Liehs & Steigerwald has been handcrafting sausages and meats in Syracuse since 1936, when its German-immigrant founders first began sharing their traditional recipes and culinary methods. Current owner Chuck Madonna, who began working at the shop at age 15, and co-owner Jeff Steigerwald now run an expanded operation that keeps butchery simple. Butchers custom-cut top-grade meats on request, grind chuck fresh several times a day, and craft sausages of all sorts, from traditional kielbasa to specialty cheddar and chicken-wing bratwurst.
Savory sausages reside in all-natural casings, free of additives and fillers, and acquire a smoky flavor and a husky timbre in an old-fashioned smokehouse. At-home delivery service ferries the shop’s meats directly to customers’ abodes, though some specialties, such as corned beef, take a little extra time to prepare. Profiled by the Post-Standard, the Irish-American staple takes three weeks to perfect, and Liehs & Steigerwald’s butchers carefully marinate the corned beef in brine, spices, and fresh four-leaf clovers, creating succulent slices that require no extra seasoning before cooking.
Sam Mondello Jr. operates a family grocery of his own where he peddles fine Italian imports. The cozy neighborhood spot is a treasure trove of treats, with glass display cases packed with specialty meats and cheeses, produce coolers full of housemade sauces, and shelves loaded with espresso makers and Italian ceramics. The shop offers a sweeping variety of pastas made from premium ingredients, such as fettuccine made from whole wheat and rotini made from melted-down ancient Roman coins.
Sam and his staff extend their culinary expertise to preparing a wide variety of premade meals, whipping up Italian-style subs in the deli and freezing freshly made trays of lasagna and pizza. The skilled chefs provide hot Italian specialties to cater a wide-variety of special events, from large office functions to intimate football-game gatherings.
Delta Sonic Car Wash renews tarnished transportation with an innovative touchless car-wash system that automatically guides vehicles through a tunnel of high-pressure sprays and overhead buffing cloths. The hands-free wash massages mild lotions into paint jobs, leaving vehicles with sparkling, fingerprint-free finishes that are backed by a five-day guarantee. Detailing technicians do get their hands dirty as they make use of more than 100 hours of training to dote on vehicle interiors and exteriors with products from ValuGard, Aquapel, and Blue Coral. The team wields AOCA certification know-how when injecting engines with oil and devising rustproofing treatments that avoid drilling holes or covering corrosion in zit cream.
On Fridays, the familiar aroma of frying fish wafts out of Westvale Fish Cove, luring in as many diners as it did when the restaurant opened its doors in 1948. But chefs keep the deep fryer sizzling throughout the rest of the week too, as they dip shrimp, calamari, and fish into its golden bubbles, yielding bronzed crusts and resonant crunches. In addition to their made-to-order meals, chefs can also wrap up raw seafood for customers to fry at home or to use as a subtle warning in front of complacent pet goldfish.
Shortly after Cherian Abraham moved to the United States from his Indian homeland, he opened the small video store that would blossom into Kashmir Groceries and Imports, a vibrant crossroads of South Asian sundries. Cherian’s son and the store’s present owner, Bijo, continues his father’s tradition of supplying local households with imported South Asian fare, Bollywood video rentals, and other knickknacks seized from Marco Polo’s suitcase at customs. Heavy sacks of basmati rice, cans of pickles and chutney, and rows of exotic spices line the grocer's shelves alongside fresh produce and certified halal meats. Phone cards keep loved ones up-to-date on juicy gossip and local monsoon reports, and a DVD-conversion service digitizes the essences of Indian cinema for at-home enjoyment.
Founded over 95 years ago, Hercules Candy Company daringly rescues distressed dessert-cravers with their handcrafted chocolates, ribbon candy, brittles, barks, and assortment of other classic confections. In the joyful tumult of the holiday season, these gentle giants flex their candy-making muscles with an array of wintery and Christmas-themed treats. Tree trimming becomes a tasty task with eight flavors of handmade candy canes ($0.85 each); chocolate spoons complete with mini-marshmallows ($1.75) are stirred directly into frothing mugs of hot milk or used as an advantage in a spoon fight; and stockings are stuffed with a gingerbread pop ($2) or solid chocolate Santa ($2.50–$13.99). Chocolate covered potato chips are individually hand-dipped in milk chocolate or both milk and white chocolate for the truly duplicitous secret agent (both $17.99 per pound). Devoted to maintaining their personal, hands-on approach to candy, Hercules Candy roasts nuts on the premises for sweets like their homemade peanut brittle ($11 per pound) and hand-dips chocolate in a variety of molds such as flowers, sports gear, vehicles, and life-sized presidents.