Buffalo wings have a big rival: Beef on weck is city’s most delicious regional specialty

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The city of Buffalo, New York, is famous for its chicken wings. But tucked away is a greater culinary treasure coveted by bar-food fans in the know. 

It’s called beef on weck. It's a uniquely delicious sandwich, prepared with ceremonial reverence — usually in public view at a carving station behind the bar — while patrons watch, their mouths watering, while they enjoy their beer.

The juicy, savory sandwich is born of German-American tradition and is found only in the pubs, restaurants and butcher shops of western New York and a smattering of Buffalo Bills fan bars around the country. 

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"Beef on weck remains a wildly underrated regional specialty in Buffalo," said Buffalo History Museum spokesman Brian Hayden. "In any other city it would be billed as that city’s top feed." 

Yet "here in Buffalo," he said, "it has had to live in the shadow of the Buffalo wing for the last 60 years."

Beef on weck is made of tender top of the round. It's carved by hand and placed carefully on a kummelweck bun, a local specialty kaiser roll with chunks of salt and caraway seeds baked into the top. Kummel is German for caraway seed.

Charlie Roesch serves up his signature beef on weck sandwich at Charlie the Butcher in Buffalo, New York.       (Melissa Renwick/Toronto Star via Getty Images)

The bun is then dipped in au jus and the beef is slathered with horseradish. Beef on weck is typically served with German potato salad, potato pancakes or pickled beets, among other