Grant-Ferry and the Upper West Side
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*Boomerang's - 995 Niagara St. - 883-0408 - M-Th 1130-9, F-Sa 1130-10 - "the food's so good, you'll keep coming back"
*Boomerang's - 995 Niagara St. - 883-0408 - M-Th 1130-9, F-Sa 1130-10 - "the food's so good, you'll keep coming back"
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*Marco's - online @ marcosbuffalo.com
====Budget====
====Budget====
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| phone=+1 716 885-1394 | tollfree= | fax=
| phone=+1 716 885-1394 | tollfree= | fax=
| hours=M-Sa 11AM-10PM, shorter hours in winter | price=$10-25
| hours=M-Sa 11AM-10PM, shorter hours in winter | price=$10-25
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| content=hot dogs, hamburgers, fish fry, ice cream (Gifford's), deep fried delicacies i.e. clams, oysters & shrimp - ice cream via walk-up window, outdoor patio also ltd. indoor seating - beer & wine served - now open year round - see website & FB for more
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| content=After ten years building a glowing reputation among Buffalonians, Rascals on Niagara has come under new management, and locals agree the place has never been better. The massive haddock fish fry, half and full racks of BBQ ribs smoked for 12 hours, and their signature melt-in-your-mouth brisket sandwich "The Rascal" haven't missed a beat, and the other simple but scrumptious meals are the same as always—burgers, hot dogs and sausages hot off the grill, shrimp, oysters and other deep-fried delicacies, delicious wings, fresh-cut French fries and simple salads—but among the improvements that are delighting longtime Rascals aficionados are a full clam bar, beer and wine newly added to the drink menu, and the fact that Rascals is now open all year. Despite that, summer is still the perfect time to come to Rascals—the ample patio is the perfect place to enjoy cool breezes off the Niagara River, not to mention refreshing '''Gifford's''' ice cream dished out at the walk-up window.
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| hours=W-Sa noon-8PM, Su 11AM-6PM | price=$15-30
| hours=W-Sa noon-8PM, Su 11AM-6PM | price=$15-30
| content=Freddy J's BBQ may be a tiny little place, but a tsunami of flavor is packed inside these walls. In these cramped digs—about a half-dozen bar stools and a few outdoor tables in season are all the place holds—supremely friendly chef Fred Daniel, a native of [[Liberia]] who now hosts the local cable-access cooking show ''Late Night Noise'', cooks up what some describe as the best barbeque in Buffalo (though, admittedly, there's not much competition). The recipes, cooked with fresh ingredients sourced as often as possible from local neighbors like '''Guercio's''' and the '''West Side Bazaar''', are as authentic and time-tested as it gets, yet Freddy J's also manages to incorporate subtle Cajun and Caribbean influences into their dishes—witness the jerk chicken and fish, whose subtle but noticeable heat is assuaged by sides of yellow rice and "Honey Hush cornbread". The wings and ribs are slathered with just the right amount of sauce, and the fried haddock, served with mac & cheese, green beans, and (once again) cornbread, is a serviceable Southern-style approximation of classic Buffalo fish fry. Stop by on Sunday mornings, where brunch is served with bottomless mimosas.
| content=Freddy J's BBQ may be a tiny little place, but a tsunami of flavor is packed inside these walls. In these cramped digs—about a half-dozen bar stools and a few outdoor tables in season are all the place holds—supremely friendly chef Fred Daniel, a native of [[Liberia]] who now hosts the local cable-access cooking show ''Late Night Noise'', cooks up what some describe as the best barbeque in Buffalo (though, admittedly, there's not much competition). The recipes, cooked with fresh ingredients sourced as often as possible from local neighbors like '''Guercio's''' and the '''West Side Bazaar''', are as authentic and time-tested as it gets, yet Freddy J's also manages to incorporate subtle Cajun and Caribbean influences into their dishes—witness the jerk chicken and fish, whose subtle but noticeable heat is assuaged by sides of yellow rice and "Honey Hush cornbread". The wings and ribs are slathered with just the right amount of sauce, and the fried haddock, served with mac & cheese, green beans, and (once again) cornbread, is a serviceable Southern-style approximation of classic Buffalo fish fry. Stop by on Sunday mornings, where brunch is served with bottomless mimosas.
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* {{eat
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| name=Marco's | alt= | url=http://www.marcosbuffalo.com | email=
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| address=1085 Niagara St. | lat= | long= | directions=Metro Bus 5, 12 or 40
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| phone=+1 716 882-5539 | tollfree= | fax=
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| hours=M-Th 11;30AM-9PM, F 11:30AM-10PM, Sa 5PM-10PM, Su 4PM-8:30PM | price=$15-35
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| content=These days, chef Marco Sciotino is probably more famous around these parts for helming the growing lineup of '''Marco's Italian Deli''' locations, but this cozy old place on Niagara Street—the heart of Buffalo's original Little Italy, before it migrated northeast to Hertel Avenue—is where it all began in 1988, when he purchased the erstwhile '''Darone's Fargo Grille''' and adorned it with his own name. The restaurant still has the no-frills ambience of a humble neighborhood bar, and fans of hearty, homestyle red-sauce Italian fare won't find anything unexpected on the menu, but don't let that fool you—this is creatively conceived, artfully executed food served in copious amounts for fair prices (even though the bread and herbed olive oil still comes off as a bit of an affectation). All the usual suspects can be found on the menu—starters of antipasto salad, pasta fagioli, fava beans, and stuffed banana peppers, veal and chicken served in marsala, parmigiana, piccata and florentine styles, pasta dishes such as pomodoro and linguine with clam sauce—but fans of spice might want to try the "Paesano Inferno", a fiery delight of hot Italian fennel sausage and sautéed hot peppers served over penne pasta.
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