“We've been fortunate with the orchards that we have in our area, that we've gotten with one of the farmers and they've taken good care of us.”
It makes a huge difference in the product. One week, they're using hickory the next week, they're using peach the next week, they're using something else. “I know people who do this and have trouble getting wood. So, from a consistency standpoint, that's huge. We've stuck with one farm, one wood, for 19 years. Everyone uses a little bit different type of wood. “It comes from a smoker” and depends on “the wood that you bring in. The pulled pork, a staple at festivals and events – and popular with catering orders – is consistently good, Bryan said, because of the smoking techniques. “We went to different butchers, looked at different cuts.” “Our ribs are those we picked years ago – the size and maker,” Bryan said. The Brickyard offers brisket, burgers, chicken, stews, salads and finger foods. Our ‘Ultimate Platters’ and whatnot – they're big portions but they're expensive.” We haven't shied away from cost – and it's not cheap. “It’s just a wide variety of things that we've stuck to, and from a quality level, we felt that we’ve just stayed with that also over the years. There was probably 20 different house rubs that we tried on wings. When we originated the recipes, it wasn't one, two, three recipes, ‘That's the one we like.’ We must have done 35 barbecue sauces. “We had a friend of mine, a chef, come in and make us specialty recipes. “I think it all goes back to the original recipes, and we've stuck with them for going on 19 years,” co-owner Ken Bryan said. Since it opened on Center Street two decades ago, the Brickyard Pub & BBQ has used authentic smoking techniques to make its meats stand out. Not all barbecue joints are created – or operated – equally. “I thank all of our patrons and I want to say that I have the best staff there is in all of New York,” Tallichet said.īest BBQ (ribs, chicken, pork) – The Brickyard Pub & B.B.Q. “They're a no-kill organization, and I heavily support them,” Tallichet added. We're doing another dog event with the Niagara SPCA on Thursday, Aug. “We did a dog adoption event with the Niagara SPCA. Lumberjack’s also has unique events from time to time. While open, “We have live music every Wednesday and every Sunday,” she said. “We always open Memorial Day, and we close the very last day of September.” “We’re only open four months out of the year,” Tallichet said. Part of what makes Lumberjack’s special is that, like summer weather, it only lasts so long. Some people come in daily, and we consider them family.” “We have families come we have people come by boat. “We're located right on the water, with a wonderful patio that cantilevers over the water, that seats 163 people,” Tallichet said. “We do footlongs.”Ĭustomers can enjoy the fare inside, or sit outside and take advantage of one of the best views in Western New York. Lumberjack’s serves Wardynski's hot dogs, because “I like their tender skins, versus their competitor,” Tallichet said. We have just a great, all-around Western New York menu: fried bologna with some grilled onions, Mineo & Sapio Italian sausage we do just about everything on Costanzo rolls.” We’re noted for our curly-Q fries, which are handmade every day. “Because of that, we serve beer and wine. “We're a glorified hot dog/hamburger stand,” owner/operator Carol Tallichet said. Now in its 10 th year in business, the former Niagara River Yacht Club is located adjacent to Gratwick Riverside Marina. One of the most unique summer eateries – both in terms of location and menu – is Lumberjack’s Patio Grill. (Submitted photo)īest Summer Dining Spot – Lumberjack's Patio Grill √ Best Fries – Wagner’s Farm Market and Grill √ Best Hamburger – The Wurlitzer Pizza Co. Second place: Wagner’s Farm Market and Grill √ Best Beef on Weck – Taylor’s Tap & Grill Second place: Hibbard’s Original Frozen Custard √ Best BBQ (ribs, chicken, pork) – The Brickyard Pub & B.B.Q. √ Best Summer Dining Spot – Lumberjack's Patio Grill Once again this year, we asked readers to tell us where their favorite “Savory Summer Eats & Treats” can be found. Patios and live music have become more commonplace in recent years but, at the end of the day, a diner becomes a destination because of its culinary offerings. It’s for that reason people take every opportunity to get out and eat, drink and be merry in the warm, colorful spring and summer months.
Western New York winters are notoriously filled with cold, gray days.