After a century of feeding Buffalonians at 370 Seneca St., DiTondo’s Tavern served its final spaghetti parm on Oct. 16, 2018.
3 years later, DiTondo opened on the identical deal with, with an Italian-from-Italy chef providing regional Italian delicacies, like Calabrian swordfish rolls Scilla genre, focaccia Pugliese with tomatoes and olives, and gnocchi with radicchio.
Most effective to be greeted by way of lawsuits on social media that there used to be no spaghetti parm. Whilst Chef’s, the dish’s precise birthplace, is true there, two blocks away.
The lawsuits have been short-lived. If you stroll within the door, DiTondo makes transparent you’re in a refreshingly new eating place.
Now the ethereal eating room floods with afternoon daylight pouring via hovering home windows. Order on the counter from a temporary record of pastas and greens, soups and mains, sandwiches and cakes. Come to a decision if you wish to have coffee or wine. Pay up, and take your quantity to a desk.
Servers will arrive bearing your alternatives. Whilst you sip and chat, it’s possible you’ll meet Rita DiTondo, a great-granddaughter of Sebastino DiTondo, who opened his Buffalo eating place in 1904. She purchased where together with her husband, Fabio Consonni, a veteran chef from Lombardy. They oversaw a two-year rebuild, shoring up the century-old basis, putting in a brand new kitchen and changing whole techniques, from plumbing to point-of-sale.