New England: Around Rhode Island in the summer

New England: Around Rhode Island in the summer: ...

New England: York Beach, Maine

New England: York Beach, Maine: ...

Fork in the Rhode names 51 restaurants for RI NY System wiener

 

Fork in the Rhode, a local RI food blog, says Stykee's New York System on Elmwood Avenue in Cranston offers the best wiener in the state. It  was named one of the 10 best places in the state to get a NY System wiener. A total of 51 restaurants were visited by judges, who ordered the dogs "all the way." (meat sauce, chopped onion, mustard and celerey salt)

Here's the blog's top 10 list in full:

Cosmic Steak, Pizza & Weiners

1141 Post Road

Warwick

Dot’s Dairy Bar & Grille

1476 Newport Ave.

Pawtucket

Jesse's N.Y. System

710 Main St.

West Warwick

Liberty Lunch

732 Central Ave.

Pawtucket

New York Lunch

8 Main St.

Woonsocket

Olneyville N.Y. System

18 Plainfield St.

Providence

Rod’s Grill

6 Washington St.

Warren

Stykee's New York System

1617 Elmwood Ave.

Cranston

Timmy's Restaurant

644 W Shore Road

Warwick

Weiner Genie

80 Higginson Ave.

Lincoln

ALL THE OTHERS

Athenian Deli & Restaurant 1242 Oaklawn Ave           Cranston

Athens Pizza House 1 Austin Ave            Greenville

Barbara’s Place        77 North Main St.    Woonsocket

Ben’s Chili Dogs      158 Broadway           Newport

Bucci’s Café   37 Main Street         Lincoln

Chepachet Deli         842 Putnam Pike    Chepachet

Coffee King   66 Fountain Street  Providence

Connie and Nikki’s Restaurant    526 Pawtucket Ave. Pawtucket

Ferrucci’s Original New York System     1246 Main Street, Arctic    West Warwick

George’s Grill New York System  716 Reservoir Avenue         Cranston

George’s Pizza ‘N Pub         60 Main St    Pascoag

Indigo Pizza Lounge           599 Tiogue Ave        Coventry

John’s New York System   827 Park Ave.           Cranston

John’s New York Systems 326 Cranston Street            Providence

Kingston Pizza         1283 Kingstown Road         Peacedale

Kip’s Restaurant      826 Newport Ave     Pawtucket

Little Rhody Brand Frankfurts    5 Day Street  Johnston

Lumber-Jacks-Pizza ‘n Wieners   1402 Victory Hwy    North Smithfield

M & M New York System Restaurant      361 Waterman Ave  East Providence

Moonlight House of Weiners       32 Rathburn Street Woonsocket

North Kingstown House of Pizza 6170 Post Rd North Kingstown

Norwood Grill          1325 Post Rd.            Warwick

Oak St. B&B  87 Oak Street           Westerly

Oatley’s Family Restaurant           171 Ten Rod Road    North Kingstown

Original New York System            424 Smith Street     Providence

Peter’s Coney Island System         2298 West Shore Rd.          Warwick

Plouffe’s Cup n Saucer        267 Main St  Pawtucket

Poppy’s Family Restaurant            3344 Mendon Road Cumberland

Quick Rick’s  58 High St     Wakefield

Right Spot Diner      200 South Bend St. Pawtucket

Riverside Kitchen New York System       467 Willett Ave        East Providence

Rod’s Grill     6 Washington Street           Warren

Royal Lunch 1179 Westminster St           Providence

Sam’s New York System    1031 Mineral Spring Ave    North Providence

Sam’s New York System    Sandy Lane   Warwick

Santoro’s Pizza         687 Tiogue Ave        Coventry

Silver Lake Pizza      1146 Main Street      Coventry

Snoopy’s Diner         4001 Quaker Lane   North Kingstown

Sparky’s Coney Island System      122 Taunton Avenue,         East Providence

Taso’s N.Y. System  1500 Atwood Avenue          Johnston

Wein-O-Rama          1009 Oaklawn Avenue       Cranston

Gaggers

Written by Amanda MacArthur | @amaaanda on June 21, 2013

If you’re not a Rhode Islander, you might not understand our love for RI weiners, which aren’t just hot dogs with a sexy name and represented by hilarious neon signs that say “hot weiners”.
No, they’re so much more. Wikipedia says it best, although they’re the only ones spelling it with an i before the e around here:
The traditional wiener is made with a small, thin frankfurter made of veal and pork, giving it a different taste from a traditional beef hot dog, served in a steamed bun, and topped with celery salt, yellow mustard, chopped onions, and a seasoned meat sauce (the spices vary by vendor but commonly include cumin, paprika, chili powder, and allspice). A preparation including all of the above is often ordered by patrons as “all the way.”

