True North Lacrosse: Developing Young Athletes Through Expert Coaching and Competitive Play

How does True North Lacrosse develop youth players. What is the history behind the True North Lacrosse program. Who are the key coaches and directors involved in True North Lacrosse. Which age groups and regions does True North Lacrosse serve.

The Origins and Philosophy of True North Lacrosse

True North Lacrosse has a rich history rooted in developing young lacrosse talent. Founded by former Team Canada goalie Chris Sanderson, the program aimed to introduce Canadian players to field lacrosse and help them navigate the path to top NCAA programs. One of Sanderson’s early success stories was Brodie Merrill, who went on to have an illustrious career in college, professional, and international lacrosse.

The program’s revival carries forward this legacy, with a focus on player development and fostering a passion for the game. As Brodie Merrill, now a director of True North Lacrosse, states: “True North will be for all lacrosse players, not just the elite. The players will compete and play in tournaments, but the primary focus will be on development and growth. The goal is to help encourage a passion and connection to the game of lacrosse.”

Expert Coaching Staff Driving Player Development

True North Lacrosse boasts a roster of experienced coaches, each bringing unique perspectives and expertise to the program:

• Garner Werntz: A True Lacrosse alumnus focusing on offensive strategies
• Cooper Prawdzik: Harvard University defenseman specializing in defensive techniques
• Mitch Salanty: Brings both offensive and defensive knowledge to the program
• Terry Curry: Veteran coach with deep roots in New York’s prestigious lacrosse scene
• Jason Schoenwetter: Experienced high school coach with multiple state championships
• Rob Fournie: Longtime youth coach and former collegiate goalie

How do these diverse coaching backgrounds benefit young players? By exposing athletes to a wide range of lacrosse knowledge and experience, True North ensures a well-rounded development program that covers all aspects of the game.

Program Structure and Age Groups

True North Lacrosse offers programs for various age groups, ensuring appropriate skill development at each level:

1. U9: Born on or after September 1, 2005
2. U11: Born between September 1, 2002 – August 31, 2005
3. U13: Born between September 1, 2000 – August 31, 2002
4. U15: Born between September 1, 1998 – August 31, 2000
5. U17: Born between September 1, 1996 – August 31, 1998

This age-based structure allows coaches to tailor their instruction to the physical and cognitive development stages of each group, optimizing skill acquisition and player growth.

Geographic Reach and Team Divisions

True North Lacrosse divides its operations into East and West regions, covering a significant portion of Ontario:

True North East

Serving areas including Toronto Beaches, Newmarket, Barrie, Whitby, Oshawa, Peterborough, and more.

True North West

Encompassing regions such as Mimico, Brampton, Oakville, Burlington, Mississauga, Kitchener/Waterloo, and beyond.

This regional approach allows True North to cater to a wide range of communities while maintaining manageable team sizes and travel distances. How does this benefit players? It provides opportunities for high-level training and competition without requiring excessive travel, making the program more accessible to a broader range of young athletes.

Competitive Opportunities and Player Exposure

While development is the primary focus, True North Lacrosse also provides valuable competitive experiences. Teams participate in various tournaments throughout the United States, offering players the chance to test their skills against diverse opposition.

These tournaments serve multiple purposes:

• Practical application of skills learned in training
• Exposure to different playing styles and strategies
• Opportunities for college recruiters to observe players (particularly for older age groups)
• Team bonding and character development through travel and competition

How does this tournament exposure benefit players’ long-term development? By facing high-level competition in unfamiliar environments, athletes learn to adapt, overcome challenges, and perform under pressure – all valuable skills that translate both on and off the field.

The Legacy of Chris Sanderson and Charitable Efforts

True North Lacrosse honors the memory of its founder, Chris Sanderson, through more than just its training philosophy. The program is a proud supporter of the Chris Sanderson Memorial Trust, with a portion of all proceeds being donated to this worthy cause.

This commitment to giving back instills important values in young athletes, teaching them about the importance of community involvement and using their athletic platform for positive change. How does this charitable aspect enhance the overall True North experience? It provides players with a sense of purpose beyond personal achievement, fostering a well-rounded approach to sports and personal growth.

Preparing Athletes for Success Beyond Lacrosse

True North Lacrosse’s mission extends beyond developing skilled players; it aims to shape well-rounded individuals. The program’s stated goal is “to develop and prepare student athletes of character and integrity to serve as positive members of their club and home Centre teams.”

This holistic approach to athlete development includes:

• Emphasis on academic excellence alongside athletic achievement
• Character-building experiences through team dynamics and competition
• Leadership opportunities within the program structure
• Exposure to college recruiting processes and requirements

By focusing on these aspects, True North Lacrosse prepares its athletes not just for success on the field, but for future opportunities in education, careers, and life in general. How does this comprehensive approach benefit young athletes in the long term? It equips them with a diverse skill set and strong personal foundation that will serve them well regardless of their future path in or outside of lacrosse.

The Impact of True North Lacrosse on Canadian Lacrosse Development

True North Lacrosse plays a significant role in bridging the gap between traditional Canadian box lacrosse and the field lacrosse game that dominates US college programs. This unique position allows the program to:

• Introduce Canadian players to field lacrosse tactics and strategies
• Help athletes leverage their box lacrosse skills in the field game
• Provide guidance on the US college recruiting process
• Create pathways for Canadian players to access NCAA opportunities

How has this approach impacted Canadian lacrosse on a broader scale? By facilitating the success of Canadian players in US college programs, True North has helped raise the profile of Canadian lacrosse talent and opened doors for future generations of players.

The program’s influence extends beyond individual player development, contributing to the growth and evolution of lacrosse in Canada. As more players gain experience in both box and field versions of the sport, it fosters innovation and cross-pollination of ideas between the two disciplines.

Looking to the Future: True North’s Vision for Growth

As True North Lacrosse continues to evolve, it remains committed to its core principles of player development, character building, and growing the game. Future initiatives may include:

• Expansion into new geographic areas to reach more young athletes
• Enhanced technology integration for player analysis and skill development
• Increased partnerships with US college programs to facilitate recruiting
• Development of coach education programs to spread the True North philosophy

How will these potential growth areas benefit the Canadian lacrosse community as a whole? By continually innovating and expanding its reach, True North Lacrosse has the potential to elevate the overall level of play in Canada, creating a positive ripple effect throughout the sport.

As the program moves forward, it will undoubtedly continue to shape the landscape of Canadian lacrosse, producing skilled players, thoughtful leaders, and passionate ambassadors for the sport. The legacy of Chris Sanderson lives on through each athlete who passes through the True North program, carrying forward the values of skill, character, and love for the game that he championed.

True Lacrosse North Stars

GARNER WERNTZ- Coach Garner, an Illinois native, is a graduate of Libertyville High School (2019).  Garner is a True alumni who played for the North Stars and the State team program.  Garner brings offensive knowledge to the North Stars program.  He attended Illinois Wesleyan University and  has been coaching with the North Stars for two years.

COOPER PRAWDZIK- Coach Cooper is a True alumni that  graduated from Loyola Academy in 2019. He is currently a sophomore defensemen at Harvard University and he will specifically work with our defensive group!

MITCH SALANTY- Coach Mitch, an Illinois native, graduated from Lake Forest High School in 2016.  Mitch gradated from Messiah College in 2020 and is now pursuing his graduate degree at Marquette University.  Mitch brings both defensive and offensive knowledge to the North Stars!

TERRY CURRY- Coach Terry, a New York native has been living in Illinois for 30 plus years.  A graduate of the famous West Genessee program in New York, Terry has been around the game for a long time.  His son went to New Trier (graduated in 2013) and currently coaches collegiate lacrosse .  Terry’s brothers live in Maryland and a few Currys have played or currently play for the Syracuse Orangemen!  Terry has been coaching for the North Stars for two years.

JASON SCHOENWETTER – Coach Jason was born and raised in Rochester, NY, Jason has been around the game his entire life. As the head assistant coach at New Trier High School, Jason has been integral in their success over the last 19 years and has won 11 state championships.

ROB FOURNIE – Coach Rob has been involved with True for the past 7 years. He is the head coach at Evanston High School and has been an Evanston Youth coach for the past 15 years. In college, Rob played goalie at Loyola University Chicago.

