Buffalo, NY

The Fine Details of Trattoria Aroma

J.M. Lesinski

A shot of the front of Trattoria Aroma in Buffalo, New York.Photo by J.M. Lesinski

For authentic, to the letter Italian cuisine, Trattoria Aroma Restaurant and Wine Bar is one of the absolute best in Western New York. The iconic Buffalo, New York restaurant has always been known for attention to detail, as well as the most flavorful of dinners.

The menu is succinct and wholly genuine to Italian cuisine down to the fine details. Each of the four sections is almost strict in how precisely each dish is a part of that specific section. Essentially, everything is organized with the precision one comes to expect of fine dining.

The insalati e antipasti, or starters and small dishes, features a variety of salad options and classics like meatballs and a side of spaghetti. The stracetti is a personal favorite, featuring tender grilled slices of beef tenderloin, a vibrant house tomato ham, risotto blanco, and shaved Parmigiano-Reggiano cheese.

Pizze is not the traditional, massive slice New York style, instead more modeled after the Italian classic version. For the price-conscious, this portion of the menu might not be the best choice, but for the curious there are oh so many unique offerings. The Siciliano, for instance, features a hearty spread of roasted eggplant, red peppers, calamata olives, spinach, asiago, fresh mozzarella, and extra virgin olive oil topped with oregano.

The paste e risotto, or pasta and risotto, holds a plethora of hallmark pasta dishes like lobster ravioli, tagliatelle, and the restaurant’s flagship dish – penne aroma with homemade sausage, wild mushrooms, shallots, and Parmigiano-Reggiano. A personal favorite here is the linguine alle vongole, featuring fresh clams in a sauce of butter, white wine, garlic, and basil, with just a hint of black and red pepper for spice and lemon for zest.

The final section, secondi, houses the heavy hitting and more expensive dinners like filet mignon and pork chops. A highlight for sure is the bone-in pork chop, which comes char-grilled with a white wine-butter sauce, sauteed spinach, pancetta, and an over-roasted potato. Bring an appetite because any of these dishes are sure to fill one up.

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I have worked as a professional journalist for over five years now, covering the arts, music, food, politics, and culture up and down both coasts of the United States. I have a B.A. in English from SUNY Fredonia with minors in Psychology and Creative Writing, as well as an M.F.A. in Creative Writing from California State University, Fresno.

Buffalo, NY

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