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Amerika se 75 beste worsbroodjies 2016

Amerika se 75 beste worsbroodjies 2016


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Hierdie hotdog -staanplekke en restaurante bied wonderlike buissteaks

Die worsbroodjie is een van die kosse wat byna onmoontlik is om op te knap. Jy verhit dit, sit dit op '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 worsbroodjies en restaurante wat die nederige worsbroodjie in 'n kunswerk verander.

Amerika se 75 beste worsbroodjies

Die worsbroodjie is een van die kosse wat byna onmoontlik is om op te knap. En daar is baie worsbroodjies en restaurante wat die nederige worsbroodjie in 'n kunswerk verander.

#75 Skeenies, Charleston, W.Va.

As u op soek is na 'n ware worsbroodjie in West-Virginia, hoef u nie verder te soek nie Skeenies, wat baie goed dien as 'n perfekte variasie. 'N Gestoomde broodjie wat 'n maer frank omhul, bedek met chili, sneeuwit romerige slaai en geel mosterd is die klassieke West Virginia-styl, maar bestel joune met "alles" by Skeenies, en u kry ook gekapte uie en ketchup. Vra enige ex-patte in Wes-Virginia waarna hulle heimwee is, en Skeenies sal onvermydelik verskyn.

Vind meer besonderhede oor Skeenies hier.

#74 Shorty's, Seattle

Shorty’s het regtig alles: 'n kroeg, 'n vol flipperkast, 'n bisarre sirkusatmosfeer en ongelooflike heerlike worsbroodjies. Hulle begin eenvoudig genoeg, met wieners van Vienna Beef (spesiale worsies sluit in 'n Duitse wors en 'n heerlike groentehond), en kom in Chicago-styl, met chili en kaas, en selfs met tamaties, roomkaas en paprika. Maar dit sal moeilik wees om iets te vind om af te was met u bier wat beter is as hul klassieke Shorty Dog, eenvoudig bedek met uie, lekkernye en suurkool. Een hiervan, 'n paar biere en 'n bietjie flipper? Dit is wat ons 'n goeie tyd noem.

Lees hier meer oor Shorty's.

#73 Jimmy John's Pipin 'Hot Sandwiches, West Chester, Pa.

Hierdie legendariese restaurant langs die pad (geen verband met die ketting) verwelkom al dekades lank gaste met sy bekoorlike geel “FAMOUS FOR FRANKFURTERS” -bord. Wat as 'n klein stalletjie begin het, het oor die jare gegroei en gegroei. Vandag is dit in besit van Roger Steward, 'n voormalige werknemer wat in 1974 daar begin werk het, en hoewel dit deur 'n brand in 2010 gestamp is, is dit vinnig herbou. Hulle "spesiale frankfurters" met 'n natuurlike omhulsel word in 'n kort rol gesit, en u kan u help met al die toppings wat u wil hê. Jimmy John's is niks minder as 'n instelling nie; Het 'n paar honde, kyk na die modeltreine en moenie vergeet om 'n boks franks en rolletjies op te tel nie.

Lees hier meer oor Jimmy John's.

#72 Cupido’s, Canoga Park, Kalifornië

Cupido’s is sedert 1946 in bedryf, en die drie plekke word steeds deur die stigter Walsh -familie besit en bedryf. Die spyskaart is steeds super eenvoudig: worsbroodjies, skyfies en drankies. Die stigter, Richard Walsh, het uitgeval toe sy seun in die vroeë tagtigerjare ketchup bygevoeg het en op die spyskaart kon smul. Die rede? Hy was besig met perfeksie, presies wat hul chilisous is. Die dik mengsel is ryk en stewig, vol geur van knoffel, chilipoeier, venkel en appelasyn. Dit is heerlik op sy eie, maar nog beter as dit op 'n hond gegooi word met mosterd en uie. Dit word 'alles' genoem, al is dit net drie toppings, 'n teken van nie net die beperkte spyskaart nie, maar ook die feit dat dit alles is wat u nodig het vir 'n hond van wêreldgehalte.

Lees hier meer oor Cupido's.

#71 Martie's Hot Dog Stand, Keyser, W.Va.

Geleë in die middel van nêrens, hierdie eienaardige en kleurvolle worsbroodjie dien 'n perfekte weergawe van 'n streekspesialiteit van Wes -Virginië: die slaghond. Gestoomde, pittige bolletjies word bedek met 'n rokerige geroosterde all-beef-hond, 'n lepel vleis chili en 'n groot porsie romerige, knapperige koolslaai. As u so 'n worsbrood eet, is elke hap 'n partytjie, en dit is maklik om te sien hoekom dit 'n gunsteling in die tuisdorp van West Virginia geword het.

Lees hier meer oor Martie's.

#70 James Coney Island, Houston

In 1923 het 'n paar Griekse immigrantbroers, Tom en James Papadakis, 'n worsbroodjestand in die voorportaal van 'n kantoorgebou in die middestad van Houston geopen met toebroodjies (selfs 'n ganslewer en Roquefort-kombinasie) en die worsbroodjies bekend as Coneys (wat toevallig nie na Coney Island vernoem is nie - maar dit is 'n ander verhaal). Vandag is daar 21 James Coney -eilande in en om Houston wat hamburgers, toebroodjies, tamales en meer bedien (die naam is ook na JCI Grill aangepas), maar die honde bly die ding. By baie worsbroodjies kan jy jou hondjie met chili of mosterd kry, maar James se definitiewe Texas -hond gee jou albei, saam met gerasperde Cheddar en gekapte uie. Dit is 'n groot mondvol in Texas-grootte.

Lees hier meer oor James Coney Island.

#69 Ek droom van Weenie, Nashville

Hierdie juweel in Nashville is die definisie van funky: dit is 'n versierde VW-bus met 'n voorstoep en 'n instapvenster, en dit is anders as enigiets anders wat daar is, om die minste te sê. Maar dit is nie net 'n blik nie: die worsbroodjies hier is skouspelagtig en ongelooflik uniek. Vleis, gebraaide houtskool en bedien op die helfte van 'n sagte Italiaanse broodjie, jy weet nooit watter gekke bolaag jy kan kry nie. Gekarameliseerde Vidalia -uiemarmelade met bokkaas? Sekerlik. Vars gegrilde mieliesalsa? Klink heerlik. Gemmer hoisin -sous, Asiatiese slaai en knapperige chow mein -noedels? Niks daarmee verkeerd nie! Hoe gaan dit met aartappelpuree en sous op 'n Engelse banger, rooibone en rys op andouille, of chorizo ​​bedek met tomatillo slaw, avokado en suurroom? Die moontlikhede by I Dream of Weenie is werklik eindeloos.

Vind meer besonderhede oor I Dream of Weenie hier.

#68 Flo's, Cape Neddick, Maine

Flo se worsbroodjies in Cape Neddick, Maine, is 'n familiebedryf wat sedert 1959 bedryf word. Hulle spesialiseer in gestoomde worsbroodjies wat net 'n bietjie selderysout, 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-sitplek toonbank binne, maar as dit vol is (soos gewoonlik), moenie bekommerd wees nie-piekniektafels is buite verskaf.

Lees hier meer oor Flo's.

#67 Danny's Drive-In, Stratford, Conn.

Geleë van I-95 in Stratford, Connecticut, hierdie plaaslike baken bedien al sy gebraaide worsbroodjies al 81 jaar lank, begin met sy nege-duim Hummel Bros-franke op die rooster en maak hulle dan krakerig met 'n draai na die warm olie. Die broodjies word lekker gerooster, en die spesialiteit van die huis is die Bull Dog, bedek met gebraaide uie en 'n plaaslik bekende super-pittige sous genaamd Kuhn's Chili. Die spyskaart is groot, moenie die geleentheid mis om die burger te proe nie, wat net so bekend is as die worsbroodjie.

