Ohio has a rich culinary history and is known for several iconic foods that are beloved statewide and beyond. From sweet treats like buckeyes and cream puffs to savory favorites like Cincinnati chili and sauerkraut balls, the Buckeye State offers a diverse array of delicious dishes. Ohio’s agricultural bounty provides the ingredients for many of its signature foods, like juicy tomatoes for pizza sauce and snap beans for green bean casserole.
The state’s proximity to the Great Lakes and access to freshwater fish like walleye and perch also influence its notable seafood preparations. Continue reading to learn more about Ohio’s famous regional fare, from fast food innovations like the first Wendy’s burgers to Amish country staples like homemade apple butter. Discover the tastes that Ohio is known for and the stories behind them.
What are some of the most iconic foods Ohio is known for?
Buckeyes
Arguably Ohio’s most iconic food is the buckeye, a peanut butter fudge treat dipped in chocolate to resemble the nut of the state tree. They were invented in the 1920s and are a point of pride for Ohioans. The combination of creamy peanut butter and chocolate is beloved.
Cincinnati Chili
Cincinnati chili is a Greek-inspired meat sauce developed in the 1920s that is served over spaghetti or hot dogs. It features an unusual blend of spices like cinnamon, chocolate, and allspice. Major restaurant chains like Skyline Chili and Gold Star Chili serve this distinct regional dish.
Sauerkraut Balls
These fried appetizers are made with sauerkraut, sausage, and spices. Sauerkraut balls are a staple bar food, especially in northeast Ohio. They were likely inspired by the area’s immigrants from Eastern Europe.
Green Bean Casserole
This comforting casserole of green beans, cream of mushroom soup, and fried onions was created by Campbell’s Soup in the 1950s. It is now a Thanksgiving tradition, especially in the Midwest. Ohio-based restaurant chains like Bob Evans serve it year-round.
Cream Puffs
Schmidt’s Sausage Haus in Columbus claims to have invented the cream puff in the 1800s. Today, Schmidt’s cream puffs filled with cream are beloved treats in Ohio and beyond.
What are some iconic Ohio fast food innovations?
Wendy’s Burgers
Wendy’s opened its first location in Columbus, Ohio in 1969. Wendy’s founder Dave Thomas developed the fresh, never-frozen square beef patties that made the chain famous. Signature burgers like the Baconator got their start in Ohio.
Steak Escape Philly Cheesesteake
Charley’s Steakery in Columbus, Ohio introduced the Steak Escape concept in 1984, serving Philly cheesesteaks and fries. Charley’s patented the sandwich assembly line process.
Arthur Treacher’s Fish & Chips
This fast-food fish and chip chain opened its first store in Columbus, Ohio in 1969. Their batter dipping method helped popularize fish and chips in the United States.
Cassano’s Pizza King Pizzas
Cassano’s Pizza King opened its first pizzeria in Dayton, Ohio in 1953. They pioneered serving individual-sized squared pizzas cut into strips for easy eating.
Marco’s Pizza
Marco’s Pizza opened its first location in Toledo, Ohio in 1978 and is headquartered there. It is known for its signature Pizza Bowl with a doughy bowl filled with toppings.
What are some iconic sandwich and tavern foods from Ohio?
Polish Boy Sandwich
This Cleveland specialty sandwich consists of a grilled Polish sausage served on a bun and topped with french fries, BBQ sauce, and coleslaw. It was invented in the 1960s and has become a Cleveland staple.
Hoagie Sandwich
While contested, one origin story credits grocer Angelo Rinaldi of Dayton, Ohio with creating the hoagie sandwich during the Great Depression. This filled Italian roll is now popular nationwide.
Reuben Sandwich
Some accounts trace this hot corned beef sandwich dressed with sauerkraut and Russian dressing back to Reuben’s Deli in Columbus, Ohio.
Coney Dog
In Ohio, a coney dog is a hot dog topped with a meaty chili sauce, mustard, and chopped onions. Particularly well-known versions come from eateries in Cincinnati and Akron.
Fried Bologna Sandwich
A fried bologna sandwich consists of a thick slice of griddled bologna served on white bread. It emerged as a blue-collar lunch staple in Ohio and remains popular in diners.
