Doc Sullivan’s serves what connoisseurs know as a Smitty Wing, named for the family who formerly ran this South Buffalo pub and created their own variation of the city’s signature bar food. A Smitty Wing looks like a regular hot wing, but its sauce is in a class of its own. Complex and hypnotic with deep heat within its vibrant spice array, it could be a distant cousin of the legendary sauce used for BBQ at Kansas City’s Arthur Bryant’s. Not too sticky or wet, the wings’ audibly crisp crust envelops meat that is saturated with flavor.
Even more unusual: Doc Sullivan’s beef on weck wing. This fusion of Buffalo’s two signature dishes is no gimmick. Beautiful crisp-coated wings are glazed with a weck-like sauce of horseradish, salt, and caraway seeds — all flavors of the city’s favorite sandwich, but surrounding juice-dripping chicken. A first bite can be puzzling — a when-worlds-collide experience — but an adventurous palate will have a ball savoring the unique creation.
A bar-fare menu includes fried munchies, burgers, sandwiches, a few salads, and, on Friday, fish & chips — great fish & chips. Haddock delivered fresh that morning comes enveloped in an exquisite beer-batter coat, its snow-white meat sweet, flaky, and gentle-flavored. If you like good fried fish, it’s a must-eat … every bit as noteworthy as Doc Sullivan’s wings.