Signature Dish: Nothing fishy about seafood bisque at Terry Hills in Batavia

Gene Hewitt, chef at Terry Hills Restaurant, sells about 40 gallons of his seafood bisque each week and draws diners from Buffalo and Rochester just for the signature dish. (Rocco Laurienzo/Daily News)

Gene Hewitt, chef at Terry Hills Restaurant, sells about 40 gallons of his seafood bisque each week and draws diners from Buffalo and Rochester just for the signature dish. (Rocco Laurienzo/Daily News)