America's Best Hot Dogs
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Hot dogs — the quintessentially American snack — is having a renaissance, swept up in the nouveau gourmet enterprises of today’s innovative culinary talent. But just because chefs are teaching old dogs new tricks doesn’t mean the traditional tube steak has disappeared. In our quest for America’s top dogs, we found reasons to love both old-style and newfangled.
So next time you find yourself in a hot-dog hotbed, don’t settle for the nearest street cart; seek out one of these puppies instead. Unadorned or heavily garnished, they’re worth a detour.
“The Sausage Superstore and Encased Meat Emporium” is how Doug’s describes itself, so you know it takes the item between the bun most seriously. The dogs’ names, however, are more playful, like The Elvis (smoked Polish sausage), The Paul Kelly (beer-soaked bratwurst), and The Salma Hayek (the “Mighty, mighty, mighty hot!” andouille). Every day—closing time is at 4 p.m.—brings a special or two, like a spicy Thai chicken or curry lamb sausage. Despite the wide range of links, The Dog—a Chicago-style sample with the quintessential trimmings—is de rigueur. On Fridays and Saturdays, insiders know to stop by for the deliciously decadent Duck Fat Fries.
Courtesy of The Red Hot
The Red Hot
At this Tacoma tavern, the experience is as much about the beefy bundles of joy as it is about the cold brews. It’s like Cheers, only better—a watering hole with some of the most delicious and inventive red hots (another name for your regulation wiener). Try pairing The Chicago (an all-beef dog with the usual garnishes) with Everybody’s Brewing Local Logger Lager, or The Coney (an all-beef dog with mustard, chopped onions, and chili) with Sierra Nevada Pale Ale.