"If you ask for the works, Louis will dress your foot long as shown. The frank develops a good crust from the burning coals."
Bruce Bilmes and Susan Boyle
"Grilled or fried bologna isn't unique to WNY, but we never see it where we live and we always find ourselves drawn to bologna when it makes a menu appearance."
Bruce Bilmes and Susan Boyle
"Louie will ask if you'd like your bologna with onions and peppers, and mustard. Yes!"
Bruce Bilmes and Susan Boyle
"First timers should probably get the fresh cut fries plain. And, sure, the gravy is goopy and commercial. But it tastes great on fries!"
Bruce Bilmes and Susan Boyle
"There's an enclosed patio in Louie's, but we prefer to eat at these tables just off Louie's parking lot."
Bruce Bilmes and Susan Boyle
"This original Louie's Foot Long sits right by the edge of Sheridan Park."
Bruce Bilmes and Susan Boyle
"Dandelion greens are not unusual in Italian cooking, but we'd never seen them as a fast-food garnish before. In Italian-accented Western New York shops, though, you still might fin."
Bruce Bilmes and Susan Boyle
"Louie's menu emphasizes "CHARCOAL BROILED". It really does make a difference."
Bruce Bilmes and Susan Boyle
