30 Famous Ohio Food Spots

Schmidt’s Sausage Haus, Columbus
Order This: Bahama Mama and a Cream Puff

Schmidt’s Sausage Haus is every bit as iconic as the historic neighborhood it calls home. Opened first as a meat-packing house in 1886, the family-owned business is a German Village landmark. True to its origins, Schmidt’s is famous for its sausages, particularly the Bahama Mama, made with hickory-smoked beef and pork. Equally well known are the jumbo cream puffs, clocking in at half a pound of delicate pastry filled with a specialty blend of whipped cream and vanilla. Schmidt’s also enjoys status as the longest-running concessioner at the Ohio State Fair, a fixture there since 1914. 240 E. Kossuth St., Columbus 43206, 614/444-6808, schmidthaus.com

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Golden Lamb, Lebanon  
Order This: Sister Lizzie’s Shaker Sugar Pie

With its crunchy sweet topping and creamy filling, Sister Lizzie’s Shaker Sugar Pie is like crème brûlée in pie form. A favorite with Golden Lamb guests since 1928, the recipe was discovered shortly after Robert and Virginia Jones purchased the historic hotel and restaurant, which dates to 1803. Furnishing the establishment with antiques from an 1800s Shaker community that existed near Lebanon, Mrs. Jones found the handwritten recipe in a secret drawer of a hutch she purchased at auction. That hutch now stands in the lobby of the Golden Lamb, where diners can dig into entrees that range from Ohio fried chicken to a roast turkey dinner. 27 S. Broadway, Lebanon 45036, 513/932-5065, goldenlamb.com

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Campus Pollyeyes, Bowling Green
Order This: Stuffed Breadsticks

Study break, first date or just really hungry? Campus Pollyeyes has been a cozy, trusted companion since 1978. Tucked right next to the Bowling Green State University campus, the pizza joint is the go-to place for locals, faculty and students. Pizzas and pastas are available, but the “world famous stuffed breadsticks” prevail as a Falcon favorite. The warm, fresh-baked dough wrapped around melted mozzarella can be filled with any number of pizza toppings. They’re then basted with glistening garlic butter and served with your choice of dipping sauce. Options include jalapeno cheese, pizza sauce, barbecue sauce, buffalo wing sauce or house-made ranch. 440 E. Court St., Bowling Green 43402, 419/352-9638, campuspollyeyes.com

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Massey’s Pizza, Whitehall
Order This: Thin-Crust Pizza with Pepperoni

Massey’s Pizza lays claim to being Columbus’ first pizzeria. Jim Massucci worked at an Italian restaurant in Grandview before branching out to open the first Massey’s on Columbus’ Livingston Avenue in 1949. The pizzeria moved to Whitehall four years later. Massey’s signature creation is known as Columbus-style pizza, built on thin crusts, laden with toppings from edge to edge, then cut into square pieces. Despite growing to 15 locations across central Ohio, Massey’s sticks to its roots by using Old World pizza ovens and crisping pies up directly on the hearth. 4464 E. Main St., Whitehall 43213, 614/559-2222, masseyspizza.com

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Sunrise Cafe, Yellow Springs 
Order This: Huevos Rancheros

Huevos Rancheros epitomize the Sunrise Cafe’s menu — globally inspired comfort foods with a laser focus on local ingredients, like eggs sourced from a farm just an hour away from Yellow Springs. Sunrise Cafe has been a fixture in the village’s bustling downtown since 1948, and virtually every dish here is made from scratch. Digging into the Huevos Rancheros is an edible excavation. The first forkful invariably releases a bit of steam that attests to the fresh-from-the-kitchen layers of salsa, eggs, pepper jack cheese, black beans and crisp corn tortillas piled high on your plate. 259 Xenia Ave., Yellow Springs 45387, 937/767-1211, sunrisecafe.net

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Jolly Roger’s Seafood House, Port Clinton
Order This: Shore Dinner

