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Bark seeks to elevate hot dogs to gourmet status, and partly succeeds. The franks are proprietary links made near Syracuse, New York, with a pork-beef combo, exhibiting a thrilling snap when you bite into them. The toppings stay on the conservative side (our fave is the "pickle dog"), and the weenies come in at around $5 each, which may seem a little steep. You can probably recoup some of that cost if you order one of the off-price beers. (Taps come from nearby Six Point Ales in Red Hook.) While the onion rings suck, the fries--especially the gravy-cheese "disco fries"--are definitely worth ordering. A handful of seasonal specials (such as the sandwich of fried pork shoulder, jowl, and cheek) betray a greater ambition than just wieners.
On the Upper East Side, where can you drink a digestif out of this crazy glass, which seems bent on demonstrating a scientific principle? Four years ago Fork in the Road inaugurated the Our 10 Best ... More »
Hoyt Dog: Your can barely get your lips around this baby The Louisiana Purchase Exhibition of 1904 - more commonly known as the St. Louis World's Fair - was supposedly the first time a hot dog was c... More »
The Velveeta double burger at No. 7 is perfect pre-sports fare. One of the first impressions you'll get of the Barclays Center is how stunning the exterior of the building is, and how proud you feel... More »
Hmmm. What do I want to eat today? Kids love Bark Hot Dogs, but not just for the franks. Where to take children to eat in New York is a gnarly question. You don't want an expensive place, or one whe... More »
The magnificent pickle dog at Bark, just above the Bergen Street station on the 2 and 3 trains. Welcome to 100 Dishes to Eat Now, Fork in the Road's handy list of some of our favorite dishes -- old s... More »
The dogs themselves are proprietary links made by Hartmann's Old World Sausage of Canandaigu, New York, and these franks are finished by being basted in a crazy lard-butter mixture. Onto this august platform underlying the pickle dog at Bark Hot Dogs tumbles a shifting roster of cured cucumber products, usually including two kinds of pickle spears as well as pickle relish, squiggled on top with mustard and mayo. Sit up high at one of the long wooden benches, sip a root beer or a Sixpoint,... More »
It would be easy for Bark Hot Dogs to slap a Tofu Pup in a bun and call it a day, but the restaurant's conscientious sourcing extends to its veggie dogs, too: Bark uses Field Roast Grain Meat, which is the Pat LaFrieda of the veggie-wiener world. The dogs are fat, juicy, and firm, and built from potatoes, onions, sage, ginger, and apples. Slow-roasted in olive oil, the dog is stuffed in a warm Pepperidge Farm bun and smothered with a mash of roasted mushrooms, chickpeas, and lentils.... More »
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