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The Kruse Report
Nancy Kruse
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 specialists, who’ve breathed new life into another long-running sandwich standard.
No matter what the driving force, the result is a rediscovery of an enduring classic that’s moved the hot dog out of the ballpark and into the limelight.
Hot dogs are high e...
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