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One way Joshua Sharkey and Brandon Gillis, chef-partners of Bark Hot Dogs, 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 baste them like a Peter Luger porterhouse with—get this—housemade smoked lard butter. Another example: They make everything from pickles to sauerkraut in-house, and meticulously source 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 is from Nueske’s. 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. — Rob Patronite and Robin Raisfeld