Using a pillowy bun as a barrier, hot dogs are safely protected from environmental hazards such as open manholes and greasy-handed schoolchildren. Enjoy snugly shielded franks with today's Groupon: for $8, you get your choice of any three hot dogs at Bark Hot Dogs in Park Slope (an $16.50 averaged value). Bark won New York magazine's award for Best Hot Dogs of 2010.
Bark creates more than 10 different lip-smacking dogs using locally sourced ingredients, such as bacon from S. Wallace Edwards & Sons and a pork-and-beef blend made at Hartmann’s Old World Sausage in Rochester. Your Groupon's triumvirate of tubular meat lets you start simple with the snappy classic dog ($4.25)—a plain griddle-roasted dog basted in a concoction of house-made smoked lard butter—before spicing things up with the chili-cheese dog ($6.25) and the kraut dog ($5), which comes topped with mustard and sauerkraut aged in oak barrels. Customers who like their hot-dog toppings the way they like their heads in jars—soaked in brine—will savor the pickle dog's ($5.75) crown of mustard, mayo, and house pickles. Bark also offers herbivores a veggie dog ($7) snugly swathed in a roasted mushroom-chickpea topping with pickled garlic mayo.
Bark's modern décor boasts white tiles, exposed brick, and walls covered in wooden planks, along with laboratory tables and raised counters running the width of the storefront. Bark's giant neon sign also summons a hefty clientele of night owls, sleepwalking hot-dog-eating contestants, and Edward Hopper LARPers—keeping its doors open until 2 a.m. on Fridays and Saturdays, midnight Monday through Thursday, and 10 p.m. on Sundays. Best of all, today's Groupon arrives just in time for you to use it on August 8, when Bark will be donating 10% of the day's profits to Gulf Aid.
Bark Hot Dogs won New York magazine's Best of New York award for Best Hot Dogs in 2010. It has a 3.5-star average from more than 120 Yelpers, a four-star critic's rating from Time Out New York, and a positive review in the New York Times:
- Beef-and-pork franks with a natural casing and a notable snap come from an upstate Austrian sausage maven, and as they’re griddled, they’re lovingly basted with smoked lard butter, then deposited in a butter-toasted split-top Pepperidge Farm bun. – New York
- The headlining menu item—a proprietary pork-and-beef blend made at Hartmann’s Old World Sausage in Rochester, New York—is a resounding success. – Time Out New York
- There’s French press coffee from Plowshares and nuggets of hash browns so crisp outside and fluffy inside that they put those of every other fast-food restaurant to shame. – Kim Severson, New York Times
474 Bergen St.
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