True North Lacrosse Launches Club Program

True North Lacrosse is pleased to announce the launch of the True North Lacrosse Club program. True North Lacrosse will be a developmental program aimed at teaching youth lacrosse players the fundamentals of field lacrosse in a competitive and positive environment. The primary goal of True North Lacrosse is to develop and prepare student athletes of character and integrity to serve as positive members of their club and home Centre teams. True North teams will be given the opportunity to learn from knowledgeable and experienced coaches while traveling to compete in various tournaments throughout the United States.

True North Lacrosse was originally founded by former Team Canada Goalie and Orangeville, Ontario native, Chris Sanderson. Chris started this program in an effort to introduce and develop Canadian lacrosse players in the field game.

One of Chris’ earliest campers at True North Lacrosse was a young Brodie Merrill. Chris guided Brodie and opened doors for not only him but many other Canadian lacrosse players by helping them through the recruiting process and sending them to top level NCAA programs. Brodie has since then had a very successful career playing Division I lacrosse at Georgetown, playing in the NLL and MLL while also competing at the international level with Chris before he passed in 2012.

The purpose of re-launching True North Lacrosse Development teams is to introduce young Canadian lacrosse players to the same coaching, opportunities, and experiences that we were fortunate to have through Chris’ original True North program.

“True North will be for all lacrosse players, not just the elite. The players will compete and play in tournaments, but the primary focus will be on development and growth. The goal is to help encourage a passion and connection to the game of lacrosse=,” said Brodie Merrill.

The True North Lacrosse Club is a proud supporter of the Chris Sanderson Memorial Trust. A portion of all proceeds will be donated to The Chris Sanderson Memorial Trust.

True North Directors: Brodie Merrill and Stu Brown
True North East Program Coordinator: Terry Lloyd
True North West Program Coordinator: Mark White

Teams
U9 East/West – Players born on or after Sept 1st, 2005
U11 East/West – Players born between Sept 1st, 2002 – August 31st, 2005
U13 East/West – Players born between Sept 1st, 2000 – Aug 31st, 2002
U15 East/West – Players born between Sept 1st, 1998 – August 31st, 2000
U17 East/West – Players born between Sept 1st, 1996 – August 31st, 1998

TN East – U9, U11, U13, U15, U17
Boundaries: Toronto Beaches, Toronto Stars, Newmarket, Barrie, West Durham, Whitby,
Oshawa, Clarington, Peterborough, Innisfil, Oshawa, Uxbridge, Owen Sound, Orillia

TN West – U9, U11, U13, U15, U17
Boundaries: Mimico, Brampton, Oakville, Burlington, Mississauga, Kitchener/Waterloo,
Hamilton, Guelph, Cambridge, Orangeville, Shelburne, Milton, Halton Hills, Centre Wellington, London, Fergus, St.Catherines, Brantford, Welland, NOTL

Beginning this September True North Lacrosse will be hosting its first “East” and “West” tryouts. 2014 tryout information can be found here.

Once teams are selected they will follow this yearly schedule:
FALL SEASON (October/November):
-3/4 Practices within your region
-3 tournaments
SUMMER SEASON (June/July):
-4/5 practices
-3 tournaments
-2 day team camp

About Brodie Merrill
Brodie Merrill is a Canadian Lacrosse player from Orangeville, Ontario. Brodie Merrill is one of the most decorated lacrosse players in the world. Brodie has revolutionized how people treat the defensive player in both box and field, with his run and gun transitional style.

Brodie, a graduate of Georgetown University, was a two time All American, Two-Time Tewaaraton Award Finalist and in 2005 was named the NCAA Defensive Player of the Year. He has won multiple awards in his 7 year professional career including 2005 NLL and MLL Rookie of the Year; 2005 NLL Defensive Player of the Year; 2006 through 2011 MLL Defensive Player of the Year; 2009 and 2010 NLL Transition Player of the Year; All-Star status in all 6 NLL seasons; and All-Star status in all seven MLL seasons. Brodie, who currently plays for the Boston Cannons in the MLL and Philadelphia Wings in the NLL, has also won two Mann Cup Championships, two Golds (2006, 2014) and Silver Medal (2010) at the World Field Lacrosse Championships, two Golds at the World Indoor Lacrosse Championships and a MLL Championship. Brodie is the head coach and Director of the Hill Academy Men’s Lacrosse team which is highly regarded as one of the top Lacrosse programs in North America.

True Lacrosse Boys | ConnectLAX

True Lacrosse Boys | ConnectLAX

‘She’s a killer’: Caitlyn Wurzburger is prime for a breakout for UNC women’s lacrosse

The North Carolina women’s lacrosse team seemed untouchable last season, obliterating its first 14 opponents with few issues, winning those games by an average margin of 10.7 goals.

But as the Tar Heels entered their final regular-season game against No. 7 ranked Duke in Durham, they suddenly looked more beatable.

Star attacker Jamie Ortega — who became the program’s all-time goals leader earlier in the season — was out with an injury after taking a hard fall in the previous victory against Virginia. It was the senior’s first missed game of her career.

Enter Caitlyn Wurzburger.

The talented first-year had been the first option off the bench all season, and she was on a hot streak after racking up eight goals and six assists in her previous three games. Giving Wurzburger her first career start in place of Ortega was the obvious choice for head coach Jenny Levy.

“There was no discussion in the office like, ‘Who’s playing instead of Jamie?’” Levy said. “It was, ‘Caitlyn’s gonna step into a role that she’s worked all season to be in.’”

Wurzburger stepped into the role — and thrived in it.

Thirty seconds into the game, Wurzburger, with the ball in her pocket, had positioned herself directly behind the Duke goal. With a sidestep to the right and a hard cut to the goal, Wurzburger blew by her defender and slung the ball into the top corner of the net for the first score of the game.

From there, Wurzburger exploded. She scored or assisted on four of the team’s next six goals, and UNC went into the half up 8-3.

When it was all said and done, the Tar Heels came out on top 12-11. Senior Ally Mastroianni scored the game-winner with 17 seconds remaining, but it was Wurzburger who led the way for the offense with five goals and an assist.

“I just was in lucky positions, honestly,” Wurzburger said of her performance. “Everything just flowed right that game, and I felt like I knew I had to step up because we were losing our star player.”

But the star player Wurzburger was filling in for didn’t see the performance as just luck. Ortega soaked it in from the sidelines as she watched the future leader of the offense come into her own, dominating in her first-ever start.

“I knew that she was going to have a good game before the game,” Ortega said. “And then on the sidelines watching her cut and score, dive and make these great plays, kind of lead our offense — It was a great moment because I’m gone after this year, and this is going to be her offense, so it’s great seeing her at such a young age taking that role and the responsibility.”

‘The best eighth grader I ever saw’

As a high school prospect, Wurzburger was far from a hidden gem for the Tar Heels. In fact, she was the highest-profile recruit in the history of women’s lacrosse.

Wurzburger joined the varsity team at the American Heritage School in Delray Beach, Fla., when she was in seventh grade. At the age of 14, she made headlines when she verbally committed to play at Syracuse University.

“I do remember when I first heard about her, because it was big news that an eighth grader had committed to Syracuse,” Levy said. “We were like, ‘An eighth grader committed to Syracuse, like, what is that?’ So we were all really shocked about just what was going on in the landscape of recruiting at that point.”

Levy first saw Wurzburger play when her team would come to summer lacrosse events hosted in Chapel Hill.

“She was the best eighth grader I ever saw,” Levy said. “And she just knew how to play the game. She played at a really good pace, very creative and also very efficient and effective.”

Wurzburger starred at the American Heritage School for six seasons.

Before her, no high schooler had ever scored 100 goals and 100 assists in a season. Wurzburger accomplished the feat four times.

“She facilitates, she feeds and she finishes, which is a little unique,” Levy said. “Not everybody has that ability.”

She was not only unique in her skillset, but also her location — Wurzburger is one of the few members of UNC’s roster who hail from the South.

“(Florida’s) not a traditional hotbed for lacrosse,” Wurzburger said. “I was lucky to be coached by my dad, who played lacrosse a lot, and my other coaches. Me and my friends were lucky to be coached by people who knew the game really well.”

According to NCAA rules, coaches aren’t allowed to contact women’s lacrosse recruits until Sept. 1 of their junior year. These rules were put in place in 2017 — after Wurzburger had already committed to Syracuse.

When September of Wurzburger’s junior year rolled around, she received a call from Levy.

