$2,300 hot dog being sold at a rooftop bar in New York

Colin Joliat Alcohol & Food Editor

spiral cut hot dog 640x215 $2,300 hot dog being sold at a rooftop bar in New York

Colin Joliat

We’ve featured more ridiculously priced foods than I’d like to know existed, but here is yet another. One of NYC’s best rooftop bars, 230 Fifth, has created a $2,300 hot dog.

No, I’m not drunk, and that isn’t a typo. They really are selling one hot dog for as much as outfield season tickets for the Mets. It has all of the key elements of an overpriced item. Caviar, truffles, and gold. Those industries have to be booming with all of the stupid shit people are making these days.

The foot-long dog is made with marbled wagyu that has been dry aged for 60 days and laced with black truffles. The brioche bun is smeared with white-truffle butter and topped with fancy ketchup and mustard. The onions that adorn the frankfurter are caramelized in Dom Perignon and balsamic vinegar that costs $389 a bottle. The sauerkraut is similarly fancy – it’s made with platinum oscetra caviar. Oh, and if that still isn’t fancy enough for you, they throw some edible gold leaf on there for good measure.

That’s right folks, ketchup on a $2,300 hot dog! In the words of QuestionBlock, “All you haters suck my balls.” Moving on though, I somehow doubt caramelizing onions in Dom as opposed to Andr√© makes any difference. It’s not as if it’s being used as a marinade or in a sauce, so the flavor of the champagne will be almost entirely gone. And do we really need to put gold on everything? First sushi, then beer, and now a wiener. Where does it stop? And why not use a better metal? The gold standard went out of style in the ’30s. Where is my adamantium-encrusted burger?

Idiots note: No, the image is not of the dog in question.

Rooftop Bar 230 Fifth Debuts $2,300 Hot Dog [Zagat]

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