| USA TODAY
See America’s most iconic hot dogs
Welcome to the United States of Hot Dogs! We’ve compiled a few of the best hot dogs eaten across the country.
Our USA TODAY Network food writers love spotlighting the country’s top restaurants, but in summer, we’re all about casual, fast and fun.
And in July, when National Hot Dog Day falls, that means the classic dish: the hot dog.
From a classic Sonoran wrapped in bacon (find it in Phoenix) to a cheese coney (that’s Cincinnati) to crazy toppings from around the country (cream cheese, cheesesteaks, secret-recipe chilis!), we want to spotlight the truly all-American food. Hot dogs were “invented” in the United States after German sausages were served in buns. They’re a staple of baseball games — the all-American pastime — and they are a pretty democratic food, as nearly anyone can afford to enjoy them.
Even more, hot dogs are American because of their adaptability, reflecting the ingenuity and diversity that give our country such a rich culinary tapestry. And regional hot dog toppings, from chili in Cincinnati to celery salt in Chicago, tell distinct stories of place.
Here’s your one-stop-shop — a snapshot of classic American hot dogs worth the detour. Or the pilgrimage.
El Caprichoso | Phoenix, Arizona
Details: 2826 N. 35th Ave.; 602-561-3723; elcaprichosohotdogs.com.
A bacon-wrapped hot dog served on a bolillo bun, topped with diced tomatoes, crema, beans, jalapeño peppers and cheese — this is the classic Sonoran hot dog, and the best in Arizona is from El Caprichoso hot dog stand in Phoenix. Owner Aureliano Dominguez’ parking lot hot dog stand has been specializing in Sonoran dogs for over 30 years. His main mission “is to serve a hot dog that you will be basically addicted to and come back.” — Eddie Fontanez, Arizona Republic
Deerhead Hot Dogs I Newark and Wilmington, Delaware
Details: 620 S. Maryland Ave., Wilmington, 302-998-4191. And 1233 Churchmans Road, Newark, 302-266-9333. instagram.com/deerheadhotdogs.
An appreciation for old-school traditions is an ongoing theme at Deerhead Hot Dogs, which has been serving the same menu item at its two northern Delaware locations near Wilmington and near Stanton since 1935. The Single with Everything, its top seller, is split lengthwise and grilled, slapped with yellow mustard, sprinkled with a confetti of chopped raw onions and served on a steamed oval roll. What sets it apart from all other hot dogs, is the warm blanketing of Deerhead’s famous “secret sauce.” This thick, brownish concoction, a kind of hot dog chili, is sloppy, packs some heat, and the fiery punch to the taste buds can be a surprise to the uninitiated. What’s in there? Who knows? Trying to pry out more details about Deerhead’s secret sauce is like trying to gain security clearance to the CIA’s inner sanctum. Owners have kept their “secret” for 91 years. — Patricia Talorico, The News Journal
The Old Salty Dog | Sarasota, Florida
Details: 1601 Ken Thompson Parkway, Sarasota; 941-388-4311, theoldsaltydog.com
Frankfurter aficionados cruising the Sunshine State will want to make a stop at The Old Salty Dog, which has three Sarasota County locations, including its iconic waterfront restaurant on City Island. There, a quarter-pound, beer-battered hot dog made with links from the legendary Geier’s Sausage Kitchen is often served with views of frolicking dolphins. Whether ordered simply grilled with mustard or as the Fully Loaded Salty Dog piled high with bacon, grilled onions, mushrooms, sauerkraut and four cheeses, it’s a local favorite that was even featured on “Man v. Food.” The City Island pub, which USA TODAY named one of America’s best bars in 2025, serves a hot dog that’s even better with a cold beer or frozen boat drink and, if you’re lucky, a spectacular Gulf Coast sunset. — Wade Tatangelo, Sarasota Herald-Tribune
Details: Every Monday at 1901 E. 46th St.; 317-600-3542, goldleafindy.com
Named for Seattle’s Lower Queen Anne neighborhood, this nod to the city’s young but proud hot dog tradition keeps the requisite bun-slather of cream cheese and cooked onions but drops the jalapeños, instead opting for sliced scallions, chopped bacon and a liberal scattering of everything bagel seasoning. A spongy bun anchors your choice of beef, pork or vegan sausage courtesy of Old Major, whose assorted meats you’ve likely encountered at a number of Indy eateries.
