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Eating in Upstate New York and Beyond, Funchal (2026)

06/10/2026

Snowmobiler alert. It's time to dust off the sled and do some recon to determine your winter ride schedule. Life exists beyond the top of Tug Hill.

If you trailer to Barnes Corners, it's about a two-hour ride (trails permitting) to the Milk Plant, West Leyden Milk Plant Tavern in West Leyden (45 minutes by POV). The snowmobile trails are groomed by the masters of the drag, the Southern Tug Hill Sno Riders Groomer Barn Southern Tug Hill Sno-Riders of Lewis County. This is one of my long-time favorite trail stops, whether by sled, UTV, or truck.

Today we went with the special of the day, tacos, soft or hard shell. The soft shell was grilled, which allowed the cheese to partially melt as we assembled our tacos at their large taco bar. The ground beef was 80/20, which only adds flavor to a taco (90/10 is too dry for me). Numerous items were available, and the waiter encouraged us to ask for anything else we wanted to add to our taco. The sauce choices were plentiful, and fresh jalapeños were the perfect complement.

For dessert, we went with the homemade banana pie with ice cream. I've never had it that way, although I will in the future.

From some previous visits. The amazing homemade meatloaf was tender and juicy, filled with onion and green pepper. They served dinner with fries and an amazing cucumber salad. The Reuben sandwich was a hit, too. It was served with house-made corned beef, Swiss cheese, and a hearty Russian dressing. The chicken dinner was just like grandma used to make, served with four pieces of chicken deep-fried to a golden brown. This is a local favorite; it's always fresh and never frozen. The chicken and biscuits were equally good served with mashed potatoes and a roll on the side, The salad was loaded and fresh, and the pork steak was huge and juicy. The pork chop dinner was a bone in chop, at least 1/4th inch thick, also served with a salad, roll, and mashed potatoes. The brown gravy was thick and rich in beef flavor. We went with a side of their amazing perogies to make the perfect combination. Not in the mood for a salad? They also offer coleslaw, macaroni, homemade potato salad, or a delicious cucumber salad.

As with any local establishment, I recommend going with the special. You can get a burger or a slice of pizza anytime, try something different, and you can’t go wrong. The menu changes weekly, so I would recommend looking for the lasagna, the 3-way chili (although I haven’t seen this on the menu board in a while; it’s spaghetti smothered in chili with cheese and raw onion on top – notable), the chicken and biscuits, and their fantastic meatloaf. Gosh, I love this place!

Our server today was the cheerful, talented Mike, with Jodi making amazing food in the kitchen. This talented duo only added to this pleasure.

They are open seven days a week from 9:00 am–1:30 am. They are located at 1006 State Route 26 in West Leyden, NY. Call them at 315-942-2289. See some history below:

I am Charles “Lee” Hinkleman Sr., your local Foodie Extraordinaire. My goal is to promote local family-owned restaurants. I will never write a negative review; everyone has a bad day. Please help me support local by sharing and promoting this page. Let's eat!

Over 25,000 of you follow me on FB. My latest review has over 100,000 hits! Also, follow me on Google Maps, where over 20 million people have viewed my photos.

A little Leyden history:

Settlement began around 1794. Leyden was formed from the Town of Steuben (in Oneida County, New York) in 1797. Leyden formed part of a tract called the "Inman Triangle."

The Town of Leyden gave up much of its territory to form new towns such as the Towns of Watson (1851) and Lewis (1852). Leyden was also partitioned to form the Towns of Brownville (Jefferson County) in 1802 and Boonville (Oneida County in 1805, and part of the Town of Wilna (Jefferson County in 1813. Port Leyden in the town was a port on the former Black River Canal. The city is named after the Dutch city of Leiden.

29/09/2026

With a B-52 bomber strategically placed nearby on the perimeter, Crust Kitchen & Bar sits on Hangar Road on the former Griffiss Air Force Base in Rome, NY. Known for made-from-scratch sandwiches, hand-crafted ciabatta, soups, salads, and a bourbon-focused bar. This location is something the former airmen of this base would have swarmed in the day.

Today I went with their signature sandwich, “The Negotiator.” It’s a crispy chicken cutlet, provolone, roasted red peppers, smoked bacon, fresh basil, mayo, and spicy Calabrian chili spread with honey on ciabatta. The ciabatta was sliced thin so the bread's flavor comes through and isn't overwhelmed by its texture. On your first bite, you savor the honey, with the chili spread sneaking up behind with a slight tang. This combination of flavors exploded in my mouth on the first bite! The perfect drink to top this off is Hendrick's Gin (a Scottish Gin) and tonic on ice, with a sliced cucumber. The chips are phenomenal as well.

