In the glass case of this restaurant and take-out store on New York's West Side, you will find lean, silky sturgeon, salty cured salmon (known as lox), not-so-salty cured salmon (novie), snow-white whitefish, and luscious sable. At the tables in the dining room adjacent to the takeout counter, all these fish are available on platters, with bagels and/or bialys, cream cheese, onions, tomatoes, and olives.
Hot dogs are grilled on a flat top and develop a nice brown crust that gives them a subtle snap. Toppings are sparse: sauerkraut, onions, ketchup or mustard. They apply the first two; the last two you apply as you see fit. The papaya drink is a sweet companion.
The chili at this unabashed hash house is all-beef, no bean, hot and greasy -- a love-it-or-hate-it thing that probably is too intense to have alone on a plate, but works great to enhance just about any other kind of dish, from eggs to grinders. But most especially, hot dogs.
Dinosaur Barbecue began in Syracuse and has since opened several locations in the Northeast. Amazingly, the barbecue (and side dishes) that made the original such a hit seem every bit as good in the branches we have tried, particularly in this one in Rochester.
Country-casual and city-sophisticated, BenGable Savories is foremost a bakery, specializing in cakes, scones, biscuits, quiches, and frittatas that are second to none. Sandwiches on impeccably fresh bread are irresistible.
A casual roadside barbecue (with indoor seating) that offers a round-the-nation taste of excellent smoked meats: brisket, pulled pork, chicken, ribs, and burnt ends. The menu also includes chili, hot wings, and very good side dishes.
This locavore heaven sources much of its produce from a five-acre backyard garden; and one of its owners also owns the fish company that provides impeccable seafood. Dine on elegant fare in rustic surroundings where the farmhouse dining rooms ring with the good cheer of savvy foodies who have found a culinary shangri-la.