Buffalo's top chocolatier, Alethea's also has a great ice cream parlor with a wide array of homemade toppings, freshly-whipped cream, and crisp nuts to top sundaes.
Phil's is a great source for a Cornell chicken dinner built around a bird that gets slow cooked and relentlessly basted on a rotisserie until the skin is glazed gold and the meat drips juice.
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.