On my next visit, I'll be zeroed in on the “Franks Slow Roast”! White cheddar, horseradish cream, and pickled red onion on toasted ciabatta with roast beef or shaved prime rib.

The Vibe was warm, casual, and a surprising local hot spot with great comfort food. Our primary server today was the talented and energetic Liz, while Sherry was equally energized, seen with the rice balls. Staff is what takes a restaurant from good to great. Crust has this figured out.

Follow them on FB to see when they have their wings, which are smoked and then fried. Something I am personally looking forward to. Coming soon is “Ro-Ro” fried eggplant. Roanne Destito connection? The Savory?

Their prime supplier is Sysco, and the rolls are from Ferlo’s Original Bakery in Rome. They use local products whenever available.

They are open 11-9 Monday through Friday, 12-8 on Saturdays, and closed on Sundays (food service ends 30 minutes before closing). They are located at 86 Hanger Road West in Rome, NY (Griffiss AFB). Call them at 315-356-8000.

I am Charles “Lee” Hinkleman Sr., your local Foodie Extraordinaire. My goal is to promote local family-owned restaurants. I will never write a negative review; everyone has a bad day. Please help me support local by sharing and promoting this page. Let's eat!

Over 25,000 of you follow me on FB. My latest review has over 100,000 hits! Also, follow me on Google Maps, where over 20 million people have viewed my photos.

22/09/2026

After a long search, I have found Boar’s Head Meats in Northern New York. This NYC-style deli meat is freshly hand-sliced for uncompromising flavor. They make it from premium cuts of beef, pork, and poultry, plus spices sourced from around the globe. I fell in love with this brand while exploring NYC's deli scene. Fortunately for all of us, they have found a home (the only place in the Watertown area) at the Cheese Store of Northern NY and Specialty Grocery Store.

The store is a locally-owned deli and specialty market. They offer a variety of local, regional, and imported cheeses and a deli serving some of the best subs, wraps, sandwiches, soups, and salads. IN addition, an in-house butcher provides fresh-cut, quality meats. They offer local products such as Croghan Bologna, Croghan candy, honey, syrups, English muffins, and Alteri’s bread, baked goods, and more.
Today I started with some amazing deep-fried cheese curds, a local favorite. The 1000 Islands River Rat Cheese was coated with a light and flaky crust prepared “Tempura Style”. This let the cheese flavor shine through.

Daily, they offer specials from meatloaf to chicken and biscuits. Today, as I headed for the Boar's Head Pastrami (my personal favorite), I noticed the smell of “Goulash” in the air. This meal dates back to the 10th century, when Hungarian shepherds ate stews. It was the Americans who started using paprika and named it “Goulash”. Today’s meal was loaded with prime ground beef and vegetables seasoned with paprika and other spices. It was the closest you can get to a grandma-style meal.

Their number-one selling sandwich is their Italian sub, stacked with Boar’s Head pepperoni, capicola, salami, provolone, lettuce, tomato, onion, mayo, and deli dressings on an Alteri’s sub roll with their in-house sub oil. My favorite is still Boar's Head pastrami (real pastrami has some fat, so don’t expect that healthy lean stuff), lettuce, and tomato on rye with hot mustard. Simply amazing.
On Fridays, they have a fish fry; on Saturdays, chicken BBQ; and, once again, incredible deep-fried cheese curds.

Upon entering the store, I was greeted by the amazing and well-versed Samantha. At first, I was a bit overwhelmed, but she easily guided me through the vast array of Foodie offerings. I instantly knew she was a fellow Foodie. Also attentive to my needs was one of the owners, Emily. Her excitement only served to further enhance my amazing meal.

They also offer catering and curated gift boxes for special events and the upcoming holidays. They also have insulated boxes for shipping. Stationed at Ft. Drum? This is the perfect piece of Northern NY to send home.

They are open Monday–Friday, 8–7; Saturday, 9–5; and Sunday, 9–4. They are located at 19401 NY-3 (a couple of miles down from the mall heading out of town), Watertown, NY. Call them at 315-788-1122.

Sorry I haven't posted in a couple of weeks; as you know, I will never post a meal I don’t care for. Everyone has a bad day.

I am Charles “Lee” Hinkleman, your local Foodie Extraordinaire. My goal is to promote local family-owned restaurants. I will never write a negative review; everyone has a bad day. Please help me support local by sharing and promoting this page. Let's eat!

