Wieners sizzle at Olneyville NY System
By Henry Dawson | October 1It’s midnight in Olneyville. A chef opens up a steam drawer and takes out three golden side-cut rolls, warm and soft. He lines them up on one arm, slides a shining wiener in each, loads them with mustard, celery salt, spiced meat sauce and chopped onions. The wieners, ordered “three all the way,” ...





