“When the recruiting process for her age group opened, we thought we’d just give her a call to say, ‘Hey, if you want to open your process, we’d be interested in talking to you.’” Levy said.

Shortly after, Wurzburger decided to decommit from Syracuse and open her recruiting process back up to other schools.

Ortega remembers accompanying Wurzburger and her family on her first official visit to Chapel Hill.

“She had a visit to UNC and I took her out to dinner with some of the coaches, parents, other members of the team, and we all went to (the Yogurt Pump),” Ortega said. “Not to brag, but I feel like maybe I sold her on UNC, you know?”

‘This is just lacrosse’

Transitioning to the college game isn’t easy for anyone, not even the greatest high school player of all time.

That rang especially true at UNC, where Wurzburger was joining an attack squad that returned all of its starters, including two of the best players in the nation. Ortega and her counterpart, Katie Hoeg, were named co-national players of the year by Inside Lacrosse in 2020.

Hoeg, a year older than Ortega, was originally supposed to graduate in 2020 but was afforded another year of eligibility by the NCAA due to the pandemic.

So, overflowing with talent but with no starting position available, Wurzburger was relegated to the bench.

“In my situation, I was used to being on the field a lot,” Wurzburger said. “And this year, I wasn’t as much just because it’s college, you know? It’s a really high level and we have a really old squad. I mean, I had Katie Hoeg and Jamie and Scottie (Rose Growney) and Tayler (Warehime) in front of me. I could watch and see how they were mentally and physically, at practice and on the field.”

Wurzburger stumbled in her first game with the Tar Heels.

Playing against a Stony Brook team that was ranked No. 6 in the nation, Wurzburger had no points and committed three turnovers. What would have been her first career goal was called off after she received a yellow card for a dangerous follow-through.

But she earned her true first career goal and assist in the following game against Florida, and two days later, she scored three goals against High Point.

“I think when you get on the field you’re like, ‘Whoa, I’m wearing a Carolina jersey, this is unreal,’” Wurzburger said. “But once you get the ball in your stick, you’re just like, ‘This is just lacrosse, just like I’ve done every single day.’”

By April, Wurzburger had hit her stride. She was often the first substitute in games, coming in as an attacking midfielder.

She went six straight games with at least two goals and an assist, starting with Notre Dame on April 10.

“I think that role change is hard for anybody, and Caitlyn did a great job adapting to the role change,” Levy said. “In how we run our team, we don’t necessarily see it as starters and non-starters, because she was a really big part of what we were doing on game days this year.”

Wurzburger was named to the ACC All-Freshman team, ending the season with 53 points. In comparison, Hoeg only had 16 points in her first season as a Tar Heel.

“Caitlyn comes in and has a 50- or 60-point season as a freshman, and with the group that we had, that’s amazing,” Levy said. “That’s a really incredible freshman year.”

‘Big shoes to fill’

As any player or coach will tell you, no one player can create a successful attack. The key to a good offense all boils down to chemistry.

For the past few seasons, Hoeg has served as the yin to Ortega’s yang. While Ortega is the all-time goals leader, Hoeg holds the record for career assists. And those two were supported by two more excellent attackers in Growney and Warehime.

Not only did that unit work well together on the field, they were also close friends off it.

UNC’s offense will undergo big changes next season with Hoeg having graduated, and all signs point to Wurzburger as the one who will claim her starting spot.

“It’s gonna be a big hole and big shoes to fill, because Hoegie’s been here for five years and has made history and done great things with the chemistry in our attack,” Wurzburger said. So I just hope to really continue that chemistry. She’s built that foundation for the attackers at UNC.”

As Wurzburger is tasked with stepping up into a bigger role next year, she will also be asked to go from being a listener to more of a leader on the team.

Levy said she expects that to come naturally, and emphasized that good leadership doesn’t necessarily mean being the loudest presence in the locker room.

“Our attacking unit, they’re not loud people. Our attack unit is quiet, humble, but fiercely competitive,” Levy said. “I think because they’re quiet and they’re humble, the mistake is (thinking) that maybe they’re not as much of a killer. And that’s far from the truth. Caitlyn, she’s a killer. She wants to win at the very highest level, and she holds herself to that standard.”

Ending an otherwise incredible season with a heartbreaking loss to eventual champion Boston College in the semifinals of the NCAA Tournament, there will be a lot of pressure on UNC to recapture the magic.

But as Wurzburger will be glad to tell you, she loves pressure.

“It’s always good to start a season with a loss,” she said. “We don’t have a target on our back anymore, so we can come in as underdogs. I think my only thing is to win a national championship.”

A national championship is a lofty goal for a team that just graduated one of the greatest players in its 27-year history, but Wurzburger doesn’t seem too worried.

Neither does Ortega, who is using her extra season of eligibility next year.

“I think she’s going to have a field day next year being in that spot,” Ortega said. “I trust her with the ball, I trust her decisions, she has a great IQ, she’s a smart player and I think next year she’s going to be even better. Even more people are going to have their heads turned when they watch her play.”

@LucasThomae

@dthsports | [email protected]

Borough of Rumson – Parks and Recreation

North County Lacrosse

AGE: K-8TH| Coed

CLINIC DATES: July 5th – July 9th

GAMES: July 12th – Aug 14th

LOCATION: Bender Fields

TIME: 3:00 PM – 5:00 PM (Rec) and 5:00 PM – 7:00 PM (Competitive) 

The Lacrosse Forge Academy

Our summer and fall lacrosse programs are based on a system for developing players from their first experience to their highest level of competition. All of our summer and fall clinics will include a 1-week intro or advanced skill development sessions followed by 4 to 6 weeks of small-sided lacrosse games (4v4 to 6v6) with teams at your designated skill level and age level. Games will be held twice weekly and tournament-style round-robin play. 

Intro to Lacrosse (recreational clinic and games)

Clinic for boys and girls in grades K through 8 that have had no formal training in lacrosse. To eliminate cost as a barrier, no equipment necessary, players play with soft foam balls and sticks and gloves only.  This recreational program is designed to still be competitive but primarily focused on fun experiential play. Prices for youth first-time players include a new Warrior or Brine lacrosse stick.

Foundational Lacrosse (competitive clinic and games)

Scholastic and competitive clinics for boys and girls K through 8 with at least a year of previous experience. Full gear is required, and players are assigned to teams with similar skills. Players may register individually for club play or bring classmates as players to form a school-based team.

Advanced Player Development Clinics (Elite clinics and games)

Our Player Development Clinics are perfect for those that really want to focus and build their skills. These sessions are not for beginners, but rather for those that have had several years of playing experience. These clinics are designed to be player intensive and as close to 1 to 1 direct coaching experience as possible. Each session will be filmed, and digital player assessments will be made. If you want to practice as well as league play, this is the right choice.

* US LACROSSE MEMBERSHIP MUST BE PURCHASED SEPARATELY PRIOR TO PARTICIPATING 

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Nikita Kryukov stood today on a par with Nikolai Zimyatov and Vyacheslav Vedenin

Recall that Vyacheslav Vedenin has four gold medals at the World Championships and the Olympics: two at the World Championships in the High Tatras-1970 and two at the Olympics in Sapporo-1972: in both cases he won the same distances: 30 km and in the relay 4×10 km.

Nikolay Zimyatov also has four top titles in the world championships and the Olympics – all four of his victories fell on the Olympic Games: in 1980 in Lake Placid he won the 30 km, 50 km and 4×10 km relay, and at the 1984 Olympics year in Sarajevo won the “Russian” thirty.

Nikita Kryukov’s behind his shoulders
– gold of the Olympic Games in Vancouver-2010, two gold of the World Championships in Val di Fiemme-2013 and – today’s gold of the World Championships in Lahti.

In fairness, it should be noted that Nikita had fewer opportunities for victories than his famous predecessors: as a pure sprinter, he had the opportunity to start in a maximum of two sprint races in each Olympiad and World Championship, while his eminent predecessors had such opportunities four.