Jolly Roger’s has been serving fresh-caught Lake Erie perch and walleye since 1980. Locals and vacationers flock here for fish and onion rings fried to golden perfection. In 2021, the restaurant relocated to a new space just two doors away from its original spot, offering more seating and lake views. Longtime fans will find the same menu favorites, like the Shore Dinner, a platter of golden fried yellow perch and walleye, fresh coleslaw, a roll and homemade tartar sauce. Be sure to choose the onion rings over the fries for the ultimate Jolly Roger’s experience. 1715 E. Perry St., Port Clinton 43452, 419/732-3382, facebook.com/jollyrogerseafoodhouse

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Tommy’s Restaurant, Cleveland Heights
Order This: Spinach Pie and a Milkshake

Tommy Fello has been through a restaurant expansion, multiple fires and having to move locations more than once. But the owner of Tommy’s Restaurant, a Cleveland Heights spot known for its extensive vegetarian and vegan options, has been able to keep his place thriving since 1972. Over the years, he named some of his menu items after what longtime customers and friends ordered, including the Fred, one of many spinach pies on the menu. And don’t forget about the milkshakes. The frothy treat, available in 16 flavors, is so popular Tommy’s needs nine mixers to keep up with orders. 1824 Coventry Rd., Cleveland Heights 44118, 216/321-7757, tommyscoventry.com

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The Maid-Rite Sandwich Shoppe, Greenville 
Order This: Maid-Rite Sandwich

The loose-meat sandwich is a Midwestern masterpiece, and The Maid-Rite Sandwich Shoppe has been serving them since 1934. Think of it as a sloppy joe without the slop, perfectly steamed, seasoned, heaped on a bun and served with a choice of mustard, pickle and onion. Along with the Maid-Rite, there’s the Cheese-Rite (with a slice of cheese on top) and the Big-Jim (a Maid-Rite topped with both cheese and ham). The neon sign outside glows with the words “Carry Out” and “Window Service,” but there are also a handful of tables inside. 125 N. Broadway St., Greenville 45331, 937/548-9340, maidrite-greenville.com

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Frosty’s, Put-in-Bay
Order This: Specialty Pizza

Frosty’s has been a South Bass Island favorite since 1949. Each summer, travelers flock here for baked-fresh pizzas with a wood-fired-style thin crust, secret-recipe sauce and heaps of cheese. Specialty pizzas range from Triple Pepperoni to Buffalo Ranch Chicken to Philly Cheese Steak (or you can build your own from the list of toppings). Located along Put-in-Bay’s bustling Delaware Avenue, Frosty’s is a great place to grab a bite before an evening of island revelry. While you’re waiting for your pizza, order a beer served in a frosty mug, a tradition started by original owner Louise Stoiber. 252 Delaware Ave., Put-in-Bay 43456, 419/285-3278, frostys.com

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Tony Packo’s,Toledo
Order This: Hungarian Hot Dog

Tony Packo’s Hungarian Hot Dog started simply. Along with fried pickles and chicken paprikash, the split-sausage style dog topped with chili sauce and onions became a staple of the Toledo restaurant that Tony Packo and his wife, Rose, opened in 1932. In 1974, actor Burt Reynolds autographed a hot dog bun during a visit to Tony Packo’s, setting in motion a unique tradition. Then, Toledo native and actor Jamie Farr got his hometown spot mentioned in several episodes of the hit TV series “M*A*S*H.” Today, history lines the walls of Tony Packo’s original location in the form of dozens of foam hot dog buns autographed by presidents, astronauts and other celebrities. (Four other Tony Packo’s restaurants can be found throughout the Toledo area.) “Packo’s history … is intertwined with the history of Toledo,” says Lindsey Bond, Tony Packo’s director of operations and marketing. “It’s hard to imagine one without the other.” 1902 Front St., Toledo 43605, 419/691-6054, tonypacko.com

