by Eric Sandy
Buffalo News Food Editor Andrew Galarneau posted a great article last week about our city's killer dining scene. The story revolves around the people - chefs and diners alike - who came together over the past 20 years or so to make Cleveland a hotbed of exciting culinary talent.
Listen: We all proudly know the narrative fairy well. But Galarneau's article is a testament to the increasingly glamorous (?) name that Cleveland is picking up - both regionally and nationally.
The best kind of innovation and/or revolution is one that can be replicated. Galarneau ponders through his writing how Buffalo might be able to re-create Cleveland's successes in its own way. And hopefully other cities are thinking along those lines.