When I was new to Rhode Island, I even did a little weiner foodtrip and wrote about it for Examiner. They’re also called “gaggers”, which is, you know… er… strange… Rhode Island. Derp.
I haven’t learned the ordering lingo yet, but I think it’s something like “one dog, all the way”. I learned this from an old fella today and I figure he must know what he’s doing by now!

For the complete article go to Buzzfarmers at the link below
http://buzzfarmers.com/buzzfarmers-adventures/best-rhode-island-ri-weiners-ice-cream/

Eats in Seekonk a History of Food for 60 Years

From the Seekonk-Swansea Patch

http://seekonk-swansea.patch.com/groups/business-news/p/eats-in-seekonk-a-history-of-food-for-60-years

Written by Jeff Sullivan.

Eats in Seekonk a History of Food for 60 Years

A look back at the three generation story of Eats.

Eats Restaurant in Seekonk has been a staple in the town for over 30 years, but its history goes back a lot farther than that.

 

“My grandfather owned a New York System in East Providence for like 60 years,” said Lexi Mihailides, whose father currently owns Eats. “He started when he was wicked young, maybe 20 years old when he started at the one in Smith Street. He then bought the one in East Providence. My dad worked there and wanted to open his own place.”

New York System started in Providence back in the 1953 by Greek immigrants Anthony Stevens and his son Nicholas. The pair first settled in Brooklyn and then moved to Rhode Island where they started the Providence tradition of the New York System.

 

Mihailides said he first started in 1983 and has been going strong ever since. Wieners are a big part of what they do, and they take it pretty seriously.

 

“The wieners we use are 90 percent hamburger, so it’s not very greasy,” she said.  “The difference between us and other places is we use Angus beef.  We don’t use shaved steak in our sandwiches. Everything’s homemade, brownies, apple pie, carrot cake, we also have awesome salads, which you wouldn’t expect from a weenie joint. We try to focus on not cutting any corners.”

 

Mihailides first started working with her father when she was 12 years old, and she enjoys the work mainly because of the pace, like her father.

 

“It’s definitely our thing, we can’t sit still,” she said. “When I started when I was 13, it was really fast paced. It gets really busy at lunchtime. It’s crazy, we have a line out the door sometimes. It can be a little overwhelming, but we really like it.”

 

Wieners are definitely their specialty at the restaurant, and Mihailides said its the sauce that makes the unique.

 

“It’s homemade chili sauce,” she said. “It’s not very spicy and it’s like a really good mild chili.”

 

Mihailides said they sponsor Seekonk youth sports, donate to the high school and whatever they can.

 

“We give out gift certificates for whatever charity that asks,” she said. “If anybody comes in and asks we’ll do it.”

 

Eats in Seekonk is located at 1395 Fall River Ave. and is open Mon - Wed, 7am - 3:30pm; Thu - Sat, 7am - 8:30pm; Sun, closed.

Stykee’s makes top wiener list of local blog

Local food blog ForkintheRhode.com has named the top 10 New York System wiener restaurants in the state of Rhode Island, including Cranston’s Stykee’s New York System, located at 1617 Elmwood Avenue.

Fork in the Rhode’s RhodeCrew (along with 45 additional judges) visited 51 restaurants statewide with judging sheets in hand. All wieners were ordered “all the way,” with meat sauce, chopped onion, mustard and celery salt. Judges based their results on the following scoring categories: appearance, steamed bun, wiener texture, meat sauce, onions and overall one-bite taste.

Fork in the Rhode blogger David Newell said that he and his fellow bloggers Scott Friedman and David Tagliatela created ForkintheRhode.com in order to bring greater attention to the extraordinary food in ordinary places within Rhode Island.

