So many choices, so little time. The Ten is your guide to the best of the best that D.C. has to offer.
With July 4th around the corner, we turn our attention to a topic that goes hand-in-hand with the holiday: hot dogs. Here are ten frankfurters to help you celebrate our independence one tasty bite at a time.
This old school roadside stand in Arlington offers a classic half-smoke. If you stop by in the morning for breakfast, you can get one topped off with an egg.
Get ready to pig out. House-made pork dogs spiked with black pepper are shoehorned into fresh buns and garnished with homemade mustard, ketchup, a slather of relish and a shower of chopped onions.
Butcher Nate Anda features several house-made hot dogs on the menu at his meat mecca. Our current fave is the Sizzler – a Baconwurst hot dog finished with bacon ranch dressing, lettuce and tomato.
Bayou Bakery, Coffee Bar & Eatery
Put a little bit of the South in your mouth. The Catahoula Dog is boiled in beer before it gets several spoonfuls of sweet Vidalia onion marmalade and piquant Creole mustard.
Get a hot link by strolling over to Hill Country’s Backyard Barbecue on the West Lawn of the National Building Museum (along 5th St. NW between F & G). They’re zipped with house-made Shiner beer mustard, which is a great complement to the ice-cold brewski that we recommend you order with it.
Clyde’s Tower Oaks Lodge
Meet the Ripper. It’s a deep fried hot dog coronated with kimchi, pickled daikon, and a sunny side up egg.
Here’s a Mediterranean take on the American tradition. A house-made chicken pesto sausage is piled with caramelized onions, feta cheese, and sundried tomato ketchup. Don’t forget to pick up plenty of napkins before you dig in.
Executive Chef Lonnie Zoeller takes the time to make all his franks from scratch. Vegetarians will be happy to find a spiced up, meat-free version on the menu that you can pimp out with house-made garnishes like pimento cheese and caraway mustard sauerkraut.
Haute Dogs & Fries
Zone in on the Bombshell here, which comes with jalapenos, pineapple-mango relish and sautéed onions. Or you can design your own dog and pile on haute toppings like potato sticks, blue cheese and rainbow sprinkles (yes, you read that last one correctly).
Chef-owner Victor Albisu’s char everything concept offers a sanguineous Argentinian favorite – blood sausage. Brace yourself for the bloodbath with a few house bottled Fernet con Colas, which start off with a wintergreen bite, but end on a mellow vanilla note.
Is your favorite missing? Disagree with one (or more) of my choices? Leave a comment below or hit me up on Twitter @nevinmartell.