Food Matters: Haute Dogs Revisited

Hot dogs

As we pointed out a month ago, last year we published an article that wondered if the humble hot dog—typically found between innings in baseball or bobbing in a city street cart—would ever get the gourmet treatment from chefs. After all, the hamburger managed to beat the odds and shed its low brow-status when Daniel Boulud introduced his DB Burger, a once unimaginable marriage of foie gras and truffles to beef and bun. Would the hot dog ever reach such heights?

It appears that it has. We've seen perfected traditional dogs like Akhtar Nawab's (he'll be serving them at the Beard House later this month) and dogs with Far East accents like the Fatty Dog at Fatty Crab UWS. Let's Be Frank, the popular... Read more >

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