Enterprising Brooklyn chefs have applied their fine-dining training to all sorts of casual concepts, but not many would deign to take on the lowly hot dog. Joshua Sharkey made upgrading the frank — and by extension American fast food — his mission, opening Bark Hot Dogs in Park Slope in 2009. Sharkey sources his ingredients from local farmers, and his pork-and-beef dogs come from a craft sausage maker upstate. Each link is basted in lard butter, and you can have yours topped with Nueske's bacon and Grafton cheddar from Vermont, or Angus beef chili, and then dress the thing with everything from Heinz ketchup to habanero hot sauce to locally made sauerkraut and relishes built from scratch. Bark also offers burgers, fries, salads, sides, and chicken wings (organic, of course), plus shakes made with local ice cream and dairy. Can't do pork? Bark offers all-beef dogs, hold the lard butter. Vegetarian? Get your veggie dog roasted in olive oil, and wash it down with a Sixpoint, which is the only brew that pours on draft. This is junk food for a new generation, one that frets over its carbon footprint and sucks down green juice.
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