Vind meer inligting oor Danny's hier.

#66 Mosterd se laaste staanplek, Evanston, Ill.

In Evanston in Central Street, minder as 'n blok van die Ryan Field van Northwestern, waar die Wildcats speel, en in 'n hut wat skaars 700 vierkante meter is, Mosterd se laaste staanplek bedien worsbroodjies met 'n stamboom wat min ander het. Eienaar Dan Polovin het grootgeword in Albany Park en as vakleerling by Maury's Red Hots, 'n rooiwarm staatmaker wat worsbroodjies in 'n tradisioneel Joodse woonbuurt in Chicago verkoop het vir meer as 30 jaar. (Dit het in die somer van 1985 gesluit nadat sy naamgenoot Maury Andes oorlede is.) Gaan in, bestel 'n Chicago-hond, gaan sit by die piekniektafel met betonringe en grawe in 'n wonderlike hond in 'n klassieke omgewing.

Lees hier meer oor Mustard's Last Stand.

#65 Happy Dog, Cleveland

In 2008 het vyf vriende 'n hoekbar van die 1940's gekoop, 'n verhoog vir lewendige musiek gebou, die sjef Eric Williams ingebring om 'n spyskaart met lekker worsbroodjies te ontwerp, en Gelukkige hond is gebore. Gaste word aangemoedig om hul keuses te skryf uit 'n lys van ongeveer 50 toppings wat wissel van Griekse feta en SpaghettiO's tot Karibiese koolslaai en Froot Loops, maar as u oorweldig is, is daar baie "Signature Wieners", insluitend die Mobile Home-Wrecker : 'n all-beef hond bedek met bourbon-vark en boontjies, Cheddar, gekarameliseerde uie, Andy Capp's Hot Fries en wit braaisous in Alabama-styl. Jy sal nie weet wat jou getref het nie.

Lees hier meer oor Happy Dog.

#64 Frank, Austin

Hierdie worsgerigte restaurant is 'n juweel in Austin, wat wors bedien wat tuis gemaak word of deur 'n plaaslike worsmaker met briljante kreatiewe toppings. Alhoewel hulle ook streekhonde bedien, soos Chicago -honde en Sonoran -honde wat getrou is aan hul voorouers, is dit die pasgemaakte skeppings waar hulle werklik skitter. Neem byvoorbeeld die 'Carolina Pork It': 'n 100 % Weense beesworsbroodjie uit Wene, gevul met kaas en toegedraai in spek, gebraai en bedek met geroosterde peperwortelslaai en tuisgemaakte pimento-kaas. Dit is kaasagtig, rokerig, knapperige perfeksie, en jy kan dit in 'n mieliepannekoek in plaas van 'n broodjie verpak as jy dit verkies.

Lees hier meer oor Frank.

#63 Eddie's Grill, Geneva-on-the-Lake, Ohio

Hierdie baken aan die oewer van Lake Erie bedien sedert 1950 klassieke somertariewe vir geslagte reisigers na die oudste dorp in Ohio. En om vandag te besoek, is soos om 'n reis terug in die tyd te neem, met jukske op die tafels, draaiende stoeltjies by die toonbank, vars -gesnyde limonade, heerlike melkskommels, wortelbier direk uit die vat en perfekte hamburgers en worsbroodjies. Bestel 'n worsbroodjie en chili wat gebaseer is op 'n byna 100 jaar oue resep, en u sal beslis voel dat u hierdie somer-ding onder die knie het.

Lees hier meer oor Eddie's.

#62 Hot Dog Heaven, Orlando

Egte worsbroodjies in Chicago-styl in Orlando? Sedert 1987 is dit presies waarna hulle gedraai het Hot Dog Heaven: Wynvleisworsies uit natuurlike omhulsel in 'n gestoomde papawerbroodjie, bedek met mosterd, lekkernye, ui, tamatie, piekel en sportrissies. Dit is net so goed soos wat jy in Chicago sal vind, en jy kan dit selfs aanvul met nog 'n klassieke Chicago-kos: 'n pizzabuffet van Iltaco Foods in Chicago.

Lees hier meer oor Hot Dog Heaven.

#61 Underdog, San Francisco

Hotdogs het nie juis die reputasie dat hulle gesond is nie, maar by hierdie 10-jarige eko-vriendelike San Francisco plek, alle worsbroodjies, worsies en sye is organies, GMO-vry en vry van onkruiddoders en plaagdoders. Die grasvleis-, nitraat- en nitrietvrye worsbroodjies is beskikbaar in drie groottes en het 'n wye verskeidenheid toppings, insluitend spek, gebraaide uie, kaas en huissous (Wild Style); Sunrise (sampioene, soetrissies, sampioene en kaas (Sunrise); en All The Way (spek, sampioene, kaas, aartappelslaai, chili en geroosterde uie). 'N Verskeidenheid ander worsies is ook beskikbaar, insluitend andouille, hoender appel, en veganistiese gerookte chipotle.

Vind meer inligting oor Underdog hier.

#60 Louie's Texas Red Hots, Buffalo, N.Y.

In Sentraal- en Wes -New York vind jy twee primêre soorte worsbroodjies: white hots, gemaak met ongesuurde en ongerookte vleis; en rooi hots, wat nader aan tradisionele worsbroodjies is, maar kleiner. As u in Buffalo lus is vir rooiwarms, gaan u na Die van Louie, wat ses liggings in die streek het en sedert 1967 'n bestemming is. Vir $ 2,29, doen soos die plaaslike bevolking en kry u rooiwarm, van Sahlen's in Buffalo, op 'n gestoomde broodjie met mosterd-uie en Louie's Special Greek Sauce, 'n dun, gekruide beesvleisrissie. U sal waarskynlik minstens twee wil bestel.

Lees hier meer oor Louie's.

#59 Dew Drop Inn, Mobile, Ala.

As u van Mobile af kom, weet u van die gemaklike houtpanele Dew Drop Inn. Een van die oudste restaurante in die stad, wat in 1924 geopen is, en spog met 'n lojale klante van gereelde mense wat nie eers 'n spyskaart nodig het nie en die wagpersoneel as ou vriende beskou. Daar is 'n verbasend 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 knapperige 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 hoe u dit ook al sny, dit is 'n baie soliede worsbroodjie.

Vind meer besonderhede oor Dew Drop Inn hier.

#58 Puka -hond, verskeie plekke, Hawaii

Puka hond, 'n baken in Hawaii met plekke regoor die staat, verkoop worsbroodjies in teenstelling met ander wat u teëkom. In 'n geroosterde heel brood, is 'n pukahond 'n gegrilde Poolse wors wat gepaard gaan met 'n wye verskeidenheid tropiese toppe wat pynappelsous, koejawel mosterd, sterre vrugtebessie en knoffel suurlemoensous insluit. Moenie skaam wees nie; jy sal verbaas wees hoe goed sommige van hierdie onverwagte toppings met die hond pas.

Lees hier meer oor Puka Dog.

#57 Hank's Haute Dogs, Honolulu

Van Hank Daar is 20 verskillende variëteite worsbroodjies en worsies op die spyskaart, en hoewel hul kreatiwiteit geen perke ken nie, is hul toewyding om klassieke weergawes van bekende style uit te beeld, ook baie mooi. Hulle Chicago -hond word byvoorbeeld gemaak met 'n Vienna -worsbroodjie en al die toebehore, en is verreweg die beste weergawe op die eilande, en hul chili -hond is gemaak met heerlike tuisgemaakte chili. Hulle nie-eerlike worsies skitter ook regtig: probeer die Hawaiiaanse (Portugese wors, mango-mosterd, pynappelversiering); Andouille (Andouille, Cajun mystard, geroosterde uie); van die Lobster Fat Boy (gebraaide wors wat met spek toegedraai is, gemaak met kreef, garnale en vis, knoffel aïoli, blaarslaai en tamatie.

