The Haute Dog Craze

By Lisa McLaughlin Sunday, June 29, 2003
    • Chefs across the U.S. embarked last year on a burger binge, creating increasingly luxuriant foie gras — and truffle-filled versions of the American classic. Attention this year has turned to another summer classic: the humble hot dog. Restaurateur Danny Meyer has set up an outdoor wiener cart near his posh New York City restaurant Eleven Madison Park. Among his fancy franks is a Chicago dog, left, served with 10 toppings on a poppy-seed bun. The Old Homestead Steak House, also in New York, has introduced a $19 Kobe-beef frankfurter, served in a custom-baked brioche bun with truffle-infused mustard. In Los Angeles, the Belvedere is offering a $16 chicken and foie-gras frank.