Skip to content, or skip to search.
Skip to content, or skip to search.
Home > Restaurants >
|
474 Bergen St.,
Brooklyn, NY 11217
|
|
Mon-Thu, 7am-midnight; Fri, 7am-2am; Sat, 9am-2am; Sun, 9am-10pm
2, 3 at Bergen St.
$4-$8
Not Accepted
One way Joshua Sharkey and Brandon Gillis, chef-partners of Bark Hot Dogs, intend to distinguish their enterprise from, say, Gray’s Papaya is by the method they’ll use to finish their pork-and-beef wieners. Rather than just turning them over casually on the griddle, they’ll baste them like a Peter Luger porterhouse with—get this—housemade smoked lard butter. Another example: making everything from pickles to sauerkraut in-house, and meticulously sourcing the rest from top-notch purveyors. The franks (including an all-beef version) are churned out upstate by a venerable Austrian sausage maker, the beans are of the heirloom variety, and the bacon from S. Wallace Edwards & Sons. Because hot dogs for breakfast—lard-butter-basted or not—can be a tough sell, there’s also a morning menu of homemade biscuits and egg sandwiches.
Adam Platt picks 2009’s top dining destinations,
including Dovetail, Momofuku Ko, and Corton.
The best that the city’s restaurants have to offer:
paella, coffee, grilled cheese, ramen, and more.
We live in a city full of small cheap-eats miracles,
including $1 foods, Korean fried chicken, and burgers.