John

I spoke with Rick Castrianni who is the owner of Callahans. He confirmed that they will be closing sometime in September. The family sold this location (Fort Lee) to a bank. They have been in business since 1950 and are a local landmark. Located right down the street from the old Palisades Amusement Park, it was a stop for people heading to or leaving there. This is good news for the Castrianni family, but bad news for hot dog lovers. A similar thing happenned to the owners of Eagans in North Arlington, a beloved hot dog joint frequented by my father in the 1950's. They were offerred an obscene amount of money from either Rite Aid or CVS, members of the Satanic drug store cartel that specializes in gobbling up favorite local landmarks like Eagan's, Jahn's Ice Cream, the Parsonage Diner, and others. Can't say I blame the owners for selling, but do we really need another damned drugstore or bank? There are 2 other Callahans locations; one in Little Ferry, the other in Hasbrouck Heights. Both are owned by Rick Castrianni's brother. And both use the same hot dog prepared the same way. So people who love Callahan's will still have 2 locations to choose from. But not the Fort Lee location caome September. It will be missed.

Walmarts has a Dr. Pepper knockoff called Dr. Thunder that is pretty good.

Syd's and many other hot dog restaurants used Bakers Touch hot dog buns for years. They cheapenend the buns, and now most of the places have switched to either Rockland or Sabrett. I would go with Rockland as they are the closest thing to the original Bakers Touch. Pechter's also stopped making their own hot dog buns. You may want to check out Wonder. I think that they may make a food service bun that is better than the supermarket version. Rockland is the best available. Sturdy and good. I like when the dog hangs over the bun (love those end bites too!) and in the case of the Syd's dog, it's only about an inch on each side. I think it looks good as well. I wouldn't go too crazy over the bun because the focus should be on the dog. And even that isn't of ultimate importance since your restaurant is known mainly for other things. You can always eliminate the dog or change it if you want to concentrate on kids. Brands like Oscar Mayar and Ballpark are intentionally made bland in order to appeal to the palate of a kid. But I would think that you would be better off going with a quality dog in keeping with your quality, upscale image. I'm glad to see that you are open on Sunday's. I'm usually only off Sunday and I'd like to try the Meltdog. Hope you will be there.

If you are coming from Piaget and passing the White Castle on Main St. on your right, continue down Piaget until you get to Lexington Ave. Make a left and The Hot Grill is a block away on your left. Excellent Texas Weiners. Or you can turn on Main going in the direction with White Castle on your right hand side. A few blocks down is the Midtown Grill; another Texas Weiner joint. Or you can just go to White Castle.

I've heard that Pechters is not making their own buns anymore and Bakers Touch is now making a cheaper bun rather than the better grade food service buns which are individually baked instead of stuck together like the inferior supermarket ones. The best hot dog bun I know of is made by Rockland Bakeries. I use it with the Syd's dog. Do you just sell the dog alone without fries? And for how much? I usually have mine with just mustard. I'll have to see how it tastes on a panini press. Good luck, and give it time. I think the dog will become very popular.

By the way, Max's and the Windmill sell their dogs for close to $4.00.

Glenn, I've been to Syd's many times. I know the current and previous owners as well as the plant manager and other people at Best Provisions. Let me tell you with absolute certainty that the dog you bought at Best Provisions is the same dog sold at Syd's and it is not made exclusively for them. They may be the only restaurant that buys this particular dog, but it is available to anyone who requests it. People like me go to Best's and just ask for the Syd's dog. There was a place in Livingston called Don's that used a 4 to a lb dog (Syd's is 5 to a lb) that is shorter and fatter than Syd's. The Old Homestead on the Irvington/Union border used this same dog. Both places went out of business. Their customers asked the owners what dogs they used and how they could get them. Someone at Best told me that they were going to discontinue this dog, but since so many people requested it and showed up at the plant, they continued to make them. The previous owner of Syd's offerred to sell me the Syd's dogs at $5.50 per pound, but was kind enough to tell me that I could get them cheaper at Best's, which I have been doing for years. Syd's dog is $3.10, but with tax comes to $3.29. I buy 2 pounds for $7.00, which comes to 10 dogs. That means 70 cents a dog plus the cost of a roll which is 10 cents or less if I buy the food service buns. 80 cents for a Syd's dog that I make at home the same way; simmerred in water then thrown on a grill. You can also get a smaller dog. They have dogs in all sizes. Syd's is 5 to a lb. They have a 4,6,8,10,11,12, and maybe others. I strongly urge you to go with the natural casing dogs. All Best dogs are the same recipe. Made from a mix of choice and lean beef, I've been told by butchers that they are a high quality dog. The smaller sizes are actually a little cheaper per pound. The Syd's and Don's dogs are more expensive because of their size and shape. I believe that you can sell the big dog for cheaper than Syd's and still make a profit. I would recommend preparing it like Syd's; simmerred, then grilled on a gas or charcoal grill. I've had dozens of hot dogs and been to many hot dog restaurants, and there is no dog better than what you get at Syd's. This dog and Usinger's angus dog are my favorites for an all beef dog. If you just want to use a griddle, let me suggest that you use the smaller 8 to a lb dog. You can either slow cook it on a griddle like Father & Son, which used this dog before they switched to an inferior dog (upsetting many long time customers) or simmer it in water and then throw it on the griddle for a short time like Jerry's in Elizabeth does. Syd's dog is expensive, but people buy it at that price. Syd's was originally in the Weequahic section of Newark and people from Newark still come there. The place is usually packed at lunchtime, and though it is a luncheonette serving a variety of food; many, if not most come for the dogs. Because I know where to get these dogs, I don't go to Syd's as much as I would if I couldn't get them. But most people don't know the source or care to seek them out. You would do well to go with the Syd's dog or the smaller 8 to a lb dog. Jerry's sells this one for $1.50 and is making money hand over foot. Oh hell; all this talk is making me seriously consider opening my own place. Good luck to you and let us know what you decide. I'll make the trip to your place when you add a dog. Also, take what the owners of hot dog restaurants say with a grain of salt. The Galloping Hill Inn in Union serves a beef/pork dog that is very good. Originally made by a German butcher shop in Union, the Galloping Hilltook the recipe and had it made by a bigger hot dog manufacturer in Connecticut. I know who makes this dog and their distributor. I've bought this dog from the distributor to make at home. The owner of the Galloping Hill Inn told me the whole story. But yet he tells customers and newspaper people who interview him that they (The Galloping Hill Inn) makes their own dogs on premise! Which is blatantly untrue.

