These 12 food vendors have been at the NYS Fair for 25 years or longer. Which is the

For an event steeped in a long tradition, it’s perfectly reasonable question: Who (or what) is the oldest food vendor at the New York State Fair?

That hasn’t always been easy to answer. In some cases it’s because stands have changed names or locations, moved on to new generations of owners or created whole new menu options.

When the legendary Baker’s Chicken Coop ended its run in 2021, it was touted by fair officials (and the media) as the fair’s oldest food stand. It first opened in 1949.

When the late Paulie Basilio, operator of the Basilio’s Sausage stand, retired in 2018, he was considered the longest-serving individual vendor. He started in 1958. The stand, which got a new building this year, is still a fixture along the fair’s Restaurant Row.

But if you head down to the other end of Restaurant Row, you’ll notice the stand called P-Z-O’s. Its signs indicate it dates back to 1939, before Baker’s or Basilio’s opened. And it’s still going.

“We’ve been here, the same location, run by the same family, since 1939,” said Dave Pizio, who operates the stand with his sister, Doris. Their parents opened the stand after having run a restaurant in the city. “Are we the oldest? Well, I certainly think so.”

Here at syracuse.com, we spent the first few days of the 2024 fair searching the grounds for long-time food vendors, both on Restaurant Row and beyond.

We found 12 vendors who have been serving food at the fair for at least 25 years. That’s since 1999, or all the way back into the 20th century. None are older than P-Z-Os.

Over the years, of course, many older vendors have dropped out. Aside from Baker’s Chicken Coop, they include the Haddock Paddock, the New York Grange’s Ye Olde Ox Roast, Whelan’s Pub, , Davoli’s Trackside, Siracusa’s Page One, the B&B Fairway Inn, the big Gianelli/Dinosaur Bar-B-Que stand and more.

That has led some fairgoers to complain about the disappearance of many favorites. Some complain that “all” of the old vendors are gone.

But if you’re looking for old and traditional state fair foods, here’s a look at some stands you can try. We asked each vendor to give their secret for long-term success at the fair, and you’ll notice how similar many of their answers are.

P-Z-O’s

Fair debut: 1939

Where: Near the east end of Restaurant Row

Food: Steak, meatball and sausage sandwiches, pasta, pizza, fried dough, etc.

History: When it opened in 1939, the stand was called Pizio’s, the family name. But that led people to believe it served pizza, which wasn’t the case at the time, Dave Pizio said. In 1975, the name changed to P-Z-O’s (and it now has pizza). You can still see old black-and-white photos of the original Pizio’s in the stand.

Secret to longevity at the fair: “Continuity,” Pizio said. “Just keep doing what you’re doing. That’s what people like about the fair.”

The Villa / Villa Pizze Fritte

Fair debut: Villa in the 1950s; Pizze Fritte in 1960

Where: It’s one of the anchors in the space between The Eatery Building and the Midway

Food: The signature Pizze Fritte, a 2-foot-long hunk of fried dough

History: The Zazarra family owned a notable Syracuse Italian restaurant called The Villa. Owner Sal Zazzara’s first stand opened in the 1950s serving hot dogs, pizza and fried dough. After a few tweaks in the early years, the sweet hand-cut dough became the star. The familiar purple A-frame building arrived in the late 1960s. This year, Pizze Fritte added a merchandise tent, selling T-shirts etc.

Secret to longevity at the fair: “Good service,” said current owner Grazi Zazzara, Sal’s son. “Keep them coming back and make it fun.”

Basilio’s Sausage

Fair debut: 1958

Where: Near the west end of Restaurant Row.

Food: Best known for the classic Italian sausage sandwich, which you can get “loaded” with peppers and onions or “naked” without.

History: The Basilio family started their sausage manufacturing business in Canastota in 1956, and opened the State Fair stand two years later. Paulie Basilio became as well known at the fair as his sausage, bustling around the stand and greeting long-time customers. He died in 2021. The stand, now run by Gary DiGeorge, was completely rebuilt from the ground up this year.

