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Nov 30, 2006 08:47 PM

My Buffalo experience

WORK WORK WORK it what it seemed to be.
BUT with your suggestions i was able to do a few things.

Last nite i stayed at the Adam's Mark. Not really near i went to the Pearl Street Grille. Wings were great. Bartender was slammed and had an attitude and the beef on Wic was horrible. not even on WIC bread. I felt ripped off and betrayed. Ok that is a bit dramatic but i mean when you ave never had a k-wic roll it bums ya out.

Today on my way to the airport i stopped by the Anchor Bar - even though half the board said it was a tourist trap and the other said it was a " must"!

Well i ordered the wings at 1:15 at at 1:40 they came out. A bit on the long side as far as a wait- but they were well worth it. Oh yeah, i ordered them welldone. TAS-TEE!Had some Mcsorley's which is ironically near my house in east village- NYC.
There was barely anyone there at lunch time. Didnt seem like a tourist trap in that sense. I imagine summer time is a different story?

Now i sit in the airport-delayed flight and i so wish i had stopped by Wegmans to get some k wic rolls.

thanks all!


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  1. I'm a former East Villager and have no plans to go to Buffalo but read your post and my curiosity is killing me. What exactly is wic bread and/or a k-wic roll? I googled and found some references about beef on wek from another Chowhound thread but no one spelled it out. Is it wek or wic? Are they the same thing? What is beef on wek exactly and, perhaps someone whose been to Buffalo can tell me, what is so special about this bread and what I assume to be a sandwich?

    Any edification on the subject is appreciated.

    3 Replies
    1. re: laylag

      It's actually weck, short for kimmelweck. It's a hard roll covered in salt and caraway seed. A good beef on weck consists of freshly carved roast beef piled high on weck dipped in the beef jus, then optionally slathered with hot horseradish.

      1. re: Marge

        That's it -- but believe me, the whole is greater than the sum of its parts. I know it sounds like no big deal. Especially with horseradish (and for me, ketchup), the combination of flavors is just dead on right. That's why it has been a Buffalo institution since way before wings.

        1. re: sbp

          Thank you Marge and sbp. If I do ever get up there I'll be sure to give it a try.

    2. mine was served with some sort of dried of roast beef.

      1 Reply
      1. The roll has German origins. The salt should be coarse and the roll very fresh. The salt is hydroscopic and the rolls can get soggy. Charlie the Butcher uses a poor version IMHO and ruins the effect.
        It used to be a Buffalo staple but many places are now gone. I prefer BarBill's version with rare beef.