01/09/2026

By the shores of Chaumont Bay (one of the world's largest freshwater bays) sits one of the area's newest restaurants, The Waypoint Bar & Grill. With its laid-back coastal charm and fishing-town feel, this full-service restaurant and pub offers many seafood favorites, steaks, and incredible desserts.

The Crab Legs were amazing “starters,” although we had them as a meal. It was one pound of steamed snow crab legs cooked to perfection. The sweet, tender, snow-white meat was encased in a thin, easy-to-crack shell. It made a perfect meal, especially with their dessert selection. They also have all-you-can-eat crab legs on Wednesdays.

The Alfredo was a huge hit at our table as well. It was a creamy Parmesan cheese sauce tossed with linguine and your choice of chicken or shrimp (we went with shrimp). This was the real thing, as so often, you can only taste the cream and not the parm. Excellent! It was served with toasted bread.

The Fra Diavolo was linguine tossed in a fiery hot and spicy Italian tomato sauce with shrimp, mussels, calamari, scallops, and lobster. The plum tomatoes and white w**e came out in the sauce, as did the garlic and onions. It was also served with toasted bread.

The grilled ribeye was cooked to a perfect medium-rare. It was served with REAL mashed potatoes and carrots in a buttery base with a hint of brown sugar. The steak was tender and juicy.

The chef brought out her chicken bacon ranch salad for us to try, and it was amazing.

The desserts come from a confectioner I have been running across frequently at nice restaurants. “Whipped” desserts in Watertown seems to own this market. The carrot cake had a rich and sweet frosting with a smooth texture. The cake itself had ground carrots as opposed to shredded (a long time debate in the carrot cake world as to which to use). The café latte cheesecake was equally the perfect follow-up to a great meal.

The Woodbridge Pinot Grigio w**e nicely complemented our meals. It’s a dry, crisp (reasonably priced) w**e served after 4 pm on Saturdays and is ½ price if you buy two entrees (as we did).

On Tuesdays they do Tacos, Thursday 90-cent wings (try the Waypoint sauce made with maple syrup and hot chili!), and Friday is fish fry.

The secret to a successful restaurant is always the staff and the product. Today our chef was the talented and charming Brady. She made sure our meal was satisfactory and even let us try some of her delicious macaroni salad. Our waitress, Liv, was equally talented; she guided us through the menu, responded to our needs, and her cheerfulness only added to our dining experience.

The owners also own The Cheese Store on Route 3 in Watertown. I’ll be visiting them soon.

They are located at 12050 NY-12E, Chaumont, NY. Call them at 315-649-2240

I am Charles "Lee" Hinkleman, your local Foodie Extraordinaire. My goal is to promote local family-owned restaurants. I will never write a negative review; everyone has a bad day. Please help me support local by sharing and promoting this page. Let's eat!

24/08/2026

Millers Meat Market (and Specialty Grocery Store) is a Foodie Destination in Lowville, NY, nestled in the heart of beautiful Lewis County, in the foothills of the Adirondack Mountains. They have a full-scale deli offering a massive array of meats and cheeses to choose from. They also offer many cooked foods, breakfast sandwiches, homemade soups, freshly baked donuts, fry pies (dessert pies that are a type of turnovers; the fruit filling is wrapped in dough and then fried), croissant bits, and homemade pies. BBQs will end around Labor Day, with smoked ribs available through October.

Today I went with the “Club 27" steak and bacon sandwich. It's served with steak sauce, lettuce, tomato, provolone cheese, and onion on a toasted fresh (house-baked) hoagie roll. The steak is marinated in their signature Watson Sand that has the perfect amount of heat with a touch of zing. It's also perfect on pork, chicken, veggies, eggs, and more. I found the sandwich amazing; it also made me an instant fan of Watson Sand.

The Cowboy Bacon makes the perfect dessert when traversing a meat emporium the size of Miller's. It features bacon that is skewered and smoked, then coated in crushed pecans and brown sugar. Whoever said meat can’t be for dessert?

The hot pastrami sandwich was made with cooked pastrami from John F. Martin and Sons. They are a fourth-generation, family-owned company. My sandwich was served on a toasted roll with lettuce and hot mustard. I find that cheese takes away from the pastrami's flavor. It was a great sandwich.

They soon hope to build on their Destination Location by adding an eatery in their former main building. It will be informal and relaxed with an opportunity to explore the store and choose from their massive selection of foodie delights.