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The Spot Restaurant,Sidney  
Order This: Big Buy Burger

Although its art moderne architecture dates to 1941, The Spot started in 1907, when Spot Miller parked a hamburger wagon in downtown Sidney. The restaurant still occupies that original spot and has fed burgers to generations of locals, as well as notables ranging from President George W. Bush to actor Rob Lowe. Lowe’s grandfather bought The Spot in the 1950s, and the carhops he introduced remain a tradition. Order the Big Buy, which features two beef patties on a triple-decker bun that can be topped with The Spot’s homemade tartar sauce or famous Everything Sauce, a concoction containing ketchup, mustard, onions and relish. 201 S. Ohio St., Sidney 45365, 937/492-9181, thespottoeat.com

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The Thurman Cafe, Columbus
Order This: Thurman Burger

The Thurman Cafe could easily be dismissed as a German Village neighborhood dive bar, but its towering burgers have earned it national recognition. When discussing the spot’s signature Thurman Burger, the question really becomes what isn’t included on it. The menu describes it as “overloaded” with a three-quarter-pound patty, ham, sauteed mushrooms and onions, mozzarella and American cheese, lettuce, tomato, pickle and banana peppers on a bun slathered with mayo. If for some reason the Thurman Burger isn’t big enough, double down with the Thurmanator, which adds more cheese, bacon and a second patty. 183 Thurman Ave., Columbus 43206, 614/443-1570, thethurmancafe.com

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Swensons, Akron
Order This: Galley Boy

What started in 1934 as a single drive-in location on South Hawkins Avenue in Akron has become a burger phenomenon with 19 locations and a legion of fans who call themselves “Swenatics.” Eating here is easy and, of course, nostalgic: Pull into a parking spot and flip on your headlights. A server races out to take your order and then delivers your food on a tray that connects to your car window. We love the Galley Boy, a double cheeseburger topped with two special sauces — one sweet, the other tangy. But there are plenty of other gems on the menu. “Everything is truly made to order. The burgers don’t hit the grill, the crispy extras don’t hit the fryers and the milkshakes aren’t hand-spun until you order,” says CEO Jeff Flowers, who started out as a curb server more than 20 years ago. 40 S. Hawkins Ave., Akron 44313, 330/864-8416, swensonsdriveins.com

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The Warehouse Restaurant, Coshocton
Order This: Legendary Steak n’ Stein Onion Rings

The Warehouse Restaurant has been part of Coshocton’s Roscoe Village since the 1970s, but the property it calls home is from the days of the Ohio & Erie Canal. Owner John Larson bought the place in 2009, merging the menu and service approach of his father and uncle’s Zanesville restaurant Steak n’ Stein with the beauty of the historic warehouse. The Legendary Steak n’ Stein Onion Rings are the same ones Larson’s father and uncle began serving in 1952, and the lineup of sandwiches and burgers can all be upgraded to what the menu calls the “Wow way” — topped with bacon, coleslaw and onion rings. 400 N. Whitewoman St., Coshocton 43812, 740/622-4001, warehouserestaurants.com

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Busy Bee Restaurant, Marietta
Order This: Busy Bee Skillet

Busy Bee Restaurant, located in Marietta’s historic Harmar Village, has been owned by different families since it opened in 1944. Today, working in partnership with local farmers and producers, this breakfast and lunch spot is known for made-from-scratch fare. Morning favorites include the restaurant’s lineup of skillets (its namesake Busy Bee Skillet is loaded with scrambled eggs, home fries, peppers, onions, sausage gravy and cheddar cheese). Favorites from the Small Plates portion of the menu include the Pancake Plate — one large flapjack with a side of eggs and a half order of sausage, bacon or ham. 226 Gilman Ave., Marietta 45750, 740/ 373-3755, busybeerestaurant.com

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Camp Washington Chili, Cincinnati
Order This: Chili 5-Way

