In 1927, Greek-born Theodore Spiro Liaros invested $100 — a small fortune for a struggling immigrant — in a former tool shed at the foot of Massachusetts Avenue under the newly constructed Peace Bridge. Over the years, the humble hot dog shed has grown into a mini-chain, with locations across western New York. Today, Ted’s dogs come in three sizes: regular, jumbo and foot-long. Toppings include cheese, chili and Ted’s "secret sauce." Italian or Polish sausage, fish sandwiches, and various burgers round out the menu. Picnic tables make for pleasant outdoor eating in nice weather.
No alcohol available. Serving lunch and dinner daily.
Art Voice: Best Hot Dog, 2011 readers' poll
"True Buffalonians can argue passionately over the city's best-tasting, namesake wings or famous beef on weck, but when asked for their first choice for hot-dogs, the answer is unanimous: Ted's. There are several Ted's locations in the Buffalo area, but the Tonawanda location (which is the original) is my favorite experience."
— Stephen Rushmore,
Roadfood.com, June 6, 2006
In 1927, Greek-born Theodore Spiro Liaros invested $100 — a small fortune for a struggling immigrant — in a former tool shed at the foot of Massachusetts Avenue under the newly constructed Peace Bridge. Over the years, the humble hot dog shed has grown into a mini-chain, with locations across western New York. Today, Ted’s dogs come in three sizes: regular, jumbo and foot-long. Toppings include cheese, chili and Ted’s "secret sauce." Italian or Polish sausage, fish sandwiches, and various burgers round out the menu. Picnic tables make for pleasant outdoor eating in nice weather.
No alcohol available. Serving lunch and dinner daily.
Art Voice: Best Hot Dog, 2011 readers' poll
"True Buffalonians can argue passionately over the city's best-tasting, namesake wings or famous beef on weck, but when asked for their first choice for hot-dogs, the answer is unanimous: Ted's. There are several Ted's locations in the Buffalo area, but the Tonawanda location (which is the original) is my favorite experience."
— Stephen Rushmore,
Roadfood.com, June 6, 2006