Breaded Pork Tenderloin
Flattened, breaded, and fried pork tenderloin sandwiches are an Ohio tavern staple. Claims trace their invention to the Gem Diner in Van Wert, Ohio or Snyders Restaurant in Columbus.
What Ohio foods show influence from immigrant and ethnic communities?
Goetta
Goetta is a German breakfast meat of pork, beef, and steel-cut oats that is sliced and fried. It was introduced by German immigrants in Cincinnati in the 1800s and remains a staple there.
Potato Chips
Chips were reputedly first served by chef George Crum at Moon’s Lake Lodge in Saratoga Springs, New York in 1853. Crum was an African-American chef born in Ohio.
gyro Sandwich
Some accounts credit John Garlic of Garlic and Sons in Columbus, Ohio, and Kronos Foods as the creators of mass-produced gyros for sandwiches in the 1960s-70s when Greek cuisine grew popular.
Pierogi
Filled dumplings like pierogi were brought to Ohio by Eastern European immigrants. Cleveland and Ohio River Valley cities have strong pierogi traditions and local pierogi chains.
Bibimbap
Dayton, Ohio is considered the birthplace of bibimbap, the Korean mixed rice bowl. It is said a Korean immigrant created the dish at a Dayton restaurant in the 1970s.
Thuringer Sausage
German immigrants brought cured meats like Thuringer sausage to Ohio. It remains an integral part of German cuisine in Cincinnati and Cleveland.
What are some classic desserts and sweets associated with Ohio?
Buckeyes
The official state confectionery of Ohio, buckeyes are chocolate-covered peanut butter balls made to look like chestnuts. They are a beloved treat.
Cream Puffs
As mentioned, Schmidt’s cream puffs are tragically famous in Columbus and around Ohio. Their rich vanilla cream filling makes them irresistible.
Coconut Cream Pie
Marshall’s Coconut Cream Pie was designated the official state pie of Ohio in 2020. This diner-style pie features a silky coconut custard in a flaky pie crust.
Peach Melba
The elaborate Peach Melba dessert of peaches, raspberry sauce, and vanilla ice cream was created in the 1890s for an Ohio native, opera singer Adelina Patti. It remains popular in upscale eateries.
Grasshopper Pie
This cool mint chocolate pie is believed to have originated at the French Bauer Restaurant in Cincinnati in the 1950s. It’s a refreshing, indulgent treat.
Buckeye Balls
Not to be confused with true buckeyes, buckeye balls are a central Ohio treat of peanut butter fudge dipped in chocolate and shaped into balls.
What are some Ohio-rooted national restaurant chains?
| Name | Year Founded | Location | Known For |
|---|---|---|---|
| Wendy’s | 1969 | Columbus | Fresh beef hamburgers |
| White Castle | 1921 | Columbus | Sliders, early fast food chain |
| Skyline Chili | 1949 | Cincinnati | Cincinnati-style chili |
| Bob Evans | 1948 | Rio Grande | Breakfast, homestyle favorites |
| Charley’s Grilled Subs | 1986 | Columbus | Philly cheesesteaks, steak sandwiches |
| Cassano’s Pizza King | 1953 | Dayton | Pizza, pizza squares |
| Marcos Pizza | 1978 | Toledo | Pizza bowls, delivery |
| Arthur Treacher’s | 1969 | Columbus | Fish & chips |
What are some iconic Ohio food companies and products?
Jeni’s Ice Cream
Founded in Columbus in 2002, Jeni’s makes creative small-batch super-premium ice cream with Ohio-sourced dairy and ingredients.
Esther Price Candies
This family-owned Ohio company has made quality boxed chocolates in Dayton since the 1920s. Their candies are a fine gifting tradition.
Marzetti Salad Dressings
Marzetti began making beloved salad dressings in Columbus in 1896. Their specialty restaurant dressings are served nationwide.
Ken’s Steak House Dressings
Ken’s Steakhouse ranch and other dressings originated with Croutons, Inc. in Massillon, Ohio in the 1950s. It is now made by Kraft Heinz.
Mike-sell’s Potato Chips
Mike-sell’s has been producing potato chips and snacks in Dayton, Ohio since 1910. Their chips are distributed throughout the Midwest.
Esther Price Candies
This family-owned Ohio company has made quality boxed chocolates in Dayton since the 1920s. Their candies are a fine gifting tradition.