My beef link boasted a respectable snap and completely held its own against the meaty mosaic of crisped-up bacon fat atop it. Scallions make perfect sense with the half-melted cream cheese, and the garlicky, breath-wrecking everything seasoning is a fun tribute to the Seattle dog’s origins in 1980s bagel carts. A little funky and full of loud flavors, the LQA is the sort of hot dog you keep thinking about it well after you’ve finished it, turning it over in your head again and again as if on the metal rollers from whence it came. The double dog dare: In addition to its standard Monday dog roster, Gold Leaf offers a weekly special sausage whose toppings range from red sauce and mozzarella pearls to pineapple salsa and crushed Fritos. — Bradley Hohulin, Indianapolis Star
85 Bar West | West Des Moines
Details: 8560 Hickman Road, Waukee, 515‑278‑0855, 85barwest.com
This modern sports bar quietly does one of the Des Moines metro’s most fun spins on the hot dog. The dogs at 85 West Bar, an homage to the 1985 Chicago Bears and their Super Bowl victory, are lean, indulgent and beer‑friendly, designed for sharing during games, trivia or late nights rather than strict purism. The Chicago dog is a classic, fully loaded version with mustard, relish, onions, tomato, sport peppers, pickle spear and celery salt — properly messy, properly satisfying, while the chili cheese dog is a bar‑style crowd‑pleaser topped with beef chili, melted cheese and onions. Try the house-style 85 Dog with elevated toppings, including bacon, sauces or peppers, depending on the menu iteration. —Susan Stapleton, The Des Moines Register
Details: 129 18th St, Corbin, Ky.; 606-528-4163
This carhop-style seasonal hot dog stand in Eastern Kentucky is know for its chili dogs. The first thing to notice is the absence of cheese. Unlike our northern neighbors that have made chili cheese coneys a whole thing, these so-not-Cincinnati chili dogs don’t carry a shred of cheese. Instead, a pile of meat, sometimes called “hot dog sauce,” rides solo as the top ingredient. Underneath the flowing beef mixture, which contains no beans, you’ll find chopped onions and yellow mustard. These chili buns were likely popularized in Kentucky pool halls serving the working class and, by the 1960s, were adopted by ice cream shops and drive-ins, according to the Southern Foodways Alliance. Versions still reign in Corbin, Kentucky, where tourists should also check out the Harland Sanders Cafe and Museum, also known as the “Birthplace of KFC.” — Amanda Hancock, The Courier Journal
Details: 5458 W. Vernor Highway., Detroit, Mich., 313-554-3076, facebook.com/DulysConeyIsland
Once Detroit’s best-kept secret, Anthony Bourdain blew the cover on the tiny, no-frills Southwest Detroit joint when the chef and food journalist visited for an episode of CNN’s documentary-style TV series “Parts Unknown.” Bourdain said the dog at Duly’s was his “best” coney and with that, it’s claim to fame was born. True Detroiters, however, knew the beauty of a Duly’s coney all along. — Lyndsay C. Green, Detroit Free Press
Details: 109 Kings Highway East, Haddonfield, 609-301-5293; 2 S. Main St., Medford, 609-257-4342; 1½ Crosswicks St., Bordentown, 973-864-3210; 685 Berlin-Cross Keys Road, Sicklerville, 856- 472-8269; 27 North Maple Ave., Marlton, 856-405-7719. gouldsburgers.com.
The best of two worlds, the Dirty Dog at Gouldsburger’s is an all-beef hot dog with a cheesesteak on top: 100% grass-fed beef hot dog, topped with shaved ribeye steak, fried onions and Cooper Sharp American cheese. It is considered a New Jersey style dog, because the cheesesteak is done “Jersey style,” Murray said. “Meat is chopped and with Cooper Sharp, not whiz.” — Celeste E. Whittaker, Cherry Hill Courier-Post
DeVito’s Dogs & Grille, Middletown, New Jersey
Details: 455 Route 36; 732-687-8124, devitosdogs.com
Craving a dog with bite? DeVito’s Dogs & Grille serves grilled ¼-pound Sabrett hot dogs with natural casing, which snap when you bite them. They’re delicious with a simple squeeze of mustard or ketchup, but “Mike’s Dog,” with spicy onion sauce, and the “Jersey Breakfast Dog,” a recent special with pork roll, maple bacon jam, hash browns and cheese, are a real treat. — Sarah Griesemer, Asbury Park Press
Destination Dogs, New Brunswick, New Jersey
Details: 101 Paterson St.; 732-993-1016, destinationdogs.com.