Vind hier meer inligting oor Hank's.

#56 Dog Haus, Pasadena, Kalifornië

Die Hond Haus is 'n mekka vir 'n oormaat buisbiefstuk in al sy glorie. Met keuses soos die Grand Slam ('n vleislose hond sonder vleis bedek met spek, 'n gebakte eier, tertdop en esdoornstroop Sriracha), het die Dog Haus gesonde, verstandige Suid-Kaliforniërs suksesvol oortuig dat hulle hul gesig met 'n Little Leaguer ( Chili, Fritos, gerasperde Cheddar, uie in blokkies gesny) is verkieslik bo 'n strandliggaam. Gryp 'n kant van die op maat gemaakte tater tots, en maak gereed om die worsbroodjie in te gaan.

Lees hier meer oor Dog Haus.

#55 Max's Famous Hot Dogs, Long Branch, N.J.

Foto deur G B. via Yelp

'N Worsbroodjie wat so legendaries is dat dit sy eie Wikipedia -bladsy het, hierdie Long Branch -instelling, wat oorheers word deur 'n lang toonbank, is sterk sedert 1928. Max se vark- en beesvleisvierhonde kom van die Jersey-gebaseerde Schickhaus, en hulle spandeer 'n geruime tyd om 'n baie goed uitgevoerde kors op 'n goed gekruide rooster te ontwikkel voordat hulle ' word teruggesteek in 'n geroosterde broodjie wat 'n paar sentimeter te kort is. Die toppings loop regtig die spektrum; jy kan kies vir 'n eenvoudige mosterdspuit, of kies uit opsies, insluitend pittige of soet lekkernye, chili (die tradisionele beesvleis), kaas, suurkool, spek, koolslaai en gekapte uie. Wat u ook al doen, maak seker dat u die uieringe en hul super-knapperige patatpatat proe.

Vind meer besonderhede oor Max's Famous Hot Dogs hier.

#54 Libby's Lunch, Paterson, N.J.

Sedert 1936, hierdie no-frills eetplek net naby Paterson Falls bedien 'n paar van die beste worsbroodjies wat Jersey te bied het, genaamd Texas wieners om hierdie dele (al het dit niks met Texas te doen nie). Beskikbaar in twee groottes (klein vir $ 1,90 en groot vir $ 2,05), "all the way" is die regte pad: 'n diepgebraaide hond bedek met pittige bruin mosterd, uie in blokkies gesny en "heeltemal" sous (dun beesvleisrissie) ) op 'n gestoomde broodjie. Daar is 'n rede waarom duisende New Jersey -inwoners nostalgies is oor hierdie plek.

Vind meer inligting oor Libby's Lunch hier.

#53 Yesterdog, Grand Rapids, Mich.

Daar is 'n taamlik streng bestelstelsel teen slegs kontant Gisters, wat die beste worsbroodjies van Grand Rapids bedien sedert Bill Lewis dit in 1976 oopgemaak het: Jy begin heel links aan die toonbank, waar iemand jou worsbroodjie bestel. As u na regs beweeg, plaas u u drankbestelling, dan bestel u die chips. Toe u betaal, ontvang u volledige bestelling en vind 'n sitplek. Dit kan 'n bietjie ingewikkeld raak, maar u sal ruim beloon word met 'n hond wat u nooit sou wou hê nie. Kies vir die Yesterdog, bedek met chili, ui, mosterd, ketchup en gekapte piekels, en u sal weer 'n drang na 'n ander hê sodra u klaar is. Met slegs $ 2,40 kan u dit verdien.

Vind meer besonderhede oor Yesterdog hier.

#52 Bekende middagete, Troy, N.Y.

Bekende middagete is sedert 1932 in Troy besig, en hulle verkoop steeds hul legendariese klein Helmbold se worsbroodjies: vier sentimeter lank en vol pittige geurige geur, gaar op 'n rooster wat amper so oud soos die restaurant is. Gaan sit by die toonbank en bestel 'n paar honde (hulle sal jou nie veel terugsit nie, net 60 sent per stuk), en maak seker dat jy dit bedek met mosterd, uie en hul klassieke Zippy -sous, gevul met groot stukke beesvleis en besprinkel met komyn en paprika.

Lees hier meer oor Famous Lunch.

#51 Deense honde, New York

Toe die Denemarke superchef Klaus Meyer vroeër vanjaar besluit het om 'n worsbroodjie in die bruisende Grand Central -terminale oop te maak as 'n aanhangsel by sy Groot Northern Food Hall, het mense kennis geneem. Wyd beskou as die vader van die New Nordic Cuisine-filosofie wat die afgelope tyd oor die wêreld gegaan het, en die mede-eienaar van die wêreldbekende Noma in Kopenhagen, watter soort draai sou hy op die nederige buisbiefstuk sit? Die uitspraak is in, en dit is goed. Wors (hoender, beesvleis en varkvleis) word tuisgemaak en broodjies kom van Meyer se eie Bageri in Williamsburg, en word bedek met 'n wye verskeidenheid kreatiewe toppings en souse, insluitend appel-peperwortel-ketchup, ingelegde raap en varkvleis. As u net een moet kies, gaan na die Great Dane, Meyer se draai op die klassieke Deense hond: 'n wors met bees- en varkvleis met gekruide ketchup, mosterd, Deense remoulade, rooi ui, ingelegde komkommer en gebakte sjalot.

Vind meer inligting oor die Great Northern Food Hall hier.

#50 Texas Hot Dogs, Altoona, Pa.

Daar word gesê dat die klein dorpie Altoona, Pennsilvanië, die geboorteplek is van die worsbroodjie in Texas, en daar is nog twee plekke in die stad wat hulle sedert 1918 bedien; verwarrend, hulle is albei geroep Texas Hot Dogs. Die een aan die buitewyke van die stad is beslis 'n legende in sy eie reg, maar die middestad is die een wat u eers moet besoek. Dit is 'n outydse etenstafel met die rooster in die voorruit en berk uit die vat, en die honde word stadig gebraai op 'n goed gekruide rooster, die broodjies word gestoom en die nodige toppings-tuisgemaakte chili-agtige " Texas -sous, 'geel mosterd en gekapte uie' word toegedien deur teenstanders wat dit op hul arm sit. Bespaar ruimte vir 'n rondleiding deur plaaslike gunstelinge: gebraaide kaasballetjies, 'n burger gebak in gestoomde uiesop en romerige mac en kaas bedek met Texas-sous.

Lees hier meer oor Texas Hot Dogs.

#49 Memphis Taproom Beer Garden, Philadelphia

Die biertuin by Philly's 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 liefhebbers van worsbroodjies. Die honde hier word voorberei in 'n vragmotor op die perseel en begin met lang, dun skakels van die New Jersey-gunsteling Best Provisions. Die bolaagopsies hier is verrassend kreatief. Daar is die Mackinac, wat 'n chili -kaashond met macaroni -slaai dek; die Rick’s Café, bedek met geroosterde rissies, amandels, olywe, rosyne en harissa mayo; en die gewilde PA Dutchie, met biermosterd, selderysout, chow chow, rooi ui, piekels en tamatie. Maar as u net een moet kies, gaan dan saam met die Polser. Dit is hul mening oor 'n worsbrood in Denemarke, en dit word met spek toegedraai en bedek met remoulade, Dijon, piekels en knapperige gebakte sjaloties. Die toppings oorweldig nie, die piekels en sjalot gee tekstuur en knapperigheid, en eenvoudig gestel, dit is 'n briljante hond.