* * *

Here are some of the Soviet / Russian skiers who won the World Championships and the Olympics more than once:

Vladimir Kuzin
(World Cup 1954 in Falun, 30 and 50 km, Olympic Games-1956, Cortina d’Ampezzo, 4×10 km)

Vladimir Voronkov (World Cup-70, OI-72, 4×10 km)

Fedor Simashev (World Cup-70, OI-72, 4×10 km)

Sergey Saveliev (Olympic Games-1976, Innsbruck, 30 km; World Cup 1978 in Lahti, 30 km)

Nikolay Bazhukov
(OI-1976, 15 km; OI-1980, 4×10 km)

Alexey Prokurorov
(Olympic Games 1988, Calgary, 30 km; 1997 World Cup, Trondheim, 30 km)

Sergey Ustyugov
(World Cup 2017, Lahti, 30 km skiathlon and sprint relay).

(Note in parentheses that neither Nikita Kryukov nor Sergei Ustyugov has exhausted the list of their possibilities – both are active athletes).

gaz.wiki – gaz.wiki

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90,000 Buffalo – Attractions, Parks, Theaters, Neighborhoods, Food, Restaurants, Shopping

Allentown

Budget

Colter Bay Grill, Delaware Avenue 561 (+1 716 882-1330).Colter’s Colter Bay Grill was named after a small bay on Jackson Lake in Yellowstone National Park. The restaurant pays homage to the American West with a wide range of hearty dishes such as hamburgers, chicken, pizza, sandwiches, and a variety of draft beers. $ 10-20.

Towne Restaurant, 186 Allen Street (+1 716 884-5128). A Greek restaurant located on the corner of Allen Street and Elmwood Avenue in the heart of Allentown, Towne Restaurant has been an integral part of the area for many years.While the souvlaki here leaves a lot to be desired compared to the souvlaki at Pano’s, Alton’s and Acropolis, Towne Restaurant makes up for that with its avgolemono soup, Greek salad and rice pudding. $ 10-20.

Mid

Allen Street Hardware Café, 245 Allen Street (+1 716 882-8843). Owned by renowned Buffalo restaurateur and historian Mark Goldman, Allen Street Hardware Café is an excellent little establishment located in a former hardware store on Allen Street.There is an excellent seasonal menu, beer and wine cellar. Highly recommended for those looking to experience the true spirit of Allentown. $ 10-20.

Betty’s, 370 Virginia Street (+1 716 362-0633). Opened on Virginia Street in 2004, Betty’s Restaurant quickly won the hearts of Allentown residents for its great friendly staff, fun atmosphere and of course fine dining, including the legendary breakfast and brunch on Saturday and Sunday. For dinner, Betty’s offers a wide variety of Mediterranean flavors.Lentil salad is the house’s signature dish. It also serves sandwiches and a children’s menu. $ 10-20.

Cantina Loco, 191 Allen Street (+1 716 551-0160). Cantina Loco has become Buffalo’s most anticipated restaurant in recent times. Its opening was covered by such local newspapers as Buffalo News, Artvoice and Buffalo Rising. Cantina Loco now offers some of the most authentic Mexican food in town. Tacos, burritos, and carnitas are made with high quality ingredients. One of the more interesting dishes on the menu is Koreatown fusion tacos with ribs and kimchi in a wheat tortilla.$ 10-20.

Fat Bob’s Smokehouse, 41 Virginia Plaza (+1 716 887-2971, website: [email protected], fax: +1 716 332-1201). Large portions of simmered food. This is a meat-eaters paradise, serving pork ribs, braised pork, beef brisket, grilled chicken, catfish and more. Garnish with greens, cornbread, creamy mashed potatoes, braised beans, gravy, and pasta and cheese. Come hungry. Decent selection of homemade and imported beers.$ 10-20.

French Quarter Café, 220 Allen Street (+1 716 883-3663). Since 2007, Chef Chris Silberstein has been serving Cajun, Creole and South American cuisine at the French Quarter Café (formerly known as Lagniappe). The cafe is located in a charming location in the heart of Allentown. Guests rave about delicious dishes such as chicken steak, Rockefeller oysters and po ‘boys sausages. The French Quarter Café is also renowned for using local produce in its dishes.$ 10-25.

Gabriel’s Gate, 145 Allen Street (+1 716 886-0602). Housed in a mid-19th century two-story brick home, Gabriel’s Gate has always been a popular restaurant and bar in the heart of Allentown. While locals continue to sing the praises of the establishment, the grandeur of Gabriel’s Gate, now that Allentown has many other interesting and charming cafes, has dimmed significantly. Main dishes such as ribs, sandwiches, souvlaki and chicken wings are still excellently prepared here, which are slightly different from the traditional ones.The backyard of the restaurant is a great place to enjoy food and drinks on a summer evening. $ 15-25.

Merge, 439 Delaware Avenue (+1 716 842-0600). The Merge, a favorite of Allentown’s young townspeople, not only serves high-quality food at great prices, but also sees paintings, photographs and other work by local artists, and listens to live music from local bands. The menu is dominated by vegetarian, vegan and gluten-free options: sandwiches, salads and main dishes.$ 15-20.

Mother’s Restaurant, 33 Virginia Plaza (+1 716 882-2989). Mother’s Restaurant has a bar and patio, which is one of the most visited spots in Allentown on warm summer nights. The restaurant is proud of its menu, which makes up for its small size with quality and creativity (all dishes of the institution fit on one page). An upscale restaurant that is equally popular with both businessmen and young people in Allentown, Mother’s Restaurant offers diners such as chicken and steak, as well as a variety of seafood.Images of the classic “Mother” tattoo serve as the restaurant’s trademark. $ 20-25.

Dear

Sample, 242 Allen Street (+1 716 883-1675). A unique addition to Buffalo restaurants, Sample (translates as “Sample”) offers diners not only the self-proclaimed “Best Martini in Buffalo”, but also a menu that is full of small portions of a variety of dishes. Visitors usually order several of them, so visiting this restaurant is not much different from dining at a sushi restaurant.The constantly updated menu includes Creole, Mediterranean and French cuisine. Here you should definitely try mussels with beer and fried potatoes, as well as take advantage of the local special offer called “A gastronomic journey to the taste of a chef.” It consists of six dishes, developed by the chef himself and costs about $ 36. $ 20-40.

Tempo, 581 Delaware Avenue (+1 716 885-1594). The brainchild of renowned local chef Paul Jenkins, Tempo is a new addition to Buffalo restaurants, serving innovative Italian cuisine in a luxurious setting with an extensive and quality wine list.Dinner is served at 5pm, reservations are recommended. $ 20-50.

Elmwood Village

Please be aware that restaurants along Elmwood Avenue are created and dismissed very often. Therefore, any establishment that you read about here or elsewhere may have already ceased to exist by the time you get to Buffalo.

Low-cost

Casa-di-Pizza, 477 Elmwood Avenue (+1 716 883-8200). Local pizzeria and Italian restaurant. As unpretentious as the food at Casa-di-Pizza is, the locals love it.Chicken sticks, sabas, salads and pasta are served here, but pizza is the main dish of the establishment. $ 10-15.

Cole’s, 1104 Elmwood Avenue (+1 716 886-1449). Located in the former Pierce Arrow Auto Show, Cole’s offers its visitors, a large percentage of Buffalo State College students, inexpensive snacks. However, Cole’s is better known for its selection of imported and local beers. $ 10-20.

Mangoz Restaurant, Forest Avenue 577 (+1 716 551-0691).Situated at the northern end of the Elmwood Strip within walking distance of Buffalo State College and Albright Knox, Mangoz is a new addition to Buffalo’s modest but growing list of Jamaican restaurants. Fans of hot spices will especially appreciate Mangoz. Spiced chicken, spiced shrimp and other standard Caribbean dishes are on the menu with novelties such as orange and spiced chicken, pork with sweet and savory sauces, and even spiced cabbage (as a side dish).There are also large fried sandwiches and burgers (Jamaican and others) and delectable “rum desserts” such as Jamaican bread pudding, mango guava cheesecake and red velvet cake. Mangoz has a wide variety of vegetarian and vegan options. $ 10-20.

Organic 3 Café, 739 Elmwood Avenue (+1 716 551-0536). Organic 3 Café offers a variety of healthy meals both in the suburbs and in Elmwood Village. Sandwiches, soups, paninis, organic smoothies, espresso and a large fresh juice bar.A wide variety of vegetarian and vegan options. $ 10-15.

The Place, Lexington Avenue 229 (+1 716 881-1178). Although the bar has recently been refurbished with a stainless steel kitchen and 50-inch flat-screen TV, The Place still prides itself on its “Everybody Knows Your Name” atmosphere, which contrasts with the cutting edge of the rest of Elmwood Village. The menu includes simple yet tasty snacks such as sandwiches, burgers, wings and simple salads.$ 10-15.

