Tara's Food Notebook

Topping the Dog

With funky toppings, the sky is the limit for the humble hot dog.

It’s a hot dog renaissance! This article from Nation’s Restaurant News http://nrn.com/article/designing-hotter-dog?page=0,0  highlights ten amazing hot dogs, from The Bacon Lover (split and filled with cheese then wrapped in bacon, fried and topped with pimento cheese and grilled horse radish slaw) in Austin to Hawaii’s own Puka Dog, whose toppings include garlic-lemon sauce, lilikoi mustard and fresh tropical fruit relishes.

These ‘haute dogs’ owe a debt to the dressed-up burgers that have been appearing on menus for the past five years, says menu trend guru Nancy Kruse. “I think the extraordinary success of the new-age burger chain has caused chains and chefs to reconsider the hot dog and treat it the same way they do the burger, namely, as a carrier for a range of creative, premium toppings.”

Also, check out my article on what some onsite operators are doing to really put on the dog: http://food-management.com/menu-trends/top-dogs

Please or Register to post comments.

What's Tara's Food Notebook?

Kitchen Conversations, Confessions and True Stories

Contributors

Tara Fitzpatrick

Tara Fitzpatrick is associate editor of Food Management and has been a full time staff editor since 2008. She covers food, culinary and menu trends   for the magazine, its...
Blog Archive

Sponsored Introduction Continue on to (or wait seconds) ×