Cincinnati’s signature style of chili originated in the 1920s with Greek immigrants who adapted a spiced meat sauce from home. It wasn’t long before chili parlors started ladling it over spaghetti or coney dogs and topping it with shredded cheese. There are still dozens of chili parlors dotting Cincinnati and northern Kentucky, with each institution closely guarding its own recipe. Camp Washington Chili has been the favorite of its namesake neighborhood since 1940. Owner Maria Papakirk says they make 60 gallons of chili fresh each day. “It’s not like fast food,” she says. “It’s made from scratch from the best ingredients.” Go with the 5-Way: spaghetti, the Camp’s signature chili, onions, beans and cheese. Camp Washington Chili also satisfies cravings almost any time one hits you: The parlor is open 24 hours Monday through Friday, and all day until 4 p.m. on Saturdays. 3005 Colerain Ave., Cincinnati 45225, 513/541-0061, campwashingtonchili.com

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Bun’s Restaurant, Delaware
Order This: BBQ Meatloaf

If you’ve never been to Bun’s Restaurant in Delaware, just follow the sign. It’s hard to miss: a colorful neon marker hanging from a tall arch over Winter Street. It points the way to a downtown institution that has been serving families since 1864. The business was originally a bakery, earning it the early nickname of “Buns.” Since then, the eatery has been through several owners, an expansion and a devastating 2002 fire. Comfort food is the name of the game at Bun’s, and nothing’s more comforting than a slice of well-seasoned meatloaf, topped with barbecue sauce and served with garlic mashed potatoes. 14 W. Winter St., Delaware 43015, 740/363-3731, bunsrestaurant.com

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Arnold’s Bar and Grill, Cincinnati  
Order This: Greek Spaghetti

A deceptively simple but oh-so-delicious combination of bacon, olive oil, butter, garlic and Parmesan cheese, Greek Spaghetti has been on the menu at Arnold’s Bar and Grill since 1957. That’s relatively new, considering the establishment is Cincinnati’s oldest continuously operated bar. Rumored to have opened as a brothel in 1838, Arnold’s became a bar in 1861; is said to have transitioned to a speakeasy during Prohibition; and today offers live bands, 22 beers on tap and dinner. Over the years, it became a prime gathering place with incomparable character and an everybody-knows-your-name ambiance. 210 E. Eighth St., Cincinnati 45202, 513/421-6234, arnoldsbarandgrill.com

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Casa Nueva, Athens
Order This: Enchilada Verde

Casa Nueva is a legend of Athens’ dining scene. The eatery has operated as a co-op since it opened in 1985, with worker-owners taking multiple roles in the business. Like many of the region’s restaurants, it focuses on using local ingredients to build out its Mexican-inspired menu of huevos rancheros, burritos and quesadillas, all complemented by a full bar serving margaritas and local beers. Not to be missed is the enchilada verde: roasted green chiles, cream cheese, Monterey Jack cheese, onions, your choice of filling and salsa verde in a local Shagbark Seed & Mill tortilla.  4 W. State St., Athens 45701, 740/592-2016, casanueva.com

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Belgrade Gardens, Barberton
Order This: Chicken Dinner 

Serbian immigrants drawn to the city of Barberton for jobs also brought with them a delicious food tradition: chicken that’s been brined and breaded overnight, then fried in lard. It’s served with fries, a side of vinegary coleslaw and “hot sauce,” a bowl of rice in a tangy, tomato-based stew. Eventually, the city had five Barberton-style chicken spots within a 2-mile radius. The oldest is Belgrade Gardens, which Manojlo and Smiljka Topalsky opened in 1933. Diners still fill the large dining room for tender, crusted fried chicken that’s packed with savory goodness. 401 E. State St., Barberton 44203, 330/745-01133, belgradegardenschicken.com

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Schmucker’s Restaurant, Toledo
Order This: Hot Roast Beef Sandwich

