Rochester Food Culture

Rochester's most famous dish: a massive plate combining two bases (typically home fries and macaroni salad), topped with two proteins (usually cheeseburgers, hot dogs, or Italian sausage), smothered in spicy meat hot sauce, mustard, onions, and sometimes ketchup. It's an intentionally messy, late-night indulgence that locals swear by as hangover prevention or cure.

Created in 1918 by Alex Tahou at his restaurant Nick Tahou Hots, originally called a 'hots and potatoes' plate. The name 'Garbage Plate' allegedly came from college students asking for 'one of those plates with all the garbage on it.' Nick Tahou's trademarked the name, so other restaurants call them 'trash plates' or similar variations.

Unsmoked, uncured pork and veal hot dogs with a distinctive white/pale color and snappy natural casing. Zweigle's is the local brand, and these are grilled (never boiled) and served on a white roll with mustard, onions, and Rochester's signature meat hot sauce. The texture is firmer and less salty than typical red hot dogs.

Introduced by German immigrants in the early 1900s, with Zweigle's beginning production in 1880. The white hot became Rochester's preferred hot dog style, distinguishing the city from nearby Buffalo and Syracuse. The debate between white hots and red hots is a genuine Rochester cultural divide.

Despite the name, this is not a spicy condiment but a Greek-influenced ground meat sauce with onions, spices, and a hint of heat—similar to a loose chili without beans. It's the defining topping for Garbage Plates, white hots, and hamburgers throughout Rochester. Each establishment has its own secret recipe, and locals are fiercely loyal to their favorite version.

Brought to Rochester by Greek immigrants in the early 20th century, adapted from Greek meat sauces. It became integral to Rochester's food identity when incorporated into the Garbage Plate and hot dog culture. Not to be confused with hot sauce—ordering 'hot sauce' will get you this meat sauce, not Tabasco.

Rigatoni pasta tossed with chicken, sweet and hot peppers, and a creamy tomato sauce with a distinctive spicy kick. The sauce is lighter than traditional marinara, often incorporating cherry peppers for heat. While technically from Utica, it's been thoroughly adopted by Rochester's Italian-American community.

Originated in the Utica area in the 1980s but quickly spread throughout Upstate New York. Rochester's Italian restaurants and pizzerias made it their own, with each establishment claiming the best version. It represents the region's Italian-American comfort food tradition.

Small, young potatoes boiled in heavily salted water (approximately 1 pound of salt per gallon), creating a creamy interior and distinctively salty skin. Served with melted butter, these are a Central/Western New York specialty, especially popular at summer gatherings and fish fries.

Originated in Syracuse in the 1800s when Irish salt miners would boil potatoes in salt brine during lunch breaks. The tradition spread throughout the region, and Hinerwadel's Grove began packaging salt potato kits in the 1960s, making them a household staple.

Beer-battered or breaded haddock or cod, deep-fried and served with french fries, coleslaw, macaroni salad, and rye bread. This Friday tradition (especially during Lent) is taken seriously in Rochester, with families having fierce loyalties to specific establishments. The fish should be flaky inside with a crispy exterior.

A Catholic tradition brought by German, Irish, and Italian immigrants, the Friday fish fry became a Western New York institution. Rochester's proximity to Lake Ontario and the Great Lakes ensured fresh fish availability. Many churches, fire halls, and restaurants still serve fish fries every Friday.

Thin-sliced roast beef piled high on a kummelweck roll (a hard roll topped with pretzel salt and caraway seeds), served with horseradish and au jus for dipping. The roll's top is often dipped in au jus and salt before assembly. While a Buffalo specialty, it's widely available and beloved in Rochester.

Created in Buffalo by a German baker in the 1800s, the kummelweck roll was designed to make people thirsty and order more beer. The sandwich spread throughout Western New York and remains a regional staple, representing the area's German heritage.

Characterized by a sweeter sauce than New York City pizza, generous cheese coverage often extending to the edges, and a medium-thick crust. Many pizzerias offer 'sheet pizza' cut into squares rather than triangular slices. Toppings are applied generously, and the pizza is typically less greasy than NYC-style.

Developed by Rochester's Italian immigrant community, the style reflects local preferences for heartier, sweeter flavors compared to downstate pizza. The tradition of cutting sheet pizzas into squares comes from serving large groups at family gatherings and parties.

Light, airy toffee with a honeycomb-like interior, covered in chocolate. The texture is crunchy yet dissolves quickly in your mouth. This Western New York specialty is especially popular during the holidays but available year-round at local chocolatiers and candy shops.

While the exact origin is debated, sponge candy (also called honeycomb toffee elsewhere) became a Buffalo and Rochester tradition in the early 20th century. Local chocolate companies like Fowler's have been making it for over a century, and it's considered a quintessential regional gift.

Genesee Cream Ale, brewed in Rochester since 1960, is the city's iconic beer—a hybrid ale-lager that's smooth, light, and affordable. While technically a beverage, 'Genny' is so integral to Rochester food culture that ordering one with your Garbage Plate or fish fry is practically mandatory for the authentic experience.

The Genesee Brewing Company was founded in 1878 and has been Rochester's brewery for nearly 150 years. Genny Cream Ale became the flagship product and a source of local pride, representing Rochester's working-class brewing tradition. The brewery offers tours and remains one of the largest American-owned breweries.

Beyond white hots, Zweigle's produces distinctive 'pop open' hot dogs with natural casings that literally pop when you bite into them. Available in white, red, and various flavored varieties, these are grilled at countless backyard barbecues, tailgates, and food stands throughout Rochester.

C.W. Zweigle Company started in 1880 and became Rochester's premier hot dog producer. The 'pop open' branding emphasizes the natural casing's snap, which is considered essential to a proper Rochester hot dog experience. Zweigle's is sold in grocery stores but rarely found outside Western New York.

While Dinosaur BBQ is now a small chain, it originated in Syracuse and the Rochester location is beloved for its authentic, smoky pulled pork, brisket, and ribs with tangy sauce. The restaurant represents Upstate New York's adoption and adaptation of Southern barbecue traditions, served in a biker-bar atmosphere with blues music.

Founded in 1988 by John Stage, a blues-loving biker who started with a mobile smoker at motorcycle rallies. The Rochester location opened in 1998 and became a local institution, representing the region's embrace of authentic barbecue despite being far from the American South.