South Dakota: Hungry Dog
> City: Mitchell
With both a stand and a brick-and-mortar restaurant, Hungry Dog serves a variety of franks on poppy seed buns. The BLT Dog adds sliced tomatoes, shredded lettuce, crumbled bacon, and mayo to the wiener. The Wrangler Tangler is a foot-long dog with bacon bits, pepper jack, Cajun mayo, and “Texas toothpicks” (deep-fried jalapeño strips).
Tennessee: Miss Griffin’s Footlong Hot Dogs
> City: Chattanooga
This Chattanooga favorite grew out of a hot dog stand opened by Willie Mae Griffin in 1939. It is said that she only knew how to make dogs one way: nestle a steamed foot-long wiener into a steamed bun and top it with mustard, hot sauce, onions, and secret-recipe relish. According to the restaurant website “She didn’t ask how you wanted your dog made, but only how many.” Patrons can customize their own dogs, and there are eight standard preparations, including the M.O.C.S. (mustard, onions, chili, and slaw) and the Miss Griffin original.
Texas: Hot Dogs, Wings, Etc.
> City: Bryan
This Brazos Valley standby, in business for more than 30 years, is best-known for its chili cheese dog. The all-beef choices include a few other variations on the classic, and quarter-pound franks are also available. Then there’s the Big Foot — a half-pound wiener with chili, American and cheddar cheese, jalapeños, onions, mustard, and relish.
Utah: J Dawgs
> City: Lehi
One of four Utah locations — all offering “dawgs, chips, drinks, good times” — this place serves grilled all-beef franks and Polish sausages with a choice of standard condiments plus a house-made sauce. It’s all very simple, but as one Yelp reviewer put it “I love when a restaurant does one thing and does it right.”
Vermont: Hoss’s Dogg House (closed for the season)
> City: St. Alban’s City
“Classic snack bar food” is the thing at this casual place in a community north of Burlington. The specialty here is the “Michigan” — meaning Michigan red hots, which are steamed all-beef franks served with a special meat sauce. They reportedly bear Michigan’s name because they were first served in Plattsburgh, New York, across Lake Champlain from St. Alban’s, in the 1920s by restaurateurs from the Wolverine State.
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