Thirsty Buffalo, 555 Elmwood Avenue (+1 716 878-0344). Better known as one of Elmwood Avenue’s most popular bars, Thirsty Buffalo also offers inexpensive snacks such as wings, sandwiches (including a great beef sandwich), burgers and a small but surprisingly interesting selection of salads. 22 Plasma TVs attract fans during the Bills and Sabers games. $ 10-15.

Wasabi Japanese Restaurant, Elmwood Avenue 752 (+1 716 887-8388). There are two Wasabi restaurants in the suburbs, in addition to a small restaurant on Elmwood Avenue.The Wasabi menu is roughly equally divided between teriyaki and tempura, and a sizable collection of sushi and sashimi, some of the best in Buffalo. There is also a small selection of salads. $ 10-15.

Zetti’s Pizza & Pasta, Elmwood Avenue 976 (+1 716 882-2500). Zetti’s newest restaurant is located in three locations in the heart of Elmwood Village. Zetti has earned a reputation for being the best pizza restaurant in Buffalo, with a wide variety of toppings to choose from, including both standard and off-the-shelf broccoli, hot peppers and pineapples.Also on the menu are salads, sabas, chicken sticks, chicken wings and pasta. $ 10-15.

Mid-range

Acropolis, 708 Elmwood Avenue (+1 716 886-2977). In the wake of Pano’s, Acropolis has gone from a low-end Greek eatery to a trendy restaurant in Elmwood Village. Don’t listen to those who say the food at Acropolis has gotten worse after the renovation! However, compared to Pano’s, Acropolis has a tighter hold on Greek and Mediterranean cuisine. The Greek salad, souvlaki, moussaka and hummus are top-notch here.The Acropolis also boasts an extensive and ever-changing range of beers and wines. $ 10-20.

Ambrosia, 467 Elmwood Avenue (+1 716 881-2196). Reasonably priced Greek diner with excellent Mediterranean cuisine. $ 10-20.

Bistro Europa, Elmwood Avenue 484 (+1 716 884-1100). A small establishment specializing in simple, fresh dishes made from local produce, Bistro Europa serves a variety of European cuisines. The wide selection of beer includes imported, local and freshly brewed.$ 15-30.

Blue Fin Asian Bistro, 765 Elmwood Avenue (+1 716 886-1886). This small establishment in the middle of the Elmwood Strip boasts an eclectic pan-Asian menu. Here you can find various cuisines of the countries of the East – China, Japan, Southeast Asia and others. The menu includes both traditional dishes like General Tso chicken, shrimp and vegetable tempura, as well as unusual ones like red snapper in Thai chili sauce. It also serves sushi and sushi pizza, which consists of yellowfin tuna, eel, avocado and served on layered soy paper, with wasabi mayonnaise instead of tomato sauce.$ 10-20.

Blue Monk, 727 Elmwood Avenue (+1 716 882-6665). Buffalo’s first European-style gastropub, Blue Monk opened in October 2010 after months of red tape, and by all accounts, the hype was 100% justified. In addition to dozens of domestic, imported and freshly brewed beers, the pub has a menu that mainly includes Belgian cuisine such as fried potatoes, mussels stewed in beer and (as a main course) meats stewed in beer. The pub also serves traditional sandwiches and burgers.We highly recommend visiting the pub for connoisseurs of good beer and delicious food. $ 10-20.

India Gate, 1116 Elmwood Avenue (+1 716 886-4000). The oldest Indian restaurant, India Gate prides itself on high quality service and food at reasonable prices with an emphasis on healthy ingredients and cooking methods. The restaurant also offers a wide range of vegetarian dishes. $ 15-25.

J. P. Bullfeather’s, 1010 Elmwood Avenue (+1 716 886-1010). A lively bar and restaurant in the heart of Elmwood Village, J.P. Bullfeather’s has been a popular destination with Buffalo State College students and visitors to the shops and attractions of Elmwood Avenue since 1971. In addition to a wide selection of beer and wine, Bullfeather offers an eclectic variety of dishes such as sandwiches, salads, burgers, hot snacks and main courses. Internal parking. $ 10-20.

Kuni’s, Lexington Avenue 226 (+1 716 881-3800). In the oldest sushi restaurant in the city, chef Kuniyuki Sato prepares not only excellent sushi and sashimi, but also many other dishes of authentic Japanese cuisine.Here you can find beer, wine and sake. $ 15-30.

Mezza Restaurant & Lounge, 929 Elmwood Avenue (+1 716 885-4400). At Mezza, you can enjoy fine shisha and authentic Lebanese cuisine in a relaxed atmosphere. The restaurant specializes in Middle Eastern style snacks. The restaurant offers shawarma, flatbread pizza and salads, as well as a bar and specialty drinks. $ 10-25.

Pano’s, Elmwood Avenue 1081 (+1 716 886-9081). Over the course of 30 years, Pano’s has grown from a small local Greek eatery to the largest and most popular restaurant on the Elmwood Strip.Some might say that after the restoration, which ended in 2009, Pano’s went overboard with neon signs. The restaurant offers not only Greek and Mediterranean cuisine, but much more. Try their new spicy chorizo ​​burger. No reservation. $ 10-20.

Saigon Café, Elmwood Avenue 1089 (+1 716 883-1252). A multiple winner of Best Thai / Vietnamese Restaurant in the annual Best in Buffalo Awards, Saigon Café is particularly popular with Buffalo State College students.Their tom yum goong is one of the best in Buffalo. $ 15-20.

Tokyo Shanghai Bistro, Elmwood Avenue 494 (+1 716 886-3839). Located just off the southern tip of Elmwood Village, Tokyo Shanghai Bistro serves a variety of Chinese and Japanese dishes, including a huge selection of sushi as well as a small selection of Thai dishes. Be sure to try the coconut mushroom soup. $ 10-20.

¡Toro !, 492 Elmwood Avenue (+1 716 886-9457). ¡Toro! Is the first Buffalo restaurant to specialize in tapas, small portions of hot and cold dishes popular in Spain.Serving Size in ¡Toro! slightly more than traditional tapas, but Buffalo people love this restaurant. The ¡Toro! Large selection of wines and excellent sangria. $ 10-25.

Vera Pizzeria, 220 Lexington Avenue (+1 716 551-6262). Vera Pizzeria prepares pizza, just like in Naples, where it was invented. This new restaurant one block from Elmwood Avenue has already earned rave reviews for its delicious pizza and other high-end Italian food and cocktails served at the bar. $ 10-25.

Dear

Cecelia’s, 716 Elmwood Avenue (+1 716 883-8066). Italian food and martini. In the center of Elmwood Village. It is especially good here in summer, the backyard is usually full. $ 25-35.

Solé, Elmwood Avenue 810 (+1 716 362-0356). Solé recently moved to Elmwood Village from Williamsville. Solé is a one-of-a-kind Buffalo restaurant serving the sublime and seductive flavors of South America. The restaurant serves fine guacamole, tapas, snacks and some of the best cocktails in Buffalo.Reservations are recommended. $ 15-40.

Trattoria Aroma, Bryant Street 307 (+1 716 881-7592). Trattoria Aroma offers delicious, rustic Italian cuisine. Homemade bread, sausage, pasta, pastries, delicious Italian desserts and one of the best espressos in Buffalo. Another restaurant Trattoria Aroma with a wine bar is located in the suburb of Williamsville. $ 15-35.

Delaware District

Dear

Hutch’s, Delaware Avenue 1375 (+1 716 885-0074).One of the most famous restaurants in the city. Excellent jambalaya and stuffed poblano peppers, which have been a local specialty for many years. $ 20-30.

Hertel Avenue / North Buffalo

Budget

Frank’s Sunny Italy Family Restaurant, 2491 Delaware Avenue (+1 716 876-5449). Large portions of unpretentious Italian food at reasonable prices. Parma-style veal, hunting chicken, lasagna, spaghetti with meatballs and pizza keep Buffalo residents coming back again and again.$ 5-15.

