BHON in a post COVID World?

As Led Zeppelin once said, ’Been a long lonely, lonely, lonely, lonely, lonely time....’.

So here we are a little over 2 years since the pandemic began. Mask mandates are over, gathering limits and capacity restrictions have been removed, indoor dining is a normal thing again and we can finally get back to our usual routines...well mostly.

I’d be a fool if I said the last two years hadn’t had a negative effect on all of us.

Recently someone commented to me that the BHON page had been rather void of any new content lately. Well, there really hasn’t been much to report. We haven’t been allowed to go anywhere for the last two years, and we figured it wasn’t fair to write reviews for places that have been struggling to survive in between the lockdowns.

So are we finally back to normal? Who knows really? COVID case numbers are going back up and who knows if the Public Health gestapo are going to pull the trigger again. Hopefully we get through the summer and the latest variant peaks and rolls off as quickly as the previous omicron strains have done.

In the meantime, help us bring back the love to the bars & restaurants we’ve patronized over the years. Sadly, some of our favourites did not survive.

Go grab a pint and a pound of wings and take heed of what you have been missing. We know we will!

Cheers,

MG

For years, the origin of the Buffalo chicken wing was thought to be the Anchor Bar in Buffalo, NY. However, this story digs a little deeper...

The MUNCHIES team travels to Buffalo to explore the untold history of this city’s most popular dish: Buffalo wings. Lina Brown-Young, daughter of John Young, Buffalo’s original King of Wings, makes her father’s famous fried wings with mumbo sauce while discussing her dad’s legacy. Exploring the social and political implications of this oft forgotten history, this video attempts to uncover a lesser known side of the Buffalo wing’s origins.