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Amerika se 35 beste worsbroodjies skyfievertoning

Amerika se 35 beste worsbroodjies skyfievertoning

35) Gray's Papaya, New York: New York-styl

Die klassieke worsbroodjie in New York kom in baie vorme voor, maar dit word byna altyd deur een onderneming vervaardig: Sabrett. Gray se Papaja het twee New York-liggings, een aan die Upper West Side en 'n ander in Agtste Straat in die West Village, en hierdie kleurryke verskaffers van 'n outydse New Yorkse karakter rooster hul Sabrett-honde met 'n natuurlike omhulsel op 'n plat bokant. geroosterde broodjie, en bedek dit met mosterd, suurkool, of die klassieke "uie in sous", ook gemaak deur Sabrett. Leun teen die randjie, spoel 'n paar met 'n papaja -drankie, en wees vol vreugde, tevrede, en verdien slegs 'n paar dollar.

34) Bob's Drive Inn, Le Mars, Iowa: Bob Dog

Foursquare/ Evan [Bu]

Bob’s Drive Inn bedien plaaslik gemaakte Wimmer se worsbroodjies met 'n natuurlike omhulsel, en word die lekkerste geniet as u die restaurant "handgemaakte vleis" bedek. Hierdie dik beesvleis word bo-op gesmeer saam met piekels en kaas en in 'n varsgebakte broodjie van die plaaslike Casey's Bakery gestapel. Die aanbod word Bob Dogs genoem, en elke punt van die frank lyk komies soos 'n menslike duim. Bob's Drive Inn bestaan ​​al sedert 1949 as 'n besigheid wat deur 'n familie besit en bedryf word, en dit is 'n moet-stop vir enige worsbroodjie-minnaar wat in Iowa is.

33) Good Dog, Houston: Ol ’Zapata Dog

Die Goeie hond trok daagliks deur Houston, behalwe op Maandag, en die klem val hier op kwaliteit, kwaliteit, kwaliteit. Die worsbroodjies met natuurlike omhulsel word plaaslik vervaardig volgens 'n eie resep, en al die bolaag word in die vragmotor gemaak. Die Slow Dough Bread Co. maak die broodjies wat liggies gesmeer is, en daar is 'n hele paar super-kreatiewe bolaagopsies, waaronder die Guac-A-Dog (avokado, vars jalapeño, tamaties, ui in blokkies gesny, knoffel aioli, koriander, komyn, en suurlemoen) of die Sunshine Dog (ingelegde rooi uie, vars dille, roomkaas en mayonnaise). Die pièce de résistance is egter die Ol 'Zapata-hond, 'n heerlike versadiging van spek, Münster-kaas, gekarameliseerde uie, tamaties, jalapeño-lekkernye, tuisgemaakte ketchup en mayonnaise. Dit is kaasagtig, spekagtig, soet, pittig en perfek saamgestel.

31) Gus's, Birmingham, Ala .: Greek Dog

Gus's, in Birmingham, Ala., is die tuiste van die Greek Dog-"die enigste oorlewende ou-skoolse Griekse worsbroodjie in die sentrum van Birmingham," volgens Serious Eats. Om hul Griekse hond te maak, word die gegrilde Zeigler-pienk franks bedek met gekruide beesvleis, suurkool, 'n paar gekapte uie en 'n spesiale sous wat deur Gus Alexander self geformuleer is toe hy die stalletjie omstreeks 1940 oopgemaak het, en dit is 'n kruising tussen braaisous en gestoofde uie in New York-styl. Die atmosfeer het 'n beskeie lug; dit is klein en eienaardig, met 'n TV in die hoek, wat dit duidelik maak dat hier alles oor die honde gaan.

30) Simone's Hot Dog Stand, Lewiston, Maine: Red Snapper

Foodspotting, Yelp/ Craig M

Dit is 'n lewendige donkerrooi varkhond aan die klein kant, gestoom, bedien op 'n mikrogolfoondbroodjie (gegrilde honde is op aanvraag beskikbaar). Kaas, suurkool en chili is hier beskikbaar, maar die tradisionele speserye is lekkernye, uie en ketchup. Een ongewone aanraking: 'n skudder seldery sout word saam met die sout en peper aangebied. Simone s'n verkoop sedert 1908 honde en ander eenvoudige kos, en volgens die foto's op die muur was elke politikus in of uit New England op 'n stadium hier.

29) Coney I-Lander, Tulsa, Okla .: Coney

Hierdie geliefde Tulsa-miniketting begin in 1926, toe die Griekse immigrant Christ Economou 'n klein staanplek in West Fourth Street tussen South Boulder en South Cheyenne Avenue oopmaak. Dit het vinnig sy ruimte uitgegroei en beweeg na Hoofstraat, en nou is daar oral in die stad plekke. Die klein worsbroodjies word op lae hitte op 'n rooster gaar, en die gewone mense neem dit in 'n styl van kers: smeer 'n bietjie mosterd op 'n gestoomde broodjie, voeg die hond by en bedek dit met 'n pittige, kaneel-swaar chili-sous, 'n bietjie gerasperde Amerikaanse kaas, gekapte uie en 'n skeut paprika. Eet en glimlag.

28) Nathan's Famous, Coney Island, N.Y .: Mosterd en suurkool

Die bekendste worsbroodjie in die land, en nog steeds een van die beste. Gestig deur die Poolse immigrant Nathan Handwerker in 1916, Die van Nathan Hy het nie net op 'n kwaliteit produk staatgemaak nie (die worsbroodjie -resep was van sy vrou, Ida), hy was ook 'n slim sakeman. Hy verkoop sy frank vir slegs $ 0,05, wat hulle die goedkoopste in die omgewing maak, en na bewering akteurs huur om as dokters aan te trek en daar te eet om mense te oortuig dat hulle veilig is om te eet. Die onderneming het begin, en vandag is daar meer as 40 000 winkels wat Nathan se worsies verkoop.

'N Reis na die oorspronklike uitblinker in Coney Island in Brooklyn is egter 'n pelgrimstog wat almal een keer moet onderneem. Staan in dieselfde lyn as wat miljoene ander deur die jare heen het, plaas u bestelling en neem die perfekte verpersoonliking van 'n somersdag: die see, die promenade en 'n oorspronklike worsbroodjie van Nathan. Daar is niks anders soos dit nie.

27) Wiener's Circle, Chicago: Double Chardog

As u nie te geïntimideer is om te bestel nie (die berugte, aaklige, onbeskofte omgewing kan snags 'n bietjie onstuimig word as werknemers en dronk klante babers deel), is die stap 'n dubbele chardog met alles. Die tradisionele Chicago -worsbroodjie word redelik verteenwoordig op hierdie Lincoln Park -ikoon met een uitsondering. 'N Wynbees-worsbroodjie op 'n papawersaadbroodjie kry al die ikoniese toppings van Chicago (rou uie, neongroen smaak, piekelspies, tamatieskywe en selderysout). Die afwyking van die puristiese weergawe? Wieners Circle char-braai sy honde eerder as om hulle te stoom. 'N Dubbel char is eenvoudig twee swart honde onder al die groente op een broodjie.

26) Dodger Stadium, Los Angeles: Dodger Dog met mosterd, ketchup, uie en lekkernye

Hierdie smaaklike, sappige wiener is blykbaar gedoop ter ere van die Los Angeles se Major League -bofbalspan toe dit die eerste keer weswaarts van Brooklyn verhuis het. Dit is 'n vleis-varkmengsel, 10 3/4 duim lank (daar is ook 'n all-beef-weergawe), bedien op een van die brood, droë broodjies wat altyd 'n bietjie kraak. Die tradisionele speserye van mosterd, ketchup, uie en lekkernye help om dit goed te bevochtig. By Dodger -stadion, word die honde gebraai en gestoom verkoop-daar is 'n aparte lyn vir elkeen-en meer as 2 miljoen daarvan word in 'n gemiddelde seisoen verbruik, wat hulle die nommer een wiener in die balballe in die Major League maak. Hierdie gewilde honde word deesdae ook in kruidenierswinkels, in Dodger Dog -restaurante verkoop, en (kan daar 'n groter kompliment wees?) In ander plekke in die Major League regoor die land.

25) Martinsville Speedway, Ridgeway, Va .: Chili Dog

As u gedink het dat 'n worsbroodjie by 'n renbaan geen kans gehad het om hierdie lys te maak nie, dink weer. Eet 'n chili hond by die Martinsville Speedway is 'n oorgangsritueel vir renmotors en aanhangers, en hierdie ikoniese worsbroodjie is ook baie lekker. Meer as 'n naweek word meer as 50 000 van die worsbroodjies verkoop, en teen slegs twee dollar 'n pop is dit 'n steel. Hierdie honde word al meer as 60 jaar lank op dieselfde manier bedien: 'n sagte broodjie, slaai, kaas, gekapte uie en 'n geheime resep-chili, toegedraai in waspapier. Dale Earnhardt Jr. het beweer dat hy drie of vier per dag oor wedrenne naweek sou eet.