The glowing neon sign in front of the restaurant advertises “Good Food, Homemade Pies,” and that’s exactly why Schmucker’s Restaurant has endured as a Toledo favorite. Since 1948, this small, family-owned and -operated spot has served breakfast, lunch and dinner to generations of locals. Go for the Hot Roast Beef Sandwich, a hearty dish made using fresh beef that is slow-cooked overnight. Served on white bread with just-peeled mashed potatoes and ladled with homemade beef gravy, it’s a heaping portion of pure comfort. Also be sure to try a slice of one of the 20 pies baked fresh daily. 2103 N. Reynolds Rd., Toledo 43615, 419/535-9116, schmuckersrestaurant.com

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Der Dutchman, Walnut Creek
Order This: Broasted Chicken

The large windows of Der Dutchman’s original Walnut Creek location frame a view of Goose Bottom Valley, rolling hills and farmland that offer a glimpse of what makes Amish Country special. “The valley below us has not been developed,” says Vicki VanNatta, Dutchman Hospitality Group’s public relations coordinator, whose first paying job was washing dishes at the restaurant. “It’s still farmland — Amish and English farmers. It’s picturesque.” The restaurant’s comfort food-focused menu is equally enduring, especially the broasted chicken, which has been on the menu for decades. The crispy-on-the-outside, moist-on-the-inside chicken is marinated, seasoned and pressure fried to a golden hue. “It’s one of those things you can pass around the table,” says Jeremy Hawkins, director of restaurant operations for Dutchman Hospitality Group. “[It’s] a family-style, traditional food that Amish families have done for years and years.” 4967 Walnut St., Walnut Creek 44687, 330/893-2981, dhgroup.com

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Kewpee Hamburgers, Lima
Order This: Mity Nice Burger and Frosted Malt 

Kewpee Hamburgers has been serving its grilled-to-order square burgers in downtown Lima since 1928. Kewpee’s nostalgic diner evokes the 1940s and ’50s with its white interior and orange booths. Its namesake, a large Kewpee doll, once a common prize at carnival games, is perched above the dining room and the entrance. Customers pack in and line up at the drive-thru for Kewpee’s signature Mity Nice burgers (which come with a choice of toppings), chocolate frosted malts and french fries, all made just as they were when “Your grandpappy ate here,” as the sign in the dining room proclaims. 111 N. Elizabeth St., Lima 45801, 419/228-1778, kewpeehamburgers.com

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Luigi’s Restaurant, Akron 
Order This: Tomato, Cheese and Pepperoni Pizza

If you’re looking for a great old-school Italian spot, look no further than Luigi’s in Akron. Since 1949, customers have flocked here (and don’t mind waiting in line) to score a red vinyl booth surrounded by whimsical decor that includes black-and-white celebrity photos and murals. But a visit is all about the food: Italian bread as soft as a pillow, salads topped with a thick layer of shredded mozzarella cheese and tasty takes on traditional dishes like spaghetti, lasagna and, of course, pizza. Make sure you hit the ATM before you visit though. This downtown spot only takes cash. 105 N. Main St., Akron 44308, 330/253-2999, luigisrestaurant.com

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G&R Tavern, Waldo
Order This: Bologna Sandwich and a Slice of Pie

Just blocks off U.S. Route 23 in the Marion County village of Waldo, the G&R Tavern has been plying hungry travelers with its famous bologna sandwiches since 1962. Indeed, the tavern has become synonymous with “Waldo bologna,” which is produced exclusively for the establishment by Falter’s Fine Meats in Columbus. The beauty of the sandwich is its simplicity: a thick slice of bologna grilled to perfection and layered with Monterey jack cheese, raw white onion and bread-and-butter pickles on a toasted bun. Bernie Lewis, who has owned the tavern since 1985, estimates that they go through 1,000 pounds of bologna a week. Almost as popular are the pies. Lewis’ daughter Misty, who runs day-to-day-operations at G&R Tavern nowadays, makes 20 to 25 daily to keep up with demand. First time in? Order a slice of coconut cream or peanut butter and chocolate. 103 N. Marion St., Waldo 43356, 740/726-9685, gandrtavern.com

