The Dean

Here's an updated accounting from Wine Spectator: http://www.winespectator.com/webfeature/show/id/California-Fires-Updates-on-Wineries

Spoke with a friend who lives in SF (Civic Center area) today. She said woke up to find ash in her bathtub. Wow.

Holy crap! I'm just hearing about this now? I guess that's the price I pay for purposefully staying away from news media. But I have friends in the area who I'd think would have told me. On the other hand, they have other things on their mind, and are probably wondering why I haven't checked in. D'oh! Some of the places Chef's wife noted are among those I visited regularly. Very tragic.

Gotcha. The bar I really liked around Walmore and NF Blvd was The Green Lantern. But there was a big place, known for wings, right on NF Blvd, but I can't remember the name of it.

I think that's the big takeaway here. Making that video was exceptionally stupid, clearly. (It would be embarrassing, and possible career destroying, even without the cocaine.) But Jesus Christ, sending that to a stripper/model/hooker/whatever really puts the cap on the stupidity.

Wagon Wheel is on Pine Ave. in LaSalle, at the corner of 72nd. I'm not sure where the Bell plant was. Thanks. I'm not familiar with that poster, so I wasn't sure. But given the tone of the post, I suspected it was just an idiot.

OK, you've managed to run down most of the places mentioned so far (with no mention of why they aren't among your favorites, other than price). So what are your favorite places for BoW in WNY? And, "giant" is only one characteristic of a great BoW (and not the biggest factor either), IMO. I'm more interested in quality than quantity, but to each their own. A great BoW should be pretty rare, IMO of course. But if you don't like it rare, you can usually ask. Typically they just let it soak in the warm au jus longer, to cook a bit. My typical complaint is overcooked (and tough) beef. I know of nothing that can make well done beef rarer.

Oh, Connie Hawkins. My bad. Yes, The Hawk was something special, alright. RIP.

Pretty sure it had a big fire. I can't remember if that fire was the end of the place, or if they came back after. Somebody here will know, I'm guessing.

I think I may have had a good post---once. Maybe. Can't seem to find it, though.

Good to know. Thanks.

RIP. Truth is, I'm surprised he lived this long. I mean that with no disrespect. I'm also surprised I've lived this long.

A long time ago I was hanging with a chick who was a regular there. Always liked the place. Don't recall it being expensive back in the day (did it have another name?) but I was making plenty of money, and wasn't paying that much attention. One of the reasons I went there is, I remember it being a great place. Plus I was traveling along River Road (quick stop at Mooney's in Tonawanda). Didn't seem like the same old spot. It was OK, but a little more upscale" than I remember. Did they go through some change? That's a beautiful bar.

I don't like/use horseradish (or mustard, actually). And it's not because of the heat. I love hot peppers (habanero, datil, scorpion, etc) but that love of heat doesn't translate to other "hot" foods---a tiny bit of wasabi is OK, I suppose, but don't ask me to eat kimchi. The idea of nouvelle beef on week, appals me. Kelly's Korner? Great place. Also has pretty decent wings. I haven't been there in a few years, but it was always "Niagara Falls cheap". A couple years ago, I was bar hopping from Niagara Falls to Buffalo. I was tormenting (via email/text/calls) old WNYers who now live in NYC, Boston, LA,SF, etc. "I'm at the Wagon Wheel. Just had a Maker's Mark for $2.50", "Lou's Lounge. gin and tonic for $2" and stuff like that. The closer I got to Buffalo, the more the drinks cost---by just a little (still very inexpensive) and there were exceptions. Then I stopped at Caputi's on Sheridan during happy hour, and my drink was something like $8.50. Screwed up the entire pricing structure of the afternoon.

It is butt ugly, that's for sure. That's what I figured.

Agreed---IF it doesn't involve too much extra work. If it does, trash the whole damn thing. Who cares, really? It's just mooks talking Bills here. Nothing that amounts to much, in the big picture.

That's great to hear (Schwabl's). It would suck if they changed the place/food, too much. Truth be told, though, the BoW is about the only thing I'd get there. And with all due respect, that thing at the Seabar looks like an abomination. Same thing with the BoW "dip". Then again, I'm an old fuddy duddy.

I agree Charlie is slightly overrated, but still damn good. Back when I lived there, you couldn't even get a beer. That sort of destroys it for me. But their beef is typically pretty good, in my experience. Schwabl's was always one of my favorites, but I have heard they've gone way downhill, in the past year, or so. I can't say personally, but that's what I hear. Bailo's was very popular, and OK if you liked the "well done, heavy gravy" type of BoW. Not my favorite style, but they did a good job with it. Anacone's (also on Bailey) was always among my favorites, as they hand carved it, right at the bar (like the old Creekside, and Creekview restaurants). It always benefited from being served all day (opening til closing, I think), cheap drinks, and a great jukebox. RIP Anacone's. I don't remember Anchor bar having even a decent BoW. But it's been ages since I've been there, so maybe they've improved. I'm extremely disappointed in myself, as I have never been to Bar Bill. I keep hearing how great their wings, and beef, are. Next time in the Bufftown area, I'll have to make a point of going there. I'm a little surprised old standbys like McPartland's weren't mentioned. Not my favorite BoW, but a great place. Mister Dee's may not have the best Bow, or the best Wings (or fish fry), but I think they might be top-5/10 for all of those classic Buffalo dishes. Plus they are a great airport stop (arrivals and departures). A mini BoW and 6 wings, is a killer combo for a guy who has been out of the area for a year. Throw Mr. Bill's in there, for a great airport stop. Eckl's still around? They used to have a formidable BoW, from what I remember. Finally, for now, the Glenn Park Tavern, in Williamsville, had a fabulous BoW, the past couple times I was there. PS. And WTF is that monstrosity at The Ward? It looks like puke in a bowl.

Based on this thread, the stuff I've read, and mostly from comments from friends all over the country, I think it was pretty much nationwide, back in those days.

Oh, my bad. For some reason, I read so it seemed as though you were saying it was all around the country, but not in WNY. So my slight dyslexia probably read it as: "Just doesn't seem to be a WNY thing... or perhaps "Doesn't just seem to be a WNY thing..." ,"Doesn't just seem to be a WNY thing..." or perhaps "Just doesn't seem to be a WNY thing..."

I'm still confused. If the early line comes out, and then PRs come out, what exactly happens? Which PR do the bookes use (since we see there are some big variances in their rankings)? But for argument's sake, let's say some fans jump on the Bills, due to their high ranking. The line moves with the money, no? The goal is to get about the same amount of money on each team. You still haven't told me how gamblers (or bookies) use the lines---just that they do (and do it to make money, of course).

How does a PR influence betting? I'm seriously asking. I can't see how anyone with even half a clue would use PR in making a bet. And, which PR rating would they use? They aren't used in setting the spread to any degree, as far as I know.