Food - Drink
Spaghetti Parm Holds A Special Place In Buffalo, NY's Heart
BY ANNA STAROPOLI
Spaghetti parmesan hails from Chef's Restaurant, located at 291 Seneca Street in downtown Buffalo, New York. The restaurant devised the dish in the mid-1900s, and it’s unlike any other pasta you've ever tried before, making it a Buffalo classic.
In the 1960s, Lou Billittier, the then-owner of Chef's, was enjoying lunch with radio host Dave Thomas, and the duo added butter and cheese to regular, simple spaghetti. The men then used the broiler to melt the spaghetti's cheese, placed the mozzarella under the heat, and experimented with the earliest rendition of spaghetti parm.
In the 1960s, Lou Billittier, the then-owner of Chef's, was enjoying lunch with radio host Dave Thomas, and the duo added butter and cheese to regular, simple spaghetti. The men then used the broiler to melt the spaghetti's cheese and experimented with the earliest rendition of spaghetti parm.
Spaghetti parm seems easy enough to replicate from home, but Chef's achieves perfection thanks to its restaurant-quality broiler. So, to truly experience spaghetti parm, you'll want to head to Buffalo for yourself, though as a result of the pandemic, you can now pick up select Chef's entrees in frozen versions too.