I loved the Big King at Burger King. Much better than the Big Mac in my opinion, and I've had them side by side. I also liked a sandwich that Burger King had and did away with about 2 years ago. I think it was a sourdough bacon cheeseburger or bacon cheddar cheeseburger.

Glenn, Glad to see that you may be adding a dog to the offerings at Melt. Do you know what brand of dog and how it will be prepared? I've tried with no success to find out the ingredients for Rutt's relish.

I'm praying that based on your sig you have far higher standards than I, and I'll find the Target dog good. THen again you've eaten a 7-11 dog, so... ← Keith, I've only had a 7-11 dog once and it was because I was pressed for time and hadn't eaten for awhile. I've tried dozens of dogs including quite a few by mail order. But that doesn't mean I have higher standards as taste is highly subjective. I do know that the regular Vienna dog, while not one of my favorites, is a quality dog and one used by over 80% of Chicago hot dog vendors. The one at Target is different, and in my opinion, vastly inferior. But that's not to say that you or anyone else won't like it.

Rutt's serves a unique dog, although there are places in North Jersey that serve the same Thumann's dog for deep frying. Rutt's cooks their dogs to different degrees of doneness; I prefer the weller, or well done. Cooked more than a ripper and less than a cremator. Mot people I know either love or hate the dog. It's milder than a spicy all beef. I like the contrast between the tough gnarled skin and the tender meat inside. I also don't eat any relish except for Rutt's. I found out recently that they changed their rolls. Rutt's, Jerry's, and the Hot Grill all switched to Sabrett rolls because Pechter's no longer makes their own.

Unfortunately the Vienna hot dog served at Target is NOT the same as the one served at Chicago hot dog joints. It is specially formulated and made for a roller grill. I had one this past Sunday and found it mediocre. Similar to a 7-11 hot dog.

Holly, Glad you made it to Charlies and put it on your site. Loved the pictures. It has to be one of the most unique places to eat a hot dog.

A North Jersey Double Italian Hot Dog. Which is 2 deep fried all beef dogs stuffed in half a circular roll of Italian pizza bread and topped with mustard, peppers, (no onions for me), and thin sliced potatoes.

Thanks for the info, Double O. Menton 1, I've never been to the Swiss Pork Store. Have you had their franks? TongoRad, I loved the beef frank too. I'm waiting to sample one of them at home next to some others so that I can get a better idea of how they compare.

You being the hot dog guy, what are your thoughts on hefeweizen with bratwurst? It's one of my favorite food/beer combos. ← It is also one of my favorite food combinations. In fact, whenever I have beer with my brats, it's always a hefeweizen. They are perfect together. Hefeweizen also goes great with weisswurst.

