That's one haute dog!
Who said food comes cheap? Drool over these mouth-watering and Most expensive hot dogs across the world
Beefy Delight: One of the most expensive hotdogs topping the list is New York’s 230 Fifth, one of the largest outdoor rooftop garden restaurants, produced $2,300 (over Rs 1 lakh) wiener made from 60-day dry-aged wagyu (one of the rarest and the most priced beef in the world) topped with Vidalia onions (sweet onions) caramelised in Dom Perignon (vintage Champagne). Caviar-dotted sauerkraut braised in Cristal and gold leaf completes the whole presentation of the hot dog. It has to be ordered 48 hours in advance.
Onedog: Another wallet-busting creation was the $1,501 lobster tail and gold flake topped 1/4-pound ONEdog prepared by Mike Juiliano of Little Rock. While the ONEdog was ridiculously indulgent, Juiliano donated approx $1,500 from every sale to a nonprofit homeless organisation.
Manhattan hot dog: Earlier, a hot dog prepared by chef Joe Calderone in Manhattan sold for $69 during the National Hot Dog Day in 2010, making it one of the most expensive hot dogs sold at that time. It was placed in a salted pretzel bread bun toasted with white truffle butter, topped with medallions of duck foie gras with black truffles with side condiments of black truffle Dijon mustard, caramelised Vidalia onions and heirloom tomato ketchup.
Juuni Ban: Earlier, a hot dog prepared by chef Joe Calderone in Manhattan sold for $69 during the National Hot Dog Day in 2010, making it one of the most expensive hot dogs sold at that time. It was placed in a salted pretzel bread bun toasted with white truffle butter, topped with medallions of duck foie gras with black truffles with side condiments of black truffle Dijon mustard, caramelised Vidalia onions and heirloom tomato ketchup.
California dawg: Another hotdog named “California Capitol City Dawg,” sold for $145.49 at Capitol Dawg in Sacramento, California, USA. The 18-incher included 3/4 pound beef frank, moose cheese flown in from Swede, French whole-grain mustard, garlic and herb mayo, sautéed shallots, mixed baby greens, applewood and cherry smoked uncured bacon, Swedish moose cheese, sweetened dried cranberries, a basil olive oil/cranberry-pear-coconut balsamic vinaigrette and fresh ground pepper. It was served on a custom-made herb focaccia roll toasted in white truffle butter.