In the past decade, the food scene in Syracuse has burgeoned into a machine that periodically eats up and spits out restaurants that can’t seem to stand up to the Armory Square big boys like Pastabilities and Kitty Hoynes. The question is, how has a traditional family business like Liehs & Steigerwald stood the test of time?

Established in 1936 by two German immigrants, the butcher shop Liehs & Steigerwald has graced the Syracuse area with its homemade, expertly-crafted smoked meats. For 80 years, this business has been serving up some of the best quality house-made meats in the Syracuse area, including mouthwatering bratwurst, corned beef and pastrami that would give any New York City deli a run for its money. Now in its third generation, this family business has made great strides to stay relevant in a time of exponential growth in the city of Syracuse.

Located just outside of Armory Square on 117 E. Fayette St., this spot has a great vibe with its cow themed art, framed vintage pictures and airy open feel. A more casual restaurant than some of its Armory counterparts, it has tables indoors and outdoors as well as a substantial beer and wine bar.

The inside of Liehs & Steigerwald boasts an industrial design that many restaurants are opting for nowadays, which gives this spot a trendy atmosphere that still coincides with the downtown vibe. Some of the menu items include the Chicago dog, a classic Reuben sandwich and one of the most incredible cheesesteaks I’ve ever had outside of Philly. With an in-house deli, kitchen, bar and market, this location adds a level of accessibility that the original butcher shop alone was not quite reaching.

Angelica Welch | Contributing Writer 

Chuck Madonna is the co-owner of Liehs & Steigerwald and has been with the business for 30 years. He works alongside Jeff Steigerwald, a third-generation Steigerwald, who together opened up Liehs & Steigerwald downtown a year and a half ago.

The downtown location came just in time, Madonna said, as the resurgence has busted out of Armory Square and is spreading rapidly. New luxury apartments, booming businesses and a spread of students seeking more options all contribute to the success of this spot and this area in general.

Just around the corner from the newly established Original Grains, this area of downtown is starting to really develop into a new hot spot for casual dining. Not only are establishments like these a great addition to the food scene, but also their success draws more interest to those looking to invest in business or property. Delicious, good quality food is a great way for the city to begin to establish a friendlier and more attractive downtown scene, which will pull students off the Hill and into the community.

With the slogan, “Eat Local,” Madonna explains that almost everything to pass over the counter is a product of the area. Whether it is the bakery that provides fresh bread everyday, the beers on tap, the potato chips or their very own sausages, Liehs & Steigerwald is a tried and true Syracuse joint that prides itself on supporting other local businesses.

Madonna said that students venturing off the Hill and supporting local businesses downtown really makes a difference. Local businesses thrive off of community support, and with SU’s population, that potential support is invaluable.

Angelica Welch | Contributing Writer 

At the Liehs & Steigerwald butcher shop at 1857 Grant Blvd. in North Syracuse, a wide variety of meats and sides are offered for anyone who is looking to cook up a hearty, stick-to-your-ribs kind of meal. But, if you are a busy — or lazy — college student, you can drive less than 10 minutes downtown and have someone here cook you up an Italian sausage with peppers and onions for only $6.

Liehs & Steigerwald is also now available to order on GrubHub and through the Zoomer app. So if you can’t make it down to the restaurant, you can still order Chuck’s favorite cheesesteak, or go for my personal favorite, the chicken wing sausage.

With particular dedication to their product, it is no surprise that there is a line snaking out the door and down East Fayette Street every day at lunch.

“We pride ourselves on doing it the old fashioned way,” Madonna said. “Taking our time, doing it right.”

Published on September 5, 2016 at 10:41 pm