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New York: Nathan's Famous. New York Nathan's is a 107-year-old hot dog shop that's hit it big, with franchise locations across the country. The company's hot dogs and other foods can also be found ...
Sahlen Packing Company Inc. or Sahlen's, is an American meat packing company headquartered in Buffalo, New York. The company was founded by Joseph Sahlen in 1869. Sahlen's specializes in smokehouse deli meats (ham, turkey, chicken, hot ham) as well as hot dogs and sausages. Sahlen's products can now be found in over 30 states across the US.
Ted's Hot Dogs is a chain of hot dog restaurants based in Buffalo, New York. Founded on March 24, 1927 by Greek immigrant Theodore Spiro Liaros, Ted's Hot Dogs is a Western New York tradition based primarily upon their charcoal broiled hot dogs, as well as their homemade secret hot sauce, old-fashioned milk shakes, and handmade onion rings .
Franks-A-Lot – Hot dog restaurant in Portland, Oregon, U.S. Gene & Jude's – Hot dog stand in River Grove, Illinois, U.S. Gray's Papaya – Hot dog restaurant chain in New York City; Hillbilly Hot Dogs – restaurant in West Virginia, United States; Hot Dog on a Stick – Fast food franchise
Sauced in BBQ, spicy honey garlic, Buffalo, garlic parmesan, or ghost pepper sauce, they are the house specialty for a reason. Related: The Best Chicken Wings in Every State Top Bun Food Truck
The stand has been featured in the New York Times; [6] and on CBS News Sunday Morning in 2003. [7] In 2010 it was listed on the National Register of Historic Places. [8] In 2015, The Daily Meal ranked Walter's Hot Dogs #13 in America's 75 Best Hot Dogs
Portillo's Restaurant Group, Inc. [4] is an American fast casual restaurant chain based in the Chicago area that specializes in serving Chicago-style food such as hot dogs, Maxwell Street Polish, and Italian beef. The company was founded by Dick Portillo on April 9, 1963, in Villa Park, Illinois, under the name "The Dog House".
The white hot is a variation on the hot dog found primarily in the Rochester, New York [1] area, as well as other parts of Western New York and Central New York. [2] It is composed of a combination of uncured and unsmoked pork, beef, and veal; the lack of smoking or curing allows the meat to retain a naturally white color. [3]