It was mid-April, but it was also Buffalo, so it was snowing on the day in 2018 when Josh Allen had his predraft visit with the Bills. Allen was supposed to fly to New York City that night for visits with the Giants and the Jets, but the snow kept coming down, delaying his departure.

With an open evening in town, Allen went to dinner with two Bills scouts and two members of the football operations department at Bar-Bill Tavern, a memorabilia-lined, cash-only restaurant and bar 10 minutes from the stadium where regulars can wash down wings or salt-and-caraway-seed-flecked beef on weck sandwiches with pitchers of Labatt Blue. At the time, it was Allen’s first visit, but now he has his regular order down pat: 10 cajun honey-butter BBQ wings, 10 hot wings, and shoestring fries with extra blue cheese. As the group talked and ate from the plastic baskets lined with checkerboard wax paper, Allen felt no rush to leave Buffalo and get on his way to his next stop.

[Read Nora Princiotti's profile of Buffalo Bills QB Josh Allen.]