Crisp, tangy, and full of zing, pickles are a quiet hero of the American plate. From deli counters stacked with half-sours to burger joints that brine their cucumbers, these restaurants—each featured on the television series Diners, Drive-Ins and Dives—treat pickling as more than a side note. They celebrate it. Map out a briny road trip or bookmark them for future cravings.
1. Katzinger’s Delicatessen — Columbus, OH
A destination for East-coast-style deli fare in the Midwest, Katzinger’s Delicatessen lines an entire counter with free-choice barrels of house-cured cucumbers. Customers debate crunchy half-sour versus garlicky full-sour while waiting for towering sandwiches. The brine mentality extends to pickled peppers and even sauerkraut, making this spot ground zero for anyone who loves fermented tang.
2. Bunk Sandwiches — Portland, OR
Portland’s cult sandwich shop keeps its menu compact, but its pickling game is robust. Owners Tommy Habetz and Nick Wood frame their creative fillings—think pork shoulder or roasted mushrooms—with house-made dill chips and pickled veggies that cut through rich flavors. Their jars of pickles sell out almost as fast as the hoagies.
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3. The Oinkster — Los Angeles (Eagle Rock), CA
Known for slow-fast food, The Oinkster smokes its pastrami and cures its pickles. Classic Cali burgers come layered with puckery pickle slices that are brined in-house for just the right snap. Pair them with a pickled-pepper potato salad and you’ll understand why Guy Fieri made a beeline here.
4. Steuben’s — Denver, CO
Retro-chic Steuben’s resurrects American comfort dishes and elevates them with scratch details—chief among them, a rotating cast of pickled vegetables. Whether dilly green beans for a Bloody Mary or sweet-and-spicy cukes alongside fried chicken, the kitchen’s brine program keeps every plate lively.
5. The Bad Apple — Chicago, IL
Chef-driven burgers meet craft beer at The Bad Apple, but the unsung star is a two-week garlic-dill pickle the crew ferments downstairs. Those pickles appear on nearly every plate and even garnish drinks at the bar. If you’re a pickle purist, ask for an extra side and crunch away.
6. Pine State Biscuits — Portland, OR
While most visitors focus on the towering biscuit stacks, seasoned regulars rave about Pine State’s house pickles: thin, crisp, tangy, with a hint of spice. They’re the palate cleanser that keeps the rich sausage gravy from going over the top. Grab a side cup for extra crunchy bites between forkfuls.
7. Johnny’s Po-Boys — New Orleans, LA
Since 1950, Johnny’s Po-Boys has piled its French bread with everything from fried shrimp to roast beef, but no po-boy leaves the counter without a layer of tangy pickles. The brine balances the Gulf Coast fried goodness and gives every sandwich that signature NOLA twang.
8. Blue Ash Chili — Cincinnati, OH
Don’t be fooled by the mountain of cheese—local die-hards know the meal isn’t complete without Blue Ash’s cold, snappy pickle spears. The bright acidity resets the palate between bites of cinnamon-spiced chili, making it surprisingly easy to tackle a hearty three-way.