8/22/2023 0 Comments Doubletake deals syracuseThe loaded salt potatoes are just one of the distinct food items on the Bull and Bear’s menu, which also includes “rough road pasta,” a unique take on Central New York’s chicken riggie dish (pasta tossed in smoky tomato cream sauce, andouille sausage, onion and grilled chicken breast). Dinosaur’s menu may reflect barbecue influences from across the United States, but over the course of three decades, this signature Central New York restaurant has found a way to fuse those flavors together and create an experience that is uniquely Syracuse. But its Syracuse location – where bikers and office workers dine side by side, and where pictures of musicians who have jammed at the live music bar there like ZZ Top line the walls –cannot be beat for its atmosphere. Diners can top their barbecue with their choice of nine different sauces and rubs served at the restaurant and sold online, from its signature “Sensuous Slathering BBQ Sauce” to wango tango habanero, Creole honey mustard and Devil’s Duel Hot Sauce.ĭinosaur has since expanded to seven restaurants across the Northeast. Dinosaur uses four different cheeses in its macaroni and cheese, hand cuts its potatoes for its French fries and even serves fried green tomatoes, creole deviled eggs, a “big ass pork plate” and a “drunken spicy shrimp boil” cooked in beer. Louis ribs to a Memphis pulled pork topped with coleslaw and a crispy Cajun catfish entree. The menu at Dinosaur reflects Stage’s travels, from St. So, he worked with a series of vendors at the Boston Fish Pier when opening Doug’s to truck in haddock, cod, scallops, clams and other seafood on ice from the Atlantic Ocean to Skaneateles five days a week. Clark struggled to find fish dinners outside of the Friday fish fries common during Lent at Central New York churches and restaurants. We hope our good food and fair prices will please you,” another states.Īnd then there’s the red awning in front of the restaurant that’s been there since its opening in 1982, that simply states in large letters “GOOD FOOD.”ĭoug’s has been serving fresh fish dinners since the days when founder Doug Clark brought his family to this scenic village along 16-mile Skaneateles Lake for day trips and identified the need for a casual restaurant that served quality food and cold beer. “Three things most restaurants do: Take reservations. “If you have a reservation, you are in the wrong place,” one sign reads. With an expansive outdoor seating area, Sweet Treats ice cream shop next door and Onondaga Lake across the street, Heid’s is the quintessential Syracuse summer hangout. The mustard – now also sold by the bottle in the ordering line – is just one of many storied traditions at Heid’s, which began in the 1880s when the Heid family first opened a butcher shop in Liverpool followed by a hot dog stand. The true way to eat a Heid’s dog is with just its housemade spicy brown mustard, which until the 1990s was the only condiment available until customers began to clamor for ketchup and other toppings. They’re served on a New England style roll split at the top rather than on the side – a rarity at hot dog stands further west in Buffalo. Choose from a Hofmann’s red frank or a white coney, also known as a “snappy griller:” a particularly juicy hot dog flavored with spices that give it an extra kick. Heid’s features hot dogs from Hofmann Sausage Company, an iconic Syracuse brand that originated in the 1870s. It’s only at the end of the line that customers make the final ask for hot dogs there’s always some simmering on the flat top grill just behind the cashier.
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