Legendary | Worth driving from anywhere
Review by: Michael Stern
Only in Buffalo
When people think of dishes that belong to Buffalo, New York, they mostly think of chicken wings. They got popular here and have since spread across the country and the world. You will not find the city’s other mealtime passion, beef on weck, anywhere else. Why not? First of all, the buns require serious baking skills. They don’t keep for any length of time. More important, cooking and carving beef on weck in Buffalo requires a level of expertise that can’t be learned overnight.
What Makes Beef On Weck So Great?
To understand the appeal of this sandwich, visit a tavern in West Seneca called Schwabl’s. Here you find hard rolls heavily crusted with coarse grains of salt and caraway seeds (a.k.a. kummelweck. The rolls sport fluffy insides, but they’re rugged enough to hold up well when sliced in half and dipped in natural beef gravy. Schwabl’s beef defines greatness. When you order a sandwich — and only then — does a carver slice pieces from a center-cut round roast. He piles the beef high inside each sandwich: a tender and luxurious pillow of protein. Add a dab of horseradish if you wish, but other condiments make no sense whatsoever. Traditionalists get their beef on weck on a plate with warm German potato salad, house made pickled beets, and cole slaw.
A Full Menu
Pilgrims come to this cozy, family-friendly place primarily to eat Buffalo beef on weck. Frankly, we like the beef so much that we always have a hard time going beyond it to explore other items on the menu. Here you find salads, Saturday-only Hungarian goulash, and a unique version of Quebecoise poutine, sprinkled with caraway seeds. Regulars tell us that the seafood is terrific (haddock in particular). And we do love hand-carved hot ham that comes in a pool of tomato-clove gravy. Ham could tempt one away from beef, even if it has none of the famous local sandwich’s authority,
Schwabl’s is a casual, well-aged tavern. Business people make it their home at lunch. You’ll see more families at diner. A full bar provides cocktails. Regional-flavor connoisseurs drink draughts of non-alcoholic birch beer with the faint twang of spearmint.
Directions & Hours
|Credit Cards Accepted||Yes|