Vind meer besonderhede oor Memphis Taproom hier.

#48 Deerhead Hot Dogs, Bear, Del.

'Dis die sous' waarna kliënte terugkom Deerhead -worsbroodjies, wat Delaware bedien sedert 1935. Vandag is daar drie plekke in Wilmington, Newark en Bear, en die betrokke sous is 'n ryk, dik vleissous met 'n geheimsinnige resep wat hul "Alles" -hond saam met uie dek en mosterd. Dit stop egter nie daar nie: moenie die DiNardo (met Old Bay, ketchup en patat), die varkhond (met gebakte uie, braaisous en provolone) of die ontbythond (met gebraaide gebraaide hond) misloop nie eier en Amerikaanse kaas).

Vind meer besonderhede oor Deerhead hier.

#47 Brighton Hot Dog Shoppe, New Brighton, Pa.

Gestig deur twee broers in 1959, Brighton Hot Dog Shoppe het vandag nege maatskappye en drie franchises in Pennsylvania en Ohio. Al hul worsbroodjies word daagliks in 'n sentrale kommissie gemaak volgens 'n ou gesinsresep; hierdie klein worsbroodjies is niks anders as verslawend nie. Chili-sous, uie, kaas, uie, ketchup, mosterd en lekkernye is as byvoegings beskikbaar, en maak seker dat u nie die vars gesnyde, super-bros patat deurgee nie.

Vind meer inligting oor Brighton Hot Dog Shoppe hier.

#46 Simone's Hot Dog Stand, Lewiston, Maine

Dit is 'n lewendige, donkerrooi varkhond aan die klein kant, gestoom en bedien op 'n warm broodjie (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 verkoop sedert 1908 honde en ander eenvoudige kos, en volgens die foto's teen die muur was elke politikus in of uit New England op 'n stadium hier.

Lees hier meer oor Simone.

#45 Biker Jim's, Denver

Eens het Jim Pittenger motors teruggekyk. Nou? Hy verdeel worsbroodjies in die middel, teken dit op 'n gasbraaier en bedek dit met gebraaide uie wat deur Coca-Cola geweek is en 'n 'snippie roomkaas wat van die voorkant van 'n vulpistool afgelaai is'. Sommige van die honde op die spyskaart by Biker Jim's Gourmet Honde sluit ratelslang en fazant, linguica, eendkoriander, suidwestelike buffel, fazant en rooivleis in Louisiana in, maar die eland, wilde varke en rendiere is getuig deur niemand anders nie as almal se gunsteling gastrogrouch Anthony Bourdain.

Lees hier meer oor Biker Jim's.

#44 Martinsville Speedway, Ridgeway, Va.

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 renjaers 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 per pop is dit 'n steel. Hierdie honde word al meer as 60 jaar 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 naweke geëet het. Toe die speedway verlede jaar van worsbroodverskaffers (vir die eerste keer in byna 70 jaar) van Jesse Jones na Valleydale Foods in Smithfield oorgaan, was daar 'n groot herrie, maar selfs swaarkry sê dat hulle nie die verskil kan onderskei nie.

Vind meer besonderhede oor Martinsville Speedway hier.

#43 Gus's, Birmingham, Ala.

Gus se is die tuiste van die Griekse hond-volgens Serious Eats is dit eintlik "die enigste oorlewende Griekse worsbroodjie van die ou skool in die middestad van Birmingham". 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-'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.

Vind meer besonderhede oor Gus's hier.

#42 Schaller's Drive-In, Rochester, N.Y.

Mense kom na hierdie Rochester -instansie aan die water 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. Schaller's Die spesialiteit is die worsbroodjie wat in die land bekend staan ​​as White Hots: vet honde van natuurlike omhulsel wat bestaan ​​uit varkvleis, beesvleis en kalfsvleis wat deur die plaaslike slagter Zweigle gemaak word. 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 buitepos aan die meer is die een wat u moet besoek.

Vind meer besonderhede oor Schaller's Drive-In hier.

#41 Dodger Stadium, Los Angeles

Die smaaklike, sappige Dodger Dog 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 twee miljoen daarvan word in 'n gemiddelde seisoen verbruik, wat hulle die nommer 1 -wenner 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.

Lees hier meer oor die Dodger -stadion.

#40 Rawley's Drive-In, Fairfield, Conn.

In besigheid sedert 1947, Rawley's het 'n plaaslike legende geword. Agter die klein toonbank, waar legioene toegewyde aanhangers daagliks hul bestelling plaas, maak mollige rooiwarms van Blue Ribbon 'n draai na die frituurbraaier en word dan klaar op die rooster langs roosterbroodjies, waar hulle 'n gebrande, korsagtige vel ontwikkel. U kan speserye kies, maar gereelde beveel "die werk" aan: mosterd, lekkernye, suurkool en stukke knapperige spek.

Lees hier meer oor Rawley's.

#39 Murphy's Red Hot Joint, Chicago

Murphy's is spesiaal. Aan die noordekant van Chicago, net blokke van Wrigley Field, buite die hoek van North Racine en West Belmont op die grondvloer van 'n grys-vinylkant, is Murphy's 'n terugslagverbinding. Dit is wat Bob Schwartz, senior visepresident en skrywer van Vienna Beef, is Moet nooit ketchup op 'n worsbrood sit nie, sê harkens na ''n ander tyd toe klein winkelsentrums op die grondvloer of agter die restaurante of winkels opgerig is' en eienaars daar naby gewoon het, soos Schwartz opgemerk het dat Murphy se eienaar, Bill Murphy, doen. Een verskil hier is die vars, knapperige Franse broodjie waarop Murphy honde bedien. Char-broiling is meer prominent as by die meeste van Chicago se opvallende worsbroodjies, en die gesplete, verkoolde hond gee baie tekstuur en geur aan die Chicago-ikoon. 'N Gekookte hond met al die Chicago-toebehore is meer kompleks en interessanter as die meeste ander honde wat jy sal vind, maar as jy die behoefte voel om groot te word, bied Murphy's twee uitstekende opsies. Daar is die rooiwarm met 'n lang voet en die 'Screamin' to Be Eaten Polish ', Murphy se derde pond gebroke Poolse wors.

Vind meer besonderhede oor Murphy's Red Hot Joint hier.

#38 Blue Ash Chili, Cincinnati

Daar is 'n paar dinge wat u moet weet as u van plan is om een ​​van Cincinnati se alomteenwoordige "chili -salonne" 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" kom met chili en kaas, "vier maniere" voeg bone of uie by, "vyf maniere" voeg boontjies en uie by, en op 'n paar plekke gee 'ses maniere' knoffel of jalapeños. Skyline Chili's Coney -honde is 'n goeie inleiding tot die styl, maar die inwoners sweer 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.

Lees hier meer oor Blue Ash Chili.

#37 Wiener's Circle, Chicago

As u nie te geïntimideer is om te bestel nie (die berugte, aaklige, onbeskofte omgewing kan snags 'n bietjie onstuimig raak as werknemers en dronk klante hakies deel), is die stap 'n dubbele chardog met alles. Die tradisionele Chicago -worsbroodjie word hierin redelik verteenwoordig 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 braai sy honde eerder as om hulle te stoom. 'N Dubbel char is eenvoudig twee swart honde onder al die groente op een broodjie.

Lees hier meer oor Wiener's Circle.

