The Kruse Report
Some analysts credit chef Daniel Boulud with kicking off the current hot-dog revival, citing the prominence of sausages like the all-beef DBGB Dog on the menu of his DBGB Kitchen and Bar in New York. Others point to the strong influence of local market specialists like Doug Sohn, owner of the seminal Hot Doug’s in Chicago, as prime movers behind the trend. It’s also possible that hot dogs are benefiting from strong tailwinds provided by the runaway success of better-burger ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!