24) Coney Island Lunch, Scranton, Pa .: Texas Wiener

Noem homself 'die oudste restaurant in die middestad' Coney Island middagete is in 1923 gestig (op 'n ander plek). Die naam van die plek kan 'n hond in Coney Island-styl aandui, maar die spesialiteit hier is die Texas wiener. Dit is 'n verskeidenheid honde wat vermoedelik in 1918 deur 'n Griekse eienaar in Altoona, Pa, uitgevind is en vandag as 'n outentieke streepworsstyl beskou word in die Altoona -Scranton -Philadelphia -driehoek. Wat maak dit 'Texas'? 'N Verslag chili. By Coney Island Lunch is die vleis 'n halfgesnyde Berks-vleisbees van Reading, suid van Scranton, gebraai en bedien op 'n gestoomde broodjie gemaak deur Scranton se eie National Bakery. Düsseldorf -mosterd en uie in blokkies gesny op 'n 1928 Hobart -helikopter voltooi die pakket.

23) Clare & Carl's, Plattsburgh, N.Y .: Michigan Hot Dog

Daar’s 'n klein stertjie op Route 9 South in Plattsburgh, NY, met 'n groot bord daarop wat Texas Red Hots adverteer. As u 'n voet in die gebou, wat deur die stigters Clare en Carl Warne in die veertigerjare gebou is, stap, wil u 'n "michigan" bestel, 'n gestoomde klein worsbroodjie, spesiaal gemaak vir die staanplek, op 'n spesiale -gemaakte broodjie, bedek met 'n geheime vleissous (ook bekend as michigan -sous) en gekapte uie. Die oorsprong van die naam is legendes, en daar is baie geheime in hierdie mure, naamlik die bestanddele in die sous en die verskaffers van honde en broodjies. Maar u hoef nie regtig daarvan te weet nie. Al wat u moet weet, is dat dit 'n baie goeie worsbroodjie is, die beste voorbeeld van die styl wat uniek is vir die streek (en dit het niks met Texas of Michigan te doen nie).

22) Boston Super Dog, Roxbury, Mass .: Gelaai

Boston Super Dog, ook bekend as Boston Speed ​​Dog, is 'n klein vragmotor wat vier dae per week op Boston se Newmarket-plein buite Boston kamp, ​​asook op 'n paar ander plekke in die stad. Die 8-duim-half-pond kosher-skakels word verskaf deur Grote & Weigel, en hulle kry 'n marinade in appelasyn en bruinsuiker voordat dit oor houtskool gebraai word en in 'n geroosterde broodjie gesit word. Vra dit 'gelaai', en u kan al die bolaag proe: uie, mosterd, chilisous, braaisous en lekkernye, alles tuisgemaakte. Gelukkig lyk dit asof daar binnekort meer geleenthede is om u reg te stel: 'n tweede vragmotor sal binne 'n maand die stad inry.

21) Blue Ash Chili, Cincinnati: Cheese Coney

Daar is 'n paar dinge wat u moet weet as u van plan is om een ​​van Cincinnati se alomteenwoordige "chili -winkels" te besoek. Die een, die chili is in die Griekse styl, ryk aan komyn, kaneel en sjokolade, maar uniek van die ander plaaslike variasies. Twee, dit gaan baie goed met worsbroodjies (en spaghetti), met gekapte uie en 'n hoop gerasperde kaas. Drie, daar is 'n manier om te bestel: "Drie maniere" word met chili en kaas bygevoeg, "vier maniere" voeg bone of uie by, "vyf maniere" voeg boontjies en uie by, en op 'n paar plekke "ses maniere" knoffel of jalapeños . Skyline Chili's Coney -honde is 'n goeie inleiding tot die styl, maar die plaaslike bevolking sweer daarby Blou As, 'n instelling sedert 1969. Go for the Cheese Coney: 'n mediumgrootte frank bedek met chili, mosterd, uie en 'n reuse hoop gerasperde Cheddarkaas.

20) Shake Shack, verskeie plekke: Shack-cago Dog

New York is moontlik die tuiste van Nathan's en Gray's Papaya, maar elkeen wat die beste worsbroodjies van die land gesoek het, weet die ongelukkige waarheid: New York, met al sy worsbroodjies, is nie 'n worsbroodjie dorp. Hulle is net nie so goed nie. Dit is dus een van Gotham se beste worsbroodjies Shake Shack's Shack-cago-hond in Chicago-styl. "'N worsbroodjie uit 'n hamburgertjie ?!" Soos Shake Shack se eie webwerf opgemerk het, het die ontluikende burgerryk "begin as 'n nederige worsbroodjie." Hierdie hond word "geskeur en deur die tuin gesleep met Rick's Picks Shack -smaak, ui, komkommer, piekel, tamatie, sportrissies, seldery sout en mosterd." Die broodjie is selfs sag, net soos in Chicago. Neem die New York.

19) El Guero Canelo, Tucson, Ariz .: Sonoran Dog

Volgende op ons lys is 'n worsbroodjie wat heeltemal anders is as die ander in die land: die Sonoran -hond, 'n uitstekende voorbeeld van internasionale samewerking. John T. Edge het hierdie worsbroodjie in 2009 die eerste keer in die kollig gebring, en al bestaan ​​dit al meer as 40 jaar, het die Sonoran nogal 'n oomblik in die son. Dit is hoe dit werk: 'n worsbroodjie is toegedraai in spek (goeie plek om te begin), gaar tot bros, gestop in 'n gesplete broodjie wat anders is as die ander in die land, en bedek met 'n rits speserye wat gewoonlik Dit sluit boontjies, tamaties in blokkies, mosterd, ketchup en mayonnaise in. Daar is oral in Tucson staanplekke wat Sonorane verkoop, maar die mees blink voorbeeld word verkoop in die nederige, ragtag El Guero Canelo, wat begin het as 'n klein karretjie wat deur Daniel en Blanca Contreras in 1993 bestuur is, en nou 'n sitplek buite het, 'n groot verskeidenheid toppings en 'n altyd joviale atmosfeer.

18) Gene and Jude's, Chicago: Hot Dog with Fries

'N Reis na Wrigley Field in 1945 deur Gene Mormino en vriende het 'n inspirasie geword vir 'n instelling in Chicago, een wat volgens baie mense die beste worsbroodjie in 'n stad is wat bekend is vir groot mense. 'Terwyl hulle by die wedstryd was, het die groep 'n paar worsbroodjies en drankies bestel,' sê hy Gene en Jude's webwerf. "As hy afkyk na die kos in sy hande, het hy gevoel dat daar iets ontbreek. Die wiele het begin draai, en toe hy by die huis kom, het die eksperiment begin. Hy het 'n idee gekry wat so goed was dat hy dit in 1946 gebruik het om 'n stalletjie oop te maak. in Polk en Western Avenue, waar worsbroodjies en patat bedien word, asook 'n paar ander items op die spyskaart. " Mormino het vermoedelik die oorspronklike stand in 'n kaartspel verloor, maar het in 1950 nog een oopgemaak in River Grove, waar dit deur sy seun Joe bestuur word. Die worsbroodjies is 'n gemors - bedek met en opgerol met soms verrassend sagte patat, maar die bekendstelling van sout en tekstuurvariasie maak hulle meer genuanseerd as baie ander Chicago -honde. En hul 10:30 tot 01:00 uur, wanneer baie ander van die ikoniese eetplekke in Chicago gesluit is, maak hulle 'n Sondag -worsbrood.

17) Bark Hot Dogs, Brooklyn, N.Y .: Bacon Cheddar Dog

Terwyl sommige worsbroodjieverkopers geheim is oor die oorsprong van hul produk, is die mense agter Blaf, wat in die Park Slope -omgewing in Brooklyn geleë is, laat u graag weet waar hulle hul worsies kry (en al die ander bestanddele, tot by die kool wat in die suurkool gebruik word), omdat die bestanddele so hoog is kwaliteit en hulle doen soveel moeite om alles te vervaardig. Hartmann's Old World Sausage in New York, saam met hulle, het saam met hulle 'n wonderlike worsbroodjie gemaak wat 'n bietjie varkvet botter kry terwyl dit op die plat oppervlak bruin word voordat dit in 'n gegrilde gesmeerde broodjie van Pepperidge Farms geplaas word. Bolaag bly taamlik tradisioneel, maar een van ons gunsteling skuldgevoelens is hul Cheddar-spekhond, wat die hond bo-oor besprinkel met gesnyde Nueske-spek, 'n tuisgemaakte Cheddarsous en gekapte uie. Alle speserye word tuis gemaak, behalwe ketchup, mosterd en mayo. 'Sommige dinge is net Amerikaanse klassieke', verduidelik hulle op hul spyskaart.

