"It's the Comfort Food Capital of America You Could Argue," Author Pens Book on Buffalo Food History

Screen Shot 2018-08-27 at 11.39.35 PM.png

By Madison Carter | WKBW, 6:00 AM, Aug 24, 2018

GETZVILLE, N.Y. (WKBW) - How did the chicken finger sub get invented?

How did Buffalo chicken become a topping on pizza? Do you know the answer to these questions? Many of you reading this may be lifelong Western New Yorkers…but food writer Arthur Bovino has a message for you:

“There are things in this book I think that Buffalonians don’t know about their own city.”

His words, not ours. Strong words for the man who came here on an assignment.

“I moved up here for a month and I ate at 120 restaurants, and gained 25 pounds, and then I wrote for the next 11 months,” said Bovino in an interview at Elmo’s Restaurant in Getzville.

The assignment was to write 60,000 words on Buffalo’s food scene, but he did a lot more than that. In fact, he turned in 160,000 words and two books.

Buffalo Everything: A Guide to Eating in the “Nickel City” will have an accompanying cookbook to be published later this year.

But, we had to ask the food critic, from a major food city downstate in NYC…why Buffalo?

“Why not Buffalo? I would turn it around and say. Buffalo’s got an amazing food history. It’s the comfort food capital of America you could argue.”

We agree.

Click here for the full story (and video).

Arthur Bovino