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This hot dog is CNY’s best fast food

This hot dog is CNY’s best fast food

Heid’s of Liverpool offers CNY’s best hot dog

If you’re looking for a quick bite, all-American dining experience in Central New York, consider grabbing a hot dog at Heid’s of Liverpool.

Established in 1917, the family-owned hot dog and sausage sit down and drive-in restaurant has become a CNY landmark known for its signature Hoffman’s franks and coneys. They’re are made with a blend of “secret spices” that can’t be found in stores combined with a unique cooking method, said manager Alex Hubbard.

“We slow cook them,” Hubbard said. “If you cook hot dogs on your stove top, you don’t have a consistent flame. From start to finish, [it takes] probably 20 minutes to get the hot dog actually perfectly ready to start cooking it and then when we cook it it’s quick. The time on the grill that it takes to get from point A to point B has a factor in the flavor. If you cook them quickly, you get a totally different flavor than if you slow cook it.”

Heid’s of Liverpool’s signature sausages include their German-style franks and white spicy coneys.

Generations of families eat at Heid’s, and Hubbard says it’s all thanks to the quality of the food and impeccable customer service. The restaurant has even gained national and local recognition, being featured on “Man v. Food” on the Travel Channel, Syracuse.com/The Post Standard and The Daily Orange, among other notable restaurants in CNY.

Heid’s franks resemble more of a traditional hot dog, made with beef, pork and veal while their coneys are white, a little spicier in flavor and more delicate in texture. The restaurant’s best seller is the daily special — a frank and a coney (or two franks or two coneys), a medium soda and regular fries, which come brined and unsalted. If you’ve never been to Heid’s, Hubbard recommends you try both the frank and coney, which are both served on Freihofer’s New England style rolls.

 

Heid’s of Liverpool is known for their hot dogs which are cooked slow and made using a special blend of spices. Pictured is a Hoffman’s frank with Heid’s homemade mustard and hot sauce.

More than 20 toppings are available, including Heid’s own homemade tangy, zesty mustard. But one topping you might not see a lot of people putting on their hot dogs is ketchup.

“It’s been tradition not to put ketchup on any kind of hot dog for the last 130 years,” says Hubbard. “There are some people that come in here and refuse [to eat] if they see someone putting ketchup on their hot dog.”

Oh, and you can’t forget the sides. Along with thick-cut fries, you can get onion rings, fried pickles, macaroni and cheese, cole slaw and nine other sides. Although Heid’s is known for its hot dogs, the restaurant has a variety of other things to order, like chicken tenders, a Gianelli sausage or a Philly cheesesteak.

For dessert, you can choose from brownies, cookies, puff corn or a milkshake or walk over next door to Heid’s Sweet Treats, a seasonal ice cream stand that will be open again on April 19, 2019.

The restaurant also offers on-site catering for events and a mobile unit. Customers can sign up for their newsletter for monthly specials, coupons and events.

Heid’s of Liverpool is open Sunday through Thursday from 10 a.m. to 10 p.m., Friday and Saturday from 10 a.m. to 11 p.m. and is located at 305 Oswego St. in Liverpool.

 

Heid’s of Liverpool has become a Central New York landmark destination for hotdogs and sausages since 1971.

 

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