16) Pink's, Los Angeles: Three Dog Night

Is daar iets oor Pink's dit is nie gesê nie? Moeilik om jou voor te stel. Selfs afvalliges definieer hulself daardeur. Maar baie hiervan sal u nie vind nie-kyk gerus na die lyn by hierdie worsbroodjie wat deur die familie besit word en bestaan ​​sedert 1939. By ons laaste telling het eienaar Richard Pink gesê dat hy 35 variëteite worsbroodjies en toppings verkoop het en verkoop het gemiddeld ongeveer 2 000 worsbroodjies per dag. Gee groot erkenning aan Pink se sukses aan sy chili-dit het destyds daartoe gelei dat die restaurantkritikus van die New York Times, Ruth Reichl, op die rommel geduik het om die resep uit te vind (ware verhaal). En hoewel hy nie die bestanddele daarvan bekend gemaak het nie, het hy in 'n onderhoud met The Daily Meal Pink opgemerk "dat dit relatief glad moet wees, maar steeds genoeg tekstuur moet hê sodat dit bestand is teen worsbroodjies en hamburgers." Vir al die worsbroodjies met spek, suurroom, guacamole, pastrami en nacho -kaas, is The Three Dog Night die stap. Hierdie "hond" (moet dit nie regtig 'n maaltyd genoem word nie?) Bevat drie worsbroodjies toegedraai in 'n reuse tortilla met drie snye kaas, drie snye spek, chili en uie. Dit is 'n topverkoper wat gebore is as die Laker Three-Peat Dog, waarna die naam hernoem is Matriks herlaai, en nadat die fliek begin het, het hy uiteindelik 'n permanente eerbetoon aan die rockgroep van die 70's gekry.

15) Walter's, Mamaroneck, N.Y .: Met tuisgemaakte mosterd

Aan die kant van 'n beskeie pad in die beskeie stad New York, Mamaroneck, sit 'n vreemde, pagodevormige worsbroodjie. Dit is Walter s’n, en die worsbroodjies hier het nie verander sedert Walter Warrington sy eerste staanplek in 1919 in die omgewing geopen het nie. Die pagode met koper dakke is in 1928 gebou, is tans in die land se inventaris van historiese plekke en is in 2010 aangewys as 'n National Historic Landmark . Maar dit is die worsbroodjies wat Walter s'n so legendaries gemaak het. Warrington het self die resep vir hierdie honde bedink, en tot vandag toe word hulle nog in die middel gesplit, in 'n geheime sous gebraai terwyl hulle braai, in 'n donsige geroosterde broodjie gesit en met tuisgemaakte mosterd bedek. Daar is niks anders soos Walter s'n nie.

14) J. S. Pulliam Barbecue, Winston-Salem, N.C .: Chili Slaw Dog

Wel, dit is gebel 'n braaiplek, maar waaroor die meeste mense lus is Pulliam's is nie die idee nie, dit is die honde - en enige plek wat 'hotdogs sedert 1910' kan adverteer, moet iets reg doen. Hierdie wieners is 'n vreesaanjaende donkerrooi kleur, lekker gekruid en vol sappe. Die broodjies word gebotter en gerooster, wat 'n lekker tekstuur en smaak gee. Voeg chili en slaw (en mosterd en uie by, as u dit 'heeltemal' wil hê), en u het wat Reader's Digest 'die beste worsbroodjies in die Suide' genoem het. Om hulle te maak regtig goed, voeg 'n dosis Big Ed se uiters warm braaisous by.

13) Senaat -restaurant, Cincinnati: Croque Madame

Senaat is een van die warmste restaurante in Cincinnati, en terwyl sommige restaurante die worsbroodjie na die kindermenu verplaas, is dit voor en in die middelste agt variëteite (insluitend een wat daagliks verander). Hul pasgemaakte honde word deur Avril-Bleh-slagters in die straat gemaak, en hulle gaan weekliks deur 800 daarvan. Die eintlike showstopper is die Croque Madame-hond: 'n béchamel-gesnyde hond, bedek met swartwoudham en 'n gestroopte eier, in 'n geroosterde brioche-broodjie. Dit is ontbyt, middagete en aandete alles in een.

12) Ben's Chili Bowl, Washington, DC: The Half-Smoke

Dit kan sommige Washington-inwoners verstel om te hoor, maar saam met die Jumbo Slice, soos bagels en pizza na New York is, is die halfrook een van die mees ikoniese kosse in die Capitol. Die bekendes (en presidensiële) foto's op die muur is duidelike aanduidings daarvan Ben's Chili Bowl's stadsposisie, maar die deurlopende lyne by die deur uit (en die verkiesing tot beide hierdie lys en The Daily Meal se lys van die 101 beste restaurante in 2012) is 'n bewys dat die chili -kaashonde van die restaurant van die beste in die land is. Maar die wat weet, bestel nie net 'honde' nie, hulle kry halfrook, 'n halfvark, halfvleis gerookte wors, 'n inheemse DC-spesialiteit wat vermoedelik uitgevind is deur Ben Ali, die oorspronklike eienaar, wie se seuns na sy dood oor die restaurant. Aangesien die U-straatkorridor/Shaw-omgewing omring het en nuwerwets geword het, is dit 'n meer as 50-jarige bastion van DC in die huis waar universiteitskinders, oud-mense en bekendes almal welkom is solank hulle bereid om soos almal in die tou te staan, hoewel die president gratis eet.

11) Lafayette Coney Island, Detroit: Coney

Een van die grootste wedywer van die kulinêre wêreld is tussen twee naburige worsbroodjies in die sentrum van Detroit, Lafayette Coney Island en Amerikaanse Coney Island. Terwyl die stryd oor watter worsbrood beter smaak, gelyk is aan die stryd tussen Pat se en Geno's cheesesteaks in Philadelphia, sal die meeste inwoners u vertel dat dit Lafayette is, om verskeie redes. Die worsbroodjie het 'n sappige, souterige, rokerige blik, die Coney-sous is perfek en die patat is knapperig, maar dit is die ervaring wat dit in ons boek oortref: Terwyl Amerikaans blink en sjarmeloos is, is Lafayette 'n duik, verweerde, eksentrieke plek wat in baie jare nie opgeknap is nie, maar die sjarme is tasbaar, veral by die personeel, wat u waarskynlik binne minder as 30 sekondes u bestelling bring. Kortom: die perfekte worsbroodjie.

10) Dew Drop Inn, Mobile, Ala .: Dew Drop Dog

As u van Mobile, Ala. Kom, weet u van die gemaklike houtpanele Dew Drop Inn. Dit is nie net een van die oudste restaurante in die stad nie, maar dit is in 1924 geopen, maar dit spog met 'n lojale klante van gereelde mense wat nie eers 'n spyskaart nodig het nie en die ou vriende se bediening in ag neem. Daar is 'n verrassend uitgebreide spyskaart in die suide met 'n handjievol verborge juwele (soos die oesterbrood, 'n kleiner oester-po'boy), maar hul worsbroodjie, vermoedelik die eerste om hierdie nek van die bos te bereik, is toe 'n ware uitblinker. Die helderrooi gestoomde honde word in 'n pittige broodjie gestop en bedek met grofgemaalde chili, suurkool, ketchup, mosterd en 'n brood-en-botter-piekel. U kan hulle ook onderstebo bestel, terwyl die hond bo-op die speserye sit, maar dit is 'n baie stewige worsbroodjie.

As 'n bykomende opmerking, hul kaasburgers is ook redelik goed; Jimmy Buffett het in die omgewing grootgeword en 'n liedjie geskryf het oor hulle.

9) Flo's, Cape Neddick, Maine: worsbroodjie met Mayo, selderysout, Relish

Flo se worsbroodjies in Cape Neddick, Maine, is 'n familiebedryf wat sedert 1959 bedryf word. Hulle spesialiseer in gestoomde worsbroodjies wat net 'n bietjie seldery sout, lekkernye en mayo nodig het. Die lekkernye is bekend, alhoewel die resep geheim is, en word dit afsonderlik in potte verkoop, beide ter plaatse en aanlyn. Die klassieke gewrig is die hele jaar oop, behalwe Woensdae, maar dit werk slegs van 11:00 tot 15:00. Pro tip: ketchup is nie beskikbaar nie, so vra dit nie. Die worsbroodjies het 'n pittige natuurlike omhulsel, en die geheime smaak is tegelyk pittig en soet. Weet wat u wil bestel teen die tyd dat u aan die voorkant van die ry kom, en soek 'n plek by die ses-sitbank binne, maar as dit vol is (soos gewoonlik), moenie bekommerd wees nie-piekniektafels is buite verskaf.