America's best hot dogs

Olneyville N.Y. System, North Providence, R.I.: NY System Dog; The New York System dog is a regional specialty: small franks (in this case, from Little Rhody) are steamed, placed atop a steamed bun, and topped with a cumin-heavy meat sauce, yellow mustard, diced onions, and celery salt. You're going to want to order a few of these, because they're small and addictive (see how many of them the counterman can balance on his arm). The "wiener sauce" is so popular that people have been requesting the recipe for years; you can purchase a packet of seasoning online and make it yourself at home. / Olneyville N.Y. System

The hot dog is one of the few foods that's nearly impossible to screw up. You heat it through, tuck it into a bun, squirt on some mustard, and call it lunch. But there's a big difference between not screwing something up and turning it into a paradigm-shifting, transcendental dining experience. And there are lots of hot dog stands, restaurants, and drive-ins out there that have the power to change your life.

The perennial grill mate to hamburgers, the hot dog sometimes gets the short end of the stick, charring at the back of the grill while juicy burgers are snatched up as soon as they hit the right temperature. But there's a science, if not an art form, behind constructing the perfect hot-dog-eating experience.

That experience was introduced more than 100 years ago, when German immigrants first brought over their frankfurters and started selling them on the cheap at amusement centers like Coney Island, arguably the epicenter for American hot dog consumption. Charles Feltman is widely considered to be the first person to have applied hot dog to bun, in order to avoid needing to supply plates and silverware to customers at his sprawling Coney Island restaurant. Employee Nathan Handwerker opened his own hot dog stand a few blocks away in 1916 and sold them for less than Feltman, and became wildly popular (and remains so to this day).

The hot dog diaspora then began to take on a life of its own, as people began developing their own spice mixes and making their own hot dogs, and every region and group of people soon put its unique stamp on the snack. Greek immigrants in Michigan concocted a cinnamon-rich beef chili that came to be known as Coney sauce, but it has nothing to do with Coney Island, while 'michigans' are big in Upstate New York but have nothing to do with the state. In Chicago they top all-beef dogs with mustard, fresh tomatoes, onions, sport peppers, bright green relish, dill pickles, and celery salt. Spicy Texas Red Hots are popular in New Jersey, but not in Texas, and the uncured, unsmoked White Hot is popular in upstate New York. And the regional variations go on and on.

According to a recent study by GrubHub, the country's most popular hot dog topping is cheese, followed by chili, mustard, onion, and Chicago-style. Ketchup is further down on the list, and, surprisingly, sauerkraut is down towards the bottom.

On our quest to find America's best hot dogs, we kept an eye out for drive-ins, restaurants, and roadside stands with a definitive style of hot dog and topping, one which embodies not only the region's quirks but the particular tastes and culinary traditions of its people. We judged these hot dogs based on several criteria: the quality of the ingredients (sourcing the franks from well-known regional producers and using fresh-chopped onions, for example), the entire hot dog-eating experience, from driving up to placing your order to taking that first bite, as well as reputation among professional critics and online reviewers.

In order to be included in our list, the vendor needed to have a trademark dog, with toppings that are unique and renowned. For example, Ben's Chili Bowl in Washington, D.C. doesn't just have a trademark frank (the half-smoke), it has a trademark topping (chili), is well-regarded by locals and professional eaters alike, and eating there is a memorable experience unto itself. For those reasons, it's high on our list.

Sadly, there were some popular favorites that didn't make the cut. While Lafayette Coney Island in Detroit ranks high, its modernized neighbor, American Coney Island, didn't, because it lost much of its charm in the renovation. And while the pretzel dog at chain Auntie Anne's has its loyal devotees, the experience isn't exactly sublime.

Our list runs the gamut from ancient stands that have been serving the same exact product day in and day out for decades to gastropubs putting their unique stamp on the hot dog to a place where people wait in line for more than an hour for one topped with foie gras. There's one constant thread between them, though: they're the country's best.

Additional reporting by Arthur Bovino, Colman Andrews, and Tyler Sullivan.