Taking a global tour through hot dogs is possible, as Destination Dogs — a bustling college bar with food as fun as its vibes — serves 26 frankfurters inspired by the world’s most iconic locations. Whether representing countries (France, Mexico and Argentina are on the menu) or cities (Waco, Kansas City and Chicago, to name a few), the inventive dogs are topped with accoutrements meant to transport your palate to places intriguing and exotic. Subtle airplane decor and international posters strive to do the same. At the heart of each travel-influenced dog lies an intentionally-selected sausage base. In some cases, that’s a traditional frank, but, for many dogs, the link is something more outlandish. The Greek “Achilles Meal” dog, for example, features a lamb sausage (topped with cucumber, lettuce, tomato, red onion, tzatziki and mint), while the Vietnamese “Bun Mi” showcases a Cantonese link (adorned with all the bánh mì classics). Our favorite: the Hidden Dragon, which, smothered in hoisin sauce and chili crisp cucumbers, is a Peking duck-reminiscent ode to China. — Kara VanDooijeweert, The Record and NorthJersey.com
Details: 937 Palmer Ave., Mamaroneck, 914-500-5029; 186 Mamaroneck Ave., White Plains, 914-397-9406, waltershotdogs.com
For more than 107 years, Walter’s has been the undisputed king of hot dogs in Westchester. Generations of locals have grown up on its signature franks — split down the middle, grilled in a secret sauce, and served from an unmistakable pagoda-style stand. Part of the magic is in the hot dog itself: a proprietary blend of beef, veal, and pork that’s topped with Walter’s own mustard, giving it a flavor you won’t find anywhere else.
And while plenty of places pile on endless toppings, Walter’s keeps things simple with either mustard, ketchup, chili, cheese, or puffy potatoes (which is honestly all you need). Add in the fact that the iconic building is listed on the National Register of Historic Places, and it’s easy to see why Walter’s remains one of Westchester’s top dogs. — Jeanne Muchnick, The Journal News
Dogtown | Rochester, New York
Details: 691 Monroe Ave.; 585-271-6620, dogtownhots.com.
This cozy counter-service restaurant offers 18 unique hot dog creations named after dog breeds, served with your choice of hot and nestled in sturdy French bread. For vegetarians, there are vegetable dogs, along with 10 toppings that don’t contain meat. The perennial customer favorite is the Cincinnati Red Dog, a classic chili cheese dog topped with homemade meat sauce and Cheddar cheese. But there are more unusual creations, like the Hawaiian Poi, made with grilled pineapples, bacon and barbecue sauce, and the Irish Setter, adorned with corned beef, sauerkraut, Russian dressing and melted Swiss cheese. Its Junkyard Plates, made with homemade meat hot sauce and homemade mac salad, are also a major draw. When the weather is nice, bring your dog of the four-legged variety to hang out on the patio. — Tracy Schumacher, Democrat & Chronicle
Frontier Food To Go | Wilmington, North Carolina
Details: 2633 Carolina Beach Road and 1016 S. College Road; 910-395-2432, frontierfoodtogo.com
Frontier Food to has been a beloved spot for hot dogs and other classic comfort fare like burgers and barbecue for decades. New owner Todd Champion recently took over the business and has expanded to a second location, but the feel is the same, with window service and picnic tables. Try the Champion Dog with mustard, ketchup, mayo, pickles and onions, or the Mr. Bradshaw Dog with mustard, chili and pickles. It’s named after founder Elbert Bradshaw, who opened the joint in 1966. — Allison Ballard, The StarNews
Celebrity’s Hotdogs | Asheville, North Carolina
Details: 1409 Brevard Road, Asheville; facebook.com/ashevillehotdogs. Open 11 a.m. to 5 p.m. Monday to Saturday.
Readers of the Asheville Citizen Times named Celebrity’s Hotdogs the city’s top spot to get a dog, with more than 38% of the vote in a local poll. The longtime diner-style restaurant is best known for its Carolina Dog, a Southern classic topped with mustard, chili, onions and coleslaw. Owner Robert Pressley credits the restaurant’s success to its signature beef-and-pork hot dogs and a straightforward menu that lets the quality of the dog, and the toppings, shine.
Details: 3703 Beekman St., South Cumminsville, Cincinnati, Ohio, 513-541-7636, mrgenesdoghouse.com.
