Craig Foltos, owner of downtown Batavia's Foltos' Tonsorial Parlor, cuts Ronald McDonald's hair. "Chop Around the Clock" raises funds for the Ronald McDonald House in Chicago. (Photo courtesy of Craig Foltos) “Chop Around the Clock,” a Batavia fund-raiser, is back this year after a two-year hiatus due to the pandemic, according to a news release from Batavia MainStreet.

BRIAN QUINN/DAILY NEWS Jerry Arena, owner of Jerry Arena’s Pizzeria, said he’s going to consult with an attorney. He has talked about a potential legal challenge to the project. BRIAN QUINN/DAILY NEWSJerry Arena asks a question during Tuesday night’s public hearing. BRIAN QUINN/DAILY NEWS Jerry Arena, owner of Jerry Arena’s Pizzeria, said he’s going to consult with an attorney.

Eatery designed like alien spacecraft has stood the test of time on Lundy’s Lane If extraterrestrials ever find their way to Niagara Falls and get hungry, they can always head to an iconic restaurant on Lundy’s Lane and feel right at home while they chow down — assuming they have hands versus tentacles so they can handle a knife and fork.

SYRACUSE, N.Y. – American Dairy Association North East and New York State Dairy Ambassador Gabby Taylor are working to help students connect with dairy farmers through the New York Thursdays school nutrition program. Foods grown and raised in New York are featured in public schools every Thursday to help students learn about local food, as part of the New York Department of Agriculture and Market’s farm-to-school program.

Hasselback potatoes never fail to get a “wow” at the dinner table. These accordion-shaped potatoes are lovely to look at, and a basting method while roasting ensures that flavor permeates the potato and crisps all the fine edges. Any potato can be prepared this way, including sweet potatoes, which may be the most striking presentation, since they fan out to reveal their orange jeweled flesh while roasting.

posted by Joanne Beck in news, business, restaurants, batavia, notify. As if jumping the hurdles of finding the right space, obtaining permits and making desired renovations wasn’t enough for Judy Hysek’s restaurant move, there has been the added stress of illness, little things going wrong and nailing down final details that pushed back her opening date, she says.