8) Katz's Delicatessen, New York: Mosterd en suurkool

Arthur Bovino

Katz's Deli, in New York se Lower East Side, is 'n instelling in New York. Hulle koringvleis en pastrami, ter plaatse gemaak en op bestelling gesny, is legendaries, en die eenvoudige handeling om u kaartjie te neem, in die ry te staan, met die teenman te gesels terwyl u u bestelling plaas en 'n tafel te vind, het soos New York geword oefen ook, eet 'n worsbroodjie met 'n beslag van mosterd en 'n bietjie suurkool. En dit gebeur net so dat die worsbroodjies hier is baie goed. Hierdie speserye wat spesiaal vir die restaurant gemaak is deur Sabrett, spandeer hierdie knoffelhonde met 'n natuurlike jumbo-grootte vleis wat so lank op die platrooster braai dat die buitekant 'n lekker karring kry en as jy daarby byt. Al wat nodig is, is 'n bietjie mosterd, maar 'n bietjie suurkool of gestoofde uie sal beslis nie skade doen nie.

6) Superdawg, Chicago: Superdawg

Bo -aan wat beskou moet word as een van die beste bordjies in Amerika - 'n buigende worsbroodjie wat sy spiere wys vir 'n knipoogmeisie - Superdawg was 'n instelling in Milwaukeelaan oorkant Caldwell Woods sedert Maurie Berman dit in 1948 oopgemaak het. Die pas teruggekeerde G.I. het die gebou ontwerp en sy eie geheime resep bedink en 'n inryplek opgestel toe aan die einde van die tramlyn, waar hy van plan was om $ 0,32 Superdawg-toebroodjies vir 'n paar maande gedurende die somer aan 'swemgesinne en cruisin' tieners 'te verkoop om hom te help om deur die skool in Noordwes te gaan. In 1950 het Maurie die CPA-eksamen geslaag, maar hy en vrou Flaurie het besluit om Superdawg aan te hou en die hele jaar oop te maak. Die inrywing wat deur die familie besit word, bedien steeds uitstekende suiwer beeshonde, "die mooiste, sappigste skepping van pure beesworshond (geen varkvleis, geen kalfsvleis, geen graan, geen vulsel) wat formeel geklee is in al die versierings: goue mosterd, pittige piccalilli, kosher dille -piekel, gekapte Spaanse uie en 'n onvergeetlike peper. "

5) Olneyville N.Y. System, North Providence, R.I .: NY System Dog

Olneyville N.Y. System, met drie plekke in Voorsienigheid, North Providence, en Cranston, R.I., beweer dat hy "Rhode Island's Best Hot Wieners" bedien, en hoewel dit altyd 'n twispunt sal bly, is dit beslis die legendariese. Die New York System -hond is 'n plaaslike spesialiteit: klein franks (in hierdie geval van Klein Rhody) word gestoom, bo-op 'n gestoomde broodjie geplaas en bo-op gesit met 'n komynsuur vleissous, geel mosterd, uie in blokkies gesny en selderysout. U sal 'n paar hiervan wil bestel, want hulle is klein en verslawend (kyk hoeveel daarvan kan die teenman op sy arm balanseer). Die "wienersous" is so gewild dat mense al jare die resep aanvra; u kan 'n pakkie speserye aanlyn koop en maak dit self tuis.

4) Schaller’s Drive-In, Rochester, N.Y .: Vleissous, Mosterd, Uie

Foursquare/ Chris C

'N Instituut in Rochester, NY, mense kom vir die nostalgie en bly vir die tydlose patat, hamburgers en worsbroodjies. Dit is in 1956 geopen, so duidelik Gelukkige dae die atmosfeer is eintlik suiwer outentiek. Geleë op die water, Schaller's Die spesialiteit is die warm worsbroodvariëteit wat bekend staan ​​as White Hots, vet honde van natuurlike omhulsel gemaak van vark, bees en kalfsvleis, gemaak deur Zweigle's. Bedek dit met 'n paar van hul "warm sous", mosterd en uie op vleis, gryp 'n handvol piekels en jy is in die somervakansie. Twee ander plekke is sedertdien geopen, maar die ligging aan die meer is die een wat u moet besoek.

3) Hot Doug's, Chicago: Foie Gras en Sauternes Duck Wors

Arthur Bovino

Wanneer Warm Doug's Die eerste keer op sy oorspronklike plek in Roscoe Village in 2001 (dit het na 'n brand in 2004 na sy huidige plek verhuis), was daar mense wat twyfel aan die eienaar, Doug Sohn, se visie op 'n spyskaart wat beperk is tot worsbroodjies en wors - selfs die eie familie van Sohn. 'My broer het vir my gesê:' Dink jy nie jy sal nie het om hamburgers te verkoop? '' vertel Sohn in 'n onderhoud en voeg by: 'Ek het 'n baie goeie gesag wat die mense van Wenen my 'n paar maande gegee het. Hulle het ingekom en gesê: 'Wel, dit hou nie aan nie.' elders. Die speserye se geure en bestanddele onderskei egter Hot Doug's. Die normale spyskaart wissel in prys van $ 2 tot $ 4 per bestelling en die spesiale worsies is $ 6 tot $ 10. Dit is die tipe plek waar u uself geldelik en kalorieus uitbrei omdat jy weet nie wanneer die volgende keer dat jy op 'n weeksdag of Saterdag ure vir middagete kan insit om die ervaring te geniet nie. Die handtekeningbestelling hier is natuurlik die foie gras en sauternes -eendwors met truffel aioli, wat in 2006 heelwat pers gekry het ná die verbod op foie in Chicago. Die verbod wat sjef Charlie Trotter en wethouer Joe Moore, het Sohn, die hond na Moore vernoem, is beboet, maar het uiteindelik gewen toe die verbod uitgevoer is. herroep in 2008. Dis 'n briljante kombinasie-die knal van die hond teen die romerigheid van die foie-'n visioenêre beweging wat oral deur jig-uitdagende afvalliefhebbers gevier word.

2) Rutt's Hut, Clifton, N.J .: The Ripper with Relish

Selfs as Rutt's Hut, geleë in die blouboordjie Clifton, NJ, bedien hul handelsmerk Ripper, 'n vark-en-beesvleis van Thumann wat gebraai is in beesvet totdat dit uit die agterkant van 'n minibus skeur, dit sou nog steeds een van die land se heerlikste worsbroodjies. Die feit dat hierdie hut langs die kantlyn nie net 'n toonbank het om alle toonbanke te beëindig te midde van die eetkamer nie, maar ook 'n aangrensende kraankamer waar u goedkoop bier kan drink en met ou mense en pelgrims kan gesels, dryf Rutt's Hut tot legendariese status. Of u nou 'n "in-en-buitekant" bestel (net 'n vinnige druppel in die olie), 'n Ripper, 'n goed uitgevoerde "Weller" of die knapperige, varkagtige, amper gaar "Cremator", maak seker dat u dit "heeltemal", bedek met mosterd en 'n pittige, soet, uie- en koolgebaseerde smaak.

1) Fat Johnnie's Famous Red Hots, Chicago: Mighty Dog

Arthur Bovino

Die nommer een worsbroodjie op hierdie lys is weliswaar 'n bietjie slaap, 'n plek waar sommige Chicagoans selfs 'n dubbele draai kan neem. Dit is 'n klein, onstuimige, wit paneelhut wat net 'n bietjie langer en net 'n bietjie wyer is as 'n kano, op 'n industriële stuk Western Avenue, 20 minute se ry van The Loop af. U bestel deur 'n klein venster in verwondering oor hoe iemand in die hok kan inpas, nadat u 'n spyskaart bekyk het met wonderlike items soos die "Skoonma" ('n tamale op 'n broodjie met chili), 'n "Vader- skoonfamilie "(tamale op 'n broodjie met chili en kaas), en 'n tamale sundae ('n tamale in 'n bak chili). As u die tamale neiging hier opmerk, sien u moontlik waarheen dit op pad is. Soos elke Chicago -worsbroodjie -liefhebber weet, loop worsbroodjies en tamales hand aan hand op baie van die stad se groot plekke (alhoewel dit gereeld nie die beste ding op die spyskaart). Nie so nie Vet Johnnie se Famous Red Hots waar John Pawlikowski die Mighty Dog bedien - 'n worsbroodjie en tamale op 'n broodjie met chili en kaas. Klink soos 'n monster, reg? Jy is reg om bang te wees, dit is 'n gemors. Wil u tamatie, sportrissies, lekkernye en piekels daarby hê? Jy wed dat jy dit doen. Sagte gestoomde broodjie, klam tamale, vars knipsel van die hond, chili, kaas en 'n sny komkommer wat op die vooroordeel gesny is - dit is een van die beste worsbroodjies wat jy ooit sal hê. Johnnie vier hierdie Mei 40 jaar. Gaan was 'n Mighty Dog met 'n selfmoord (cola, vrugtepons, druiwesoda, limonade, lemoen, wortelbier, 7-UP en aarbeisoda) om dit te vier.

