The oversize, beer-boiled Catahoula dog at Bayou Bakery, which has a rich flavor, fine-grained texture, Creole mustard, and Vidalia-onion marmalade. Photograph by Scott Suchman
At DC-3, the hot dogs can be eaten with 19 topping combinations. Photograph by Scott Suchman
A foot-long hot dog with chili, cheese, and onions at DC-3. Photograph by Chris Leaman
The long menu at DC-3, which serves dogs with regional ties. Photograph by Chris Leaman
The “Seattle Pike Place Ultimate Fish Dog” with fried cod, Heidelberg Deli bun, coleslaw, malt vinegar. Photograph by Courtsey of DC-3
Renditions at Lyon Hall with sauerkraut, with caramelized onions and foie gras sabayon, and with ham and Gruyère. Photograph by Scott Suchman
A closeup of Lyon Hall’s dog with caramelized onions and foie gras. Photograph by Scott Suchman