Gramma Mora’s Authentic Mexican Restaurant, 1465 Hertel Avenue (+1 716 837-6703). Gramma Mora’s Authentic Mexican Restaurant moved to Hertel Avenue in 1996. Despite crowds of locals, including reviewers from the Buffalo Spree and Artvoice, who sing the praises of this traditional Mexican establishment, Gramma Mora’s has lost ground over the past decade. Regardless, the food is pretty decent and even by Buffalo standards, the serving sizes are very generous for the asking price.$ 10-20.

Jimmy’s On Elmwood, 1680 Elmwood Avenue (+1 716 362-2602). Former Buffalo Barbeque and Brew. Jimmy Hambridge, to the delight of the people of Buffalo, has made a lot of improvements since purchasing in 2008. In addition to the original barbecue, fresh fish, salads and a variety of sandwiches are served here. Homemade fries have earned rave reviews from magazines such as Buffalo Rising. At Jimmy’s, you can find food and drinks during the Buffalo Bills games. There is also a good kids menu and there is always live blues music.Open daily.

Kostas Family Restaurant, Hertel Avenue 1561 (+1 716 838-5225). Kostas offers one of the most interesting and extensive Greek menus in the city. Since 1977, it has served traditional dishes such as souvlaki, gyro, and Greek salad, as well as rare Greek dishes such as tirokafteri and taramosalata. The menu also features sandwiches, burgers, pasta and a modest selection of wines. $ 5-20.

Lone Star Fajita Grill, Hertel Avenue 1853 (+1 716 833-7756). One of the oldest establishments in northern Buffalo.Simple but great Mexican and Texas-Mexican food at incredibly low prices (no more than $ 3 per meal!) Are served at this diner on the eastern edge of Hertel Avenue. Payment only in cash. Up to $ 10.

Mid

Canvas @ 1206, Hertel Avenue 1206 (+1 716 939-2725). The opening of a new bar and restaurant called Canvas on Main Street and its move to Hertel Avenue in 2012 thrilled Buffalo. Canvas @ 1206 is famous not only for its excellent cuisine, including rolls, burgers, sandwiches, including a signature chicken sandwich, a wide selection of soups and salads, but also for a variety of domestic, imported and freshly brewed beer, wine and martinis.Canvas @ 1206 regularly hosts concerts of jazz, classical and acoustic music. $ 20-35.

Guttuso’s North End Trattoria, Hertel Avenue 1458 (+1 716 446-9464). Guttuso’s North End Trattoria is one of the oldest Italian restaurants along Hertel Avenue and still one of the best. Guttuso’s North End Trattoria still offers high quality food with authentic Italian recipes loved by the locals. Here they prepare delicious pizza in the oven, a variety of snacks, first courses, salads and delicious desserts.It should be noted, however, that Guttuso’s North End Trattoria does not have a liquor license. $ 15-25.

Jewel of India, 1264 Hertel Avenue (+1 716 877-1264). As Jewel of India has the same owners as Taste of India in Amherst, visitors to this new Hertel Avenue establishment can look forward to the same healthy, quality cuisine. Jewel of India boasts an extensive menu of beef, chicken, lamb, shrimp and vegetarian options; restaurant guests can enjoy their meals in a beautiful, spacious and impeccably decorated dining room.The restaurant also has a buffet. $ 15-30.

La Dolce Vita Caffe & Bistro, Hertel Avenue 1472 (+1 716 446-5690). The Hertel Avenue area is known for its Italian restaurants and La Dolce Vita Caffe & Bistro is one of the best. This is a small bistro serving excellent home-style Italian cuisine. The restaurant is known for its delicious desserts. $ 20-30.

Ristorante Lombardo, Hertel Avenue 1198 (+1 716 873-4291). Ristorante Lombardo, located in the center of Hertel Avenue, calls its food “the best Italian food in Buffalo”.This claim is difficult to refute given the extensive menu of exquisite and authentic Italian dishes served in a sophisticated upscale setting. The Ristorante Lombardo also has a bar, patio and an extensive wine list. $ 15-25.

Taste of Thai, Hertel Avenue 1460 (+1 716 833-8423). Taste of Thai sets itself apart from the competition by offering an interesting selection of Thai food at a reasonable price. $ 10-20.

Tokyo II Japanese Seafood and Steakhouse, Delaware Avenue 2236 (+1 716 877-2688).Tokyo II is Buffalo’s newest steakhouse and Japanese restaurant. Steak, seafood, rice and other dishes are prepared right in front of the visitors. In addition, the restaurant has a wide range of sushi, sashimi and other Japanese dishes, as well as a small selection of Thai dishes, domestic and imported beers, including Kirin, Asahi and Sapporo, wine and sake. $ 15-30.

Dear

Oliver’s Restaurant, Delaware Avenue 2095 (+1 716 877-9662). “Old school gourmet cuisine” is Oliver’s credo.This is one of the most elegant restaurants in Buffalo, with prices to match. Oliver’s menu is every gourmet’s dream, here you can find Milanese veal, strozzapreti and foie gras. The wine list, to quote the restaurant’s website, is “deeper than deep”. The service at Oliver’s is also one of the best in Buffalo. $ 20-60.

University Heights

Budgetary

Amy’s Place, Main Street 3234 (+1 716 832-6666). A popular venue where you can hear the latest in indie music.Urban bohemia and students from the University of Buffalo’s southern campus gather here. Here you can find a wide range of excellent quality Lebanese and Mediterranean cuisine, including for vegetarians and vegans. But most of all, Amy’s Place is known for its hearty, tasty and inexpensive breakfasts. $ 10- $ 20.

Doctor Bird’s Caribbean Rasta-Rant, Main Street 3104 (+1 716 837-6426). This humble take-out place (with several tables indoors) offers the finest Jamaican cuisine.Spiced chicken, curried goat and oxtail are fantastic here. Everything is served with a garnish of fried bananas, rice and beans. Order a bottle of strong ginger beer with your meal. You can also buy CDs with reggae and calypso music here. $ 10-20.

Nette’s Fried Chicken, Main Street 3118 (+1 716 715-9592). Nette’s Fried Chicken is just a hole in the wall on Main Street within walking distance of the University of Buffalo’s South Campus. But don’t be intimidated by the looks – for several years now, Nette’s has been offering delicious, crispy and not too fatty fried chicken that even KFC cannot match.Other southern dishes are also served here: macaroni and cheese, kale, puff pastry, waffles and desserts. This is one of Buffalo’s best kept secrets. $ 10-15.

Mid-range

Lake Effect Diner, Main Street 3165 (+1 716 833-1952). Lake Effect Diner is a 1950s-style establishment that still houses some of the last car diners in America that have been meticulously refurbished under the direction of local restaurateur Tucker Curtin. Old tunes from jukeboxes and waitresses dressed in pink 50s-style skirts fully capture the spirit of the time.Excellent cuisine: burgers, sandwiches, fries, milkshakes and whiskey. Everything is reasonably priced. The Lake Effect Diner was featured in the Guy Fieri’s Food Network documentary series “Diners, Drive-Ins, and Dives”. $ 15-20.

Shango Bistro & Wine Bar, Main Street 3260 (+1 716 837-2326). While fish soup, crayfish and Foster’s bananas figure prominently on the menu, it would be a disgrace to call the excellent bistro run by owner and chef Jim Guarin simply a “Creole” or “Southern” restaurant.The cuisine here is varied and of a very high quality. In addition, the wine list, one of the most extensive in Buffalo, has won a Wine Spectator award. A variety of imported and freshly brewed beers can also be found here. $ 20-35.

The Steer, Main Street 3151 (+1 716 838-0478). The Steer is famous for its bar, which is frequented by students from the nearby South Campus of the University of Buffalo, but let’s not forget that it is also a restaurant serving pizza, burgers, sandwiches, mouth-watering steaks and chops.The banquet hall on the second floor can accommodate up to 60 guests. $ 10-30.

Grant Ferry / Upper West Side

Budget

Santasiero’s Italian Restaurant, 1329 Niagara Street (+1 716 886-9197). A holdover from the days when the West Side was Buffalo’s “little Italy”, Santasiero’s Italian Restaurant has been serving Italian food in a warm family environment for nearly a century. The local Italian wedding soup is incredible, with sandwiches and Parma chicken on the menu, but Santasiero is best known for its huge portions of pasta with the legendary red sauce.Reasonable prices. $ 10-20.

