When Erie residents need a break from the fast-paced world, they turn to certain comfort foods that evoke tradition, warmth, and community where each plate tells a story and every bite is a flavorful journey. These five must-try dishes are some of the local favorites, craved for their authentic flavors and nostalgic vibes. Cover image: R Frank Media

Take Me to the Greek
Erie Greek sauce, a regional favorite, can be found at several local restaurants, each giving it its own twist. According to the owner of iconic eatery Panos Restaurant Evan Legace, Erie Greek sauce originated from Greek immigrants, including Legace’s great-grandfather. “My great-grandfather started selling street meat in New York City, developed a Greek sauce, and moved to Erie to open a restaurant. He invited friends from the street food scene to join him, which sparked friendly Greek sauce competitions.” So what exactly is Erie Greek sauce? It’s a distinct blend of meat and spices similar to chili but with a finer texture and no beans. Legace noted, “We use 100% beef with no fillers, natural fat, and spices that are slow-cooked for six hours." At Panos, Greek sauce covers hot dogs, hamburgers, fries, and even omelets; a messy but napkin-worthy indulgence. A Greet dog with Greek fries is a frequent choice for lifelong Erie resident Paula Bruno-Umlah, a regular customer for decades. "Panos flavors their Greek sauce perfectly; plenty of spice but not too spicy, with just the right consistency," she said.

A Slice of Heaven
Dawn Van Scoter isn’t just the owner of The Lawrence Park Dinor, the only diner in Pennsylvania listed on the National Register of Historic Places, she’s also the mastermind baker behind its scratch-made pies and cheesecakes. Every slice is a taste of tradition with her own personal twist to beloved family recipes. “I use many of my mother’s recipes from her collection that goes as far back as the 1960s, with some modification,” Van Scoter says. Pie flavors vary by season, but apple, coconut cream, and the customer-favorite peanut butter pie are available most days. Some of her more imaginative creations include margarita cheesecake, chocolate caramel coconut cookie cheesecake, and trash can pie; a salty-sweet indulgence of pretzels, peanuts, caramel bits, chocolate chips, and coconut. Whole pies, cheesecakes, and custom orders are available with advance request.

Cue the Q
Erie is best known for its stunning lakeside views and beaches, but it’s also home to the national, award-winning barbecue at Federal Hill Smokehouse. In just eight years, this no-frills eatery near East 26th and Peach Streets has become an Erie institution for mouth-watering ribs, brisket, smoked sausage, and turkey. Food & Wine magazine even named it Pennsylvania’s “Best Barbecue in Every State” for the last four years. Owner and pitmaster Ryan Atzert smokes more than two thousand pounds of meat each week, serving it up with classic barbecue sides: coleslaw, pinto beans, potato salad, and mac and cheese. “For me, it started as a fun hobby 16 years ago, making barbecue for friends,” said Atzert. “I decided to roll the dice, open my own place, and it took off in a big way.” His secret to success? “There’s no big secret really; just salt, pepper, and time, lots of time,” he explained. If you’re new to Federal Hill, arrive early—they sell out fast.

It’s a Wing Thing
Chicken wings are a finger-licking staple of Erie’s casual cuisine scene: fried or baked, bone-in or boneless, wet or dry, sweet or hot. At 6 Pack House of Beer, you’ll find it’s the perfect spot to satisfy your wing cravings and pair them with an ice-cold beer. Here you can choose from 12 drafts on tap and a 17-bay beer cooler, which features options from the Lake Erie Ale Trail. Co-owner Alice DeGeorge, a true wing enthusiast, shares, “We serve over 60 pounds of wings weekly, offering more than 24 flavors. Our house-made sauces include Hot Heads, Ghost Face, and our signature 6 Pack House Sauce, a sticky-sweet hot barbecue. That’s our best seller.” Each month 6 Pack House of Beer creates a bold inventive flavor. This November, the “Thanksgiv-wing” celebrates the start of the holiday season. The wings are tossed in dry stuffing mix and rosemary, fried, and finished with a house-made cranberry sauce that’s infused with Great Lakes Cran-Orange wheat beer. For the best deal, don’t miss Wing-It Wednesdays, with $2 off traditional or boneless wings by the pound (dine-in only).

Layers of Flavor
Since opening in May 2024, Roma’s Italian Kitchen has earned high praise for its authentic Italian dishes, particularly its lasagna, dubbed “Erie’s Best Lasagna.” It’s a bold claim, but after tasting this classic comfort food, many agree. “The idea behind ‘Erie’s Best Lasagna’ came during an early tasting meeting,” said Executive Chef Scott Croyle. “One manager took a bite and exclaimed, ‘This has to be the best-tasting lasagna in Erie!’” Nick Scott Jr., vice president of Scott Enterprises, the local family-owned company behind Roma’s, added, “The name lived up to the promise. From the start, customers kept saying the same thing. We knew we had a winner.” Made fresh daily, Roma’s lasagna is a generous portion layered with sweet sausage, creamy ricotta, imported cheeses, and Roma's signature house-made red sauce. This sauce has a hint of sweetness, naturally enhanced with sofrito; a blend of carrots, onions, and whole garlic sautéed in extra-virgin olive oil, crafted with premium plum tomatoes, fresh Italian parsley, and basil. The result? You be the judge. Erie’s Best Lasagna is available for lunch and dinner daily.