The deli's master today was the extremely personable Lea. Her knowledge of the deli and more only further enhanced today's visit. Behind the scenes was the amazing Nikki, who walked me through the facility and explained the many facets of this business. There is far too much to write about Millers; please visit them and plan on staying for a while. You will be amazed.

They also offer “back door” catering: prepared foods for personal and corporate events for pickup.

catering to Ft. Drum and more. They are known for the “jerked meats,” a Lewis County tradition that I personally never had until we were stationed here. This is a must-try.

They are located at 6525 Number Four Road in Lowville, NY. Call them at 315-376-6253. Visit them on FB or at millersmeatmarket on the web.

I am Lee Hinkleman, your local Foodie Extraordinaire. My goal is to promote local family-owned restaurants. I will never write a negative review; everyone has a bad day.

Please help me support local by sharing and promoting this page. Please help me hit 30,000 followers! Share and Like this page and encourage your friends and family to follow this page.

18/08/2026

Tug Hill Rules! Today we ventured out on the For Sale (see pics) “General Lee”, our Polaris side-by-side, to one of our favorite locations on “The Hill”. This ATV/ Snowmobile stop is also accessible by car or truck, although you may need a car wash after you leave.

The duck wontons are a long-time local favorite. This Asian dish is made with duck breasts, minced ginger, chopped garlic, eggs, green onions, and more, wrapped in Wonton Wrappers. We had ours today with Sweet Baby Ray's sweet red chili, which complemented them perfectly.

The freshly sliced hot roast beef sandwich was the perfect trail-stop meal. Piled high and served on white bread (I had mine toasted), then smothered in a rich-tasting brown gravy with a hint of butter. What further enhanced the meal were the “potato flats”. It’s a crispy flattened (smashed) potato cooked to perfection. This thinly pressed potato dish is commonly called “potato pave~” (pronounced Pa-Vay).

They are known for their desserts made in Watertown by the pastry chefs (or pâtissier) at “Whipped Desserts and Catering”. Today they had from chocolate cream cheesecake to Snickers cheesecake. Lowville is the home of Kraft, makers of Philadelphia Cream Cheese, and home of the World's Largest Cheesecake.

The BLT (from a previous visit) was served on a butter-grilled dark rye with a respectable amount of marbling. Served crisp and hot, the sandwich was excellent.

Our bartender/server today was the multi-talented and always cheerful Kris. The place was packed, yet she still managed brief conversations while never missing a beat. The kitchen staff (your secret strength in the restaurant business) was terrific, too. While not on the front line, they deserve recognition too. Today the masters of the kitchen were the owner, Juanita, and her trustworthy sidekick, Randy.

The Tug Hill Inn (Hook and Ladder) is located at 6253 Salmon River Rd in Lowville (Montague). Call them at 315-376-4299 for hours and specials, or visit them on Facebook. They are open Wednesday – Sunday at 11. Kitchen closes at 9. On Friday and Saturday, the bar menu (fryer food) runs from 9 pm to midnight, and the bar stays open until 12:45 am. On weekdays, they close at 10 pm. See FB for their current hours.

I am Lee Hinkleman, your local Foodie Extraordinaire. My goal is to promote local family-owned restaurants. I will never write a negative review; everyone has a bad day. Please help me support local by sharing and promoting this page. Let's eat!

Looking to open a restaurant? One of my followers (and a friend) has a Taco Del Mar Mexican restaurant ready to go. He literally has an entire restaurant ready to go if you want to start your own Mexican Restaurant. PM me. Additional photos available by request. Sold at a significant discount as a complete lot or piecemeal.

05/08/2026

Located in the heart of the Village of Lowville Jebs Restaurant offers some amazing meals and an opportunity to explore a community rich in culture and history. From small, quaint gift shops like, Marquerite’s to a public military museum located in the local Lowville American Legion, both are less than two blocks away. They also have a bakery next door ( Crumbs. Bakeshop), or for some amazing desserts, visit the Elm Diner across the street. You can even catch a movie at the Town Hall Theater.

The menu at Jeb’s far surpasses your normal restaurant, with a large number of meals to choose from. Today I went with a Cheesesteak wrap, prepared unlike those you find at most restaurants. When they asked how I wanted the steak cooked, I immediately said medium rare, never expecting to get it served that way on a wrap. It was cooked to a perfect medium rare, and my buddy who asked for medium got exactly what he ordered. It was served with sautéed onions, mushrooms, and a cheddar and jack cheese. Absolutely amazing! And the onion rings actually had onions, not that minced mixture of onions many restaurants use. The fact that the steak was cooked to order tells me the meat didn’t come out of a pre-prepared frozen bag; it had been cooked and then sliced.