Sweetness 7 Café, 220 Grant Street (+1 716 883-1738). Since 2007, Prish Moran has run his coffee shop in this beautiful historic Victorian building on Grant Street. The opening of Sweetness 7 Café has made the Grant Ferry area trendy and trendy. Sweetness 7 Café serves fresh gourmet sandwiches, salads, soups, pizzas and pastries with coffee. Their breakfast is also very popular with the locals. An art gallery, a flower shop and a trendy urban boutique are all located within the café.There is another Sweetness 7 Café in Parkside, which specializes in pancakes. $ 10-15.

Grant-Amherst

Mid-Range

Black Rock Kitchen & Bar, 491 Amherst Street (+1 716 551-0261). Run by restaurateur and local historian Mark Goldman, Black Rock Kitchen & Bar is the pride of the Grant Amherst area and has received rave reviews for a selection of dishes clearly dominated by Italian and French influences. Duck legs, sweet pea ditalini and prosciutto and foie gras are just a few of the restaurant’s mouth-watering specialties.Now also open for brunch. $ 10-20.

South Buffalo

Budget

Swannie House, 170 Ohio Street (+1 716 847-2898). This historic tavern is Buffalo’s oldest continuously operating restaurant, having opened in 1882 or earlier. Nestled among grain elevators, railroad tracks, and warehouses from Buffalo’s mighty industrial past, this historic setting offers standard snacks and draft beers. Current owners Timothy and Marlene Wiles have lovingly restored the Swannie home inside and out, including a vintage “Old Hardie” whiskey ad painted on the side of the building.$ 10-15.

Mid

Chef’s, 291 Seneca Street (+1 716 856-9187). Since 1923, Chef’s has been a restaurant serving hearty Italian cuisine. Main dishes range from traditional dishes like veal, Parma chicken, hunter’s chicken, lasagna and spaghetti to more elegant ones like dandelion salad. Reasonable prices and generous portions. The people of Buffalo love this place. $ 10-20.

Dug’s Dive, Boulevard Furmann 1111 (+1 716 821-9600).Named after the famous 19th century saloon, Dug’s Dive is located next to Gallagher Beach, Tifft Nature Reserve and the new tree-lined Outer Parkway on the lakefront south of the city center. Dug’s Dive is open every summer, serving soups, sandwiches, burgers and seafood dishes, but most importantly, the restaurant offers a unique view of Lake Erie on sunny summer days. $ 10-30.

Lagerhaus 95, Perry Street 95 (+1 716 200-1798). Lagerhaus 95 is a grocery and gastropub located in a restored warehouse in the historic Cobblestone district, within walking distance of Fest Niagara Center, downtown and Canelside.High quality authentic Central European dishes such as pies, potato pancakes and a variety of cold cuts, along with an impressive variety of domestic and imported bottled and taped beers, served in the outdoor beer garden. Wine is also available. Lagerhaus 95 also serves sandwiches and soups. $ 15-30.

Lower West Side

Budgetary

Niagara Café, Niagara Street 525 (+1 716 885-2233). Located on Niagara Street, the main thoroughfare of the West Side Hispanic community, Niagara Café has been voted Buffalo’s Best Puerto Rican Restaurant by Artvoice magazine.Latin American delicacies like pastelillas, alcalapurillas, pollo guizado, rice and beans are available at very competitive prices. This place has won several awards in the Taste of Buffalo competition. Niagara Café is more than just food, it is the cultural pride and identity of the Puerto Rican community. $ 10-15.

Dear

Left Bank, Rhode Island Street 511 (+1 716 882-3509). One of the most elegant restaurants in Buffalo, located close to Allentown and Elmwood Village, Left Bank serves high quality cuisine from a variety of world cuisines.Like Hutch’s, it is difficult to book a table for the weekend. Sunday brunch is usually booked two weeks in advance. $ 20-30.

Prime 490, Rhode Island Street 490 (+1 716 882-3328). New restaurant with some of the finest cuisines in Buffalo. Amazing steaks and side dishes ranging from mashed potatoes with salt and vinegar to macaroni with cheese and lobster. $ 20-30.

Black Rock

Mid

Acqua Buffalo, Niagara Street 2192 (+1 716 874-5400). Former Harry’s Harbor Place Grill has been transformed into Acqua Buffalo, an upscale café with an innovative menu and stunning views of the Niagara River.Acqua Buffalo serves Italian cuisine alongside steaks, chops, burgers and salads. $ 15-25.

East Side

Warning: Many areas of the East Side have a bad reputation. While the dangers of visiting the East Side are often exaggerated, exercise caution, especially at night.

Budgetary

GiGi’s Restaurant, 257 E. Ferry Street (+1 716 883-1438). Located on the corner of East Ferry Street and Jefferson Avenue, GiGi’s opened in 1960.The restaurant is considered one of the best in Buffalo and has received excellent reviews from sources such as Artvoice and Buffalo Rising. Breakfast, lunch and dinner are served here. GiGi’s is where patrons know each other by name. Collard greens, mashed potatoes, pork chops and mac and cheese are just a few of the southern dishes on offer at GiGi’s. However, the area is not very safe after dark. $ 10-20.

Pho 99, Bailey Avenue 3398 (+1 716 836-6058).Founded in 1999 (hence the name) and since 2003 has been located on Bailey Avenue within walking distance of the University of Buffalo’s South Campus. Pho 99 is a Vietnamese restaurant popular with students and teachers. The noodles, fried rice, and entrees are great, but the restaurant’s signature dish is pho, Vietnamese rice noodle soup, bean sprouts, green chili, basil, mint leaves, and lime juice. Raw beef is added to the soup, which has time to be cooked in a scalding hot broth before the soup is served.Pho 99 offers one of the best pho in the world and this is no exaggeration. Pho 99 is located between the relatively “good” area of ​​University Heights and the working-class residential area of ​​Kensington Bailey, but the area is fairly safe, especially during the day. $ 10-20.

Local chain restaurants

Most of the national chain restaurants can be found in Buffalo. However, Buffalo also has several local and regional networks that are beloved by Western New Yorkers.

Anderson’s Frozen Custard.Since 1946, the Anderson family has run this chain of eateries that are hugely popular with Buffalo residents, especially during the summer months. One of Anderson’s Frozen Custard specialties is roast beef. The beef sandwich on a salted bun is pretty good, but pales in comparison to Charlie the Butcher’s and Schwabl’s. Anderson’s Frozen Custard has a great selection of desserts: frozen custards, milkshakes, popsicles, hard and soft ice creams. Anderson’s Frozen Custard is located in seven locations, including restaurants in northern Buffalo and the Amherst suburbs, Chiktowag, Kenmore, Lancaster, Lockport, and Williamsville.

Charlie the Butcher. Charles E. Resch was not the inventor of the beef on a salted bun – that honor went to Schwabl, which opened in 1837 on the East Side and later moved to the West Seneca suburb, but he and his descendants popularized it significantly. Charles E. Roesch and Company butcher shop was founded in 1914 and has operated in the Broadway market for over eighty years. From 1930 to 1934 it was run by the restaurant owner and, concurrently, the mayor of Buffalo. His grandson, Charles W., continues the family business at his Charlie the Butcher’s Kitchen in Chiktowag, which was visited by Mark Russell, Bill and Hillary Clinton, Denise Austin, Tim Russert and Regis Philbin, and at five other Charlie the Butcher Express restaurants. in downtown Buffalo, as well as the suburbs of Chiktovagi, Williamsville, Orchard Park and East Aurora.In addition, Charlie the Butcher roast beef is available in many supermarkets and grocery stores in Erie and Niagara counties. Charlie also supplies beef on a salted bun to television shows such as Good Morning America, Live with Regis and Kathie Lee, and FoodNation with Bobby Flay, and appears in magazines such as Gourmet and Martha Stewart Living.

Jim’s Steakout. Jim’s Steakout’s credo – “If you’re up, we’re probably already open” – attracts many late-night party people, college students and similar night owls all over Buffalo to this restaurant (indeed, most restaurants are open until 05:00).Jim’s Steakout serves hamburgers, tacos, chicken wings, chicken sticks and fast food of a similar nature, but it’s their famous steak sandwiches (with lettuce, tomatoes, melted cheese, fried onions, and secret sauce) that made this place truly popular. Jim’s Steakout restaurants are located in five locations in Buffalo (Allentown, Chippewa Street Entertainment District, Elmwood Village, University Heights and North Buffalo) and five suburban locations (two in Amherst and one each in Tonawanda, West Seneca and East Aurora).

