After two months of non-stop BBQing, your standard hot dog can get a little repetitive, unless of course you're Joey Chestnut, and you're already training for chicken-fried P'zones. Under the assumption that you're not, a handful of esteemed area spots were nice enough to whip up some off-menu, Thrillist Reader-only, juiced-up dogs, all of which'll be available (by request only) through the end of August. Kobayashi rules!
The Reuben Dog, at The Star & Shamrock
Sticking to their roots, the delightfully-hybrid Irish pub/Jewish deli's piling house made corned beef, Swiss, kraut & Russian dressing atop a 1/4-pound Hebrew National, whose mother insists it's totally a 1/3-pounder. What a catch!
Meat on a Stick...with Attitude, at The Black Squirrel
The inventive Adams Mo standout's serving a half-smoke with a lager/cheese-based fondue-like dipping sauce after giving the meat the full corn dog-treatment, unlike your full corn-dog treatment -- all that's left for you to do is get the sand out of your swimsuit netting.
The Mexican Puggle, at Tom Tom
The Puggle's wiener's wrapped in a strip of bacon, then topped with generous heaps of avocado and sour cream, moves at least partially borrowed from the "Chihuahua" at NY's famous Crif Dogs, which unlike LA's famous Crip Dogs, can safely wear ketchup.
The Boston Bomb, at The Liberty Tree
The chef behind H Street's New England-themed eatery's layering Dijon and Boston baked beans on a linguica -- a Portuguese cured pork sausage (cooked with onions, garlic, and paprika) -- because he wanted to make a tribute to his Southeastern Mass home's large Portuguese population, but apparently never serve it to them.
Fil's Last Lunch, at One Lounge
The hep Dupont newcomer dreamed up a "savory, sweet, spicy, summer dog": a 1/3-pound, all-beef, dog wrapped in bacon and smothered in sweet onion marmalade, crunchy jicama slaw and crispy fried jalapenos; and the whole thing's nitrate-free, which means it's super healthy!!
Pig Out, at Bourbon Steak
To make a secreter offering than their other secret dog, Bourbon's Cochon555-winning master chef classed things up, topping a Red Apron Butchery tubesteak with BBQ'd pulled pork and "housemade relish", which unlike Omar Epps-made relish, plays things way less by the cookbook.