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Haute Dogs

By Eve Thomas 

From baseball games to barbecues,  hotdogs have always been a simple pleasure – but could they ever be fine dining? It certainly wouldn’t be the first time comfort food went upscale. With wagyu beef burgers and truffle ketchup on the best dinner menus, it was only natural for chefs to vie for top dog.
Fairmont concierges at The Plaza in New York and Fairmont Washington, D.C., Georgetown, sniffed out the best dogs at  Daniel Boulud’s DBGB, where sausages are made in-house and served up three ways: classic, Tunisienne (harissa, chickpeas) or Thai (green papaya, sriracha). Although the invention of the hotdog is usually credited to a Coney Island entrepreneur, not all the best buns are all-American. In London, England, The Savoy’s concierge recommends Bubbledogs, which redefines high-low by pairing Champagne with a dozen different dogs, including the Trishna (topped with mango chutney) and the Breakie (fried egg, bacon). At Fairmont Singapore’s poolside restau­rant, Alligator Pear, order up indulgent, hotdog-based takes on international dishes like poutine, pizza and spaghetti Bolognese.
The Best in Show award goes to DougieDog’s Dragon Dog, served at last year’s Calgary Stampede. Don’t let their food truck fool you – the foot-long bratwurst was infused with Louis XIII cognac and topped with Kobe beef and a lobster tail. Despite the $100 price tag, it sold out in a day, and there are plans for an even bigger dog this summer.
Still not sure a frank can be fancy? Take a cue from US President Franklin D. Roosevelt. In 1939, he served up hotdogs to some very discerning dinner guests: the king and queen of England!


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