1) Fat Johnnie's Famous Red Hots, Chicago: Mighty Dog

The number one hot dog spot on this list is admittedly a bit of a sleeper, one that some Chicagoans might even do a double-take at. It's a small, ramshackle, white-paneled hut that's just a bit taller and just a bit wider than a canoe, on an industrial stretch of Western Avenue, a 20-minute drive from The Loop. You order through a tiny window in wonderment at how someone can fit inside the shack, after looking over a menu that includes amazing named items like the "Mother-in-Law" (a tamale on a bun with chili), a "Father-in-Law" (tamale on a bun with chili and cheese), and a tamale sundae (a tamale in a bowl of chili). If you're noticing the tamale trend here, you might see where this is going. As every Chicago hot dog lover knows, hot dogs and tamales go hand in hand at many of the city's storied spots (though they're frequently not the best thing on the menu). Not so at Fat Johnnie's Famous Red Hots where John Pawlikowski serves the Mighty Dog - a hot dog and tamale on a bun with chili and cheese. Sounds like a monster, right? You're right to be scared, it's a mess. You want tomato, sport peppers, relish, and pickles on that? You bet you do. Soft steamed bun, moist tamale, fresh snap of the dog, chili, cheese, and a slice of cucumber sliced on the bias - it's one of the best hot dogs you'll ever have. Johnnie celebrates 40 years this May. Go wash down a Mighty Dog with a Suicide (cola, fruit punch, grape soda, lemonade, orange, root beer, 7-UP, and strawberry soda) to celebrate.

2) Rutt's Hut, Clifton, N.J.: The Ripper with Relish

Even if Rutt's Hut, located in blue-collar Clifton, N.J., served their trademark Ripper, a pork-and-beef Thumann's link that's deep-fried in beef fat until it rips apart, out of the back of a minivan, it would still be one of the country's most delicious hot dogs. The fact that this roadside shack has not only a counter to end all counters amid its stand-up dining room, but also an adjoining tap room where you can drink cheap beer and chat with old-timers and fellow pilgrims, propels Rutt's Hut to legendary status. Whether you order an "In-And-Outer," (just a quick dunk in the oil), a Ripper, a well-done "Weller," or the crunchy, porky, almost-overcooked "Cremator," make sure you get it "all the way," topped with mustard and a spicy, sweet, onion- and cabbage-based relish.

3) Hot Doug's, Chicago: Foie Gras and Sauternes Duck Sausage

When Hot Doug's first opened at its original location in Roscoe Village in 2001 (it moved to its current spot in 2004 after a fire), there were people who doubted its owner Doug Sohn's vision of a menu limited to hot dogs and sausages - even Sohn's own family. "My brother told me, 'Don't you think you'll have to sell hamburgers?'" Sohn related in an interview, adding, "I have it on very good authority that the people at Vienna gave me a few months. They came in and they were like, 'Well, this isn't gonna last.'" Now? Along with Doughnut Vault, Hot Doug's is probably Chicago's most famous line for food. While its main menu is delicious, its items can be replicated elsewhere. The specials' flavors and ingredients, however, differentiate Hot Doug's. The normal menu ranges in price from $2 to $4 per order and the special sausages are $6 to $10. It is the type of place where you extend yourself monetarily and calorically because you don't know when the next time will be that you will be able to carve out hours for lunch on a weekday or Saturday to soak up the experience. The signature order here of course, is the foie gras and sauternes duck sausage with truffle aioli, which garnered quite a bit of press in 2006 following the banning of foie in Chicago. Defying the ban pushed by chef Charlie Trotter and Alderman Joe Moore, Sohn named the dog after Moore, was fined, but was ultimately victorious when the ban was repealed in 2008. It's a brilliant pairing - the snap of the dog against the creaminess of the foie - a visionary move celebrated by gout-defying offal lovers everywhere.

4) Schaller's Drive-In, Rochester, N.Y.: Meat Sauce, Mustard, Onions

A Rochester, N.Y., institution, folks come for the nostalgia and stay for the timeless fries, hamburgers, and hot dogs. It opened in 1956, so that distinct Happy Days atmosphere is in fact purely authentic. Located right on the water, Schaller's specialty is the upstate hot dog variety known as White Hots, fat natural-casing dogs made from pork, beef, and veal, made by Zweigle's. Top it with some of their meat-based "hot sauce," mustard, and onions, grab a handful of pickles, and you're in summer vacation heaven. Two other locations have since opened, but the lakeside location is the one to visit.

