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A Brief History Of Schwabl’s


Welcome to Schwabl’s, where we are proud to continue a tradition of Western New York history, heritage and family about as old as Buffalo itself!

In 1837, just five years after Buffalo formally incorporated as a city, immigrants were arriving from Europe in search of a new life away from poverty and war. They included Sebastian Schwabl, who settled in Buffalo’s Broadway neighborhood and began what would become one of the area’s longest-running local icons.

As immigrants of German descent and their families spread throughout the Buffalo and Western New York region, Sebastian’s sons carried the Schwabl name and their reputation for quality throughout the expanding community. Schwabl’s was open for business inside the Parade House, a mammoth entertainment center in Buffalo’s Humboldt Parkway neighborhood. By 1898, the family opened a restaurant, “Klein Deustchland,” in what is now the Pine Ridge-Genesee neigborhood. It served hungry patrons in a larger complex that also featured a beautiful botanical garden, bowling alleys, merry-go-rounds, dance floors and even a baseball field.

Schwabl’s was even serving customers at one of Buffalo’s most historic events, the Pan American Exposition of 1901.

After the turn of the century, the Schwabl name and tradition found its way into the Hamlet of Ebenezer, within what is now the Town of West Seneca, and into the place it has called home since 1942.

It was in 1990 that Cheryl and Gene Staychock, lifelong West Seneca residents, entered the story. Cheryl, who had worked as a waitress for other local establishment while as young as 14 years old, joined the staff at Schawbl’s and, with it, a second family. Gene joined later and, in the early 2000s, were hand-picked by Ray Schwabl to buy the restaurant and continue the proud tradition passed down six generations of his family.

The Staychocks are committed to continuing the proud tradition of Schwabl’s to which they have been entrusted.


Our Commitment to Quality

At Schwabl’s, we take great care in how we prepare a sandwich and we do so in view of the customer. The size of the cuts and how we cut it are important steps in preparing the sandwich properly.

It is not just the tradition of our foods that matter but also the quality. The most important advice Ray Schwabl passed on to Cheryl and Gene Staychock was “buy the best, sell the best.” Never will we compromise with lesser-quality ingredients.

We also buy the best from local food producers and vendors. It is because we care about supporting others in the community, just as much as the community has supported us. From the components of our roast beek-on-kummelweck sandwiches, to our many other fresh and homemade selections, to our fries, to even our beverage selection, we choose the best Western New York has to offer.

The atmosphere we provide is also of utmost importance to us. There’s a reason why you don’t see stools and large screen televisions at the bar, why you don’t hear loud rock music on the overhead speakers and why our family of employees greets you in white uniforms. It is because while some eateries are the place before the experience, we are the experience for you and your party.

Walk in, sit down, enjoy quiet conversation and perhaps even feel like you’ve entered a cherished part of America’s yesteryears. And be ready to enjoy a meal that has been prepared with great care.