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Louie's Foot Long Hot Dogs

69 Grand Island Boulevard, Tonawanda, NY - (716) 877-9701
Posted By Bruce Bilmes and Susan Boyle on 12/12/2008 2:03:00 PM
There are a surprising number of foods that are either unique to the Buffalo area (locally referred to as Western New York or WNY) or are simply particular favorites of Buffalonians. Everyone knows about hot-sauced wings and beef-on-weck. The wings you can today get all over the country but, oddly, the weck never made it out of the city. Buffalo loves grilled hot dogs and ice cream, and they have candy stores that specialize in homemade sponge candy and Charlie Chaplins. Where else do you find loganberry, a beverage made from a berry that grows thousands of miles away and was originally made popular in the 19th century at the dearly-departed Crystal Park in Canada?

There are a couple of rarer Buffalo specialties, both of which can be found at the original Louie's Foot Long Hot Dogs, sitting on the southwest corner of beautiful Sheridan Park in Tonawanda. Louie's opened in 1951, and you'll still find the original Louie, Louis Turco, behind the counter, asking how you'd like your dog dressed. "The works" includes mustard, relish, ketchup, chopped onions and a pickle spear (two spears on the double-long dogs). These dogs are grilled over charcoal (you can see bags of it stacked in back, and some people come just to purchase charcoal for their home grilling), which results in a nice crunch and smokiness to go with the Sahlen's frank.

Fries are fresh cut, in your choice of straight or the locally-preferred curly Q form. You can also get something called potato buttons, which we haven't tried but understand to be a Buffalo-only fried potato disk (like homemade potato chips?). And they'll fix you up with some sweet potato fries if you'd like.

Steak and spinach (formerly steak and dandelion) is a specialty of Louie's. This is a local Italian-American favorite, kind of like the way they put broccoli rabe on Italian-American sandwiches in Philly. Bologna steak is another unusual "delicacy" commonly seen in Buffalo. Often fried, at Louie's it's a 1/2-inch thick slab of Sahlen's bologna grilled over that charcoal and served on a kaiser roll and dressed, if you follow Louie's recommendation, with oregano-scented fried onions and peppers, and mustard.

There are two Louie's hot dog mini-chains around Buffalo and, unbeknownst to even many locals, they are unrelated. The more common chain is Louie's Red Hots. The Louie's we're talking about here is Louie's Foot Long, and there are two other stores in addition to this original. It's this store near the park that provides the most soulful experience, however. There are some lovely shaded picnic tables along the edge of the park a few steps from Louie's, a fine place to enjoy your Buffalo lunch.

Note: Louie's, at this location, is seasonal, and closes sometime in October. It opens in the spring. It would be a good idea to call before making a trip in the shoulder seasons.

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4 - Overall: One of the Best - Worth a Trip
Overall: One of the Best - Worth a Trip
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If you ask for the works, Louis will dress your foot long as shown.  The frank develops a good crust from the burning coals.
"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.
"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!
"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!
"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


A wonderful natural casing Sahlen dog topped with kraut & mustard.
"A wonderful natural casing Sahlen dog topped with kraut & mustard."
bill eaton


There's an enclosed patio in Louie's, but we prefer to eat at these tables just off Louie's parking lot.
"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.
"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.
"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
"Louie's menu emphasizes "CHARCOAL BROILED". It really does make a difference."
Bruce Bilmes and Susan Boyle



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