Doug Sohn's hot dog emporium was called "a hotbed for some of the most innovative culinary ideas in the city, only wrapped in a casing." While traditionalists can order a basic dog topped with mustard and sauerkraut, Sohn puts his formal culinary training to good use in the list of daily specials, with creations like Catalonian pork sausage with saffron rouille and Manchego cheese, cherry pork sausage with cherry-blackberry cream sauce and Sartori raspberry cheese, and the world-renowned foie gras and Sauternes duck sausage with truffle aioli, foie gras mousse and sel gris. If these "mouth-watering creations" aren't enough, on Saturdays Sohn cooks his fries in duck fat, creating "the perfect side dish for what are easily the haute-est hot dogs in the country."