5) Olneyville N.Y. System, North Providence, R.I.: NY System Dog

Olneyville N.Y. System, with three locations in Providence, North Providence, and Cranston, R.I., claims to serve "Rhode Island's Best Hot Wieners," and while that will always remain a point of contention, they're certainly the most legendary. The New York System dog is a regional specialty: small franks (in this case, from Little Rhody) are steamed, placed atop a steamed bun, and topped with a cumin-heavy meat sauce, yellow mustard, diced onions, and celery salt. You're going to want to order a few of these, because they're small and addictive (see how many of them the counterman can balance on his arm). The "wiener sauce" is so popular that people have been requesting the recipe for years; you can purchase a packet of seasoning online and make it yourself at home.

6) Superdawg, Chicago: Superdawg

Topped by what has to be considered some of America's best signage - a flexing hot dog showing off his muscles to a winking wiener girl - Superdawg has been an institution on Milwaukee Avenue across from Caldwell Woods since Maurie Berman opened it in 1948. The recently returned G.I. designed the building and devised his own secret recipe and set up a drive-in at what was then the end of the streetcar line where he planned to sell $0.32 Superdawg sandwiches to "swimming families and cruisin' teens" for a few months during the summer to help put him through school at Northwestern. In 1950, Maurie passed the CPA exam, but he and wife Flaurie decided to keep operating Superdawg and to open year-round. The family-owned, working drive-in still serves superior pure beef dogs, "the loveliest, juiciest creation of pure beef hot dog (no pork, no veal, no cereal, no filler) formally dressed with all the trimmings: golden mustard, tangy piccalilli, kosher dill pickle, chopped Spanish onions, and a memorable hot pepper."

7) Rawley's Drive-In, Fairfield, Conn.: "The Works"

In business since 1947, over the years Rawley's has become a local legend. Behind the small counter where legions of devoted fans place their order daily, plump Red Hots from Blue Ribbon take a trip to the deep-fryer and are then finished on the griddle next to toasting buns, where they develop a burnished, crusty skin. You have your choice of condiments, but regulars would recommend "the works": mustard, relish, sauerkraut, and chunks of crunchy bacon.

8) Katz's Delicatessen, New York City: Mustard and Sauerkraut

Katz's Deli, in New York's Lower East Side, is a New York institution. Their corned beef and pastrami, made on-premises and sliced to order, are legendary, and the simple act of taking your ticket, standing in line, bantering with the counterman while placing your order, and finding a table has become as New York an exercise as, well, eating a hot dog with a smear of mustard and a little sauerkraut. And it just so happens that the hot dogs here are very good. Made especially for the restaurant by Sabrett, these garlicky, natural-casing, jumbo-size all-beef dogs spend such a long time on the flat-top grill that the outside gets a nice char and snaps when you bite into it. A smear of mustard is all that's needed, but a little sauerkraut or stewed onions certainly won't hurt.

9) Flo's, Camp Neddick, Maine: Hot Dog with Mayo, Celery Salt, Relish

Flo's Hot Dogs in Neddick, Maine, is a family-owned and operated establishment that has been in business since 1959. They specialize in steamed hot dogs that only need a sprinkle of celery salt, relish, and mayo. The relish is famous, although the recipe is secret, and is sold separately in jars both on location and online. The classic joint is open year-round, with the exception of Wednesdays, but it only operates from 11 a.m. to 3 p.m. Pro tip: ketchup isn't available, so don't ask for it. The hot dogs have a spicy natural casing, and the secret relish is at once spicy and sweet. Know what you want to order by the time you get to the front of the line, and look for a spot at the six-seat counter inside, but if it's full (as it normally is), don't worry - picnic tables are provided outside.

