NYC native Manuel Jaquez currently serves the city’s best deal on a gourmet lunch: $6 hot dogs from chef Jean-Georges Vongerichten’s cart outside Upper East Side hotel The Mark.
Why hot dogs at a five-star hotel? The Manhattan staple has always been an easy grab-and-go lunch for busy New Yorkers and travelers. Ours are elevated by chef Jean-Georges’ ingredients.
A proper dog is all about … Creativity and precision when applying the condiments – rather than a standard squirt of ketchup, mustard, and mayo, I like to take the time to be a bit more artistic.
Your personal favorite: The grass-fed beef frank loaded with sauerkraut, kimchi, and yuzu pickles, then perfectly drizzled with ketchup, mustard, and sriracha mayo.
True or false: You’d order that from a corner cart and keep your street cred. True – and false. I can’t think of many places where you can get a gourmet lunch for under $10, especially if you are looking for something organic. It’s Michelin-starred street food, a class of its own.
Most common question you’re asked: “What’s so special about these hot dogs?” See above.
So, we’re ordering the organic chicken or a beef frank? Dietary restrictions aside, it depends on your preferred taste and texture: Beef franks have that classic “crunch”; the chicken dogs are supremely tender.
Eating-while-standing skill to master: Proper bite size keeps the toppings on the dog and off the ground. You shouldn’t need more than five to finish it.
Recommended number of napkins per hot dog? At least four (two paper towels and two napkins).