10 Ohio Dishes That Sound Strange Until You Taste Them

Ohio’s kitchen table is full of surprises that make outsiders pause before taking that first bite. Imagine spaghetti buried under a hearty layer of chili, or sausages blended with oats in ways that sound puzzling but taste unforgettable.

These quirky creations might look unusual at first, yet locals embrace them with pride – and curious visitors often walk away wondering how they ever lived without them.

1. Cheese Coney (Cincinnati-style)

Hot dogs reimagined with Ohio flair! A soft bun cradles a beef frank smothered in that same sweet-savory Cincinnati chili, then topped with mustard, diced onions, and an absolutely unreasonable amount of shredded cheddar.

The cheese-to-hot-dog ratio defies physics, creating a handheld meal requiring both fork and strategic planning. Gold Star and Skyline battle for Coney supremacy across the state.

2. Goetta: Breakfast Meat With Oats

German immigrants created this breakfast staple that looks like sausage but hides a secret: steel-cut oats mixed right into the meat! Sliced thin and fried crispy, goetta delivers a satisfying crunch with porky goodness.

Growing up in Cincinnati, my grandmother would fry goetta until the edges caramelized, serving it alongside eggs for Sunday breakfast.

The oats give it a unique texture that’s somehow both meaty and grainy.

3. Shredded Chicken Sandwich

Central Ohio’s comfort food champion looks deceptively simple. Tender pulled chicken mixed with cream-of-chicken soup creates a warm, creamy filling that’s often bulked up with crushed potato chips or crackers.

Served on a soft hamburger bun, this humble sandwich appears at every church potluck and small-town festival across the state.

The nostalgic flavor perfectly captures Midwestern practicality – comforting, filling, and easy to make in massive quantities.

4. The Polish Boy (Cleveland)

Cleveland’s answer to excess comes in sandwich form. A grilled kielbasa gets stuffed into a bun, then buried under an avalanche of French fries, tangy coleslaw, and barbecue sauce.

I once watched a tourist attempt to eat one without utensils at a Browns tailgate – rookie mistake!

The combination seems like a dare until you taste how the smoky sausage, crispy potatoes, and cool slaw create perfect harmony in each messy, wonderful bite.

5. City Chicken: The Meatless Chicken

Despite its misleading name, this Depression-era creation contains zero poultry. Cubes of pork (sometimes veal) are skewered, breaded, and shaped to resemble chicken drumsticks.

The dish emerged when chicken was pricier than pork, allowing budget-conscious families to enjoy “chicken” on a budget.

Found primarily in Northeast Ohio’s Polish and Slovak communities, city chicken remains a comfort food puzzlement that continues to confuse visitors.

6. Sauerkraut Balls (Akron)

Akron’s official food sounds like something invented on a dare. These golf ball-sized fritters combine chopped sauerkraut, ground ham, and cream cheese into a mixture that’s breaded and deep-fried until golden.

The tangy kraut mellows during cooking, creating an addictive bar snack. My first encounter with sauerkraut balls was at my cousin’s wedding in Canton, where I skeptically tried one and ended up hovering near the appetizer table all night.

7. Barberton Chicken With Hot Rice

Serbian immigrants created this distinctive fried chicken in Barberton during the 1930s. The chicken itself is exceptional – lard-fried to crackling perfection – but the sides steal the show.

“Hot rice” isn’t spicy rice but rather a vibrant orange tomato-rice sauce meant for dipping. Add vinegary coleslaw and thick-cut fries, and you’ve got a meal that’s puzzled and delighted visitors for generations.

8. Ohio Valley Pizza With Cold Cheese

Steubenville’s contribution to pizza culture breaks fundamental cheese laws. The crust and sauce bake normally, but then comes the twist – unmelted cheese gets sprinkled on after the pizza leaves the oven.

The result? A temperature contrast between warm crust and cool, dairy-fresh cheese that locals fiercely defend.

DiCarlo’s Pizza pioneered this style in the 1940s, and the cold-cheese tradition remains strong in the eastern Ohio Valley region.

9. Cleveland-Style Clambake

Fall in Northeast Ohio means clambake season, though not the New England variety. Cleveland’s version pairs a dozen steamed clams with half a chicken, sweet potatoes, and corn on the cob – all cooked together in pots rather than buried in seaweed.

This landlocked interpretation emerged from immigrant communities adapting coastal traditions.

Each autumn, I join friends at Euclid Beach for our annual clambake, where the unlikely chicken-seafood pairing makes perfect sense as Lake Erie waves crash nearby.

10. Cincinnati Mock Turtle Soup

No turtles were harmed in making this Cincinnati specialty. This beef-based soup mimics the texture and flavor of traditional turtle soup with a sweet-tangy profile enhanced by hard-boiled eggs, lemon, and ketchup.

The unusual combination creates a thick, rich soup with complex flavor.

Cincinnati chili parlors occasionally feature it, though many locals buy Worthmore brand canned version from grocery stores, maintaining a culinary tradition that dates back to the city’s riverboat days.