#36 Vienna Beef Factory, Chicago

Wene bestaan ​​al meer as 120 jaar, so jy moet weet dat hulle weet wat hulle doen as dit gaan om die maak van 'n worsbrood in Chicago-styl. Hulle is voorspelbaar trots, en hoekom sou hulle dit nie moes wees nie? Soos hulle opgemerk het, "Vanaf die oomblik dat Emil Reichel en Sam Ladany Chicago sy eerste voorsmakie van Wene gegee het, het ons 'n worsbroodgeskiedenis gemaak." Volgens die maatskappy, die groot debuut was in 1893, toe meer as 27 miljoen mense na die World Columbian Exposition in Chicago gestroom het om die nuutste uitvindings te sien, insluitend die Vienna Beef-worsbroodjie, geskep deur die Oostenryk-Hongaarse immigrante Reichel en Ladany. Hul eerste winkel het 'n jaar later geopen, en hul worsies het in 1908 oor Chicago versprei, in 1928 van perd tot karretjie gegaan, in 1950 verder as Chicago uitgebrei en in 1957 gereeld deur die tuin gesleep. In 1972 het Wene Chicago se North Side gemaak. huis, met 'n hoofkwartier, waar u 'n worsbroodjie kan besoek as hulle die seisoen oop is. Moenie baie liefde verwag nie. En ja, dit voel 'n bietjie soos 'n kafeteria, en die een-tot-een-uitruil sal waarskynlik nie dieselfde wees as wat u in die res van die worsbroodjies op hierdie lys sal sien nie (ten goede of kwaad), maar u dit sal moeilik wees om 'n meer voorbeeldige weergawe van die platoniese ideaal te vind. En as u ver genoeg vooruit beplan, kan u 'n meer persoonlike aanslag kry deur 'n begeleide toer. Gestoomde broodjie, sappige hond, al die regte toppings en proporsies ... jy het die plek gevind wat die Vienna Beef Hall of Fame bevat. Jy kan nie verkeerd gaan nie. Regtig, jy kan nie.

Vind meer besonderhede oor Vienna Beef Factory hier.

#35 El Guero Canelo, Tucson, Ariz.

Hierdie worsbroodjie is heeltemal anders as enige ander in die land: die Sonoran -hond, 'n blink voorbeeld van internasionale samewerking. John T. Edge first brought this hot dog into the spotlight in 2009, and even though it’s been around for more than 40 years, the Sonoran is having quite a moment in the sun. Here’s how it works: A hot dog is wrapped in bacon (good place to start), griddled until crispy, stuffed into a split-top bun that you won’t find outside of the region, and topped with any of a slew of condiments that usually involve beans, diced tomatoes, mustard, ketchup, and mayonnaise. There are stands all over Tucson selling Sonorans, but the most shining example is sold in the humble, ragtag El Güero Canelo, which got its start as a tiny cart run by Daniel and Blanca Contreras in 1993 and now has a semi-outdoor seating area, a massive array of toppings, and an ever-present jovial vibe.

Find more details on El Guero Canelo here.

#34 Gold Coast Dog, Chicago

Gold Coast Dogs, which was founded in 1985 by Barry Potekin (who had washed out in the commodity business), is said to have produced good food at a time when that wasn't typical at stands (especially in the downtown Loop). There are now five Gold Coast locations (including two at O’Hare and one at Midway), but Potekin and his partner Paul Michaels have been gone for more than a decade, and there’s little left of the charm and personal touch that used to characterize the place, at least according to Bob Schwartz’s 2010 book Never Put Ketchup on a Hot Dog. What Gold Coast may lack in charm, though, it makes up in char. These are some juicy red tomato-laden, chargrilled dogs with split ends that flay open in quarters on either end of the bun like some crazy, juicy, crunchy, hot-dog-end propellers.

Find more details on Gold Coast Dog here.

#33 Hillbilly Hot Dogs, Lesage, W.Va.

Hierdie West Virginia oddity is a certified head-scratcher, comprised of a couple small buildings as well as two converted school buses, with knickknacks, old signs, and rusty antiques covering every square inch. Sure, it might be slightly gimmicky, but it still serves some delicious hotdogs in nearly 30 different styles. They serve a mean rendition on the classic West Virginia slaw dog (mustard, onions, and creamy cole slaw), but the true claim to fame here is the Homewrecker, a 15-inch, one-pound dog topped with jalapeños, sautéed peppers and onions, nacho cheese, habaneros, chile sauce, mustard, slaw, lettuce, tomato, and shredded cheese. If you can eat one in under 12 minutes, you win a T-shirt.

Find more info on Hillbilly Hot Dogs here.

#32 Gus's Hotdogs, Watervliet, N.Y.

This tiny little walk-up hot dog stand with a small lunch counter in the building next door serves a unique regional variation on the hot dog: the mini dog. These measure just four inches in length, and while they were once far more ubiquitous, today only a handful of local shops sell them (including Troy’s Famous Lunch). The dogs at Gus’s are made by nearby Helmbold’s Provisions, with buns from nearby Bella Napoli Bakery (did we mention that these are a local specialty?), and they’re snappy, slightly charred from the grill, and are best topped with onions, yellow mustard, and a spicy beef chili sauce that’s for sale by the gallon. You’re going to want to order at least a few of these, by the way.

Find more info on Gus's Hotdogs here.

#31 Essie's Original Hot Dog Shop, Pittsburgh, Pa.

Essie's Original Hot Dog Shop opened in 1960 just in time for the Pirates to win the World Series over the Yankees a block away at Forbes Field, and while the stadium is long gone, “The O,” as its lovingly known, is still going strong, a favorite of locals, in-the-know tourists, and University of Pittsburgh students. These long franks are made according to a proprietary recipe by nearby Silver Star Meats, and they get a nice crust on the flat top (griddled twice, including once right before serving) before making their way into the bun. They’re snappy and simply delicious. Make sure you stop by the back counter after getting your dog for some of their legendary fries.

Find more info on Essie's Original Hot Dog Shop here.

#30 Tommy’s, Elizabeth, N.J.

The traditional New Jersey Italian hot dog is notoriously difficult to perfect, but at the unassuming, order-at-the-window Tommy’s, they’ve got it down to a science. It starts with a deep-fried skinless frank from the inimitable Best Provisions, tucked into a quarter of a light and crusty loaf made from pizza dough. Slow-cooked onions and peppers come next, and then the real standout: thin-cut, deep-fried potato slices that aren’t overwhelmingly crispy, but not soggy either. It’s a perfectly balanced Italian hot dog, one you’ll be glad you discovered.

Find more details on Tommy’s here.

#29 Walter's, Mamaroneck, N.Y.

On the side of an unassuming road, in the unassuming little town of Mamaroneck in New York's Westchester County, sits an odd, pagoda-shaped hot dog stand. Dit is Walter’s, and the hot dogs here haven’t changed since Walter Warrington opened his first stand nearby in 1919. The copper-roofed pagoda was built in 1928, and is currently on the county's inventory of historic places. But it’s the hot dogs that have really made Walter’s so legendary. Warrington devised the recipe for these dogs himself, and to this day they’re still split down the middle, basted in a secret sauce as they grill, placed into a fluffy toasted bun, and topped with homemade mustard. There’s nothing else quite like Walter’s.

Find more details on Walter's here.

#28 Otto's Sausage Kitchen, Portland, Ore.

This family-run German deli has been a Portland staple for more than 80 years, and their hot dogs and other sausages are still made by hand the old-fashioned way: They’re smoked in-house, and ridiculously delicious. While it’s primarily a meat market inside, their outdoor grill serves many different varieties of sausages with all the fixings. Their “world famous old fashioned wieners” are definitely what you want to order, and keep it simple: a little mustard should be all you need. Let the link speak for itself.

