This Week in Food:
People keep asking where I’ve been eating and drinking across the state, and while I usually just grumble something incoherent about “everywhere,” or “look at my Instagram feed,” this is my attempt to actually chronicle it in written form. Let’s get this thing rolling.
Sunday
Sundays are sacred. Not because of church, but because of football, beer, and family (in reserve order). My Sundays typically involve those three things, and if I’m being honest, I’m terrified for when football comes to an end.
This week, I joined the Buffalo Bills faithful at Harvey’s Garden in Syracuse. Picture 150+ grown adults losing their minds as the Bills took on the Broncos. Beer in hand, I soaked in the chaos, chanting along with the Harvey’s Mafia congregation to “Shout” after every Bills score.
I skipped the food (Toss & Fire Pizza and Home Team Pub Food Truck had offerings that probably deserved my attention), but the beer wall more than held its own. Watching a Bills victory with a cold Blue Light in hand is about as close to a perfect Sunday as it gets. And Labatt, I am still waiting for the sponsorship contract to come my way.
Monday
Baldwinsville. Home of a place called The Wood, where locals had been sliding into my DMs with an urgent message: “You have to try the chicken tenders.” They call them “Tingz,” which immediately raised an eyebrow. But hey, when in B’ville…
They were good. Not life-altering, but solid. Small, breaded in golden dip, with a satisfying bite. The Buffalo Tingz, in particular, brought a bit of nostalgia, reminding me of Tully’s tenders—thin Buffalo sauce soaking through every inch of the Tingz.
The star, though? Their Short Rib Birria Tacos, featured on their B’ville Dining Weeks menu. A solid taco if there ever was one. Deep, beefy, with that unmistakable birria spice—clove-forward and comforting. Served street-style with onions and cilantro, they were worth every calorie.
Tuesday
I stopped by the new Salt City Sandwich, tucked into Nottingham Plaza in Syracuse. I’d heard whispers of their reputation—Salt City Bread Company, a name that’s been circulating for some time—but I never managed to trek out to Manlius to see what the fuss was about. Their new spot, conveniently close to home, offered the perfect excuse to slip away for a midday indulgence.
I knew exactly what I was after: their towering “Italian Sub.” Let me tell you, this beast of a sandwich isn’t just a meal—it’s a challenge. Tipping the scales at over two pounds*, it’s a leviathan, more fit for a team effort than a solo mission. One sub, two to three meals. Easy.
Biting into it, I found exactly what I hoped for: a proper, unapologetic Italian deli sub. Every conceivable meat layered high, paired with the classic accompaniments you expect from a sandwich that knows its roots. It’s hefty. It’s messy. It’s indulgent.
That said, this isn’t an everyday affair—unless you’re looking to redefine “full.” It’s an experience, not a habit. But credit where credit’s due: the crew at Salt City Sandwich nailed it. Syracuse needed a sandwich like this—a heavyweight contender in the local food scene that’s not grotesque but good. It’s too easy to make something massive and grotesque…Salt City Sandwich made something massive and still fits a void in the culinary landscape of Syracuse.
Wednesday
In Syracuse, I found myself at The Deli at 700, which, let me tell you, is not just your average deli. Cheesesteak with shaved eye-round? Check. The “Heart Attack” sub with layer after layer of unhealthy deliciousness? Of course. Breaded wings in Valley Bomb sauce? Why not. And then, there was the Sloppy Choppy—a chopped cheese remix with Russian dressing and fries stuffed inside.
The crew claims they were the first to bring the NYC chopped cheese to Syracuse, and I’ll give them credit—it’s good. Beefy, salty, and just the right amount of messy. But the sleeper hit? The Valley Bomb sauce on the wings. Tangy, herbaceous, with a little heat—an unexpected creative wing sauce paired with a crispy breaded wing.
Thursday
Wing night at Three Lives in Syracuse. Fifty cents a pop, and they’re not phoning it in. Korean BBQ, Chicken and Waffles, PB & J, and Margarita. The Margarita wings stole the show—imagine Tajín dusted with just a touch of sweetness. Genius.
Then, the road called, and I answered. Next stop: Rochester.
Rochester: Peels on Wheels and Capone’s Italian Eatery
Peels on Wheels isn’t playing around. They gave me a sneak peek of their Buffalo Cutlet Sandwich, and it’s a work of art. Homemade focaccia, locally sourced chicken, scratch-made Buffalo sauce, and gorgonzola cream. Every bite was crunchy, spicy, and creamy—perfect. So perfect, in fact, they sold out by 10:00 AM the next morning.
At Capone’s, I went all in: Chicken Riggies, cheesecake, and the Italian Cuban. The Cuban had me skeptical. Roast pork, ham, capicola, mozzarella, and their own special sauce consisting of mayo, dill, pickle, and mustard—it sounded like I wouldn’t like it, and not because I don’t love Capone’s, but because I love a classic Cuban, and this wasn’t that. But I was wrong. It somehow worked. Salty, cheesy, tangy, and cohesive. Sometimes, magic happens when you least expect it, and Bryan made magic with this one.
Saturday
Back to Baldwinsville for a double-header: Angry Garlic and Angry Smokehouse.
At Angry Garlic, I dived into their B’ville Dining Weeks menu. The aged sirloin peppercorn steak with the wasabi cream sauce was my favorite on the Dining Weeks menu. But I had to try their wings, and I dove into the Garlic Parmigiana Wings. Not your typical wings, these are tossed in rice flour for extra crunch. The garlic butter sauce was rich but slightly underwhelming in garlic intensity. Not that they weren’t delicious—I was just expecting to get punched in the face with garlic. I’m curious how they’d fare with a classic mild sauce on the rice flour wings. I’ll be back to report.
At Angry Smokehouse, it was all about the Fried Green Tomatoes—thick, crispy, and paired with a bright, creamy basil aioli. Most fried green tomatoes are mushy disappointments. Not these. The BBQ Slider Sampler had its highlights too, with the sausage slider taking the crown. A house-made sausage link, Cajun sauce, and candied jalapeño. Spicy, sweet, and worth every bite.
The charred wings, though, were the real MVP. Super crispy with that perfect blackened char, paired with their Angry Sauce—a thick-ish, vinegar-heavy concoction that danced dangerously close to Carolina BBQ territory. Beautiful wings that made me say, “wow.”
And that, my friends, was the week. A whirlwind of beer, wings, tacos, and sandwiches, with some surprises along the way. New favorites discovered, old ones revisited, and enough calories consumed to warrant a guilt-ridden trip to the gym. Or not.
Until next time—cheers, and keep eating local.
* official weight thanks to a text from Charlie Miller.
