Black skinny jeans with home-cut holes in the knees, my mom’s vintage Levi’s jean jacket, and a pair of tattered Vans stomped me up the cement steps of Dicky’s Corner Pub on the night of my twenty-first birthday. It had to be the first stop—my best friend loved going there, and she was on a mission to make sure we went to all the good places that night. Now, this isn’t a piece about the adventures of my twenty-first—although I’m sure that could get itself published somewhere—but after that night, Dicky’s became a special place to me; years later, it still is.
I don’t go there with just anyone, only people I want to share a little piece of myself with. It makes it all the more special every time I find myself digging into the free popcorn while I wait to claim my favorite seat tucked around the corner of the bar. And sure, maybe I’m a little biased about the pub because it’s one of my spots, but what I’m not biased about is the food—if it wasn’t worth writing about, we wouldn’t be here.
Shall we talk nachos? I’m an absolute fiend. Give them to me for days on end, please. And hands-down the best I’ve ever had (and we’re talking a lot of nachos) are from Dicky’s Corner Pub.
Perfect-sized tortilla chips layered with smoked gouda cheese sauce, cheddar jack cheese, olives, jalapeños, pico de gallo, and sour cream. You can add protein if you’d like—I always go with grilled tofu, and it’s flawless—but they also offer grilled chicken, buffalo chicken, jackfruit, pulled pork, and steak.
From the exterior, Dicky’s looks like any regular joint—nothing too fancy, no modern frills—and while the simplicity adds to the charm, the interior shows a different story. Wood board walls, sections of old tile on the floor, art, posters, a Bills flag here and there—still simple, almost a bit of a dive, but jam packed with his tory. It could be glanced over as just any neighborhood pub, but Dicky’s happens to be the oldest operating bar in Rochester. Bartender Matt Lauer has been serving drinks there for the past five years.
“We’ve been here since 1949, and it was a saloon in the 1880s, so if you come walking in, there’s plenty of history. We have a photo from 1949 so we can give you a little more context; the historic part about it is just really cool. We’ve got so many different regulars and so many people that come in and keep this place going. I’m three years sober and this place is one of the big things that’s helped me get sober and keep me sober—there’s no pressure behind it, so if you don’t drink, this is a good spot to come as well,” Lauer says.
As I look over the menu, two fellas chirp up asking about my camera and what I am taking photos for. Lauer proceeds to grab their drinks—he knew their order before they did. Turns out Tom and Tim Berl (father and son) have been going to Dicky’s together for years.
“I’m eighty-four and have been coming down here for at least fifty years,” Tom says. “I raised four boys, and we used to walk down here and get fish fries and take them back home. The boys called it the beer shop. This has always been our place.”
“It’s one of the, if not the best, fish fries in the city—you can’t go wrong. I have yet to have anything on the menu that has disappointed me at all,” Tim continues.
“The Reuben is spot on,” the Berls say in unison. “It’s dog friendly, the wings are amazing, and Matt’s a god,” Tim says.
That conversation made ordering food a breeze. First up was a fish fry—classic beer battered with coleslaw, tartar sauce, lemon, and hand-cut fries. And this was my first time trying one at Dicky’s.
Growing up near Lake Ontario, I went on countless “Friday night fish fry” dates with family. I haven’t had nearly as many fish fries as I have nachos, but the number is still up there. Needless to say, I was eager to try Dicky’s, but also a little hesitant.
I was blown away. Soft, flaky, full of flavor, buttery, perfectly crusted skin, not greasy at all … I think it’s the best I’ve had. The fries were great too—they were on the saltier side, in a good way.
Last on my order was half a dozen wings. These I have tried before—my best friend had Dicky’s wings on her weekly rotation for a long time. However, I had never tried the Carolina Gold sauce, which is what Lauer recommended.
Once again, I was blown away. I’m a pretty picky chicken wing eater—they have to be cooked just right. I take flats over drums, but the sauce on these had me devouring every bite regardless of shape. The meat came right off the bone, and the sauce was a perfect mix of sweet and tangy. Dicky’s offers wing specials every Wednesday—it’s worth the trip.
The menu is loaded with numerous entrées, wraps, sandwiches, burgers, and vegan and vegetarian options as well. Lauer recommends the Neil Clark—turkey, cheddar, bacon, green apple, and cranberry mayo served on grilled sourdough. I think the free popcorn deserves a little praise as well. It’s the perfect complement to a game of darts.
There’s a chef’s special menu on Saturday, a taco menu on Tuesday, and signature sandwiches on Thursdays. The long bar is always serving, there are customers of all ages, the staff is friendly, and the food is top-notch. Whether you’re in the mood for dinner or a lowkey evening out with friends, I couldn’t recommend Dicky’s enough.
More information can be found online or on Facebook at Dicky’s Corner Pub.
Dicky’s Corner Pub
791 Meigs St., Rochester
355-4939
This article originally appeared in the March/April 2026 issue of (585).
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