Pierre’s Ice Cream
This beloved Ohio ice cream brand has been made in Cleveland since 1932. It is known for flavors like French Vanilla and its signature skyscraper cones.
DiRusso’s Sausage
DiRusso’s is a family-owned Columbus sausage maker that has produced Italian sausages since 1988 using old family recipes. Their sausage is found across Ohio.
Biscotti Brothers
Founded in 1993 in Cleveland, this bakery produces Italian cookies and biscotti with creative flavors like cappuccino, pistachio, and pumpkin spice.
What are some signature dishes from major Ohio cities?
Cleveland
- Polish boy sandwich – Grilled kielbasa topped with fries, coleslaw and BBQ sauce
- Pierogi – Polish dumplings filled with potato, cheese, or fruit
- Thuringer sandwiches – Sandwiches featuring German smoked sausage
Cincinnati
- Cincinnati chili – Their famous Greek-inspired meat chili served over spaghetti
- Goetta – Slices of German breakfast sausage fried up
- Coney dogs – Hot dogs topped with their beefy chili
Columbus
- Buckeyes – Chocolate and peanut butter candy
- Schmidt’s cream puffs – Beloved local cream-filled treats
- Hoagies – Italian subs made with premium meats and cheeses
Toledo
- Tony Packo’s Cafe Hungarian hot dogs – Plump hot dogs served with their special chili sauce
- Toledo-style pizza – Pizza with a rich, buttery crust and abundant toppings
Dayton
- Cassano’s pizza – Their signature square-cut thin-crust pizza
- Fried bologna sandwiches – A diner staple of thick-sliced fried bologna
- Marion’s pizza – Beloved for its high, soft “edges only” crust
What are some annual food festivals and events in Ohio?
- The Taste of Cincinnati festival occurring Memorial Day weekend featuring eats from area restaurants.
- The Cleveland National Rib Cook-Off in July, where competitors barbecue slabs of ribs.
- The Toledo Polish-American Festival in May celebrates Polish food with pierogi eating contests.
- The three-day Ohio Sauerkraut Festival in October has sauerkraut dishes, eating contests, and polka.
- Buckeye Candy Trail – A trail campaign promoting visits to Ohio candy shops, companies, and museums.
- Amish Country Baking Trail – A trail in Amish country guiding visits to Amish bakeries and food shops.
What restaurants and chefs helped elevate Ohio’s cuisine?
- Chef Michael Symon, who champions Cleveland cuisine through restaurants like Lola Bistro and Mabel’s BBQ.
- The Golden Lamb, Ohio’s oldest continuously operating inn and restaurant since 1803.
- The Refectory Restaurant in Columbus, famed for fine dining since 1966.
- Chef Jean-Robert de Cavel of French bistro Jean-Robert’s Table and other Cincinnati eateries.
- Jonathan Sawyer’s Cleveland restaurants like the Greenhouse Tavern and Noodlecat, praised for elevated bar food.
- Paula Deen citing Schmidt’s Sausage Haus in Columbus as an inspiration.
- Allison Neumann of Taste of Belgium is putting Cincinnati cuisine on the map.
How do Ohio’s farms and agriculture contribute to its cuisine?
- Ohio ranks in the top ten U.S. states for production of multiple crops thanks to its fertile farmland.
- Ohio’s dairy production enables fresh ice creams like Jeni’s Splendid Ice Creams.
- Tomatoes grown for processing contribute to Ohio companies producing ketchup, pizza sauce, and canned tomatoes.
- Ohio ranks second after California in Swiss cheese production, used in dishes statewide.
- Ohio’s large egg production means ample eggs for buckeye candy and other baked goods.
- Ohio corn, wheat, and soy contribute to livestock feed, supporting the state’s pork, chicken, and beef industries.
- Fresh seasonal produce like sweet corn and pumpkins are Ohio farmer’s market favorites.
What food and beverage innovations came from Ohio?
- Harding’s Friendly Cheese, one of the country’s first cheese factories, opened in Ohio in 1833.
- A&W Root Beer opened its first soda stand in Lodi, Ohio in 1919, kicking off the first root beer chain.
- Esther Price Candies pioneered the combination of caramel and chocolate in their candies in the 1920s.