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Eddie’s Grill, Geneva-on-the-Lake
Order This: Footlong Hot Dog

Eddie’s Grill along Geneva-on-the-Lake’s main drag is synonymous with summer on the Lake Erie shore for many northeast Ohioans. The vintage burger shack, which opened in 1950, is exactly what you’d expect in a beach town: plenty of outdoor seating, tableside jukeboxes and a tight menu of classics, including footlong hot dogs. Jazz your dog up with an array of self-service toppings, such as mustards, onions, relish and more. For the full experience, order a footlong topped with house-made chili, an original recipe created by owner Eddie Sezon’s mother, Mary. 5377 Lake Rd. E., Geneva-on-the-Lake 44041, 440/466-8720, eddiesgrill.com

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Slyman’s Restaurant, Cleveland
Order This: Corned Beef Sandwich

Sure, Joe Biden, Robert De Niro and Rachael Ray have all eaten here. But making a pilgrimage to this deli isn’t about celebrity — it’s a rite of passage for Clevelanders. Since 1964, there has always been a Slyman behind the slicer — first it was founders Joseph and May Slyman, today you’ll find brothers Moe and Freddie. The work starts at 1:45 a.m. each morning, using the same tried-and-true brine for the famous corned beef. The line can stretch out the door during lunch, but once you see the behemoth sandwich made with 12 ounces of corned beef between rye, you’ll know it was worth the wait. 3106 St. Clair Ave., Cleveland 44114, 216/621-3760, slymans.com

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Katzinger’s Delicatessen, Columbus
Order This: Corned Beef Reuben

For nearly 40 years, Katzinger’s Delicatessen has taken a little bit of New York City and brought it to the heart of Columbus’ German Village neighborhood. The beloved deli plies hungry diners with sandwiches loaded with corned beef, pastrami and egg salad. You’ll also find traditional blintzes and bowls of matzo ball soup on the menu. The deli’s bestselling sandwich since day one has been the Reuben. It’s piled high with hot corned beef, sauerkraut, Swiss cheese and housemade Russian dressing, sandwiched between rye bread and grilled. (Longtime visitors also know to fish a giant dill pickle out of the barrel!) 475 S. Third St., Columbus 43215, 614/228-3354, katzingers.com

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Sunrise Inn, Warren 
Order This: Deep-Dish Pizza

Founded in 1929, Sunrise Inn became one of the first pizza shops in Warren when it added the food to its menu following World War II. The neighborhood spot eventually introduced 4- and 9-pound deep-dish varieties. The Deluxe Deep Dish Pizza is stuffed with mushrooms, sausage, pepperoni, green peppers, sauce and cheese. Another option is loaded with spaghetti, meatballs, sauce and cheese. While either size can comfortably feed a group, make sure to order ahead as deep-dish pizza can take as much as an hour to prepare. 510 E. Market St., Warren 44481, 330/392-5176, sunriseinnofwarren.com

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Wilson’s Sandwich Shop, Findlay 
 Order This: “Hamburg” with Fries and Frosted Malt 

The no-frills, diner-like Wilson’s Sandwich Shop opened in the center of downtown Findlay in 1936. Square-shaped “hamburgs” made with fresh-ground beef, fries and frosted malts are the must-order items here. (The homemade chili is also a popular choice.) Hoyt “Stub” Wilson, the man behind Lima’s Kewpee hamburger restaurant, also created Wilson’s, and great burgers are still at the heart of the place 80-plus years later. After getting your food at the counter, take a seat at one of the swivel stools along the large plate-glass windows and dig into a local tradition. 600 S. Main St., Findlay 45840, 419/422-5051