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23-25. Because We Insist on Perfecting What’s Already Perfect

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The Hot Dog


The year opens with Txikito’s new lunch menu, which includes a “perrito noisette”— a grilled brown-buttered hot dog in natural casing.

Filipino fast-food phenomenon Jollibee opens in Queens; there are lines down the block for dishes like spaghetti in hot-dog-studded red sauce.

Fatty Crab Upper West Side serves the $13 “Fatty Dog,” a housemade XO sausage packed with pork shoulder and fatback and topped with XO sauce, Thai chilies, pickled radish, cucumber, cilantro, and aïoli.

• It’s revealed that Daniel Boulud’s downtown-downscale project, DBGB, will serve a $9 “DBGB Dog”; it comes with sautéed onions, mustard, ketchup, the housemade “299” relish, and fries.

PDT adds Tailor’s housemade huitlacoche dog to its menu, then Elettaria introduces a housemade corn dog. Elettaria’s brunch menu also includes a “sloppy dog,” topped with two fried eggs, baked beans, and bacon.

• The Upper West Side Shake Shack serves corn dogs for the first time to celebrate Memorial Day.

• Chicago’s famous Superdawg sues former lounge owner Danny Omari for opening the comic-themed SuperDog on Macdougal Street. After a court order to change the name, Omari decides to serve his patented fresh-fruit dog (with blueberry jam!) under the name Super Hot Dog.

• Michael Psilakis opens a gastropub, Gus & Gabriel, serving housemade hot dogs, two for $10.95. The Chicago-style version is topped with pickles, relish, tomato, and peppers. In Sunset Park, the pizza and hot-dog trends converge in Sliceria’s “Wurstel Pizza”—Nathan’s dogs on a classic Neapolitan pie.

• At Bark Hot Dogs, chef-owners Joshua Sharkey and Brandon Gillis get their dogs from an Austrian sausage-maker upstate, and baste them in housemade smoked lard butter. The sauerkraut is aged in oak barrels, and the beans are of the heirloom variety.

Water Taxi Beach’s new Governors Island outpost serves a bacon-wrapped hot dog.


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