32) Memphis Taproom Beer Garden, Philadelphia: The Polser

Die biertuin by Phillys Memphis Taproom is een van die mees uitnodigende plekke in die stad om buite te drink, maar dit is ook 'n bestemming van wêreldgehalte vir ernstige worsbroodjie-liefhebbers. Die honde hier word in 'n vragmotor op die perseel gemaak en begin met lang, dun skakels van New Jersey se gunsteling beste voorsiening. Die bolaagopsies hier is verrassend kreatief. Daar is die Mackinac, wat 'n chili -kaashond met macaroni -slaai dek; die Blue Hawaii, 'n bacon-toegedraaide hond met gebraaide piesang, Dijon en grondboontjiebotter poeier; en die Popper, bedek met jalapeo Cheddar -smeer, gebraaide jalapeos en jalapeo -mosterd. Daar is ook brunchhonde, soos dié wat in spek toegedraai is en met Amerikaanse kaas en roereiers bedek is. Maar as u net een moet kies, gaan dan saam met die Polser. Dit is hul mening oor 'n worsbroodjie in Denemarke, en die spek wat toegedraai is met remoulade, Dijon, piekels en knapperige gebakte sjalotte. Die toppings oorweldig nie, die piekels en sjalot gee tekstuur en knapperigheid, en eenvoudig gestel, dit is 'n briljante hond.


Amerika se 10 beste worsbroodjies

Die worsbroodjie is een van die min kosse wat byna onmoontlik is om op te vang. Jy verhit dit, steek dit in 'n broodjie, spuit op 'n mosterd en noem dit middagete. Maar daar is 'n groot verskil tussen om nie iets op te knap nie en om dit te verander in 'n paradigmaskuifende, transendentale eetervaring. En daar is baie hotdog-staanplekke, restaurante en inrystelle wat die mag het om u lewe te verander (Krediet: Arthur Bovino).

The perennial grill mate to hamburgers, the hot dog sometimes gets the short end of the stick, charring at the back of the grill while juicy burgers are snatched up as soon as they hit the right temperature. But there's a science, if not an art form, behind constructing the perfect hot-dog-eating experience.

That experience was introduced more than 100 years ago, when German immigrants first brought over their frankfurters and started selling them on the cheap at amusement centers like Coney Island, arguably ground zero for American hot dog consumption. Charles Feltman is widely considered to be the first person to have applied hot dog to bun, in order to avoid needing to supply plates and silverware to customers at his sprawling Coney Island restaurant. Employee Nathan Handwerker opened his own hot dog stand a few blocks away in 1916 and sold them for less than Feltman, and became wildly popular (and remains so to this day).

The hot dog diaspora then began to take on a life of its own, as people began developing their own spice mixes and making their own hot dogs, and every region and group of people soon put its unique stamp on the snack. Greek immigrants in Michigan concocted a cinnamon-rich beef chili that came to be known as Coney sauce, but it has nothing to do with Coney Island, while 'michigans' are big in Upstate New York but have nothing to do with the state. In Chicago they top all-beef dogs with mustard, fresh tomatoes, onions, sport peppers, bright green relish, dill pickles, and celery salt. Spicy Texas Red Hots are popular in New Jersey, but not in Texas, and the uncured, unsmoked White Hot is popular in upstate New York. And the regional variations go on and on.

According to a recent study by GrubHub, the country's most popular hot dog topping is cheese, followed by chili, mustard, onion, and Chicago-style. Ketchup is further down on the list, and, surprisingly, sauerkraut is down towards the bottom.

On our quest to find America's best hot dogs, we kept an eye out for drive-ins, restaurants, and roadside stands with a definitive style of hot dog and topping, one which embodies not only the region's quirks but the particular tastes and culinary traditions of its people. We judged these hot dogs based on several criteria: the quality of the ingredients (sourcing the franks from well-known regional producers and using fresh-chopped onions, for example), the entire hot dog-eating experience, from driving up to placing your order to taking that first bite, as well as reputation among professional critics and online reviewers.

In order to be included in our list, the vendor needed to have a trademark dog, with toppings that are unique and renowned. For example, Ben's Chili Bowl in Washington, D.C. doesn't just have a trademark frank (the half-smoke), it has a trademark topping (chili), is well-regarded by locals and professional eaters alike, and eating there is a memorable experience unto itself. For those reasons, it's high on our list.

Sadly, there were some popular favorites that didn't make the cut. While Lafayette Coney Island in Detroit ranks high, its modernized neighbor, American Coney Island, didn't, because it lost much of its charm in the renovation. And while the pretzel dog at chain Auntie Anne's has its loyal devotees, the experience isn't exactly sublime.

Our list runs the gamut from ancient stands that have been serving the same exact product day in and day out for decades to gastropubs putting their unique stamp on the hot dog to a place where people wait in line for more than an hour for one topped with foie gras. There's one constant thread between them, though: they're the country's best.


America's 10 Best Hot Dogs

The hot dog is one of the few foods that's nearly impossible to screw up. You heat it through, tuck it into a bun, squirt on some mustard, and call it lunch. But there's a big difference between not screwing something up and turning it into a paradigm-shifting, transcendental dining experience. And there are lots of hot dog stands, restaurants, and drive-ins out there that have the power to change your life (Credit: Arthur Bovino).

The perennial grill mate to hamburgers, the hot dog sometimes gets the short end of the stick, charring at the back of the grill while juicy burgers are snatched up as soon as they hit the right temperature. But there's a science, if not an art form, behind constructing the perfect hot-dog-eating experience.

That experience was introduced more than 100 years ago, when German immigrants first brought over their frankfurters and started selling them on the cheap at amusement centers like Coney Island, arguably ground zero for American hot dog consumption. Charles Feltman is widely considered to be the first person to have applied hot dog to bun, in order to avoid needing to supply plates and silverware to customers at his sprawling Coney Island restaurant. Employee Nathan Handwerker opened his own hot dog stand a few blocks away in 1916 and sold them for less than Feltman, and became wildly popular (and remains so to this day).

The hot dog diaspora then began to take on a life of its own, as people began developing their own spice mixes and making their own hot dogs, and every region and group of people soon put its unique stamp on the snack. Greek immigrants in Michigan concocted a cinnamon-rich beef chili that came to be known as Coney sauce, but it has nothing to do with Coney Island, while 'michigans' are big in Upstate New York but have nothing to do with the state. In Chicago they top all-beef dogs with mustard, fresh tomatoes, onions, sport peppers, bright green relish, dill pickles, and celery salt. Spicy Texas Red Hots are popular in New Jersey, but not in Texas, and the uncured, unsmoked White Hot is popular in upstate New York. And the regional variations go on and on.

According to a recent study by GrubHub, the country's most popular hot dog topping is cheese, followed by chili, mustard, onion, and Chicago-style. Ketchup is further down on the list, and, surprisingly, sauerkraut is down towards the bottom.

On our quest to find America's best hot dogs, we kept an eye out for drive-ins, restaurants, and roadside stands with a definitive style of hot dog and topping, one which embodies not only the region's quirks but the particular tastes and culinary traditions of its people. We judged these hot dogs based on several criteria: the quality of the ingredients (sourcing the franks from well-known regional producers and using fresh-chopped onions, for example), the entire hot dog-eating experience, from driving up to placing your order to taking that first bite, as well as reputation among professional critics and online reviewers.

In order to be included in our list, the vendor needed to have a trademark dog, with toppings that are unique and renowned. For example, Ben's Chili Bowl in Washington, D.C. doesn't just have a trademark frank (the half-smoke), it has a trademark topping (chili), is well-regarded by locals and professional eaters alike, and eating there is a memorable experience unto itself. For those reasons, it's high on our list.

Sadly, there were some popular favorites that didn't make the cut. While Lafayette Coney Island in Detroit ranks high, its modernized neighbor, American Coney Island, didn't, because it lost much of its charm in the renovation. And while the pretzel dog at chain Auntie Anne's has its loyal devotees, the experience isn't exactly sublime.

Our list runs the gamut from ancient stands that have been serving the same exact product day in and day out for decades to gastropubs putting their unique stamp on the hot dog to a place where people wait in line for more than an hour for one topped with foie gras. There's one constant thread between them, though: they're the country's best.


America's 10 Best Hot Dogs

The hot dog is one of the few foods that's nearly impossible to screw up. You heat it through, tuck it into a bun, squirt on some mustard, and call it lunch. But there's a big difference between not screwing something up and turning it into a paradigm-shifting, transcendental dining experience. And there are lots of hot dog stands, restaurants, and drive-ins out there that have the power to change your life (Credit: Arthur Bovino).

The perennial grill mate to hamburgers, the hot dog sometimes gets the short end of the stick, charring at the back of the grill while juicy burgers are snatched up as soon as they hit the right temperature. But there's a science, if not an art form, behind constructing the perfect hot-dog-eating experience.

