I’m the pied piper of Buffalo, without the piccolo. Simply the words “Let’s go to Hutch’s” bring out a throng of my snow-capped friends. What started out as a party of four has ballooned to double digits on my frequent visits. But that’s fine with me. Hutch’s is simply one of the best dining experiences in the country and worth every Buffalo nickel.

Mark Hutchinson is a maestro in the kitchen, even if his kitchen can barely fit a quartet. Trained at the renowned Mansion at Turtle Creek in Dallas, Hutch brought southwestern style cuisine to a town that thinks Taco Bell serves authentic Mexican food.

Patrick, the gentleman maitre d’, greets you at the small foyer. The bar is oddly in the back of the restaurant, but it works. Highly skilled bartenders serve you in the large brick room. You pass the closet, er, kitchen when heading for a libation. “Hey Hutch, get ready, the party went from 4 to 14.”

This is definitely a two-course minimum restaurant, and with a large party it is best to share appetizers, have a salad and an entree. The service is impeccable. If fact, my favorite staff member can flawlessly deliver multiple courses for a table of 14 without writing anything down. I can’t remember what I had for lunch.

Once seated, Hutch has gathered an excellent wine list. His food is flawless, ranging from American staples like beef and soft-shell crabs, to southern style dishes like jambalaya to southwestern favorites like chili relleno. The most difficult thing about your dining experience is deciding what to order because everything seems so mouth-watering. Specials are abundant; so pay attention like you work there.

I’ve told everyone about this restaurant and it has never disappointed. At the airport once, I raved to a group of hockey writers from Sports Illustrated and the New York Post covering the Stanley Cup finals about the place. A couple days later, when I ran into them at Hutch’s, they raved back.

Hutch and I gathered together at the end of one of my Buffalo visits at Jimmy Mac’s on Elmwood Street. After a couple of rounds, the bartender brought the bottle of Jameson and put it in front of us. “You guys have so many drinks coming, just help yourself,” he said. A funny moment, but truly a tribute to Hutch and what he has done for haute cuisine in the home of the chicken wing. Apparently, I am not the only fan. – D.M.