“A hot dog is a hot dog,” one man said last week while eating his two Gray’s Papaya hot dogs.
that's definitely too bad you'll miss out on the gray's papaya dogs! but if you are in the mood for a great "hot dog," crif dogs on st. mark's place has vegan ones as well as awesome tater tots! and there are so many different kinds of toppings. it's a fun, casual spot that's busy really late-night because it's a great place to eat your way out of a hangover. :) so if you're in the neighborhood, check it out.
On our trip to in August , I really want to experience a New York hot dog. However, I dont eat beef. I do eat all other kinds of meat. Are there any non-beef (pork/turkey/chicken) hot dogs served in Gray's Papaya?
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Papaya proprietors vend their hot dogs and fruit juice all over the city every day. For years, the unlikely but affordable combination has struck a pleasing chord with New Yorkers. At Gray’s Papaya, the drinks are delicious. They taste like juice no obvious chemical additives there. Gray’s also offers breakfast, a plus for the early birds looking for cheap food. The hot dogs are traditional and the buns are crispy. They look similar, much like all papaya places in the city, with yellow and red being the décor’s dominant colors. They have standing room only Gray’s with it’s traditional counter facing out the window, and Papaya Dog with high tables in the corners. The grill, the hot dogs and the drink dispensers all look exactly the same as well. The Papaya King hot dog is an all beef affair in a natural casing, cooked on a flattop and served on a toasted white bun. The dog is made by Marathon Enterprises based in nearby Englewood, NJ but the recipe is unique and proprietary. Marathon also manufacture the hot dogs for the Sabrett’s brand, Katz’s Delicatessen, and Gray’s Papaya, amongst others. A Papaya King dog topped with sauerkraut and mustard is perfectly acceptable, but the red onion sauce— a tangy tomato based concoction laced with vinegar, now ubiquitous on hot dogs in the city —was actually created specifically for Papaya King and gives you a taste of what made them unique, at least at one time. Appointed with a layer of onions, a hot dog from the Papaya King hits all of the right flavor and texture notes — the dog is heavy on the garlic with just a hint of smoke; it's pleasingly salty; and the casing provides a wonderful snap and subsequent explosion of juice revealing the undeniably beefy flavor when bitten. The sweetness from the onions helps to balance out the garlic, and the vinegar in the sauce cuts the richness of the fat. Wash it down with a viscous, frothy cup of papaya juice and you are tasting NYC history. The story of Papaya King, like so many of the great stories of the 20th Century, starts at the gates of Ellis Island. In 1923 Constantine "Gus" Poulos, a young immigrant from Athens, Greece arrived on these shores. He was penniless but ambitious. Poulos soon found work in a deli, which he ended up buying a few years later. The story might have ended there and then but for a 1932 vacation to Miami and Havana, Cuba where Poulos discovered the joys of tropical fruit drinks. Upon returning home he promptly closed his deli and opened Hawaiian Tropical Drinks, New York’s first juice bar. The location, on the corner of 86th Street and 3rd Ave in Manhattan, remains the flagship store of what would one day be known as Papaya King. In 1935 Poulos opened a second store in Brooklyn followed by an outpost in Upper Darby, PA in 1937. Hot dogs where added to the menu in 1939 and a New York Classic was born. The somewhat curious addition of hot dogs was a nod the original location's Yorkville neighborhood, which was largely German and Polish at the time. It is a combination that has stood the test of time. The late chef once described Papaya King’s frank as “the best hot dog in New York.” In a review, said “the main draw, the hickory-smoked hot dogs — a beef recipe seasoned with garlic, oregano, and other tasty spices — is difficult to forget.”