10) Dew Drop Inn, Mobile, Ala.: Dew Drop Dog

If you're from Mobile, Ala., you know about the comfortable, wood-paneled Dew Drop Inn. Not only is it one of the city's oldest restaurants, having opened in 1924, it boasts a loyal clientele of regulars who don't even need a menu and consider the waitstaff old friends. There's a surprisingly expansive Southern-tinged menu with a handful of hidden gems (like the oyster loaf, a smaller-size oyster po'boy), but their hot dog, supposedly the first to reach this neck of the woods way back when, is a true standout. The bright red steamed dogs are stuffed into a squishy bun and topped with coarse-ground chili, sauerkraut, ketchup, mustard, and a bread-and-butter pickle. You can also order them "upside-down," with the dog sitting atop the condiments, but any way you slice it this is a very solid hot dog.

As a side note, their cheeseburgers are quite good as well; Jimmy Buffett grew up nearby and wrote a song about them.

11) Lafayette Coney Island, Detroit: Coney

One of the culinary world's greatest rivalries is between two neighboring Downtown Detroit hot dog stands, Lafayette Coney Island and American Coney Island. While the battle over which hot dog tastes better is on par with the fight between Pat's and Geno's cheesesteaks in Philadelphia, most locals will tell you that it's Lafayette all the way, for several reasons. The hot dog has a juicy, salty, smoky snap, the Coney sauce is spot-on, and the fries are crispy, but it's the experience that puts it over the top in our book: While American is shiny and charmless, Lafayette is a divey, weathered, eccentric sort of place that hasn't been renovated in many years, but the charm is palpable, especially in the staff, who'll most likely bring you your order in less than 30 seconds. In short: the perfect hot dog stand.

12) Ben's Chili Bowl, Washington, D.C.: The Half-Smoke

It might tweak some Washingtonians to hear, but along with the Jumbo Slice, as bagels and pizza are to New York, so the half-smoke is one of the Capitol's most iconic foods. The celebrity (and presidential) photos on the wall are clear indications of Ben's Chili Bowl's city landmark status, but the continuous lines out the door (and its election to both this list and The Daily Meal's list of the 101 Best Restaurants in 2012) are evidence that the restaurant's chili cheese dogs are some of the best in the country. But those in the know don't just order "dogs," they get the half-smokes, a half-pork, half-beef smoked sausage which is a native D.C. specialty supposedly invented by Ben Ali, the original proprietor, whose sons took over the restaurant after his death. As the U Street Corridor/Shaw neighborhood around it has gentrified and become trendy, it's a more than 50-year-old bastion of down-home D.C. where college kids, old-timers, and celebrities are all welcome as long as they're willing to stand in line like everybody else, though the president eats for free.

13) Senate Restaurant, Cincinnati: Croque Madame

Senate is one of Cincinnati's hottest restaurants, and while some restaurants relegate the hot dog to the children's menu, here they're front and center, in eight over-the-top varieties (including one that changes daily). Their custom dogs are made by Avril-Bleh butchers just down the street, and they go through 800 of them weekly. The real showstopper is the Croque Madame dog: a béchamel-slathered dog, topped with Black Forest ham and a poached egg, in a toasted brioche bun. It's breakfast, lunch, and dinner all in one.

14) J. S. Pulliam Barbecue, Winston-Salem, N.C.: Chili Slaw Dog

Well, it's called a barbecue place, but what most people seem to rave about Pulliam's isn't the 'cue, it's the dogs - and any place that's able to advertise "Hot Dogs Since 1910" has got to be doing something right. These wieners are a fearsome dark red in color, nicely spiced, and bursting with juices. The buns are buttered and toasted, which adds a nice level of texture and flavor. Add chili and slaw (and mustard and onions, if you want it "all the way") and you've got what Reader's Digest once called "the best hot dogs in the South." To make them really good, add a dose of Big Ed's Extremely Hot BBQ Sauce.

15) Walter's, Mamaroneck, N.Y.:- With homemade mustard

On the side of an unassuming road in the unassuming little New York town of Mamaroneck, sits an odd, pagoda-shaped hot dog stand. This is Walter's, and the hot dogs here haven't changed since Walter Warrington opened his first stand nearby in 1919. The copper-roofed pagoda was built in 1928, and is currently on the National county's inventory of Register for Hhistoric pPlaces. But it's the hot dogs that have really made Walter's so legendary. Warrington devised the recipe for these dogs himself, and to this day they're still split down the middle, basted in a secret sauce as they grill, placed into a fluffy toasted bun, and topped with homemade mustard. There's nothing else quite like Walter's.