- Ohio company Roto-Static perfected industrial tunnel ovens for basic bread in 1950, allowing mass production of cheap white bread.
- Lawson’s Chip Dip, America’s first mass-produced chip dip, was created by Ohio Dairy in 1954 in Springfield.
- Ohioan Marie Schiller developed a machine to put the cream in Oreo cookies in 1952 while working for Nabisco.
- Ohio company Shearer’s created the first commercially produced kettle-cooked potato chip in 1974.
What are some unique food terms, customs, and cultures in Ohio?
- “Ope!” – A Midwesternism uttered in Ohio when squeezing past someone, derived from “Oops!”
- Kummelweck – The name Ohioans use for the kaiser rolls topped with coarse salt and caraway seeds used for sandwiches.
- Scrapple – A loaf of pork scraps and cornmeal Ohioans sometimes slice and fry for breakfast.
- Grove City, the Mushroom Capital of Ohio – Home to multiple mushroom farms in Ohio.
- “Goulash” – In parts of Ohio, goulash refers to beef and macaroni in tomato sauce, not the Hungarian stew.
- “Half Bushel” – Refers to a container of fried clams, oysters, or shrimp in parts of Ohio.
- Sauerkraut blessings and weddings – Ohio towns like Waynesville host festivals celebrating sauerkraut with special church services and mock weddings honoring sauerkraut.
What are the different styles of pizza found in Ohio?
Ohio’s four main distinct local pizza styles include:
- Cleveland style – High-quality toppings on thick, airy dough with buttery, crisp edges.
- Columbus style – Thin, cracker-like crust cut into squares, often with cheaper toppings.
- Cincinnati style – Similar to New York-style with a thin, firm crust with strong cheese flavor. Uses provolone or cheddar.
- Dayton style – Very thin crust and edges, with light tomato sauce and pile on toppings like pepperoni and mushrooms.
- Common statewide toppings beyond pepperoni and cheese include kielbasa sausage, goetta, sauerkraut, and barbecue chicken.
- Large pizza chains born in Ohio like Donatos, Cassano’s, Marion’s also influence styles around the state.
What are the food staples of Amish country and cuisine in Ohio?
- From Holmes County and surrounding areas comes authentic Amish cooking based on farm fresh ingredients, German heritage, and made from scratch dishes. Common foods include:
- Homemade breads like sliced white, whole wheat, and cinnamon raisin bread.
- Jams, jellies, apple butter, and preserves.
- Shoofly pie and other Amish pies like lemon meringue, peanut butter, and raisin.
- Noodles and chicken pot pie dishes.
- Fresh produce like beets, onions, tomatoes, sweet corn, and peas.
- Smoked and preserved meats like ham, bacon, chicken, pork chops, and sausage.
- Eggs, milk, cheeses like Swiss cheese, and other dairy.
- Comfort foods like mashed potatoes, stuffing, baked oatmeal, and chicken and dumplings.
- Cookbooks detailing Amish cooking and family recipes like Amish Friends Cookbook are popular in Ohio and beyond.
What are the best local food finds and hidden gems in Ohio’s cities?
Cleveland
- Sokolowski’s University Inn – James Beard honored Polish cafeteria serving up kielbasa and pierogi. Get the stuffed cabbage.
- Jack Flaps Luncheonette – Creative breakfast and lunch spot where you can get duck confit hash and chicken and waffles.
- Mitchell’s Homemade Ice Cream – Cleveland classic known for ultra-rich ice cream since the 1940s.
Cincinnati
- Tucker’s Restaurant – Unpretentious joint open since 1946 serving Cincinnati chili and homemade soups. Cash only.
- Holtman’s Donuts – This retro donut shop makes hot, fresh donuts in classic and gourmet flavors like maple bacon.
- Eli’s BBQ – Highly regarded local barbecue joint serving up tender brisket, ribs, and pulled pork.
Columbus
- Schmidt’s Sausage Haus – Landmark German restaurant specializing in cream puffs and homemade sausage since 1886.
- Kitchen Social – Quirky spot for brunch fare like chicken biscuit sandwiches, shakshuka, and creative Bloody Mary’s.
- Jeni’s Splendid Ice Creams – Columbus’ beloved ice creamery crafting creative flavors with Ohio-sourced ingredients.
