What food is Cleveland, Ohio, known for?
Cleveland’s food culture is rooted in history and has been shaped by the immigrant communities that settled in the city.
The mix of Eastern European, Polish, Jewish, and Italian influences, combined with Midwest comfort food, creates a unique lineup of dishes.
If you’re in town, these are the foods that define Cleveland’s culinary identity.
The Polish Boy – Cleveland’s Ultimate Sandwich
The Polish Boy isn’t just a sandwich—it’s a meal packed into a bun.
Grilled Kielbasa sausage forms the base, piled high with crispy French fries, a scoop of coleslaw, and a generous drizzle of barbecue sauce.
The result? A messy, satisfying bite with smoky, crunchy, and tangy flavors all at once.
Historians trace the Polish Boy’s origins back to the 1940s, when Virgil Whitmore, owner of Whitmore’s Bar-B-Q, combined the ingredients at his restaurant on Cleveland’s East Side.
It quickly became a local favorite. Over the years, the sandwich has gained national attention, appearing on food shows and in magazines.
Restaurants across the city offer their own versions, but for a classic version, places like Seti’s Polish Boys keep it simple and true to tradition.
Pierogi – Cleveland’s Eastern European Staple
Cleveland’s pierogi obsession comes from the city’s deep Polish and Eastern European roots.
These dumplings, typically stuffed with potato and cheese or sauerkraut, are a go-to comfort food.
They’re boiled, pan-fried, and served with butter, onions, or sour cream.
Local diners and food stalls serve them year-round, but if you want the full pierogi experience, head to the pierogi stands at the West Side Market.
Around the holidays, homemade versions fill family tables, keeping the tradition alive.
Some places, like Sokolowski’s University Inn (before it closed), became known for their hearty, homemade pierogi.
In modern takes, restaurants now fill them with everything from buffalo chicken to short ribs, giving a new twist to a classic dish.
Corned Beef on Rye – Cleveland’s Deli Classic
If you ask anyone where to get a great corned beef sandwich in Cleveland, they’ll probably mention Slyman’s Deli.
Since opening in 1964, Slyman’s has built a reputation for serving oversized corned beef sandwiches stacked so high they barely fit in your hands.
Corned beef arrived in Cleveland with the city’s Jewish immigrants, who brought their deli traditions with them.
Over time, these thick-cut, slow-cooked beef sandwiches became a local staple.
The sandwich itself is simple—corned beef on rye bread, usually served with mustard or Swiss cheese.
But when the corned beef is tender, juicy, and piled high, you don’t need much else.
Other delis around town have their versions, but Slyman’s remains the most well-known, drawing lines out the door, especially on St.Patrick’s Day.
Lake Erie Perch – Cleveland’s Favorite Freshwater Fish
Thanks to its location on Lake Erie, Cleveland has access to some of the freshest perch in the region.
Perch is light, flaky, and slightly sweet—perfect for frying. Locals swear by fried perch sandwiches, served with tartar sauce on a bun or as part of the city’s popular Friday fish fries.
Fish fries, a tradition with Catholic roots, became popular across Cleveland, especially during Lent.
Churches, bars, and restaurants serve up plates of golden, crispy perch with fries, coleslaw, and rye bread.
Places like Flat Iron Café and the Firehouse Grille & Pub have built a reputation for serving some of the best perch in town.
Bertman Original Ball Park Mustard – Cleveland’s Legendary Condiment
A hot dog at a Cleveland baseball game wouldn’t be complete without Bertman Original Ball Park Mustard.
This spicy brown mustard has been a local favorite since 1921 when Joseph Bertman created the recipe.
It quickly became the go-to condiment at League Park and, later, at Cleveland Municipal Stadium.
Unlike yellow mustard, Bertman’s version has a deeper flavor with a bit of a kick, making it perfect for hot dogs, pretzels, and sandwiches.
It’s still served at Guardians games today, and many Clevelanders keep a bottle in their fridge year-round.
Sauerkraut Balls – The Unexpected Bar Snack
Sauerkraut balls might not be well known outside of Ohio, but in Cleveland, they’re a must-try appetizer.
These deep-fried bites combine sauerkraut, ground pork, or corned beef, rolled into small balls, then breaded and fried until golden brown.
The result is crispy on the outside, tangy, and savory on the inside.
The dish is thought to have originated from the city’s German and Eastern European influences.
It appears at bars and taverns across Cleveland. It’s often served with spicy mustard or a creamy dipping sauce.
You’ll find it at pubs, German restaurants, and local breweries, especially around Oktoberfest.
City Chicken – A Cleveland Classic Without Chicken
City chicken might be one of the most misleading food names out there—because it contains no chicken.
Instead, it’s made from pork, cut into cubes, skewered onto wooden sticks, and breaded before being fried or baked.
The goal? To mimic the look and texture of fried chicken.
This dish became popular during the Great Depression, when chicken was expensive and harder to find.
Pork, on the other hand, was cheap and easy to shape into “drumsticks.” Cleveland, along with Pittsburgh and other Rust Belt cities, embraced city chicken as a budget-friendly meal that stuck around even after times got better.
Even today, you’ll still see city chicken sold in Cleveland grocery stores, ready to be cooked at home or served in old-school diners.
Cleveland’s food culture is shaped by history, tradition, and the people who keep these dishes alive.
Whether it’s a massive corned beef sandwich, a crispy Polish Boy, or a plate of fresh perch, the city’s signature foods tell a story—one bite at a time.