There is no room for culinary snobbery at Nick Tahou Hots, a Rochester landmark since 1937, where the signature dish is the Garbage Plate. So beloved is this three-tiered combo plate that it has spawned a host of imitators and is considered a regional specialty. The base of the dish is always the diner’s choice of two sides — home fries, french fries, macaroni salad or baked beans — topped by your choice of meat — hot dog, hamburger patty, Italian sausage, chicken tenders or others. Finally, the whole mixture is dressed with mustard and onions, then doused with Nick’s signature hot sauce. Of course, if you don’t like your food layered into a towering pile, you can still get fine hot dogs, sausages or burgers on buns.
No alcohol available. Serving breakfast, lunch and dinner 8 am–8 pm Mon–Sat. Closed Sun.
"It is a wild, ridiculous, and delicious mess! Especially noteworthy is the sauce, a fine-grained, Greek-accented brew that is also available on such lesser variants of frankfurter cookery as Nick Tahou's peppery pork hots and the basic garlic-packed Texas hots, as well as on grilled hamburgers."
— Michael Stern, RoadFood.com
There is no room for culinary snobbery at Nick Tahou Hots, a Rochester landmark since 1937, where the signature dish is the Garbage Plate. So beloved is this three-tiered combo plate that it has spawned a host of imitators and is considered a regional specialty. The base of the dish is always the diner’s choice of two sides — home fries, french fries, macaroni salad or baked beans — topped by your choice of meat — hot dog, hamburger patty, Italian sausage, chicken tenders or others. Finally, the whole mixture is dressed with mustard and onions, then doused with Nick’s signature hot sauce. Of course, if you don’t like your food layered into a towering pile, you can still get fine hot dogs, sausages or burgers on buns.
No alcohol available. Serving breakfast, lunch and dinner 8 am–8 pm Mon–Sat. Closed Sun.
"It is a wild, ridiculous, and delicious mess! Especially noteworthy is the sauce, a fine-grained, Greek-accented brew that is also available on such lesser variants of frankfurter cookery as Nick Tahou's peppery pork hots and the basic garlic-packed Texas hots, as well as on grilled hamburgers."
— Michael Stern, RoadFood.com