Dayton
- Lucky’s Taproom – Local dive bar known for their fried bologna sandwiches and craft beers on tap.
- Omega Music – Fun record store with a small cafe serving up local coffees, baked goods, and sandwiches.
- Tank’s Bar & Grill – Dayton tradition since the 1940s famed for their fried bologna & horseradish mustard.
Toledo
- Tony Packo’s Cafe – Iconic spot serving their famous Hungarian-style hot dogs and chili since 1932.
- Zingerman’s Bakehouse – Part of the Ann Arbor original, their baked goods like challah reign supreme.
- Maumee Bay Brewing Co. – Local brewpub with delicious craft beers and elevated pub grub.
What are the different regional BBQ styles found in Ohio?
While not as famous for barbecue as some Southern states, Ohio does have some regional barbecue distinctions:
- Cincinnati – Pork heavy style focused on ribs and pork shoulder. Tangy, sweet sauces.
- Central Ohio – More meat diversity like brisket and chicken but still sweet, tomato-based sauces.
- Cleveland – Boneless pork chop sandwiches and sausages are common. Less tomato-based sauces.
- Dayton – Drier pulled pork and heavily smoked meats. Mustard-based sauces.
- Akron – Strong influence from Southern BBQ. Features smoked meats, ribs, with a range of sauce styles.
How does Ohio influence American food beyond the state?
Ohio punches above its weight when it comes to impacting American food, with many iconic restaurant chains, products, and recipes originating there before going national:
- Fast food chains like Wendy’s, White Castle, and Arby’s shaped the quick-service landscape.
- Ohio companies like Kraft Heinz, Smucker’s Jif Peanut Butter, and Hidden Valley Ranch are pantry staples.
- Processed foods like canned tomato sauce, frozen french fries, and boxed mac and cheese got key innovations from Ohio.
- Comfort foods like green bean casserole and buckeye candies caught on nationwide.
- Major national grocery store chains like Kroger and Big Bear got their start in Ohio.
- Ohio chefs and restaurants like Michael Symon continue to win James Beard Awards and breed young talent.
- Ohio State University food researchers and agriculture programs support advancements in farming, food science, and safety.
- Distribution networks that emerged in Ohio transport foods nationwide.
So while it may not be considered a top food state, Ohio and its people have greatly shaped how Americans produce, prepare, and eat food.
What food trends can be expected from Ohio in the future?
Here are some possible Ohio food trends to look out for:
- More chef-driven restaurants celebrating Ohio ingredients, following the farm-to-table model.
- Creative riffs on Ohio classics, like sophisticated versions of sauerkraut balls or upscale buckeye desserts.
- New Ohio craft breweries, distilleries, and cideries incorporating local flavors into drinks.
- Health-conscious takes on foods like Cincinnati chili served over quinoa instead of spaghetti.
- Trendy fusions between ethnic cuisines and Ohio favorites, like Korean-style pierogis.
- Novel twists on beloved Ohio snack foods and street foods, like gourmet creations with potato chips or pretzels.
- Fresh approaches to Ohio meats like smoked brisket, German sausages, and fried pork tenderloin sandwiches.
- Farm-based experiences like U-pick produce farms, corn mazes, and pumpkin patches growing in popularity as agritourism.
- Continued growth in Ohio wineries, which have increased from 73 in 2005 to over 300 today.
- Activism around sustainable, ethical farming and reducing food waste in Ohio.
Conclusion
Ohio offers a remarkable diversity of iconic regional fare, from sauerkraut balls to buckeyes. Its signature foods range from Germanic influences to Southern comfort foods to Slavic specialties reflecting Ohio’s melting pot of immigrant cultures. Drive-ins, diners, taverns, and soda fountains statewide serve up classics like fried bologna sandwiches and cream puff sundaes developed decades ago. Vibrant urban restaurant scenes in cities like Cleveland and Cincinnati have breathed new life into Ohio cuisine through world-class chefs.
Yet the state still stays grounded in its agricultural roots, which supply juicy tomatoes for pizza sauce and dairy for velvety ice cream. Forward-thinking innovations will determine the future course of Ohio’s food legacy, while traditional cooking endures in Amish country and during annual festivals. Whether grabbed on the go or relished in a high-end restaurant, Ohio’s beloved foods nourish Buckeye State pride.