Our grilled hot dog topped with sauerkraut. A classic favorite!
Think the 'Everything' Dog is good? Add a Layer of American Cheese to the Raw Onions, Yellow Mustard, and Famous Chili Sauce, and you've got the 'Cheese Everything' Dog.
The Willy Joe's 'Everything' Dog. It's our famous hot dog. A plump Berks Hot Dog laying on a bed of Raw Onions, dressed with a line of Yellow Mustard, and covered with our famous Chili Sauce. It's hard to have just one.
A Pulled Pork BBQ, smothered and a sweet and tangy BBQ sauce, and served on a Vallos Bakery Roll.
Fresh Tuna Salad, laid on a bed of Lettuce, topped with Tomatoes, Raw Onions, and Pickles, served in a Vallos Bakery Roll; a true lunchtime classic.
Atlantic Cod, breaded and fried, served with Lettuce and Tartar on a Vallos Bakery Roll, the Fish sandwich is a spring classic.
Fried to perfection, served on a Vallos Bakery Roll, and topped with Lettuce, Tomato, and Mayo, the Chicken Sandwich is a definite Classic.
An ample cut of Italian Sausage topped with Grilled Onions and Sweet Peppers and covered with our Signature Steak Sauce. Just like you remember from the Fair.
Our Signature Burger, the Cheeseburger is a Quarter Pound of Beef, coated in American Cheese, lathered with our Special Steak Sauce, crisp Raw Onions, and piled with Pickles.
The mammoth of the West, this burger is a half-pound of Beef and topped with Lettuce, Tomato, Mayo, Raw Onions, and Pickles.
A West coast version of our burger, the California burger is topped with lettuce, tomato, mayo, raw onions, and pickles.
Our steak sandwiches come on a fresh Vallos bakery roll, with American cheese, fried onions, our special chili sauce, and a secret steak sauce. Topped off with pickles and hot peppers, it's like no steak sandwich you've had before.
The S.O.B or "Steak On a Burger" is truly a legendary sandwich. Take everything you love about our Cheese Steak, and pile it on top of the Cheeseburger, and smother it in American Cheese. Served on a Vallos Kaiser roll with all the Chili and Steak Sauce you'd expect, Onions, Pickles, and Peppers.
Two quarter pound patties stacked high, coated in American cheese, lathered with our special steak sauce, crisp raw onions, and piled with pickles. Spice it up with some hot banana peppers if you dare.
A west coast version of our cheese steak, the California cheese steak is topped with lettuce, tomato, mayo, fried onions, pickles, and hot banana peppers.
Our Secret, Home Made Recipe. This Chili Con Carne is no joke. Packed with Beef, Vegetables, Beans, and just the right amount of kick, you can't pass it up. Served in a Cup or Bowl.
A great take on a classic side, our French Fries are partial skin on, and fried to perfection.
Mrs. T's potato filled dumplings, these pierogis are fried to a golden brown.
Also known as Onion Chips, our Onion Petals are pieces of Onion with a Battered Coating and fried to golden perfection. Served with a dipping sauce of your choice.
A soon-to-be classic, our Cheese Fries combine our Regular Fries with a creamy housemade Cheese Sauce.
For those who want to go all the way, chili cheese fries adds two scoops of our famous chili sauce to an order of cheese fries.
Stuffed with fresh mozzarella, these breaded masterpieces are fried until soft, and served with our signature steak sauce for dipping. 4 to an order.
A breaded version of your favorite mac-n-cheese, the mac-n-cheese bites are fried until golden brown and served 6 to an order.
We're proud to offer a full lineup of Pepsi Products. Served Small, Medium, Large, and XLarge.
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Hours of Service:
Friday: 09:30AM - 01:30PM
Monday: 09:30AM - 01:30PM
Sunday: Closed
Tuesday: 09:30AM - 01:30PM
Saturday: 10:00AM - 01:30PM
Thursday: 09:30AM - 01:30PM
Wednesday: 09:30AM - 01:30PM
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.
