After a century of feeding Buffalonians at 370 Seneca St., DiTondo’s Tavern served its last spaghetti parm on Oct. 16, 2018. Three years later, DiTondo opened at the same address, with an Italian-from-Italy chef offering regional Italian cuisine, like Calabrian swordfish rolls Scilla style, focaccia Pugliese with tomatoes and olives, and gnocchi with radicchio.
Only to be greeted by complaints on social media that there was no spaghetti parm. While Chef’s, the dish’s actual birthplace, is right there, two blocks away. The complaints were short-lived. Once you walk in the door, DiTondo makes clear you’re in a refreshingly new restaurant.