Find more details on Otto’s here.

#27 Texas Weiners, Philadelphia

Texas Weiners is one of those old-style hot dog stands that you can tell is legit from the moment you see it. Dating back to 1923, when then-recent Greek immigrant Stephanos Mandrohalos first opened its doors (or window), the stand has long been proudly serving up “The Works”: a split and grilled all-beef hot dog on a steamed club roll topped with mustard, onions, and a secret sauce whose recipe is still under lock and key. And if you still have some stomach space and want to try a true Philly classic, you won’t be disappointed by their egg and scrapple sandwich.

Find more details on Texas Weiners here.

#26 Seti's Polish Boys, Cleveland

The Polish Boy is a Cleveland classic, and few places do it better than Seti’s: a truck parked on the corner of 34th and Woodland. So what’s a Polish boy, exactly? It’s a hot dog (Seti’s are quarter-pound all-beef franks, slow-grilled then deep-fried) topped with slaw, fries, and barbecue sauce. It’s a wonder to behold, and if you want to supplement it with some chili or cheese for an extra buck, go for it. Renowned Cleveland chef Michael Symon approves; he sung Seti’s praises on Cooking Channel’s Die Best Thing I Ever Ate.

Find more details on Seti's Polish Boys here.

#25 Dat Dog, New Orleans

This cash-only hot dog joint with three New Orleans locations (and another inside Metairie’s Lakeside Mall) is quickly becoming a Crescent City institution, thanks to owner Skip Murray’s commitment to serving the highest-quality hot dogs and sausages possible — with a killer sense of humor. Menu standouts include a brilliant pairing of duck sausage with blackberry preserves as well as crawfish sausage, alligator sausage, and bratwurst, but make sure you save room to try their hot sausage, custom-ground by a local butcher and tucked into a bun that’s steamed dan toasted, to make it both soft and crispy. The sky’s the limit when it comes to toppings, but you can’t go wrong with their addictive beef stock-based andouille sauce.

Find more details on Dat Dog here.

#24 Super Duper Weenie, Fairfield, Conn.

What started as a humble hot dog truck is now a full-blown Fairfield institution, with good reason: these are some insanely delicious hot dogs. “Duper Doop” owner Gary Zemola makes all the chili and condiments from scratch, and they go atop a hot dog that’s split before it hits the griddle, allowing maximum flat-top exposure. Dogs are modeled after Zemola’s interpretations of regional styles, including the Chicagoan, the Californian, the Cincinnatian, and the New Yorker, but the true standout is the New Englander, an ode to the classic regional dog topped with sauerkraut, bacon, mustard, sweet relish, and raw onion. Dit is indeed super duper.

Find more details on Super Duper Weenie here.

#23 Gene and Jude’s, River Grove, Ill.

A trip to Wrigley Field in 1945 by Gene Mormino and friends turned into the inspiration for a Chicago institution, one that many people claim serves the best hot dog in a city known for great ones. "While at the game, the group ordered some hot dogs and drinks," notes Gene and Jude’s webwerf. "Looking down at the food in his hands, he felt something was missing. The wheels started turning and by the time he got home the experiment in topping hot dogs with fries had begun. He came up with an idea so good he used it to open a little stand in 1946 on Polk and Western Avenue, serving hot dogs and fries along with a few other items on the menu." Mormino supposedly lost the original stand in a card game, but opened another one in 1950 in River Grove that’s run by his son, Joe. The hot dogs are a mess — covered with and rolled up with sometimes surprisingly soft fries — but that introduction of saltiness and textural variation makes them more nuanced than many other Chicago dogs. And their 10:30 a.m. to 1 a.m. hours, when many other of Chicago’s iconic eateries are closed, makes them a Sunday hot dog savior.

Find more details on Gene and Jude’s here.

#22 Jimmy Buff's Italian Hot Dogs, West Orange, N.J.

The no-frills, counter-service Jimmy Buff’s, with locations in West Orange and Kenilworth, is a New Jersey legend. Since 1932, they’ve been serving a distinct, somewhat bizarre creation called the Italian hot dog. Hot dogs, onions, peppers, and sliced potato coins are all tossed into the deep-fryer together, and the whole mess is piled into half-moon-shaped “pizza bread” (think thick pita); most people opt for the Double, with two dogs. It’s then topped with your choice of ketchup, mustard, or relish. It’s one of the unhealthiest, greasiest foods you can eat, but it’s undoubtedly delicious, and undeniably Jersey.

Find more details on Jimmy Buff's here.

#21 Senate Restaurant, Cincinnati

Senate is one of Cincinnati's hottest restaurants, and while some restaurants relegate hot dogs to the children’s menu, here they’re front and center in eight over-the-top varieties (including one that changes daily). Their custom dogs are made by Avril-Bleh butchers just down the street, and they go through 800 of them weekly. The real showstopper is the croque madame dog: a béchamel-slathered dog, topped with Black Forest ham and a poached egg in a toasted brioche bun. It’s breakfast, lunch, and dinner all in one.

Find more details on Senate here.

#20 Jimmy's Red Hots, Chicago

You have to admire the ardor and passion at this Chicago West Side icon; it takes the "no ketchup" position very seriously. There are signs on the wall and a vehement explanation of their position on site that makes everything very clear: "There is absolutely, positively, without question NO FREAKING KETCHUP AT JIMMY’S! No means no. It doesn’t mean maybe on the side, in the bottles, or even in packs. Placing that foul condiment on a Chicago-style Depression Dog or Polish is like violating a tradition. So when you come to Jimmy’s, remember ketchup is outlawed. NO MEANS NO!" Admirable, appreciated, and fair enough. But with no disrespect to history (and going back more than 55 years, there is history at Jimmy’s Red Hots), the profound love for Jimmy’s really has to be attributed to the anti-ketchup crusade and their uniquely delicious hot dogs. Put simply: they’re a mess. Crushed and rolled up with soft, soggy fries like something you’d toss into the trash, Jimmy’s gets points for keeping what you’d have to imagine was a packaging tradition that originated as an everyman practicality, and though it shouldn’t work, it does: the steamed bun gets a bit manhandled, there are few if any poppy seeds to speak of, and the peppers are darker and more crimped than any others in Chicago, but when added together, the whole is a lot more than the sum of its parts.

Find more details on Jimmy's Red Hots here.

#19 Angelo's Coney Island, Flint, Mich.

Open 24 hours a day, 365 days a year since 1949, Angelo’s is a certified Michigan landmark, and nothing short of a household name in the state. The secret to its longevity is the quality of its ingredients: “Viennas” are made by local institution Koegel’s, buns are from nearby Balkin Bakery, and the house-made Coney sauce is a rich, coarse-ground concoction that, when partnered with crisp diced onions and tangy mustard, is the perfect hot dog topper. Lucky for you, they ship.

Find more details on Angelo's Coney Island here.

#18 Ted’s, Buffalo, N.Y.

Ted’s, with nine locations in the Buffalo area and one more in Tempe, Arizona, of all places, has been charcoal-broiling hot dogs since 1927, serving them alongside great milkshakes and perfect onion rings, washed down with an ice-cold Crystal Beach Loganberry. The cooked-to-order dogs (available in regular-sized, foot-long, and jumbo all-beef varieties) get a nice char from the charcoal, and you’ll be missing out if you don’t top it with Ted’s famous hot chili sauce, based on a recipe brought from Greece by founder Ted Liaros. It’s sweet and spicy, and they thankfully also sell it by the bottle.

Find more details on Ted’s here.

