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Beef on ’weck

Buffalo's excellent 100+ year old specialty

NYC food writer Arthur Bovino calls it “America’s most underrated roast beef sandwich.” And here in Buffalo, we’re apt to pay more attention to our wing scene than to our ’weck scene. (You won’t see any pictures of beef on specialty Bisons jerseys.) Maybe it’s just that we’re comfortable with the excellence of this local specialty and don’t see the need to make a big deal out of it. It is a big deal, though, and has been for more than 100 years. This issue contains some of the reasons as well as complete instructions on how to make your own.


Here's a peek at Spree's feature this month:






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