Tag Archives: hot dogs
Mile End
There are a lot of similarities between Torrisi Italian Specialties and the Brooklyn deli Mile End, and not just because Mile End snagged Aaron Israel from the kitchen at Torrisi. Like the Italian spot, Mile End takes a traditional cuisine and reinvigorates it with fresh ingredients and modern technique. If restaurants of past years specialized in haute barnyard, restaurants like Mile End are leading the way in haute ethnic food.
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Open on University: Sausage Inc.
CLOSED
On the heels of the news that no hot dog is free of nitrates, even the organic, all-natural kind, new take out shop Sausage Inc. has opened on University Place, replacing the short lived and ill named “Wok to Walk.” According to the window signage, Sausage Inc. “grinds, seasons, and links all sausages every day on the premises,” using “no chemicals, no MSG.” Freshly made sausage is usually not cured, naturally or otherwise, so head here instead of Sabrett’s if you’re feeling remorseful about your own personal Fourth of July hot dog eating contest.
Sausage Inc.
106 University Place between 12th and 13th Streets
Asiadog
Corn dogs are best avoided if you can’t help wondering when the actual hot dog last saw the light of day before it was encrypted in a wall of starchy, mysteriously cylindrical corn breading. Last month? Or several millennia ago?
So it was with some trepidation that I ordered the kimchi pancake corndog ($6) at the new eight-seat restaurant and takeout joint Asiadog on Kenmare street. Theirs was no machine-made corn dog, however, but a reassuringly asymmetrical dog, pictured right, much like an actual kimchi pancake would look when recently wrapped around a beef hot dog and deep fried until golden brown. The results were astoundingly delicious, drizzled with a sweet and spicy homemade sauce a lot like the addictive sauce in a good bulgogi. (more…)
Lunch: Bark Hot Dogs
Hot dogs may be one of the most basic New York foods: a tube of beef or pork, a squishy bun, and some mustard, ketchup and relish. Simple, right? Wrong. Hot dogs just got a whole lot more gourmet at Bark Hot Dogs in Park Slope.
There are 10 different kinds of hot dog on the menu at this airy, industrial space with communal tables and high school science lab stools. But Bark’s are a different kind of mystery meat from your traditional dirty water dog. Commissioned from Hartmann’s Old World Sausage in Rochester, the recipe is a private label affair, with the exact mix of ingredients kept secret. But the mix of pork and beef with garlic and spices served as an excellent canvas for the creations that followed. (more…)