Capitol Lunch • 1929

The Greek-style meat sauce at this Main Street hot dog counter has gone unchanged since Sophia Lampros developed the recipe in 1929—a smoky, finely-ground topping still made in three-hour batches and ladled onto Martin Rosol's natural-casing dogs with mustard and diced white onions. Now run by third-generation owners Gus and Arthur Ververis at 510 Main Street, the no-frills lunch counter still draws regulars who call it "Cappy's" and order their dogs with everything. The secret sauce, now sold by the pint, snaps with the same addictive flavor their grandparents knew.