That experience was introduced more than 100 years ago, when German immigrants first brought over their frankfurters and started selling them on the cheap at amusement centers like Coney Island, arguably ground zero for American hot dog consumption. Charles Feltman is widely considered to be the first person to have applied hot dog to bun, in order to avoid needing to supply plates and silverware to customers at his sprawling Coney Island restaurant. Employee Nathan Handwerker opened his own hot dog stand a few blocks away in 1916 and sold them for less than Feltman, and became wildly popular (and remains so to this day).

The hot dog diaspora then began to take on a life of its own, as people began developing their own spice mixes and making their own hot dogs, and every region and group of people soon put its unique stamp on the snack. Greek immigrants in Michigan concocted a cinnamon-rich beef chili that came to be known as Coney sauce, but it has nothing to do with Coney Island, while 'michigans' are big in Upstate New York but have nothing to do with the state. In Chicago they top all-beef dogs with mustard, fresh tomatoes, onions, sport peppers, bright green relish, dill pickles, and celery salt. Spicy Texas Red Hots are popular in New Jersey, but not in Texas, and the uncured, unsmoked White Hot is popular in upstate New York. And the regional variations go on and on.

According to a recent study by GrubHub, the country's most popular hot dog topping is cheese, followed by chili, mustard, onion, and Chicago-style. Ketchup is further down on the list, and, surprisingly, sauerkraut is down towards the bottom.

On our quest to find America's best hot dogs, we kept an eye out for drive-ins, restaurants, and roadside stands with a definitive style of hot dog and topping, one which embodies not only the region's quirks but the particular tastes and culinary traditions of its people. We judged these hot dogs based on several criteria: the quality of the ingredients (sourcing the franks from well-known regional producers and using fresh-chopped onions, for example), the entire hot dog-eating experience, from driving up to placing your order to taking that first bite, as well as reputation among professional critics and online reviewers.

In order to be included in our list, the vendor needed to have a trademark dog, with toppings that are unique and renowned. For example, Ben's Chili Bowl in Washington, D.C. doesn't just have a trademark frank (the half-smoke), it has a trademark topping (chili), is well-regarded by locals and professional eaters alike, and eating there is a memorable experience unto itself. For those reasons, it's high on our list.

Sadly, there were some popular favorites that didn't make the cut. While Lafayette Coney Island in Detroit ranks high, its modernized neighbor, American Coney Island, didn't, because it lost much of its charm in the renovation. And while the pretzel dog at chain Auntie Anne's has its loyal devotees, the experience isn't exactly sublime.

Our list runs the gamut from ancient stands that have been serving the same exact product day in and day out for decades to gastropubs putting their unique stamp on the hot dog to a place where people wait in line for more than an hour for one topped with foie gras. There's one constant thread between them, though: they're the country's best.


America's 10 Best Hot Dogs

The hot dog is one of the few foods that's nearly impossible to screw up. You heat it through, tuck it into a bun, squirt on some mustard, and call it lunch. But there's a big difference between not screwing something up and turning it into a paradigm-shifting, transcendental dining experience. And there are lots of hot dog stands, restaurants, and drive-ins out there that have the power to change your life (Credit: Arthur Bovino).

The perennial grill mate to hamburgers, the hot dog sometimes gets the short end of the stick, charring at the back of the grill while juicy burgers are snatched up as soon as they hit the right temperature. But there's a science, if not an art form, behind constructing the perfect hot-dog-eating experience.

That experience was introduced more than 100 years ago, when German immigrants first brought over their frankfurters and started selling them on the cheap at amusement centers like Coney Island, arguably ground zero for American hot dog consumption. Charles Feltman is widely considered to be the first person to have applied hot dog to bun, in order to avoid needing to supply plates and silverware to customers at his sprawling Coney Island restaurant. Employee Nathan Handwerker opened his own hot dog stand a few blocks away in 1916 and sold them for less than Feltman, and became wildly popular (and remains so to this day).

The hot dog diaspora then began to take on a life of its own, as people began developing their own spice mixes and making their own hot dogs, and every region and group of people soon put its unique stamp on the snack. Greek immigrants in Michigan concocted a cinnamon-rich beef chili that came to be known as Coney sauce, but it has nothing to do with Coney Island, while 'michigans' are big in Upstate New York but have nothing to do with the state. In Chicago they top all-beef dogs with mustard, fresh tomatoes, onions, sport peppers, bright green relish, dill pickles, and celery salt. Spicy Texas Red Hots are popular in New Jersey, but not in Texas, and the uncured, unsmoked White Hot is popular in upstate New York. And the regional variations go on and on.

According to a recent study by GrubHub, the country's most popular hot dog topping is cheese, followed by chili, mustard, onion, and Chicago-style. Ketchup is further down on the list, and, surprisingly, sauerkraut is down towards the bottom.

On our quest to find America's best hot dogs, we kept an eye out for drive-ins, restaurants, and roadside stands with a definitive style of hot dog and topping, one which embodies not only the region's quirks but the particular tastes and culinary traditions of its people. We judged these hot dogs based on several criteria: the quality of the ingredients (sourcing the franks from well-known regional producers and using fresh-chopped onions, for example), the entire hot dog-eating experience, from driving up to placing your order to taking that first bite, as well as reputation among professional critics and online reviewers.

In order to be included in our list, the vendor needed to have a trademark dog, with toppings that are unique and renowned. For example, Ben's Chili Bowl in Washington, D.C. doesn't just have a trademark frank (the half-smoke), it has a trademark topping (chili), is well-regarded by locals and professional eaters alike, and eating there is a memorable experience unto itself. For those reasons, it's high on our list.

Sadly, there were some popular favorites that didn't make the cut. While Lafayette Coney Island in Detroit ranks high, its modernized neighbor, American Coney Island, didn't, because it lost much of its charm in the renovation. And while the pretzel dog at chain Auntie Anne's has its loyal devotees, the experience isn't exactly sublime.

Our list runs the gamut from ancient stands that have been serving the same exact product day in and day out for decades to gastropubs putting their unique stamp on the hot dog to a place where people wait in line for more than an hour for one topped with foie gras. There's one constant thread between them, though: they're the country's best.


America's 10 Best Hot Dogs

The hot dog is one of the few foods that's nearly impossible to screw up. You heat it through, tuck it into a bun, squirt on some mustard, and call it lunch. But there's a big difference between not screwing something up and turning it into a paradigm-shifting, transcendental dining experience. And there are lots of hot dog stands, restaurants, and drive-ins out there that have the power to change your life (Credit: Arthur Bovino).

The perennial grill mate to hamburgers, the hot dog sometimes gets the short end of the stick, charring at the back of the grill while juicy burgers are snatched up as soon as they hit the right temperature. But there's a science, if not an art form, behind constructing the perfect hot-dog-eating experience.

That experience was introduced more than 100 years ago, when German immigrants first brought over their frankfurters and started selling them on the cheap at amusement centers like Coney Island, arguably ground zero for American hot dog consumption. Charles Feltman is widely considered to be the first person to have applied hot dog to bun, in order to avoid needing to supply plates and silverware to customers at his sprawling Coney Island restaurant. Employee Nathan Handwerker opened his own hot dog stand a few blocks away in 1916 and sold them for less than Feltman, and became wildly popular (and remains so to this day).

The hot dog diaspora then began to take on a life of its own, as people began developing their own spice mixes and making their own hot dogs, and every region and group of people soon put its unique stamp on the snack. Greek immigrants in Michigan concocted a cinnamon-rich beef chili that came to be known as Coney sauce, but it has nothing to do with Coney Island, while 'michigans' are big in Upstate New York but have nothing to do with the state. In Chicago they top all-beef dogs with mustard, fresh tomatoes, onions, sport peppers, bright green relish, dill pickles, and celery salt. Spicy Texas Red Hots are popular in New Jersey, but not in Texas, and the uncured, unsmoked White Hot is popular in upstate New York. And the regional variations go on and on.

According to a recent study by GrubHub, the country's most popular hot dog topping is cheese, followed by chili, mustard, onion, and Chicago-style. Ketchup is further down on the list, and, surprisingly, sauerkraut is down towards the bottom.

On our quest to find America's best hot dogs, we kept an eye out for drive-ins, restaurants, and roadside stands with a definitive style of hot dog and topping, one which embodies not only the region's quirks but the particular tastes and culinary traditions of its people. We judged these hot dogs based on several criteria: the quality of the ingredients (sourcing the franks from well-known regional producers and using fresh-chopped onions, for example), the entire hot dog-eating experience, from driving up to placing your order to taking that first bite, as well as reputation among professional critics and online reviewers.