Louie’s Texas Red Hots. Founded in 1967, Louie’s Texas Red Hots is a local chain of five restaurants. This is perhaps the most famous place in Buffalo that specializes in Texas hot dogs. The menu also includes other standard fast food: regular hot dogs, hamburgers, milkshakes, chicken sticks, French fries, and the like; there are also Greek-style dishes (cheeseburgers with feta, pita bread, rice pudding and baklava). Louie’s two restaurants are located in Buffalo (North Buffalo and Kensington Bailey) and three in the suburbs (West Seneca, Depew and Orchard Park).

Mighty Taco. Perhaps the largest and most famous local chain restaurant, Mighty Taco is a Mexican fast food that was founded in 1973 and now boasts nineteen restaurants in Buffalo. Mighty Taco also recently opened a restaurant in Rochester Market. Although the restaurant has gotten a lot worse over the past few years, it still has a fan following. The restaurant offers El Niño burritos and an extensive range of “roastitos”, as well as seasonal offerings such as chipotli chili and barbecue beef burritos.Mighty Taco is known for showing unique, somewhat psychedelic commercials, especially at night.

SPoT Coffee. SPoT Coffee is renowned not only for its excellent coffee, gourmet sandwiches, soups, salads, pastries and other snacks, but also for its close attention to the history and identity of each of Buffalo’s communities, which is reflected in the individual recipes and décor of each coffee house. SPoT Coffee was bought in 2004 by a group of Toronto investors, but Buffalo residents still claim it as theirs as the coffee chain was founded in Buffalo and most of the coffee houses were opened before the change of ownership.In addition to new locations in Rochester, Toronto and Delray Beach, Florida, four SPoT Coffee shops are located in the Buffalo area: Elmwood Village, Chippewa Strip, North Buffalo and Williamsville.

Ted’s Hot Dogs. Served here since 1927 by three generations of the Liaros family, grilled hot dogs have made Ted’s one of Buffalo’s favorites. Locally sourced Sahlen sausages are grilled in front of your eyes with standard spices, ketchup, mustard, onions and cucumbers, and chili and cheese can be added for a nominal surcharge. -dogs).Burgers, French fries, onion rings, cocktails and soft drinks. Unfortunately, the first Ted’s Hot Dogs restaurant on the West Side waterfront closed in the 1990s, but there are still seven locations in the chain in the suburbs of Amherst, Lancaster, Lockport, North Tonawanda, Orchard Park, Tonawanda and Williamsville (the eighth will open soon in Chiktovaag ), as well as one in Tempe, Arizona, where the owner of the network, Spiro Liar

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John B. Thayer

American businessman and cricketer

John Borland Thayer II (April 21, 1862 – April 15, 1912) was an American businessman who served for thirty years as the head of the Pennsylvania Railroad Company. He was director and second vice president of the company when he died less than a week before his 50th birthday in the sinking of RMS Titanic , April 15, 1912.In his youth Thayer was also a prominent athlete, playing baseball and lacrosse for the University of Pennsylvania and first class cricket for the Philadelphia cricket team. He is the only top-notch cricketer to die aboard Titanic .

Early life and career in cricket

Thayer as UPenn baseball player (1879)

Thayer was born in Philadelphia and attended the University of Pennsylvania, where he was captain of the lacrosse team in 1879 and also played baseball.A member of the famous American cricket family, he played his first match for the Merion Cricket Club at age 14 and continued to play for them until his death. Thayer was part of the Philadelphia party that visited England in 1884. He only scored 1 heat on this round, averaging 28, and took 22 wickets on 21 runs each. Thayer has played seven world-class matches during his career. Three of them were played for the Philadelphians, and four for the “Americans”. They were all played at the Germantown Cricket Club in Pennsylvania.In his first-class career, he made 138 runs at 11.50 and took six wickets at 26.83. His highest score (24) and best bowling (3 out of 17) were for Philadelphia against the United States in October 1883. In minor cricket, he scored 134 points not against Philadelphia in 1896 and 107 points not against Winnipeg in 1882. both for the Merion CC.

Family

On November 9, 1893, in Philadelphia, he married Marian Longstreth Morris (1872–1944), daughter of Frederick Wistar Morris and Elizabeth Flower Paul.Both of her parents were descendants of old Philadelphia families. They had four children:

Thayer’s wife, Marian, boarded one of the lifeboats as a first class passenger and survived the sinking of Titanic . Of the four children, only Jack accompanied his parents on the ill-fated ship. At the time he was 17, he survived by jumping into icy water and swimming to an overturned lifeboat when the ship sank.

Pennsylvania Railroad Career

After leaving the University of Pennsylvania in 1881, Thayer joined the Pennsylvania Railroad as a clerk in the Empire Line office, remaining in that position for about eighteen months when he was transferred to the Freight Department.After holding various positions in 1888, he was appointed freight lawyer for the United Railroads division of New Jersey.

From February 1889 to May 1892 Thayer did not work on the railroads before returning to PRR in May 1892 as a freight agent for North Central headquartered in Baltimore, Maryland. On December 1, 1894, he was appointed assistant general cargo agent with an office in Philadelphia, Pennsylvania, and in March 1897 became general cargo agent in charge of transit.In May 1899, he was appointed general cargo agent for North Central, Philadelphia, Wilmington and Baltimore and West Jersey and the coast. On June 1, 1903, Thayer was elected fifth vice president in charge of the Pennsylvania Railroad.

In October 1905, he became the fourth vice president; in March 1909 – third vice president; and in March 1911 – the second vice president of the company. Mr. Thayer was director of the Pennsylvania Railroad and its most important controlled lines east of Pittsburgh, including Long Island and New York Connecting; he was the director and president of the Eric & Western Transport union Company, and the director of the Norfolk & Western and Lehigh & Hudson River companies.He has been a member of a large number of clubs and organizations, including the Philadelphia Club, the Union League and the New York City Union Club, Washington Metropolitan Club. D. C, Railroad Club of New York and New York State Chamber of Commerce.

The minutes passed by the board of directors of the Pennsylvania Railroad after his death stated in part:

“In recording the terrible fate of a respected officer, a beloved and respected employee, we want to pay tribute to his memory and attest to his great value to the company, not only as an officer, but also in its highest councils.Mr. Thayer was fully equipped for the high position he held, thanks to his long service in the transportation department of the company, carrying out duties in various official positions with the same diligence, intelligence and skill that manifested and were more developed in his executive life. until, thanks to a job well done and achievements of lasting importance, his name will not be included in the list of honor of those who have served the company faithfully and well: while for those who worked side by side with him, his name is Memory, albeit darkened by the tragic the end of his life at the peak of his usefulness, becomes even more precious for the characteristic courage and heroism with which he accepted his fate.His true value to the company was not only his ability as an officer and his prominent position as a traffic authority; his keen mind and power of ready-made expression allowed much in disputes, debates and negotiations, and the interests of the company were never safer than in his hands. A man in everything that arouses men’s affection for men, good-natured, affable, readily appreciating humor, he was a charming comrade and beloved by everyone who knew him, as well as an example of his honesty, nobility and pure life.is a source of inspiration for both friends and like-minded people and employees. “

– Railway Age Gazette , April 26, 1912

Titanic

In the spring of 1912, Thayer and his family were in Europe as guests of the American Consul General in Berlin, Germany. On April 10, the family boarded the RMS Titanic in Cherbourg-en-Cotentin as first class passengers and were getting ready for bed on the evening of April 14 when the iceberg hit.When the ship sank, Thayer made sure his wife and maid boarded the lifeboats after Titanic designer Thomas Andrews told him that the injured ship had no more than an hour to live. His son Jack dived from a sinking ship and was able to swim to an overturned folding boat, where he also survived. However, Thayer Sr. made it clear that he was not going to get into the boat, and stayed on Titanic, when it sank. When all the lifeboats were carried away, one eyewitness reportedly saw Thayer looking “pale and defined by the amidships of lifeboat 7”.He left soon after, so it is likely that he moved to the stern, as did many of the other passengers and crew.

Initially British media reported that Thayer survived the flooding due to confusion between Thayer and his son. Thayer’s body, if found, has never been identified.

See also

Sources

• Crowdy B. Philadelphia Cricket – Great Families, The Cricket Statistician , No. 113, Spring 2001.