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7. Getting a Vanity Dog on PDT’s Menu Is the Downtown Equivalent of a Michelin Star

What started seven years ago when Don Lee, then a manager at cocktail bar PDT, and his boss Jim Meehan put a deep-fried, bacon-wrapped, kimchee-topped frankfurter on the menu and called it the (Dave) Chang Dog has become a full-blown rite of passage for a certain type of chef. Wylie Dufresne, Daniel Humm, and, as of three weeks ago, Alex Stupak are among the proud tube-­­steak-topping few who’ve contributed rotating recipes and garnishes in exchange for bar tabs.

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Photo: Bobby Doherty/New York Magazine