The Fajita salad was huge. It was loaded with grilled chicken served with greens, cheese, tomatoes, black olives, sour cream, guacamole, green onions, ranch, and salsas served in a crunch tortilla bowl. It was unquestionably a huge hit.
Jeb’s is also a local favorite for breakfast. My favorite is the Santa Fe Egg Skillet served in a sizzling cast iron skillet, with a green field of Jalapeños smothered across the top, a mound of spicy ground beef, pico de gallo, jack and cheddar cheese, and then gently drizzled with a Mexican ranch sauce.

Our server today was the always attentive and cheerful Shauna (not pictured – she’s shy), as well as the equally charming and photogenic Jen. These girls epitomize why Jeb’s is as successful as it is. The never-seen kitchen staff should be commended as well, as should the dishwashers.

The atmosphere takes you back in time. Built in the 1920’s as a post office. It has had several businesses over the years, including a Kentucky Fried Chicken, a Grand Union Grocery Store, Verr’s Restaurant, Around the Corner Tavern, and Stoney’s II Tavern. The rooms have high, original tin ceilings, and Tiffany-style chandeliers to light the tables. Jeb’s Sports Bar is a must to watch your favorite team, with 5 big-screen TVs, a fireplace, cozy couches, juke box, pool table, and darts available.

They are located at 5403 N Shady Avenue in the heart of Lowville. They also offer to-go and catering. Call them at 315-376-6029. Their hours are Monday – Thursday 11-9, Friday 11-10, and Saturday and Sunday serving breakfast 8-11, then a full menu Saturday until 10 pm and Sunday until 8.

Just a side note: I will never post a negative; everyone has a bad day. Please Share and Like this page. My sole purpose is to support local, family owned restaurants. Any suggestions and comments are strongly encouraged! I am looking to venture out; suggestions?

22/07/2026

Looking for something unique in Watertown? With the blues streaming in the background and the atmosphere of a h***y tonk, this downtown Watertown location is a must-stop for every Foodie. It’s a comfortable place to eat with an open atmosphere overlooking downtown.

While many restaurants may serve some forms of BBQ, Watertown's Holy Smokes BBQ and Catering serves smoked meat that is smoked in-house. Slowly smoked BBQ prepared on the premises far surpasses something out of the back of a food distributor's truck.

Today I went with the Beef Brisket Platter. I had the corn on the side, which had a flavorful, tangy twist (almost like Mexican street corn). The mac and cheese was rich and buttery. The beef brisket had been slowly roasted and was cooked to perfection. It came with a roll, although I pushed it to the side, wanting to savor just the meat.

The beef brisket is slowly smoked for 16 hours and the pork for 8 hours. “Smoked” meat is a process; it does not remotely mean it has a “smoky” flavor. It is simply a method of cooking meat that allows the wood's flavor to tenderize the meat and give it a distinctive character. They feature an authentic BBQ with an Ole Hickory Smoker Pit using only apple and hickory wood.

All of their sides are homemade and fresh daily. They include mac salad, potato salad, coleslaw, broccoli salad, fresh-cut fries, smoked mac & cheese, BBQ Beans, Creole corn (a Southern dish), and even salt potatoes!

I always encourage my readers to follow their server's recommendations with seven sauces to choose from. I also prefer something that is a signature, homemade dressing. Both the bourbon sauce (recommended for beef) and the sticky sweet (recommended for ribs) are made in-house. All sauces are made in-house. They have their most traditional molasses-based sticky-sweet sauce, a bourbon sauce, Carolina mustard, a smoked mustard-based sauce, and their signature mild and kick, which are vinegar-based sauces. They also have a jerk sauce and a vinegar-based pineapple and Jamaican jerk seasoning.

My server today was the charming and energetic Noele, with Kim nearby guiding the crew and ensuring perfection in every meal served. Randy has brought Watertown an amazing BBQ and a tremendous staff!

US Foods is their leading supplier.

They also offer catering with a large portable smoker delivered from the restaurant. SEE MENU

They are located at 32 Public Square in Watertown, NY. Reach them at 315-755-9991. They are open Tuesday – Saturday, 11-5

As always, please share and like my blog, and help me support local, family-owned restaurants.

