Cleveland's signature spicy-brown ballpark condiment, served on every Polish Boy, kielbasa link and corned beef sandwich in town. Founded by Joe Bertman in 1925; still bottled locally.

Joe Bertman started selling Bertman Ball Park Mustard to League Park concessions in 1925. David Dwoskin formed Davis Food Company in 1969 to bring the brown mustard served at Cleveland Municipal Stadium to retail shelves, registering the rival Stadium Mustard trademark in 1971. Cleveland has argued ever since about which spicy-brown wins.

Where to eat Stadium Mustard in Cleveland

3 editor picks for Stadium Mustard in Cleveland, ranked by editorial score. All Cleveland signature dishes · Stadium Mustard across every city.

  • West Side Market

    The West Side Market on West 25th Street since 1912, the Hubbel and Benes-designed yellow-brick public market dedicated by Mayor Newton Baker.

    DetailsDirections

  • Slyman's Restaurant

    Try Overstuffed corned beef sandwich

    Slyman's Restaurant on St Clair Avenue, the Slyman family corned beef counter since 1964, runs the city's defining overstuffed corned beef sandwich on rye.

    DetailsDirections

  • Mabel's BBQ

    Order The four-meat tray with smoked kielbasa, plus an order of the spicy pickled vegetables.

    Mabel's BBQ on East 4th Street, Michael Symon's smokehouse since April 2016, builds Cleveland-style BBQ on locally sourced fruitwood and Bertman Ball Park.

    DetailsDirections

Book food experiences in Cleveland

See all 95 food experiences in Cleveland

Make it at home

Serves 25024 hrEasy

Ingredients

  • 60g brown mustard seeds
  • 60g yellow mustard seeds
  • 180ml cider vinegar
  • 120ml water
  • 1 tsp sea salt
  • 2 tsp brown sugar
  • 1 tsp ground turmeric

Method

  1. Combine all ingredients in a jar, stir, and rest covered at room temperature for 24 hours.
  2. Blend on high in a small blender for 30 seconds; the mustard will be coarse and grainy.
  3. Taste; add more sugar or salt to balance.
  4. Decant into a clean jar and refrigerate; the heat softens over a week and improves.
  5. Use on every Polish Boy, corned beef sandwich, kielbasa and grilled bratwurst you make.

Editor tip. For a smoother Bertman-style finish, blend longer and pass through a fine sieve.

Common allergens: Mustard.