In order to be included in our list, the vendor needed to have a trademark dog, with toppings that are unique and renowned. For example, Ben's Chili Bowl in Washington, D.C. doesn't just have a trademark frank (the half-smoke), it has a trademark topping (chili), is well-regarded by locals and professional eaters alike, and eating there is a memorable experience unto itself. For those reasons, it's high on our list.

Sadly, there were some popular favorites that didn't make the cut. While Lafayette Coney Island in Detroit ranks high, its modernized neighbor, American Coney Island, didn't, because it lost much of its charm in the renovation. And while the pretzel dog at chain Auntie Anne's has its loyal devotees, the experience isn't exactly sublime.

Our list runs the gamut from ancient stands that have been serving the same exact product day in and day out for decades to gastropubs putting their unique stamp on the hot dog to a place where people wait in line for more than an hour for one topped with foie gras. There's one constant thread between them, though: they're the country's best.


America's 10 Best Hot Dogs

The hot dog is one of the few foods that's nearly impossible to screw up. You heat it through, tuck it into a bun, squirt on some mustard, and call it lunch. But there's a big difference between not screwing something up and turning it into a paradigm-shifting, transcendental dining experience. And there are lots of hot dog stands, restaurants, and drive-ins out there that have the power to change your life (Credit: Arthur Bovino).

The perennial grill mate to hamburgers, the hot dog sometimes gets the short end of the stick, charring at the back of the grill while juicy burgers are snatched up as soon as they hit the right temperature. But there's a science, if not an art form, behind constructing the perfect hot-dog-eating experience.

That experience was introduced more than 100 years ago, when German immigrants first brought over their frankfurters and started selling them on the cheap at amusement centers like Coney Island, arguably ground zero for American hot dog consumption. Charles Feltman is widely considered to be the first person to have applied hot dog to bun, in order to avoid needing to supply plates and silverware to customers at his sprawling Coney Island restaurant. Employee Nathan Handwerker opened his own hot dog stand a few blocks away in 1916 and sold them for less than Feltman, and became wildly popular (and remains so to this day).

The hot dog diaspora then began to take on a life of its own, as people began developing their own spice mixes and making their own hot dogs, and every region and group of people soon put its unique stamp on the snack. Greek immigrants in Michigan concocted a cinnamon-rich beef chili that came to be known as Coney sauce, but it has nothing to do with Coney Island, while 'michigans' are big in Upstate New York but have nothing to do with the state. In Chicago they top all-beef dogs with mustard, fresh tomatoes, onions, sport peppers, bright green relish, dill pickles, and celery salt. Spicy Texas Red Hots are popular in New Jersey, but not in Texas, and the uncured, unsmoked White Hot is popular in upstate New York. And the regional variations go on and on.

According to a recent study by GrubHub, the country's most popular hot dog topping is cheese, followed by chili, mustard, onion, and Chicago-style. Ketchup is further down on the list, and, surprisingly, sauerkraut is down towards the bottom.

On our quest to find America's best hot dogs, we kept an eye out for drive-ins, restaurants, and roadside stands with a definitive style of hot dog and topping, one which embodies not only the region's quirks but the particular tastes and culinary traditions of its people. We judged these hot dogs based on several criteria: the quality of the ingredients (sourcing the franks from well-known regional producers and using fresh-chopped onions, for example), the entire hot dog-eating experience, from driving up to placing your order to taking that first bite, as well as reputation among professional critics and online reviewers.

In order to be included in our list, the vendor needed to have a trademark dog, with toppings that are unique and renowned. For example, Ben's Chili Bowl in Washington, D.C. doesn't just have a trademark frank (the half-smoke), it has a trademark topping (chili), is well-regarded by locals and professional eaters alike, and eating there is a memorable experience unto itself. For those reasons, it's high on our list.

Sadly, there were some popular favorites that didn't make the cut. While Lafayette Coney Island in Detroit ranks high, its modernized neighbor, American Coney Island, didn't, because it lost much of its charm in the renovation. And while the pretzel dog at chain Auntie Anne's has its loyal devotees, the experience isn't exactly sublime.

Our list runs the gamut from ancient stands that have been serving the same exact product day in and day out for decades to gastropubs putting their unique stamp on the hot dog to a place where people wait in line for more than an hour for one topped with foie gras. There's one constant thread between them, though: they're the country's best.


America's 10 Best Hot Dogs

The hot dog is one of the few foods that's nearly impossible to screw up. You heat it through, tuck it into a bun, squirt on some mustard, and call it lunch. But there's a big difference between not screwing something up and turning it into a paradigm-shifting, transcendental dining experience. And there are lots of hot dog stands, restaurants, and drive-ins out there that have the power to change your life (Credit: Arthur Bovino).

The perennial grill mate to hamburgers, the hot dog sometimes gets the short end of the stick, charring at the back of the grill while juicy burgers are snatched up as soon as they hit the right temperature. But there's a science, if not an art form, behind constructing the perfect hot-dog-eating experience.

That experience was introduced more than 100 years ago, when German immigrants first brought over their frankfurters and started selling them on the cheap at amusement centers like Coney Island, arguably ground zero for American hot dog consumption. Charles Feltman is widely considered to be the first person to have applied hot dog to bun, in order to avoid needing to supply plates and silverware to customers at his sprawling Coney Island restaurant. Employee Nathan Handwerker opened his own hot dog stand a few blocks away in 1916 and sold them for less than Feltman, and became wildly popular (and remains so to this day).

The hot dog diaspora then began to take on a life of its own, as people began developing their own spice mixes and making their own hot dogs, and every region and group of people soon put its unique stamp on the snack. Greek immigrants in Michigan concocted a cinnamon-rich beef chili that came to be known as Coney sauce, but it has nothing to do with Coney Island, while 'michigans' are big in Upstate New York but have nothing to do with the state. In Chicago they top all-beef dogs with mustard, fresh tomatoes, onions, sport peppers, bright green relish, dill pickles, and celery salt. Spicy Texas Red Hots are popular in New Jersey, but not in Texas, and the uncured, unsmoked White Hot is popular in upstate New York. And the regional variations go on and on.

According to a recent study by GrubHub, the country's most popular hot dog topping is cheese, followed by chili, mustard, onion, and Chicago-style. Ketchup is further down on the list, and, surprisingly, sauerkraut is down towards the bottom.

On our quest to find America's best hot dogs, we kept an eye out for drive-ins, restaurants, and roadside stands with a definitive style of hot dog and topping, one which embodies not only the region's quirks but the particular tastes and culinary traditions of its people. We judged these hot dogs based on several criteria: the quality of the ingredients (sourcing the franks from well-known regional producers and using fresh-chopped onions, for example), the entire hot dog-eating experience, from driving up to placing your order to taking that first bite, as well as reputation among professional critics and online reviewers.

In order to be included in our list, the vendor needed to have a trademark dog, with toppings that are unique and renowned. For example, Ben's Chili Bowl in Washington, D.C. doesn't just have a trademark frank (the half-smoke), it has a trademark topping (chili), is well-regarded by locals and professional eaters alike, and eating there is a memorable experience unto itself. For those reasons, it's high on our list.

Sadly, there were some popular favorites that didn't make the cut. While Lafayette Coney Island in Detroit ranks high, its modernized neighbor, American Coney Island, didn't, because it lost much of its charm in the renovation. And while the pretzel dog at chain Auntie Anne's has its loyal devotees, the experience isn't exactly sublime.

Our list runs the gamut from ancient stands that have been serving the same exact product day in and day out for decades to gastropubs putting their unique stamp on the hot dog to a place where people wait in line for more than an hour for one topped with foie gras. There's one constant thread between them, though: they're the country's best.


America's 10 Best Hot Dogs

The hot dog is one of the few foods that's nearly impossible to screw up. You heat it through, tuck it into a bun, squirt on some mustard, and call it lunch. But there's a big difference between not screwing something up and turning it into a paradigm-shifting, transcendental dining experience. And there are lots of hot dog stands, restaurants, and drive-ins out there that have the power to change your life (Credit: Arthur Bovino).

The perennial grill mate to hamburgers, the hot dog sometimes gets the short end of the stick, charring at the back of the grill while juicy burgers are snatched up as soon as they hit the right temperature. But there's a science, if not an art form, behind constructing the perfect hot-dog-eating experience.

That experience was introduced more than 100 years ago, when German immigrants first brought over their frankfurters and started selling them on the cheap at amusement centers like Coney Island, arguably ground zero for American hot dog consumption. Charles Feltman is widely considered to be the first person to have applied hot dog to bun, in order to avoid needing to supply plates and silverware to customers at his sprawling Coney Island restaurant. Employee Nathan Handwerker opened his own hot dog stand a few blocks away in 1916 and sold them for less than Feltman, and became wildly popular (and remains so to this day).

