Breakfast In Buffalo
By PencilsPancakes on February 23, 2013
My mind is in conflict over which topic I want to blog about first but I think I’ll start with this: a restaurant review. Austin and I were lucky enough to travel to Buffalo, NY this weekend (about an hour away) to see a legend in concert.
George Strait. We are huge country fans, and I still can’t believe we saw him in person. Martina McBride was the opener and she was also phenomenal.
Fun times! Me outside the Buffalo Sabres First Niagara Center. We are hockey fans as well!
The next morning after the concert we were looking for a diner type place to eat breakfast and decided to go to The Washington Market on Elicott St in Downtown Buffalo. I knew nothing about it- turns out it was kind of a little grocery store as well.
You can order your food up front and take a seat in the back. There was absolutely no wait, and the staff was extremely kind and accommodating regarding several, um, substitutions and alterations I made trying my best to keep it clean.
I ordered an omelet loaded with veggies and a fruit salad on the side. It was fresh and delicious. The omelet was not soggy or oily like diner food regularly is. The fruit was literally as fresh as possible as they had just made it. Delicious.
The fiancé ordered classic home fries, eggs and toast.
I wanted to bite into that toast…but resisted!
All in all an excellent experience that I would highly recommend if you’re ever in Buffalo looking for somewhere to get a quick breakfast. We got all this and coffees for about $15 so that kept me happy as well.
After that we headed to the mall to look at tuxedo options for our wedding, but I’m saving that for another post. Just a random question I have for blogger friends: Collard Greens. Okay that’s not a question, but I tried to make them yesterday and they turned out extremely bitter. I sautéed them in bacon fat with garlic and onion and simmered them for about a half hour with some chicken broth. Ick. They had a strong bitter after taste. Everything I read online says the longer they cook the less bitter they will be. I’m not all that convinced. Anyone (especially southerners!) have a good recipe??? Thanks!
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