Yeah, when I give people recommendations for Buffalo food, I usually don't even suggest beef on weck. There's like 4 places I know of, and probably another 10 I don't know, that make a good one. But every place in Buffalo HAS one, but they're usually bad. Because nothing about it lends itself to keeping...there's no way to have a beef on weck on standby that ends up being good. So if you aren't a restaurant that sells hundreds a day, it's going to suck.
I normally do consider Charlie the Butcher to be a "if you really want one, it will be of a minimum quality enough to enjoy it" place. Like, if you're back in town and want to get one to say you did, it's fine. That's disappointing if it isn't even that good anymore. I prefer Anderson's, also near the airport in that category though, it's generally just fine. That's where I've gone for years if I didn't make a special trip to Swistons in North Tonawanda.
But basically, a weck roll lasts at most 24 hours, so they need to be getting fresh weck rolls daily, and the beef is only really good if it's been cooked and sliced that morning. Only certain places sell enough to make that practical, but Charlie the Butcher should certainly be one of them. But who knows how any place is cutting corners these days.
I hope that palm harbor one is good. It looks good, at least they're trying.
I normally just whip them up at home with sliced deli roast beef in au jus, and a fake ass weck roll I hack from kaiser rolls. It's fine.
