The shell is light and supple, practically dosalike, and fairly bursting with sweet, creamy, fresh-corn flavor. Why doesn’t this corn dog taste like the one you got that time at the street fair? Because Alex Stupak batters his Hebrew Nationals with the same housemade masa he uses for his tortillas. The shop makes preserved chiles by fermenting Chinese long peppers, and offers them as a topping with Kewpie mayo, a delicious flavor profile that reminds us of a New Mexican Hatch green-chile burger: spicy enough to make your mouth water but not blow your head off. Dickson’s dogs come in two sizes - an eighth of a pound and the quarter-pound Big Fred - but the sheep-casing-clad regular is the perfect proportion for its accompanying Martin’s bun. Pedigree aside, the smoky flavor’s intense and the spicing’s on point. 21Ī hot dog for those who do want to know how the sausage is made - in this case, on-site, of 80 percent lean dry-aged beef and 20 percent Berkshire-pork back fat, both from whole animals raised on small New York State farms. Go on a weekday afternoon, get a pair of dogs with sauerkraut, dab on some hot mustard taken from a tin pot on the table, and wash them down with your twin mugs of McSorley’s ale.Ĭhelsea Market, 75 Ninth Ave., at 15th St. Next to the Coney Island boardwalk or, say, Wrigley Field, it’s hard to think of a better setting for snarfing frankfurters. It’s almost too perfect that you can now get the original hot dog (Feltman’s, see above) in the oldest bar. Marks where, on occasion, Quinn griddles the red hots himself. You can get a Feltman’s hot dog at a new stand inside Coney Island’s Luna Park, but it’s just as much fun to visit the takeout window at Theatre 80 St. Seventy-some years later, a tour guide named Michael Quinn bought the name and the recipe (secret spice mix included), and although only old-time Feltman’s groupies can say for sure, it’s hard to imagine the original red hot being better than it is today: beautifully balanced and abundantly juicy, with a notable snap, and served on a Martin’s bun with homemade mustard (raw onion, Ba-Tampte sauerkraut, chili, and cheese optional). Feltman built a juggernaut of a hot-dog-and-beer-garden business before it all went bust in 1946. Brown’s Cel-Ray), main course (pastrami sandwich), salad course (coleslaw), dessert (hot dog).īefore Nathan’s, there was Feltman’s, as in Charles Feltman, the man credited as the first to wrap a bun around a frank and call it a Coney Island red hot circa 1867. In fact, some deli aficionados we know go to Katz’s solely for the dogs, while other super-fressers consider a proper full-course dinner chez Katz to consist of the following: amuse-bouche (hot dog), appetizer (potato knish), intermezzo (swig of Dr. Everything you want in a hot dog, you see, you’ll find at Katz’s: a good amount of char some flavor-enhancing mojo imparted by a greasy old griddle the essential natural-casing snap the tongue-tingling jolt of salt and a garlic-forward blend of spices that finds its gustatory counterpoint in the soft, bland roll that cradles it.
#WHO MAKES BAR S HOT DOGS SERIES#
And yet, as far as we’re concerned, if anything were to inspire someone to unleash a series of ecstatic yips and moans while dining at Katz’s, it would be the hot dogs. Our point is that, although it’s generally overlooked or forgotten, what Sally is having during the I’ll-have-what-she’s-having gag is a turkey sandwich, but most people remember it as pastrami. You can’t write blurbs about Katz’s without mentioning that scene from When Harry Met Sally - well, you can, but suppose you couldn’t. Here, then, are the absolute best hot dogs in New York, and some excellent places to eat them in. Size matters: Sleek and streamlined usually beat big and bulky, but balance and proportion and dog-to-bun ratio is all. What do we look for in a hot dog besides good meat spicy, smoky flavor and zingy condiments? For one, a natural casing that seals in not only the juice but the smoke, and snaps like fire kindling when you bite into it. And even condiment purists have got to admit that we’re living in a golden age of hot-dog toppings, and that when spooned and squirted onto a frank, kimchee and Kewpie mayo go together like bacon and eggs. (A tip: ride first, then eat.) Thanks to the superb work of new-wave butchers, who buy hormone-and-antibiotic-free beef and pork that come from contented cows and pigs, and cure and smoke their own hot dogs, you no longer have to feel bad or afraid before you tuck into a tube steak. Has there ever been a better time to eat a frankfurter? Feltman’s, the world’s first bunned wiener, is back where it belongs on Coney Island, right next to the Cyclone roller coaster. Everything you want in a hot dog at Katz’s.
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