How the humble hot dog became the must-have summer dish at America's hottest restaurants - with one NYC eatery selling luxe version for $29
- Hot dogs have been declared the 'it' order at restaurants for this summer
- Upscale eateries are experimenting with fancy twists on the classic frank
- One Manhattan restaurant offers a $29 version, which received rave reviews
The humble hot dog is having its moment in the sun, as upscale eateries deliver fancy new takes on the classic frank -- but at prices not every diner will relish.
In an article on Saturday, the Wall Street Journal declared the hot dog 'the "it" restaurant order of the summer' and chronicled upscale twists on the iconic snack across the country.
One entry drawing notice is the $29 hot dog on offer at Mischa, chef Alex Stupak's upscale restaurant in the Midtown East section of Manhattan.
Compared to competing upscale dogs, Stupak's version is remarkably simple: an unadorned half-pound frank on a simple potato-bread bun, served with a selection of condiments on the side.
Stupak's whopping wiener is made in-house, from dry-aged brisket and pork stuffed inside a natural casing.
It's served alongside a ramekin of brisket chili, as well as five condiments, including mustard, pimento cheese, and kimchi -- but in a nod to purists, not a drop of ketchup.
'There are no extraneous flavors here, no duding up of the dog with funny ingredients or novel cooking methods,' wrote Eater NY reviewer Robert Sietsema, who reluctantly confessed that the hot dog was 'indeed splendid'.
However, in the age of painful inflation and rising prices, Mischa's hot dog has also attracted criticism.
Columnist Steve Cuozzo of the New York Post skewered the 'wildly priced wiener' and advised prospective diners to 'bring a sense of humor' as well as 'money'.
As the Journal chronicles, other chefs across the country are putting their own unique spins on the classic hot dog, with creative condiments and toppings.
At Red’s Beer Garden in Atlanta, Kristen ‘Red’ Sumpter and her husband, Ed Sumpter, serve a signature dog topped with house-made pimento cheese, fig jam and crumbled bacon.
At Vinsetta Garage in Berkley, Michigan, a dog dubbed the '3am' is loaded with bacon jam, Sriracha mayo, a fried egg, chives and spicy fried onions.
Co-owner Curt Catallo told the Journal that the dish was named for ‘a time in the morning when people do a lot of questionable experimenting.’
At Tabachoy in Philadelphia, chef Chance Anies has creatively combined the hot dog with sisig, a classic Filipino dish of minced and fried pork belly.
Using Martin brand hot dogs, an American-made brand popular in the Philippines, he loads up the dogs with sizzling sisig, curry mayo, pickled carrot and green papaya salad.
Whether it is an upscale twist or a classic backyard frank on a plain white bun, many Americans will be enjoying a hot dog over the upcoming 4th of July holiday.
According to data from the National Hot Dog and Sausage Council, Americans bought 916.9 million pounds of hot dogs last year, representing more than $3 billion in retail sales.
The summer months between Memorial Day and Labor Day make up the “hot dog season,' with an average of 38 percent, or $614 million, of total hot dog sales during this time.
Ten percent of annual retail hot dog sales occur during July, which is designated as National Hot Dog Month.
"dish" - Google News
July 02, 2023 at 02:17AM
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How the humble hot dog became the must-have summer dish - Daily Mail
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