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About this Business
From Our Editors
Daddy-O loves its suppliers. Indeed, the menu of the classic brick corner tap devotes more page space to their names than to its own. Meats butchered daily include nitrate-free pork products from Florence Meat Market, and breads arrive fresh from Blue Ribbon Bakery, to be joined by aged cheeses from Murray's cheese shop. Among such local luminaries, the headliner may well be Zweigle’s, the family-owned Rochester makers of the plump, “pop-open” hot dogs whose natural casings are stuffed with distinctly seasoned blends of pork, beef, and veal. After they’re char-grilled at Daddy-O, they plop onto plates beside housemade chips or as “The Plate” atop home fries and macaroni salad with mustard, onions and Norm’s beef hot sauce. Before the hot-dogging hour descends, diners duck in for brunch entrees such as challah french toast and shrimp-and-egg tacos.
The bar, framed by dark wood and black marble, is kept stocked with imported and domestic beers such as I.C. Light and Gaffel kölsch, along with seasonal house brews made by local witches, cupids, and Santas. Barkeeps also tend a house-crafted barrel of their own bourbon. New York Magazine praises the “salty, crisp-from-the-fryer tater tots” and notes that the bar’s “flat screens, brews, retro cocktail list, and top-shelf liquors make it a great place to drink, gab, and watch the game.”