Chefs from coast to coast are fancying franks with high-quality meats and inventive toppings
Editor’s Note: In The Kruse Report, a feature on NRN.com, food trend expert Nancy Kruse looks at what’s shaping menus across the country. Some analysts credit chef Daniel Boulud with kicking off the current hot dog revival, citing sausages like the all-beef DB’s Dog on the menu of his casual New York City restaurant DBGB Kitchen & Bar. Others point to the strong influence of local market specialists, like Doug Sohn, owner of the seminal Hot Doug’s in Chicago, as ...
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