Food News

World's Most Expensive Hot Dog Lands in New York

You've heard of ultraluxe burgers made with braised short ribs and foie gras selling for $100 a pop -- in fact, a similar burger made news when it debuted at the Old Homestead Steakhouse in the Boca Raton Resort & Club in 2006. But supped up hot dogs costing nearly as much? Now that's crazy talk.

Well, that's precisely what's going down at Serendipity in New York. The famous ice cream shop already owns the Guinness world records for Most Expensive and Largest Ice Cream Sundaes. But now it's setting its sights on hot dogs.

To be exact: A three-foot-long gourmet hot dog that, at $69, is supposed to be the

most expensive in the world. The dog itself is grilled with white

truffle oil, set in a bun toasted with truffle oil, topped with foie

gras and black truffles, and served with truffled Dijon mustard and

heirloom tomato ketchup. That $69 doesn't include tax and tip, and it

must be ordered 24 hours in advance. Yikes.

According to reports,

the "haute dog," as it's been dubbed, is actually pretty tasty. But it

does raise the question, "How much are you willing to pay for what is

basically a hot dog?" Are $1 or $2 dirty water dogs your limit? Or will you

pay $10 for some of the gourmet dogs you can get at local restaurants?

For example, a foot-long, half-pound hot dog served with stout mustard

and beer-braised sauerkraut from Big Bear Brewing Co. will set you back

$10. Meanwhile, a fully loaded Chicago dog at Hot Dog Heaven runs around $3.

How much are you willing to pay for a hot dog? Would you buy the $70

monster seen above?

KEEP NEW TIMES BROWARD-PALM BEACH FREE... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
John Linn