatore—he built a contemporary restaurant and luxury hotel to run in his retirement. Salvatore, who has been in the restaurant business over 40 years, founded Salvatore's Italian Gardens and Salvatore's Grand Hotel, which he operated until his retirement. However, he found retirement rather boring, so he got back into the business and opened up Russell's. Menu selections include rack of lamb, a variety of steaks, surf and turf and more. The popular dinner-for-two menus includes two three-course meals. The adjacent Salvatore's Grand Hotel features luxury rooms, many with jacuzzi tubs. - Christine A. Smyczynski
This restaurant and wine bar is located in a renovated older home, purported to be haunted, just a short walk from the center of the village of Williamsville. Pairings has an extensive wine list, as well as a long martini menu. Patrons can enjoy a variety of appetizers or partake in a full meal while sipping liquid libations. Some of the items on the appetizer menu include scallops wrapped in prosciutto, feta cheese dip, and chicken wings. Entrees include items like Cajun shrimp mac and cheese, spicy Caribbean jerk steak skewers, pumpkin ravioli, and citrus mahi-mahi. Dessert includes items like tiramisu.-Christine A. Smyczynski
Milos is a Greek restaurant owned and operated by the Kollidas family. The restaurant's name means "windmill" in Greek, and it serves authentic Greek cuisine. It is located in the building which once housed two other restaurants, Marinaccio's, and before that, the Little White House. The Kollidas family also owns The Family Tree Restaurant on Bailey Avenue and Swiston's Beef and Keg in Tonawanda. The décor is very contemporary, with lots of light from large windows and a huge bar area. Breakfast is served all day, with both Greek and American dishes. If you are there for lunch or dinner, start out your dining experience with a classic Greek appetizer, meze, which includes four dips with pita, or the classic Greek soup, avgolemono. Greek dishes on the menu include moussaka, souvlaki, and pastitsio. American dishes on the menu include steak, fish, sandwiches, and wraps. - Christine A. Smyczynski
This restaurant is located beside Ellicott Creek in the heart of the village of Williamsville. The building the restaurant is located in was once used as the headquarters for General Winfield Scott during the War of 1812. Many diners enjoy sitting on the heated covered patio which overlooks the creek. The menu features American regional selections like Black Angus steak and seafood specialties like fresh haddock, trout and salmon. Lunch includes a variety of salads, along with sandwiches like beef on weck, club sandwiches and burgers. It is just steps away from village shops and Island Park. -Christine A. Smyczynski
This well-known Williamsville restaurant has been offering hospitality since 1827. Once a stagecoach stop for folks traveling between Buffalo and Batavia, the building has changed hands many times, although it has always been an inn, tavern or restaurant. It has the distinction of having the longest continuous held liquor license in New York State. Today, the menu features items like beef Wellington in puff pastry, Yankee pot roast, crab cakes and their famous beer battered fish fry. Lunch selections include pasta, salads, signature sandwiches and chicken pot pie. In February 2008, Bon Appetit Magazine named the Eagle House one of the best restaurants in America. –Christine A. Smyczynski