NYC's top hot dogs

Seafood Sausage | Chanterelle

Though the upscale French menu at this elegant Tribeca eatery changes monthly, one signature dish that’s stuck around (29 years to be exact) is chef David Waltuck’s luxe “haute dog.” It’s made with pureéd lobster, shrimp, wild striped bass and scallops seasoned with cayenne, nutmeg, salt, pepper and port wine. The plump, juicy sausage pops with each bite, the port wine lending the creamy, mellow mixture a slight tang. Pig-intestine casing gives this sausage street cred and binds together the fish, whose folded-in chunks fall apart in your mouth. It’s plated (on fine china, of course) in a beurre blanc cream sauce peppered with toasted pine nuts. (Price: $16.50 for lunch, $19.00 for dinner)

Bitchin’ rating: 4 stars
A delicious alternative to dirty-water dogs, although it may be too chichi for most tastes.