Jamestown, NY

The Sauce is Boss at Johnny’s Lunch

J.M. Lesinski
A shot of the sign and front of the building for Johnny's Lunch in Jamestown, New York.Photo byPhoto by J.M. Lesinski

Nothing beats something hot off the grill for a quick and satisfying lunch. Johnny’s Lunch in Jamestown, New York has the art of lunch nailed down to a science, delivering hot and steamy burgers and Texas hots to the community for decades, all with their award-winning sauce on top.

The Johnny's Texas Hots with all the fixings.Photo byPhoto by J.M. Lesinski

The main attraction at Johnny’s is the sauce, a generations-old secret family recipe with the perfect balance of savory, sweet, and just a touch of pepper. The concoction is phenomenal on anything, and available by itself in pints, quarts, and even gallons for one’s favorite items at home.

The sauce comes standard on the Johnny’s Texas hots and burgers, the two mainstays of the menu, which are available in singles or in sets of three. There are also a number of combination-style specials, take-out deals, and a massive family meal all offering ways to mix and match burgers and hots for any size dining group.

The Johnny's Lunch logo on one of the dining room tables.Photo byPhoto by J.M. Lesinski

“Everyone who lives in Jamestown and everyone who visits the area pretty much knows Johnny’s,” said local diner and former Jamestown resident Ashley Johnson of the restaurant. “You think of lunch, and you instantly think of Johnny’s. The steamed buns are always nice and soft, and when you get the take out specials, they always stay perfectly intact through the car ride. Never had a bad experience here.”

The French fries from Johnny's.Photo byPhoto by J.M. Lesinski

There is no shortage of appetizers to share, with fries coming standard in most combo meals. For a little more flavor, the cheese fries are always solid, as are the Johnny’s fries with sauce. A personal favorite is the onion rings, while the rice pudding for dessert is about as famous as the sauce too.

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I have worked as a professional journalist for over five years now, covering the arts, music, food, politics, and culture up and down both coasts of the United States. I have a B.A. in English from SUNY Fredonia with minors in Psychology and Creative Writing, as well as an M.F.A. in Creative Writing from California State University, Fresno.

Buffalo, NY

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