Secret to longevity at the fair: “Get it ready, be prepared and make sure what you’re doing is high quality,” DiGeorge said.

The West End Bar & Grille

Fair debut: 1982 (as Gepetto’s)

Where: At the far west end of Restaurant Row

Food: Burgers, hot dogs, sausage sandwiches, beer, drinks etc.

History: Owner Carmen Davoli opened his first State Fair stand, called Gepetto’s, in 1982 next to P-Z-O’s on Restaurant Row. It later moved to the spot it now occupies at the end of Restaurant Row, where it went by the name Cahoot’s Ale House at one time. Meanwhile Davoli also opened the big stand known as the West End Bar & Grill, located at the extreme west of the grounds across from the horse barns. That was known as much for its big patio and live music as for its food and drink. It was torn down amid the major renovations at the fairgrounds in 2016. The West End now occupies the Cahoot’s site and has a bar and stage across the road to the west. It’s now run by Davoli’s daughter, Susan.

Secret to longevity at the fair: “I’ve been out here 40-something years so I guess I’d say just showing up,” Carmen Davoli said.

Bosco’s at the Fair

Fair debut: 1981

Where: In the heart of Restaurant Row

The food: The giant Prime Rib Sandwich, Potatoes O’Rielly, Baker’s Chicken Sandwich, pizza and other State Fair favorites, beer and drinks

History: The Bosco family took over the stand once operated by Peter Coleman of Coleman’s Irish Pub in 1981. (That’s where the Potatoes O’Rielly came from.) Originally it was called Bosco’s Jukebox, in homage to one of the family’s other businesses, a bar called The Jukebox. They’ve since built up a loyal following as one of the anchors of the fair’s main dining row. In 2022, a year after’s Baker’s Chicken Coop closed its long-time stand next door, Bosco’s began serving its version of the famed Cornell BBQ chicken sandwich.

Secret to longevity at the fair: “Remember, it’s always about the customer,” said Dan Bosco, of the many family members at the stand. “That means good food and good service.”

Tommy C’s

Fair debut: 1987

Where: The main stand is in the Colonnade near Chevy Court; there’s also one outside the Poultry Building and another on the west side not far from the Expo Center.

Food: Everything from sausage and burgers to spiedies and garbage plates, plus drinks.

History: Owner Tommy Centore opened his first stand in the Colonnade serving limited food in in a small space that also featured plenty of pinball machines. It grew as the neighboring stands changed hands over the years. He branched out with other stands, all serving what he calls “classic state fair food.”

Secret to longevity at the fair: “The fair sort of takes you over,” Centore said. “When you’re there serving your food and people like it, you start to say to yourself, ‘Gee I must be doing something right.’ “

Tadros Pastries

Fair debut: 1989

Where: Their main locations include several operations in the Dairy Products Building, plus Fresh Roasted Corn stands across the fairgrounds.

Food: Dairy products, the Hot Beef Sundae, Belgian waffles, roasted corn and more

History: The Tadros family opened their first stand at the fair in the 1980s. It was called Ali Baba’s Shish-Kebabs. Brothers David and Michael Tadros, with their brother-in-law Wahid Akl, opened their first fair business together, a Fresh Roasted Corn stand, in 1989. They’ve since added more corn stands, taken over the famous Maurice’s Belgian Waffles in the Dairy Products Building (in 2002) and also operate Shake It Up and the Milky Bun in that building. For several years, they also had some beer, wine and liquor stands, but discontinued those in 2023.

Secret to longevity at the fair: “Just keep pushing,” Michael Tadros said. “Put in the time and you’ll make it work.”

The Shamrock

Fair debut: 1990

Where: Opposite the Midway and near the Expo Center along the street called Broadway

Food: It’s primarily a beer and live music venue, but offers foods like Gianelli sausage, Pulled Pork, Reuben Fries, Steamed Clams and more.

