Buffalonians are proud to introduce visitors to a plate of their city’s delicacies — from Buffalo wings to sponge candy — but the beef on weck predates many of these
remain a mystery, but Fowler’s has been making it since 1901, the year entrepreneur Joseph A. Fowler made and sold the sweets at Buffalo’s Pan-American Exposition. But the beef on weck predates these — it’s Buffalo’s original culinary specialty., it’s not the only place known for perfecting the sandwich. Charlie Roesch has become a local celebrity thanks to the beef on weck sandwiches he serves at Charlie the Butcher, about eight miles away from Schwabl’s.
“From a Bar Bill perspective, what’s unique is ... delivering the best of Buffalo fare together in one sitting,” explains current owner Clark Crook. Although the wings get much of the visitor attention, Clark takes pride in the way the restaurant prepares its beef. “We trim it before it goes into the oven, when it comes out of the oven, and before it goes into your mouth to make sure you’re only getting the perfect slices of tender beef on the sandwich.
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