An interesting concept: gourmet hot dogs baked into their buns. They come in multiple varieties and are surprisingly good -- even to those of us who aren't generally delighted by novelty.
Shockingly good Mac & Cheese.
I can not imagine that the average Dogmatic patron comes here for the sides. Seems that would be an error.
Go. Get the Mac & Cheese. Delicious and human sized portion.
This is now on my list of comfort food back pocket options.
Next hangover, put it on yours when you've had your fill of the local, healthy, organic produce at the Union Square farmer's market.
A high end "haute dog" in a no-frills setting, courtesy of a former Employees Only chef..
Former Employees Only chef Jeremy Spector tries to do for the hot dog what some of the city's other chefs have done for the hamburger: to elevate it in both quality and price and earn the respect of city gastronomes. His sleek Union Square space sell $5 hot dogs made from a mixture of beef and turkey from Violet Hills Farm upstate. The real challenge to hot dog orthodoxy are the crispy buns, which radically distort the traditional hot-dog eating experience. But between the original sauces and the high quality meat, customers seem happy to pay extra for the best of the wurst.
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