History: Owner Steve Sommers started the stand along the edge of the former racetrack in 1990. He claims to be the first vendor at the State Fair to deep fry Oreos. The stand was one of many pub-style vendors forced to relocate during the renovations that started in 2016. Some, like B&B Fairway Lounge and Whelan’s Pub, are no longer at the fair, but The Shamrock is still going strong.

Secret to longevity at the fair: “Good prices, treat people with respect and just have a good time,” Sommers said.

Roman’s / Daniella’s

Fair debut: 1992

Where: The Empire Room and Patio

Food: Daniella’s is a full-service, year-round restaurant and bar on the fairgrounds. It also offers many fair-only specials, such as this year’s foot-long Chicago Hot Dog and the two-foot-long Lobster Roll.

History: Roman’s Tavern opened in the Colonnade near Chevy Court in 1992 as a spin-off of the family restaurant in Syracuse’s Franklin Square. Around 1999, it moved to a spot near the Dairy Products Building and a few years later relocated to a stand along State Fair Boulevard not far from the Indian village. Owner Charlie Roman, who also operates Daniella’s Steakhouse in Lakeland, won a five-year contract to operate the Empire Room during the fair in 2019. In 2021, he opened the year-round Daniella’s Fresh Seafood & Pasta House in the Empire Room.

Secret to longevity at the fair: “I have a passion for the fair,” Roman said. “I love everything about it, the traditions, everything. That’s what makes it work.”

Horan’s

Fair debut: 1997

Where: In the heart of Restaurant Row

Food: Classic fair favorites, such as burgers and sandwiches, plus breakfast and its signature Irish Egg Rolls.

History: Greg Horan opened the stand in 1997 and it’s become a family affair and one of the stalwarts on Restaurant Row. They go through thousands of the Irish Egg Rolls during the fair. Since 2022, the stand is now operated by Greg’s son Aaron and his wife Amy.

Secret to longevity at the fair: “Community, respect, continuity,” Aaron Horan said. “Treat people well and they’ll come back.”

Alivero’s

Fair debut: 1998

Where: At the far west side of the fairgrounds, across from the horse barns and the 4H Building.

Food: State fair favorites like burgers and salt potatoes, cotton candy for the kids and the signature Chicken Alivero (topped with marinara sauce and roasted red peppers).

History: Alivero’s dates back to the late 1990s, when Rich Alivero took it over from prior operator Dan (DeDe) Bova. Since 2014, it’s been run by Monica Bova, Alivero’s daughter and Bova’s daughter-in-law. Little has changed, except the surroundings. There were once other food vendors in the area, but now Alivero’s has this corner for the fairgrounds pretty much to itself.

Secret to longevity at the fair: “I’m a state fair groupie,” Monica Bova says. “I love seeing people come back year after year, enjoying the food and telling the stories. That’s what makes it special. That’s what keeps me here.”

Tikki Turtle

Fair debut: 1999

Where: In the Colonnade near Chevy Court (and next to Tommy C’s)

Food: Lots of State Fair classics, many with over-the-top presentations, like the Deep Fried Mac ‘n Cheese and Deep Fried Reuben, the signature Pig and Potato Parfait, plus some signature boozy drinks.

History: Our “newest” old stand, opening up just before the end of the 20th century. Jim Kerwin took over this location which had once been operated by others on this list, including the Tadros family and Charlie Roman. The Tikki Turtle continues its tradition of finding new ways to create instant fair classics.

Secret to longevity at the fair: “It’s really having a good staff, who show up and know what they’re doing,” Kerwin said. “I couldn’t replace them. I’d have to close up.”

Don Cazentre writes for NYup.com, syracuse.com and The Post-Standard. Reach him at dcazentre@nyup.com, or follow him at NYup.com, on Twitter or Facebook.