The standard-bearer for Buffalo’s unique beef on weck sandwiches since 1914, Charlie the Butcher’s has morphed from a family-run butcher shop to a restaurant and catering company with several area locations. Following in the footsteps of his grandfather, who started the business in 1914, owner Charles W. Roesch is quickly becoming a local — and maybe even national — celebrity after TV appearances with Regis Philbin and Bobby Flay. Charlie’s famed beef on weck begins with roast beef cooked for 18 hours, then carved by hand and piled an inch thick on a kummelweck roll. One side of the bun is slathered with house-made horseradish, and the other dipped in juice.
No alcohol available. Serving lunch and dinner daily.
Art Voice: Best Beef on Weck, 2011 readers' poll
"Charlie the Butcher’s is an essential stop for anyone who wants to sample the Nickel City’s unique sandwich, beef on weck."
— Michael Stern, Roadfood.com, Sept. 14, 2009
The standard-bearer for Buffalo’s unique beef on weck sandwiches since 1914, Charlie the Butcher’s has morphed from a family-run butcher shop to a restaurant and catering company with several area locations. Following in the footsteps of his grandfather, who started the business in 1914, owner Charles W. Roesch is quickly becoming a local — and maybe even national — celebrity after TV appearances with Regis Philbin and Bobby Flay. Charlie’s famed beef on weck begins with roast beef cooked for 18 hours, then carved by hand and piled an inch thick on a kummelweck roll. One side of the bun is slathered with house-made horseradish, and the other dipped in juice.
No alcohol available. Serving lunch and dinner daily.
Art Voice: Best Beef on Weck, 2011 readers' poll
"Charlie the Butcher’s is an essential stop for anyone who wants to sample the Nickel City’s unique sandwich, beef on weck."
— Michael Stern, Roadfood.com, Sept. 14, 2009