#17 Fat Johnnie’s Famous Red Hots, Chicago

This hot dog shack is admittedly a bit of a sleeper. It’s a small, ramshackle, white-paneled hut that’s just a bit taller and just a bit wider than a canoe, on an industrial stretch of Western Avenue, a 20-minute drive from the Loop. You order through a tiny window in wonderment at how someone can fit inside the shack, after looking over a menu that includes amazingly named items like the Mother-in-Law (a tamale on a bun with chili), a Father-in-Law (tamale on a bun with chili and cheese), and a tamale sundae (a tamale in a bowl of chili). If you’re noticing the tamale trend here, you might see where this is going. As every Chicago hot dog lover knows, hot dogs and tamales go hand in hand at many of the city’s storied spots, though they’re frequently not the beste thing on the menu. Not so at Fat Johnnie’s Famous Red Hots, where John Pawlikowski serves the Mighty Dog — a hot dog and tamale on a bun with chili and cheese. Sounds like a monster, right? You’re right to be scared — it’s a mess. You want tomato, sport peppers, relish, and pickles on that? You bet you do. Soft steamed bun, moist tamale, fresh snap of the dog, chili, cheese, and a slice of cucumber sliced on the bias — it’s one of the best hot dogs you’ll ever have.

Find more details on Fat Johnnie’s Famous Red Hots here.

#16 Crif Dogs and PDT, New York City

Since opening on St. Marks Place in 2001, Crif Dogs has been the standard bearer for unique and exciting hot dogs in New York, and they now have a second location in Brooklyn. No offering sums up their “kitchen sink” approach to the hot dog better than the Good Morning, which transforms a hot dog into one of the great breakfast sandwiches: It starts with a bacon-wrapped, deep-fried hot dog (Crif’s claim to fame), and adds a slice of melty American cheese and a fried egg. Other insane creations include the Garden State (wrapped in Taylor ham and topped with chopped pepperoncini, American cheese, and mustard) and the Tsunami (bacon-wrapped and topped with teriyaki, pineapple, and green onions).

Find more details on Crif Dogs here.

But if you’re looking for quite possibly the most elevated hot dog experience in the country, step into the phone booth at the East Village location, pick up the phone, and wait for the secret door to open. You’ll step into an intimate cocktail lounge called PDT (or Please Don’t Tell, one of the city’s best), with a menu of hot dogs created by some of the city’s leading chefs, including David Chang (bacon-wrapped and deep-fried, topped with Momofuku kimchi) and Wylie Dufresne (deep-fried and topped with battered and deep-fried mayo, tomato molasses, shredded lettuce, and dried onions).

Find more details on PDT here.

#15 Franktuary, Pittsburgh, Pa.

If there was ever a temple to great hot dogs, this is it – quite literally. This quirky restaurant (with two Pittsburgh locations and a couple food trucks) got its start in a cathedral basement, and it still maintains a slightly ecclesiastical vibe. All hot dogs are made in-house and all ingredients are sustainably sourced (including from their own on-site gardens), with stellar results. Classic combos include New York (housemade sauerkraut, onion sauce, and mustard), Texan (grass-fed beef chili, sharp cheddar, jalapeños), and Chicago-style, but the Signature Franks really shine: Try the Pittsburgh (potato and cheese pierogi, vinegar slaw), Bangkok (Thai peanut sauce, carrots, red cabbage, cilantro), or the Bogota (pineapple sauce, slaw, potato chips, pink sauce, yellow mustard). When you start with the finest ingredients possible, the end result is always worth it.

Find more info on Franktuary here.

#14 The Varsity, Atlanta

The Varsity is not included on this list because it claims to be the world’s largest drive-in, or because it’s one of the few restaurants in America that still employs carhops. Neither is it The Varsity’s staying power (founder Frank Gordy launched it with a $2,000 nest egg and "million dollar taste buds" in 1928) and its expansion to six locations in the greater Atlanta and Athens areas (with two in the airport). It’s because it sells some truly stellar hot dogs, delivered daily along with the ground beef used to make their legendary chili (which you can also buy by the can). Learn the lingo before ordering, but if in doubt, opt for the “Heavy Dog,” topped with chili and a thin stripe of mustard.

Find more details on The Varsity here.

#13 Portillo's, Chicago

It may have started as a "The Dog House" in 1963, but with more than 30 locations in Illinois and a menu that goes far beyond Chicago-style hot dogs — think ribs, salads, burgers, and crazy good Italian beef sandwiches (among others) — Portillo’s seems more chain than hot dog stand. But given its iconic status, it wouldn’t be fair to exclude it, even if it can be found in Arizona, California, and Indiana (lucky them). The link is plump and juicy, there’s ample mustard and a perfectly respectable pickle spear, and it’s a mighty tasty dog.

Find more details on Portillo’s here.

#12 Olneyville N.Y. System, Providence, R.I.

Olneyville N.Y. System, with two locations in Providence, Rhode Island, claims to serve "Rhode Island’s Best Hot Wieners," and while that will always remain a point of contention, they’re certainly the most legendary. The New York System dog is a regional specialty: Small franks (in this case, from Little Rhody) are steamed, placed atop a steamed bun, and topped with a cumin-heavy meat sauce, yellow mustard, diced onions, and celery salt. You’re going to want to order a few of these, because they’re little and addictive (see how many of them the counterman can balance on his arm). The "wiener sauce" is so popular that people have been requesting the recipe for years; you can purchase a packet of seasoning online and make it yourself at home.

Find more details on Olneyville N.Y. System here.

#11 American Coney Island, Detroit

Photo by Ali B. via Yelp

In Detroit, there’s an epic rivalry going back decades between two neighboring hot dog stands, American Coney Island and Lafayette Coney Island, but both belong on our list for serving legendary hot dogs. Family-owned and -operated since 1917, American’s claim to fame is the classic Coney-style dog. A custom-made natural-casing hot dog from Koegel’s gets placed into a warm steamed bun, then topped with a Greek-spiced beef heart-based chili sauce developed by founder Gust Keros, a heap of diced onions, and a squirt of mustard. No trip to Detroit is complete without a Coney dog.

Find more details on American Coney Island here.

#10 Yocco's Hot Dogs, Allentown, Pa.

Allentown-based Yocco’s can trace its roots back to 1922, when a young Italian immigrant named Theodore Iacocca (auto executive Lee Iacocca’s uncle, coincidentally) started selling hot dogs at his Allentown convenience store. Being a Dutch neighborhood, the locals had trouble pronouncing his last name, so Yocco’s was born. Over the years it became a local landmark, serving pork and beef hot dogs specially made for them by nearby Hatfield meats, griddled until well-done and topped with mustard, white onions, and a tangy meat-based chili sauce whose secret recipe is nearly as old as the shop itself. Today there’s six locations across the Lehigh Valley, and it’s run by Iacocca’s grandson Gary and syne son Chris.

Find more info on Yocco’s here.

#9 Gray’s Papaya, New York City

The classic New York hot dog comes in many forms, but they’re almost always made by one company: Sabrett. Gray’s Papaya is now down to just one New York location on the Upper West Side, and this colorful purveyor of old-school New York character grills their natural-casing Sabrett dogs on a flat top, nestles them inside a lightly toasted bun, and tops them with mustard, sauerkraut, or the classic "onions in sauce," also made by Sabrett. Lean up against the ledge, wash down a couple with some papaya drink, and be on your merry way, full, content, and out only a few bucks.

Find more details on Gray’s Papaya here.