****Also, please see my previous posting and help me support a United Way fundraiser for Lewis County. Lets support local families through the Cow Kissing Friday at the Lewis County Fair. If I win, I kiss a cow at the fair! There are only six of us in the running.****

From previous visits:

The pork Cubano. It was slow-roasted pork, swiss cheese, ham, dill pickle with mustard, mayonnaise, and a mild BBQ sauce. Served on a fresh roll with fresh-cut fries on the side, I was in food heaven. On a side note, eat the fries plan; they are so good that salt and ketchup will only kill the taste. In the future, I’ll get the sauce on the side; just a personal preference.

The Beef Brisket Philly. It was unquestionably one of the best sandwiches I have ever had and it was loaded with slowly smoked beef brisket smothered in melted cheeses, fresh onions, peppers, mayo, and sauce. I went with the homemade bourbon sauce, which perfectly complements the meat. I always try to follow the recommended sauce at a BBQ they have researched for us. The smoked mac & cheese was rich and creamy, and the smoking process only gave the flavor more depth.

07/07/2026

Help me kiss a cow! I'm running to become this year's Cow Kisser at our County Fair. I'm asking local restaurants and my Foodie followers to support this United Way cause, which supports Working Families in Lewis County. I've been there for you for years; now I need your help. Any donation is appreciated. Scan or click the link,

: https://givebutter.com/kiss2026/leehinkleman

30/06/2026

The secret is in the sauce. 's Pizzeria - Watertown is as Italian as it gets. The owners are from the province of Palermo in Italy, from the small town of San Giuseppe Jato, Sicily and have brought their community to ours. As we know, in the U.S., all food in our country is regional, from southern cuisines to tomato pie in Utica or cheese curds in Lowville. The same holds true for Italy. Hence, the uniqueness of Tony’s family's "amazing sauce."

Authentic Italian sauce is remarkably simple, relying on the quality of the ingredients rather than a long list of spices. The foundation includes high-quality whole, peeled tomatoes like Alta Cucuna Pomodori A Pera (something you will only see in true Italian restaurants), extra-virgin olive oil, salt, fresh basil (hand-chopped, pictured), and generally dried oregano and minced garlic. It is simmered for hours then allowed to “rest” to further enhance the richness of its taste.

Today I went with the Stromboli, which is essentially a baked turnover made from pizza dough rolled with fillings. Interestingly enough, this originated in Philadelphia. Tony added pepperoni and Italian sausage to mine with a healthy amount of cheese. It was by far the best I have had, with the secret ingredient being their remarkable house-made sauce.

They are known for their Garlic Knots, freshly made daily and hand-rolled to perfection by Zoriana. Served in a small puddle of clarified butter and covered in fresh diced garlic. The freshness only added to their remarkable taste.

One of their most popular pizzas is made with a vodka sauce base (house-made), cup and char pepperoni, fresh ricotta, and hot honey. The name is still to be determined. Your thoughts after trying it?

This is a former OIP.

The rolls for their subs are made fresh daily and baked to a golden brown. Something on my list for my next visit.

The cannoli was creamy and not overly sweet. It was made with fresh ricotta cheese and powdered sugar, flavored with vanilla, cinnamon, and citrus zest. It served as the perfect complement to finish off my meal. They are also known for their almond cookies, fried dough served with Nutella, maple syrup, honey, and cinnamon sugar.

The staff is made up of family and friends, creating an atmosphere you will only find in a traditional Italian Pizzeria. It also had the feel of a Trattoria, which is a more casual, family-owned establishment featuring home-style cooking.
The staff included Italian pizza makers like the son and pizzaiolo Elia, as well as pizzaiolo Josh. The master dicer was Lorenzo. The family serving me is Tony, Viviana, and Elia. The day before, our server was the highly motivated Maya. This is truly a family business that makes you part of their family the minute you walk in the door.

They are located at 222 North Massey St in Watertown, NY. Call them at 315-786-0000. Hours are Tuesday-Saturday 11-9, Sunday 12-9, and closed on Mondays.

As always, please Like and Share this page as I continue to support Local, Family-owned restaurants. We have had over 16 Million Views on Google Maps and 24,758 followers on this FB Food Blog. Help us support these neighborhood restaurants.

Help me kiss a cow. More to follow at a fundraiser I’m helping the United Way with at the Lewis County Fair. More to follow. Pucker up!

Eating in Upstate New York and Beyond

06/10/2026

29/09/2026

22/09/2026

01/09/2026

24/08/2026

18/08/2026

05/08/2026

22/07/2026

07/07/2026

30/06/2026

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