I made it up to Karl Ehmer's this past Monday planning on buying some of their German frankfurters and brats to take home. Even though it wasn't a Saturday, they had the cart open in front of the store. The cart had a compartment for heating sausages (German franks, all beef franks, brats, weisswurt, and other sausages) in water, as well as a griddle and small grill. I had a German frank ($2.50) and an all beef frank ($2.75) fresh off the griddle. Both were about 6 to a lb in size. You have your choice of sausages and your choice of how you want them prepared. The woman working the cart prefers hers simmerred in water, but most of them are already on the griddle ready to eat. You have to request one to be put on the grill if you want it char grilled. The German beef and pork dog is right up there with Thumann's. An excellent tasting dog in this style. I bought some from the store with the intention of comparing them in a taste test, which I did yesterday. I also bought some bratwurst and all beef dogs to take home. The store looks like a butcher shop, but the meats are not made on premise, but rather at their plant in Ridgewood, N.Y. Brats, German franks, and other sausages are sold loose or by the pound. Beef franks were sold by the pound only. They are rather expensive. $6.99 a lb for franks and $6.49 for brats. I didn't ask about the other sausages. The all beef dog was also very good. Spicy like a New York/New Jersey/Chicago dog. German style beef and pork dogs are the style preferred by these butcher shops. Some also include veal in the mix. All use their own unique recipe. The ones that make a beef dog usually make it milder than a typical all beef dog. Not so here. This dog was spicy and good. I bought a pack of them and will be comparing them to some other beef dogs I have at home when I get my shipment of Usinger's this week. For me, I like to compare different brands side by side, prepared the same way at home. Yesterday I sampled a Thumann's, Karl Ehmer's German frank, and a Union Pork Store German frank, all simmerred in water and finished off on my griddle. All were excellent. Similar in taste, although Thumann's and Karl Ehmer's were closest. Just slightly more flavor and complexity than the Union Pork Store dog. But all equal in terms of overall quality. I would make my decision on which of these to buy based on convenience and price, since they are all in the same league. These 3 dogs, as well as Liehs and Steigerwald (from Syracuse and only available at their location or mail order) are my favorite German style dogs. As I said, the differences in the 3 dogs sampled are small. The Union Pork store dog has a little tougher casing and slightly milder flavor than the other 2. Thumann's and Karl Ehmer's are very close in taste. In fact, this dog is the closest in taste to Thumann's. Thumann's is a little more tender and juicy. The dog from Liehs and Steigerwald that I sampled last summer is very juicy with a different spicing; containing veal and mace as an additional spice. I also sampled the bratwurst from Karl Ehmer's. It was good, but ordinary. The brat from the Union Pork Store, which I had next to Ehmer's, was much better. I'll have to check, but I think the cart may be open Mon. through Sat. For a grilled beef and pork frank, this place is at the top of my list. As good as you'll find in Jersey. It's a shame that it's very hard to find a place that serves a grilled Thumann's. All of the north Jersey places serve the deep fry dog. Falls View serves a griller, but it is specially made for them by Thumann's without the smoke. In my opinion, it isn't as good. There was a place in Hackensack called the Dog House Grill that I went to once 3 or 4 years ago that served the Thumann's griller. It was undercooked. At the Karl Ehmer's cart you can get your dog cooked in water, on the griddle or grill. It's prepared fresh and spends enough time on the grill or griddle. And you have a choice of German style, all beef, brat, or other sausage. Definitely one of my favorite places.

Out of the German hefeweizens available in my area (northern N.J.), I like Franziskaner the best. So does my wife, and we have had taste tests. Stoudt's of Adamstown, Pa. and Penn Brewing make very good American hefeweizens. I don't particularly care for the ones produced in Oregon like Widmer and others because they use an American ale yeast rather than an authentic German yeast strain.

A quality hot dog. Others: green olives right out of the jar, General Tso's chicken, corn on the cob, bratwurst, White Rose bacon cheeseburgers, steak.

Gerald, I hope that they are natural casing.

I'm pretty sure that you can order them online somewhere. If not, you might consider ordering Usinger's. They make one of the best (if not the best) all beef dogs. Quite popular with fellow E-Gulleters too.

Today I found myself in the Menlo Park Mall in Edison, N.J. accompanying my wife while she was shopping for clothes. Not one of my favorite things in the world to do. I wound up in the Food Court near Nathan's. They have a special from Fri through Mon where you can get 3 dogs for $3.33. In the past, Nathan's has been hit or miss for me. Some locations use the skinless version and cook them on those roller grills that you see in movie theatres. The 2 Nathan's near me (both now gone) used the natural casing dogs, but they were under cooked. The 3 dogs I had today were prepared perfectly. And they were delicious. Right up there in the upper stratosphere of all beef dogs in Jersey. Syd's (Best's), Boulevard Drinks (Sabrett), and Nathan's. The holy trinity of N.J. beef hot dogs. And at $3.33 for 3, a great bargain. The dogs were 8 to a lb.

Sorry so late getting back to you. The Don's dogs are available at Best. They charge $3.50 per lb, which is more expensive than the skinless dogs and most natural casing ones too because of the unusual size. But you have to buy a minimum of 2 lbs, so it will cost you $7.00. I would suggest trying the Syd's dogs if you haven't already. I like the size better than the Don's dogs. Longer and thinner. Don's is short and fat. But it depends on what you like. There was a place on the Irvington/Union border called The Old Homestead which served the Don's dogs on an Italian roll and topped them with mustard and homemade sauerkraut. The plant manager at Best told me that it was his favorite place to stop for a hot dog.

Next best way would be a griddle or frying pan.

You can also buy theses dogs at Best's. I was told by one of the guys working there that after Don's closed, many of their customers asked where they got their dogs from. So many people went to Best's asking for these dogs that they decided to continue making them.