On a strip of 1920s bungalows, next door to an abandoned car wash stands a piece of Americana that still shines bright in the neighborhood of South Cumminsville, Ohio. While the area is most famous for being the childhood home of MLB All-Star Dave “the Cobra” Parker, who would go on to become the first Black athlete to earn a million bucks a year, Mr. Gene’s comes in a close second. Opened in 1962 by the late Gene Kuester and now run by his son, Don, Mr. Gene’s is an old-fashioned hot dog stand with a past rooted in community. Mr. Gene’s serves hot dogs representing the many regions that have continually fed Cincinnati. There’s a West Virginia-style slaw dog representing Appalachia, a hot mett for the Germans, and even a cheese coney – although theirs is topped with hot dog sauce instead of Cincinnati-style chili (not that you can tell under all the finely shredded cheese). The Chicago dog is especially good, made with an all-beef frank and topped with fresh tomatoes, a snappy dill pickle, sport peppers, diced onions, neon-green relish and yellow mustard. But my favorite might be the slaw dog, with coleslaw cooling and sweetening the slightly spicy chili beneath. — Keith Pandolfi, Cincinnati Enquirer
Daddy’s Dogs | Nashville, Tennessee
Details: Multiple locations: daddysdogs.com.
Daddy’s Dogs owner Sean Porter spent years crisscrossing the country as a road manager for touring bands, eating hot dogs after concerts because they were often the only thing available. Those late-night meals eventually inspired his hot dog career. In just over a decade, Daddy’s has grown from a single cart into a Nashville institution with multiple locations and stadium stands. The menu borrows from hot dog traditions around the country while putting its own spin on them, including its own take on the Carolina Dog, topped with slaw, bacon and a blend of barbecue and secret sauces. — Mackensy Lunsford, Nashville Tennessean
Dr. Dawg | Thiensville, Wisconsin
Details: 105 W. Freistadt Road, Thiensville, Wisconsin, 262-302-4023
Dr. Dawg is the perfect amalgamation of a Chicago hot dog stand and a Wisconsin dive bar. At this cozy restaurant north of Milwaukee, you’ll find fish fry on the same menu as an Italian beef, and you can sip on a Wisconsin old fashioned while chowing down on a 12-inch-long Chicago dog.
While you can order a reasonably sized frank, the doctor makes double-length dogs too. And while 12 inches of cured meat and a side of salty, hand-cut fries might not be recommended by most cardiologists, here, it’s just what the doctor ordered.
Try the Big Half & Half — half Maxwell Street Polish and half Chicago-dog — because why not double up on two Windy City sausage classics? Dr. Dawg serves its charred polish smothered in onions on the same sandwich as a red-hot covered in the works. —Joey Schamber, Milwaukee Journal Sentinel
Olneyville New York System | Providence and Cranston, Rhode Island
Details: 18 Plainfield St., Providence, RI, 401-621-9500; 1012 Reservoir Ave., Cranston, RI, 401-437-8248; olneyvillenewyorksystem.com
New York System Hot Wieners are local to Rhode Island, not New York, and they are not hot dogs. That may confuse those who didn’t grow up eating hot wieners. But it makes perfect sense to those who did. No frank in Rhode Island is more famous or craved than the hot wiener.
Hot wiener dogs are a mix of smoked pork, beef and veal. Traditionally, they start in a natural casing on a continuous rope that’s about 20 feet long and must be cut into bun size at the restaurant by hand. Today, some arrive packaged the proper length. Either way, the meat is put in a split-top hot dog bun. Order it “all the way.” First the wiener is slapped with mustard. Then it’s covered in a spicy, ground beef sauce that may or may not include tomato sauce, Worcestershire Sauce, chili powder and cinnamon. (Every New York System has its own recipe.) Finally, it is topped with finely chopped onions and a sprinkle of celery salt.
In 2014, the James Beard Foundation recognized Olneyville New York System as one of America’s Classics. – Gail Ciampa, The Providence Journal
George’s Coney Island | Worcester, Massachusetts
Details: 158 Southbridge St, Worcester, Massachusetts, 508-753-4362, coneyislandlunch.com
Have you ever had a Coney Island hot dog? If not, then you should definitely venture to George’s Coney Island in Worcester.
Since 1918, Coney Island has been serving up its main signature menu item in its old-fashioned, casual restaurant with wooden booths and a juke box. Grilled hot dogs are $2.95 apiece, topped with a choice of chili sauce, mustard, onions, ketchup, relish, American cheese (40 cents extra), mayonnaise or celery salt. – Joanna K. Tzouvelis, Wicked Local.com
