Exploring Northeast Ohio's Famous Foods

Several famous Ohio dishes originated in or are closely associated with northeast Ohio. These regional specialties were primarily shaped by our diverse immigrant communities, as well as periods of both economic prosperity and hardship. The result: some of Ohio’s best foods in our region reflect a culinary heritage born of both ingenuity and cultural fusion.

Barberton Chicken
Barberton chicken—truly unique eats from the Serbian-American culinary tradition—originated in Barberton, Ohio. This distinctive style of fried chicken, also called Serbian fried chicken, is primarily served in Serbian-owned eateries throughout Barberton and its neighboring town of Norton. The dish’s popularity has led to its increasing availability in other nearby communities and well beyond. A key hallmark of this dish: Barberton hot sauce, which is known for its silky, jammy texture. This mildly spicy, tangy side dish of stewed tomatoes, onions, and Hungarian hot peppers usually accompanies the chicken.

Brier Hill Pizza
Brier Hill Pizza, a distinct style originating in Youngstown during the 1940s, features a thick crust, tomato sauce, sweet green peppers, and Romano cheese. Born out of Depression-era resourcefulness and popularized by Nick Lavanty, this pizza became so iconic that even national chains included it on local menus. It remains a cultural staple in Youngstown, often associated with community traditions and served at various local pizzerias, each offering their own interpretation of the classic recipe.

Cassata Cake
Cleveland-style cassata cake is another iconic Ohio food and a local favorite, featuring layers of Italian sponge cake soaked in syrup, filled with custard and fresh strawberries, and frosted with whipped cream. Unlike traditional Sicilian cassata, the Cleveland version emphasizes fresh fruit and custard. Often served at special occasions, this cake embodies a sweet slice of Cleveland’s food culture and family traditions.

City Chicken
City chicken, a Polish-American dish originating in the Great Lakes region during the Depression era, emerged from immigrant communities in Cleveland and Pittsburgh. Despite its name, it’s typically made with cubed pork or veal threaded onto skewers and breaded to resemble chicken drumsticks. This working-class food gained popularity in Ohio, western Pennsylvania, and parts of New York, spreading to the Midwest as Southerners working in industries like auto manufacturing brought it home. City chicken’s affordability during economically challenging times contributed to its widespread adoption.

Cleveland-style Barbecue
Cleveland-style barbecue, pioneered by chef Michael Symon, is an emerging concept that blends traditional techniques with local flavors. It features local fruit woods for smoking, a signature sauce using Bertman Ball Park Mustard, and sides reflecting Eastern European influences. The meats include barbecue staples alongside kielbasa, honoring Cleveland’s Polish roots. This evolving style aims to create a distinct regional barbecue identity.

The Cookie Table
The cookie table, a cherished wedding tradition in Youngstown (and in Pittsburgh), features an impressive display of homemade cookies at receptions. Originating with immigrant families in the early 20th century, especially during the Great Depression, it began as an affordable alternative to wedding cakes. Today, this custom persists, with family and friends contributing diverse cookie varieties that reflect the region’s heritage of immigrants from all over the world.

Fried Perch and Walleye
Northeast Ohio is famous for its fried perch and walleye, thanks to our proximity to Lake Erie. These freshwater fish are staples in local fish fries, especially during Lent. Perch is known for its mild flavor and flaky texture, while walleye is prized for its firm, white meat and delicate taste. Both are typically breaded and deep-fried to achieve a crunchy exterior and tender interior and served with sides like coleslaw, fries, and tartar sauce.

The Galley Boy
The Galley Boy is the signature food of Swensons Drive-In, a well-known Ohio-based restaurant chain founded in Akron in 1934. This unique double cheeseburger features two beef patties, melted cheese, and two special sauces—one similar to tartar sauce and the other resembling barbecue sauce. Served on a toasted bun with a signature green olive, it has gained widespread popularity and critical acclaim, being named Ohio’s best burger by Reader’s Digest in 2022. The Galley Boy has attracted celebrity fans and played a significant role in Swensons’ expansion beyond Akron to multiple locations across Ohio and into Indiana.

Lawson’s Chip Dip
I (Jen) fondly remember Lawson’s chip dip growing up. It traces its roots back to 1939 when dairy owner J.J. Lawson opened his first store in Cuyahoga Falls. This creamy French onion dip became a party favorite and a regional icon, surviving multiple corporate transitions from Lawson’s Milk Company to Dairy Mart and finally to Circle K. Today, this understated yet addictive dip is primarily available at Circle K gas stations and two local spots we love: Lockview in Akron and Milestone Game Bar in Canton.

Pierogi
Cleveland is the birthplace of pierogi in the United States. According to historic records, the first documented sale of pierogi in America occurred in May 1928 at the Marton House Tavern in Cleveland when these Eastern European dumplings were served to unemployed steel workers. This introduction in the late 1920s coincided with the influx of Polish, Ukrainian, and Slovak immigrants to the Cleveland area, who brought their traditional dish with them and established the city as the original American home of this now-popular dumpling.

The Polish Boy
The Polish Boy, a beloved Cleveland sandwich, consists of a grilled or fried kielbasa sausage in a bun, topped with french fries, coleslaw, and barbecue sauce. Originating in Cleveland in the 1940s, it’s believed to have been invented by restaurant owner Virgil Whitmore. The Polish Boy has gained national recognition, being named one of America’s best sandwiches by Esquire magazine and, like Swensons’ Galley Boy, attracting celebrity fans. While variations exist, the classic combination remains a beloved staple in Cleveland’s food scene, embodying what Esquire called “soul on white.”

The Romanburger
The Romanburger has been a staple of Mr. Hero’s menu since the restaurant’s inception over 50 years ago. Invented by Bob Coulson at his first West Side submarine shop, this unique sandwich quickly became the chain’s #1 selling item. The Romanburger features a distinctive combination of flat-topped burger patties, grilled salami, and Italian luncheon meats, all topped with shredded lettuce, tomato, thin-sliced onion, Swiss American cheese, mayonnaise, and a secret sub sauce. Served on a toasty sub roll, this trademarked sandwich has become an iconic “eat like a local” favorite in Cleveland.

Sauerkraut Balls
Akron’s sauerkraut balls, originating in the 1960s, are another famous food in northeast Ohio. We recently tried them for the first time at The Brew Kettle’s Canton location. These deep-fried delicacies combine sauerkraut, ground meat, cream cheese, and seasonings in a crispy breading. Named Akron’s official food in 1996, they’re popular in local eateries and at gatherings, especially during holidays. While their exact origin is debated, possibly stemming from German or Polish influences, sauerkraut balls remain an iconic Akron dish.

Stadium Mustard and Bertman’s Original Ball Park Mustard
Cleveland boasts two beloved brown mustards that have become local icons: Stadium Mustard and Bertman’s Original Ballpark Mustard. Both claim origins in the 1920s and are deeply intertwined with Cleveland’s sports history. Stadium Mustard, known for its spicier flavor, is served in over 150 stadiums nationwide and even made it to space on the Space Shuttle. Bertman’s, slightly sweeter and the official mustard of the Cleveland Indians, traces its roots to Joseph Bertman’s garage creations. These smooth, additive-free condiments have sparked a friendly rivalry among Clevelanders, with fans passionately debating their subtle differences.