#8 Pink’s, Los Angeles

Is there anything about Pink’s that hasn’t been said? Hard to imagine. Even detractors define themselves by it. But you won’t find many of those — just check out the line at this family-owned hot dog stand that has been around since 1939. At our last count, owner Richard Pink said he offers 35 varieties of hot dogs and toppings and sells on average about 2,000 hot dogs a day. Credit much of Pink’s success to its chili — it once led then New York Times restaurant critic Ruth Reichl to go dumpster diving to figure out the recipe (true story). And while he wouldn’t divulge its ingredients, in an interview with The Daily Meal, Pink did note "that it needs to be relatively smooth, but still have enough texture to make it stand up to hot dogs and hamburgers." For all the bacon-, sour cream-, guacamole-, pastrami-, and nacho cheese-topped hot dogs, the Three Dog Night is the right move. This "dog" (shouldn’t it really be called a meal?) features three hot dogs wrapped in a giant tortilla with three slices of cheese, three slices of bacon, chili, and onions. It’s a best-seller that was born the Laker Three-Peat Dog, was then renamed after Matrix Reloaded, and after the movie had its run, finally settled into a permanent homage to the '70s rock band.

Find more details on Gray’s Papaya here.

#7 Katz’s Deli, New York City

Katz’s Deli, on New York’s Lower East Side, is a New York institution. Their corned beef and pastrami, made on site and sliced to order, are legendary, and the simple act of taking your ticket, standing in line, bantering with the counterman while placing your order, and finding a table has become as New York an exercise as, well, eating a hot dog with a smear of mustard and a little sauerkraut. And it just so happens that the hot dogs here are baie goed. Made especially for the restaurant by Sabrett, these garlicky, natural-casing, jumbo-size, all-beef dogs spend such a long time on the flat-top grill that the outside gets a nice char and snaps when you bite into it. A smear of mustard is all that’s needed, but a little sauerkraut or stewed onions certainly won’t hurt. It’s a perfect hot dog, from a perfect deli.

Find more details on Katz’s Deli here.

#6 Lafayette Coney Island, Detroit

One of the culinary world’s greatest rivalries is between two neighboring Downtown Detroit hot dog stands: Lafayette Coney Island and American Coney Island (No. 11). While the battle over which hot dog tastes better is on par with the fight between Pat’s and Geno’s cheesesteaks in Philadelphia, most locals will tell you that it’s Lafayette all the way, for several reasons. The hot dog has a juicy, salty, smoky snap, the Coney sauce is spot-on, and the fries are crispy, but it’s the experience that puts it over the top in our book: While American is shiny and a little charmless, Lafayette is a divey, weathered, eccentric sort of place that hasn’t been renovated in many years, but the charm is palpable, especially in the staff, who’ll most likely bring you your order in less than 30 seconds. In short: the perfect hot dog stand.

Find more details on Lafayette Coney Island here.

#5 Superdawg, Chicago

Topped by what has to be some of America’s best signage — a flexing hot dog showing off his muscles to a winking wiener girl — Superdawg has been an institution on Milwaukee Avenue across from Caldwell Woods since Maurie Berman opened it in 1948. The recently returned G.I. designed the building, devised his own secret recipe, and set up a drive-in at what was then the end of the streetcar line. He planned to sell 32-cent Superdawg sandwiches to "swimming families and cruisin’ teens" for a few months during the summer to help put him through school at Northwestern. In 1950, Maurie passed the CPA exam, but he and wife Flaurie decided to keep operating Superdawg and to open year-round. The family-owned, working drive-in still serves superior pure beef dogs, "the loveliest, juiciest creation of pure beef hot dog (no pork, no veal, no cereal, no filler) formally dressed with all the trimmings: golden mustard, tangy piccalilli, kosher dill pickle, chopped Spanish onions, and a memorable hot pepper." Sadly, Maurie passed away in May 2015 at age 89, but the family-run operation is still going strong: Maurie’s seven-year-old great-granddaughter recently worked her first shift there.

Find more details on Superdawg here.

#4 Ben’s Chili Bowl, Washington, D.C.

It might irk some Washingtonians to hear, but along with the Jumbo Slice, as bagels and pizza are to New York, so the half-smoke is one of the capital’s most iconic foods. The celebrity (and presidential) photos on the wall are clear indications of Ben's Chili Bowl's city landmark status, but the continuous lines out the door are evidence that the restaurant's chili cheese dogs are some of the best in the country. But those in the know don’t just order "dogs," they get the half-smokes, a half-pork, half-beef smoked sausage, which is a native D.C. specialty supposedly invented by Ben Ali, the original proprietor, whose sons took over the restaurant after his death. As the U Street Corridor/Shaw neighborhood around it has gentrified, it's a more than 50-year-old bastion of down-home D.C. where college kids, old-timers, and celebrities are all welcome, as long as they're willing to stand in line like everybody else — though the President eats for free.

Find more details on Ben’s Chili Bowl here.

#3 Coney Island Lunch, Scranton, Pa.

Calling itself "downtown's oldest restaurant," Coney Island Lunch was founded (at a nearby location) in 1923. The name of the place might suggest a Coney Island-style dog, but the specialty here is the Texas wiener. That's a variety of dog supposedly invented by a Greek diner owner in Altoona, Pennsylvania, in 1918, and considered an authentic regional hot dog style in the Altoona–Scranton–Philadelphia triangle today. What makes it "Texas?" A slathering of chili. At Coney Island Lunch, the meat is a half-sliced Berks all-beef wiener from Reading, south of Scranton, grilled and served on a steamed bun made by Scranton's own National Bakery. Düsseldorf mustard and onions diced on a 1928 Hobart chopper complete the package.

Find more details on Coney Island Lunch here.

#2 Nathan’s Famous, Coney Island, Brooklyn, N.Y.

The most famous hot dog stand in the country, and still one of the best. Founded by Polish immigrant Nathan Handwerker in 1916, Nathan’s didn’t just rely on a quality product (the hot dog recipe was his wife Ida’s); its founder was also a shrewd businessman. He sold his franks for just 5 cents, making them the cheapest around, and reportedly hired actors to dress as doctors and eat there in order to convince folks that they were safe to eat. The business took off, and today there are more than 40,000 outlets selling Nathan's hot dogs.

A trip to the original stand in Brooklyn’s Coney Island is a pilgrimage that everyone should make at least once. Stand in the same line that millions of others have over the years, place your order, and snap into the perfect embodiment of a summer day: the sea, the boardwalk, and an original Nathan’s hot dog. There’s nothing else like it.

Find more details on Nathan’s Famous here.

#1 Rutt’s Hut, Clifton, N.J.

Even if Rutt’s Hut, located in blue-collar Clifton, served their trademark Ripper, a pork-and-beef Thumann’s link that’s deep-fried in beef fat until it rips apart, out of the back of a minivan, it would still be the country’s most delicious hot dog. The fact that this roadside shack has not only a counter to end all counters amid its stand-up dining room, but also an adjoining tap room where you can drink cheap beer and chat with old-timers and fellow pilgrims, propels Rutt’s Hut to legendary status. Whether you order an "In-And-Outer" (just a quick dunk in the oil), a Ripper, a well-done "Weller," or the crunchy, porky, almost-overcooked "Cremator," make sure you get it "all the way": topped with mustard and a spicy, sweet, onion- and cabbage-based relish.

Find more details on Rutt’s Hut here.


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Kommentaar:

  1. Nikoshakar

    Ek hoop dat u die regte oplossing vind. Moenie wanhoop nie.

  2. Gradasso

    Verskoning, dat ek jou onderbreek, maar na my mening is hierdie tema nie so werklik nie.

  3. Zavier

    Ek dink hulle is verkeerd. Ons moet bespreek. Skryf vir my in PM.

  4. Fyodor

    Jy is absoluut reg. Daarin word iets ook goed gedink, ondersteun ek.



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