Heid’s of Liverpool has been part of the fabric of Central New York for more than a century, but for me, it’s woven into something even more personal. Some of my earliest memories involve sitting outside Heid’s on a warm summer day after going to Onondaga Lake Park – the smell of grilled Hofmann franks drifting through the air – and the steady hum of people coming and going. It’s one of those places that quietly becomes part of your life simply because it’s always been there.

Photos from Heid’s of Liverpool – by Thom Hanford

Over the years, Heid’s has remained exactly what it’s always been – a classic roadside stop. Against all odds, it has endured and grew into a beloved institution without ever losing its simplicity. Since opening in 1917, it’s earned its reputation as one of the oldest continuously operating hot‑dog stands in the country. And you can feel that history the moment you walk in. The menu is short, familiar, and largely unchanged.

The stars of the show are still the Heid’s frank and the iconic “coney,” or snappy griller, both made by Hofmann. They always come tucked into soft New England–style buns, with just a few straightforward topping options. Add a side of fries or onion rings and wash it down with chocolate milk or birch beer, and you’ve recreated the same meal generations have ordered before you.

Even now, whenever I’m passing through Syracuse or Liverpool, I make a point to stop in. It’s never just about grabbing a bite , it’s about revisiting a place that’s been a constant from childhood to adulthood. There’s something grounding about that kind of continuity, especially in a world where everything else seems to change so quickly. Heid’s remains exactly what it’s always been, and that’s precisely why I keep going back.