Schwabl's

How Buffalo’s Beef on Weck Became an Icon in Upstate New York | Eater

"Stepping through the doors feels like a time capsule of 1942, with soft jazz, waitresses in classic white dresses and nylons, and bartenders in white coats serving traditional drinks. The kitchen turns out a celebrated beef on weck: a slab of roast beef roasted to medium-rare with charred, crispy bits, thinly sliced and piled on a salty, caraway-topped kummelweck roll made by a local bakery, finished with a dab of horseradish. Longstanding side dishes include German potato salad, pickled beets, and coleslaw; memorabilia around the dining room and a history stretching back to the 19th century (including service at the 1901 Pan-American Exposition) underline the restaurant’s claim to being one of Buffalo’s original purveyors of the sandwich." - Jessica Kelly