: Even though Schwabl's has been in the Buffalo area since 1887, its bygone tavern-like atmosphere makes it seem like time has stood still if not for the customers' decidedly 21st century duds, credit card machines, and neon signs in the window. Space is limited and the interior dim, with little more than a half-dozen small tables packed tightly together. The servers immediately deliver a basket of rye bread with butter to the table. At the end of the bar, the carver hovers over a gigantic piece of juicy roast beef, slicing artfully. Sides like German potato salad (served warm), coleslaw and homemade mashed potatoes with gravy perfectly complement a beef on kummelweck---piled high with horseradish. Alternatives like Hungarian goulash and haddock also go down well with a glass of birch beer, on tap.

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Schwabl's Restaurant

Schwabl's Restaurant Restaurant Review

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