My search for the best hot dog in New York continues….
While most people probably think of hot dogs as an American dish, the truth is they were actually brought over by German immigrants. We might have adapted them better than any other country, but everybody likes to try their hands at tubed meat.
The newest addition to this international weenie scene is from acclaimed Danish chef Claus Mayer who is in the process of turning Grand Central Terminal into a Danish food mecca. In addition to the hot dog stand, he has also opened a fine dining restaurant, a Scandinavian provisions shop, and a huge Danish food court.
I expect great things from this chef since he is most known for his work at Noma in Copenhagen, which is often considered one of the best (if not the best) restaurants in the world. So I was surprised to have heard mixed things about the hot dogs here. But I was willing to take a bite. Even if the dogs were upwards of $10.
I’ve always been fascinated by Scandinavian flavors and was excited to see a few unique toppings for the dogs. I would have loved to try the lingonberry preserves or the pickle turnips, but my choice ended up being the most simple of the fancy ones: the Great Dane. Since I am concentrating on New York-style dogs, this seemed the most logical.
The brown bun was nice and big and the sausage actually fit rather snuggly inside. Unlike most processed hot dogs, this beef and pork concoction was not bright red from all the nitrates but rather a grayish brown. It had a smoky porky flavor with a pretty good pop. The dog was good.
On top of the entire thing was a wealth of toppings: white onions, pickled cucumbers, spiced ketchup, mustard, and crispy shallots.
They all provided a nice balance in terms of textures and flavors, but I couldn’t keep them on the dog. It was one of those scenarios where I ended up eating the hot dog and then finishing up with its toppings. It was bit of a mess to re-create the composition, but I did the best I could.
You can tell there is quality here. The link is much more of an artisanal sausage than a cheap hot dog. But in order for the $7 price tag to be justified, I think the better bet would be to sample some of the more unusual ingredients.
It won’t replace the “All-American New York” hot dog, especially with a $7 price tag, but it’s a worthy effort. If the Germans brought their hot dogs over and integrated them into this city, why not the Danish?
Does Danish Dogs have the best hot dog in NY? Even the most traditional one is a little expensive and while the quality is high and the flavors and textures are pretty good, it’s a messy specimen that won’t quite replace the typical hot dog.7 out of 10.
|89 East 42nd Street (between Park Avenue and Vanderbilt Avenue),
Inside Grand Central Terminal