![Outtakes: Washington's Best Hot Dogs](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_DogsBayouBakery.jpg)
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
![Outtakes: Washington's Best Hot Dogs](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_DogsDC3All.jpg)
At DC-3, the hot dogs can be eaten with 19 topping combinations. Photograph by Scott Suchman
![Outtakes: Washington's Best Hot Dogs](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_DogsDC3ChiliCheese.jpg)
A foot-long hot dog with chili, cheese, and onions at DC-3. Photograph by Chris Leaman
![Outtakes: Washington's Best Hot Dogs](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_DogsDC3Menu.jpg)
The long menu at DC-3, which serves dogs with regional ties. Photograph by Chris Leaman
![Outtakes: Washington's Best Hot Dogs](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_DogsDC3SeattleFish.jpg)
The “Seattle Pike Place Ultimate Fish Dog” with fried cod, Heidelberg Deli bun, coleslaw, malt vinegar. Photograph by Courtsey of DC-3
![Outtakes: Washington's Best Hot Dogs](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_DogsLyonHallAll.jpg)
Renditions at Lyon Hall with sauerkraut, with caramelized onions and foie gras sabayon, and with ham and Gruyère. Photograph by Scott Suchman
![Outtakes: Washington's Best Hot Dogs](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_DogsLyonHallOnionandFoie.jpg)
A closeup of Lyon Hall’s dog with caramelized onions and foie gras. Photograph by Scott Suchman