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(Photo: Hannah Whitaker/New York Magazine) |
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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