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Sharkey's

56 Glenwood Ave., Binghamton, NY - (607) 729-9201
Posted By Anne Levy-Ward on 3/10/2008 11:32:00 PM
We hunted down Sharkey's on our way down to Ocean City, MD from Toronto, and it was worth getting off the Interstate for. The neighbourhood is a bit iffy to these Canadian suburbanites, but we found street parking in a residential area. Inside was cool and dim.

We ordered spiedies (pronounced "speedies," I discovered), city chicken and pierogies, and all were delicious (but my daughter couldn't finish the pierogies, even with help). The waitress was amazing: she helped us structure our order so everyone who wanted french fries got them, those who didn't, didn't, and we paid the lowest total bill. When I commented on how good the iced tea was (the kind where you stand the pitcher in a sunny window to steep), she went away and brought back the recipe!

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Scorecard

2 - Overall: Good - Worth a Return
Overall: Good - Worth a Return
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A trio of spiedies: de-skewer them by grabbing a slice of Italian bread and wrapping it around the meat like a mitt.  Then slide 'em off the skewer.  No vegetables, no condiments.
"A trio of spiedies: de-skewer them by grabbing a slice of Italian bread and wrapping it around the meat like a mitt. Then slide 'em off the skewer. No vegetables, no condiments."
Bruce Bilmes and Susan Boyle





A stuffed cabbage appetizer.
"A stuffed cabbage appetizer."
Bruce Bilmes and Susan Boyle


We always think of spiedies in sets of three (similar to Sheboygan brat tradition - you can order a single, but a double just seems right).  The Felix Roma
"We always think of spiedies in sets of three (similar to Sheboygan brat tradition - you can order a single, but a double just seems right). The Felix Roma "Italian" bread is just the right shape for removing the meat from the skewer."
Bruce Bilmes and Susan Boyle


In this close up view it's easy to see the flecks of spice on the meat.
"In this close up view it's easy to see the flecks of spice on the meat."
Bruce Bilmes and Susan Boyle


To eat a spiedie, you grab a slice of soft, pre-sliced Italian bread, wrap it around the skewered meat, and then yank the skewer away.  Voila!  You have a spiedie sandwich ready to eat.  Condiments?  Nope, eat it as it comes off the skewer, bread and meat only.
"To eat a spiedie, you grab a slice of soft, pre-sliced Italian bread, wrap it around the skewered meat, and then yank the skewer away. Voila! You have a spiedie sandwich ready to eat. Condiments? Nope, eat it as it comes off the skewer, bread and meat only."
Bruce Bilmes and Susan Boyle


A bowl of twelve pierogies sits in puddles of butter and melting soft diced onion.
"A bowl of twelve pierogies sits in puddles of butter and melting soft diced onion."
Bruce Bilmes and Susan Boyle


There's a wooden skewer in the middle of city chicken, but the meat adheres to it.  Best strategy is to eat around it until enough is exposed to pull it out.
"There's a wooden skewer in the middle of city chicken, but the meat adheres to it. Best strategy is to eat around it until enough is exposed to pull it out."
Bruce Bilmes and Susan Boyle


Although it is best known for its spiedies, Sharkey's serves an abundance of great old-world dishes, such as this buttery pierogi, with a mantle of soft, sweet chopped onion.
"Although it is best known for its spiedies, Sharkey's serves an abundance of great old-world dishes, such as this buttery pierogi, with a mantle of soft, sweet chopped onion."
Michael Stern


Use the bread to pull the charcoal-cooked meat off the skewer and you have an instant sandwich.
"Use the bread to pull the charcoal-cooked meat off the skewer and you have an instant sandwich."
Michael Stern


Children of Sharkey's patrons play a game of
"Children of Sharkey's patrons play a game of "Tic Tac Strike" in the dining room."
Michael Stern


Anyplace that has an old time bowling game is all right by us.
"Anyplace that has an old time bowling game is all right by us."
Bruce Bilmes and Susan Boyle


The boss shows a picture of Sharkey's Tavern way back when.
"The boss shows a picture of Sharkey's Tavern way back when."
Michael Stern


You can enter through the front door, off the street, and no one will look askance.  But most people enter through this back door, off the parking lot.
"You can enter through the front door, off the street, and no one will look askance. But most people enter through this back door, off the parking lot."
Bruce Bilmes and Susan Boyle


Customers who come for take-out clams know to park in back and enter through this small door that leads right into the dining room.
"Customers who come for take-out clams know to park in back and enter through this small door that leads right into the dining room."
Michael Stern


Where locals have eaten for half a century
"Where locals have eaten for half a century"
Michael Stern



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