The hot dog diaspora then began to take on a life of its own, as people began developing their own spice mixes and making their own hot dogs, and every region and group of people soon put its unique stamp on the snack. Greek immigrants in Michigan concocted a cinnamon-rich beef chili that came to be known as Coney sauce, but it has nothing to do with Coney Island, while 'michigans' are big in Upstate New York but have nothing to do with the state. In Chicago they top all-beef dogs with mustard, fresh tomatoes, onions, sport peppers, bright green relish, dill pickles, and celery salt. Spicy Texas Red Hots are popular in New Jersey, but not in Texas, and the uncured, unsmoked White Hot is popular in upstate New York. And the regional variations go on and on.

According to a recent study by GrubHub, the country's most popular hot dog topping is cheese, followed by chili, mustard, onion, and Chicago-style. Ketchup is further down on the list, and, surprisingly, sauerkraut is down towards the bottom.

On our quest to find America's best hot dogs, we kept an eye out for drive-ins, restaurants, and roadside stands with a definitive style of hot dog and topping, one which embodies not only the region's quirks but the particular tastes and culinary traditions of its people. We judged these hot dogs based on several criteria: the quality of the ingredients (sourcing the franks from well-known regional producers and using fresh-chopped onions, for example), the entire hot dog-eating experience, from driving up to placing your order to taking that first bite, as well as reputation among professional critics and online reviewers.

In order to be included in our list, the vendor needed to have a trademark dog, with toppings that are unique and renowned. For example, Ben's Chili Bowl in Washington, D.C. doesn't just have a trademark frank (the half-smoke), it has a trademark topping (chili), is well-regarded by locals and professional eaters alike, and eating there is a memorable experience unto itself. For those reasons, it's high on our list.

Sadly, there were some popular favorites that didn't make the cut. While Lafayette Coney Island in Detroit ranks high, its modernized neighbor, American Coney Island, didn't, because it lost much of its charm in the renovation. And while the pretzel dog at chain Auntie Anne's has its loyal devotees, the experience isn't exactly sublime.

Our list runs the gamut from ancient stands that have been serving the same exact product day in and day out for decades to gastropubs putting their unique stamp on the hot dog to a place where people wait in line for more than an hour for one topped with foie gras. There's one constant thread between them, though: they're the country's best.


America's 10 Best Hot Dogs

The hot dog is one of the few foods that's nearly impossible to screw up. You heat it through, tuck it into a bun, squirt on some mustard, and call it lunch. But there's a big difference between not screwing something up and turning it into a paradigm-shifting, transcendental dining experience. And there are lots of hot dog stands, restaurants, and drive-ins out there that have the power to change your life (Credit: Arthur Bovino).

The perennial grill mate to hamburgers, the hot dog sometimes gets the short end of the stick, charring at the back of the grill while juicy burgers are snatched up as soon as they hit the right temperature. But there's a science, if not an art form, behind constructing the perfect hot-dog-eating experience.

That experience was introduced more than 100 years ago, when German immigrants first brought over their frankfurters and started selling them on the cheap at amusement centers like Coney Island, arguably ground zero for American hot dog consumption. Charles Feltman is widely considered to be the first person to have applied hot dog to bun, in order to avoid needing to supply plates and silverware to customers at his sprawling Coney Island restaurant. Employee Nathan Handwerker opened his own hot dog stand a few blocks away in 1916 and sold them for less than Feltman, and became wildly popular (and remains so to this day).

The hot dog diaspora then began to take on a life of its own, as people began developing their own spice mixes and making their own hot dogs, and every region and group of people soon put its unique stamp on the snack. Greek immigrants in Michigan concocted a cinnamon-rich beef chili that came to be known as Coney sauce, but it has nothing to do with Coney Island, while 'michigans' are big in Upstate New York but have nothing to do with the state. In Chicago they top all-beef dogs with mustard, fresh tomatoes, onions, sport peppers, bright green relish, dill pickles, and celery salt. Spicy Texas Red Hots are popular in New Jersey, but not in Texas, and the uncured, unsmoked White Hot is popular in upstate New York. And the regional variations go on and on.

According to a recent study by GrubHub, the country's most popular hot dog topping is cheese, followed by chili, mustard, onion, and Chicago-style. Ketchup is further down on the list, and, surprisingly, sauerkraut is down towards the bottom.

On our quest to find America's best hot dogs, we kept an eye out for drive-ins, restaurants, and roadside stands with a definitive style of hot dog and topping, one which embodies not only the region's quirks but the particular tastes and culinary traditions of its people. We judged these hot dogs based on several criteria: the quality of the ingredients (sourcing the franks from well-known regional producers and using fresh-chopped onions, for example), the entire hot dog-eating experience, from driving up to placing your order to taking that first bite, as well as reputation among professional critics and online reviewers.

In order to be included in our list, the vendor needed to have a trademark dog, with toppings that are unique and renowned. For example, Ben's Chili Bowl in Washington, D.C. doesn't just have a trademark frank (the half-smoke), it has a trademark topping (chili), is well-regarded by locals and professional eaters alike, and eating there is a memorable experience unto itself. For those reasons, it's high on our list.

Sadly, there were some popular favorites that didn't make the cut. While Lafayette Coney Island in Detroit ranks high, its modernized neighbor, American Coney Island, didn't, because it lost much of its charm in the renovation. And while the pretzel dog at chain Auntie Anne's has its loyal devotees, the experience isn't exactly sublime.

Our list runs the gamut from ancient stands that have been serving the same exact product day in and day out for decades to gastropubs putting their unique stamp on the hot dog to a place where people wait in line for more than an hour for one topped with foie gras. There's one constant thread between them, though: they're the country's best.


America's 10 Best Hot Dogs

The hot dog is one of the few foods that's nearly impossible to screw up. You heat it through, tuck it into a bun, squirt on some mustard, and call it lunch. But there's a big difference between not screwing something up and turning it into a paradigm-shifting, transcendental dining experience. And there are lots of hot dog stands, restaurants, and drive-ins out there that have the power to change your life (Credit: Arthur Bovino).

The perennial grill mate to hamburgers, the hot dog sometimes gets the short end of the stick, charring at the back of the grill while juicy burgers are snatched up as soon as they hit the right temperature. But there's a science, if not an art form, behind constructing the perfect hot-dog-eating experience.

That experience was introduced more than 100 years ago, when German immigrants first brought over their frankfurters and started selling them on the cheap at amusement centers like Coney Island, arguably ground zero for American hot dog consumption. Charles Feltman is widely considered to be the first person to have applied hot dog to bun, in order to avoid needing to supply plates and silverware to customers at his sprawling Coney Island restaurant. Employee Nathan Handwerker opened his own hot dog stand a few blocks away in 1916 and sold them for less than Feltman, and became wildly popular (and remains so to this day).

The hot dog diaspora then began to take on a life of its own, as people began developing their own spice mixes and making their own hot dogs, and every region and group of people soon put its unique stamp on the snack. Greek immigrants in Michigan concocted a cinnamon-rich beef chili that came to be known as Coney sauce, but it has nothing to do with Coney Island, while 'michigans' are big in Upstate New York but have nothing to do with the state. In Chicago they top all-beef dogs with mustard, fresh tomatoes, onions, sport peppers, bright green relish, dill pickles, and celery salt. Spicy Texas Red Hots are popular in New Jersey, but not in Texas, and the uncured, unsmoked White Hot is popular in upstate New York. And the regional variations go on and on.

According to a recent study by GrubHub, the country's most popular hot dog topping is cheese, followed by chili, mustard, onion, and Chicago-style. Ketchup is further down on the list, and, surprisingly, sauerkraut is down towards the bottom.

On our quest to find America's best hot dogs, we kept an eye out for drive-ins, restaurants, and roadside stands with a definitive style of hot dog and topping, one which embodies not only the region's quirks but the particular tastes and culinary traditions of its people. We judged these hot dogs based on several criteria: the quality of the ingredients (sourcing the franks from well-known regional producers and using fresh-chopped onions, for example), the entire hot dog-eating experience, from driving up to placing your order to taking that first bite, as well as reputation among professional critics and online reviewers.

In order to be included in our list, the vendor needed to have a trademark dog, with toppings that are unique and renowned. For example, Ben's Chili Bowl in Washington, D.C. doesn't just have a trademark frank (the half-smoke), it has a trademark topping (chili), is well-regarded by locals and professional eaters alike, and eating there is a memorable experience unto itself. For those reasons, it's high on our list.

Sadly, there were some popular favorites that didn't make the cut. While Lafayette Coney Island in Detroit ranks high, its modernized neighbor, American Coney Island, didn't, because it lost much of its charm in the renovation. And while the pretzel dog at chain Auntie Anne's has its loyal devotees, the experience isn't exactly sublime.

Our list runs the gamut from ancient stands that have been serving the same exact product day in and day out for decades to gastropubs putting their unique stamp on the hot dog to a place where people wait in line for more than an hour for one topped with foie gras. There's one constant thread between them, though: they're the country's best.


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