SKS

Every chef has there story about paying there dues. You just have to trust yourself and your choices In the end of the day its not about money or where you worked, what your philosophy is or if you come from money or a trailer park. If you are good you will move forward if not you will fail.

Zutto off of 7th gets my vote, quiet low key fantasic food, no press just good chefs serving good food, let the old man cook for you, tell him you hate california rolls and salmon and you will get some crazy things that you have never tasted.

If anyone is in Buffalo I recommend a place called Sunami for some of the most innovative Japanese food that I have ever had and I live in NYC. I was there about a month ago and was completly blown away, I couldn't beleive it.