First off let me say that I’m a Texan, so I wasn’t even aware that there was a difference between the two; untill I overheard two Yanks today agrueing over just that.
So, any Dopers here had them both? And whats the difference anyway?
The Master on how a hotdog is properly made.
Note that New York is not mentioned. This speaks volumes.
I like a hot dog w/kraut.
Now you have a New York mention.
And the last time I was in New York was 1964 (Nice Fair).
This is like arguing over New York vs. Chicago pizza. They’re totally different animals. Beyond the name, there’s no real basis of comparison. (Aside from the fact that each is based upon a bland sausage encased in bread.)
The best NYC frank is a streamlined and simple affair; the roll is unadorned, the condiments limited to a layer of sauerkraut and a schpritz of good brown horseradishy mustard. That tomatoey onion sauce is an option, but not to be considered seriously.
The Chicago hot dog is dished up on a poppyseed roll, of somewhat sturdier construction than the Eastern version, as it is meant to support a salad bar. See the above link to **Cecil’**s classic column to read the proper ingredient list. (Also, the typical mustard on a Chicago dog is yellower and more tumeric-y)
I like 'em both. It depends on what you’re in the mood for. Of course, it is impossible to get a Chicago-style hot dog anywhere BUT Chicago. If you asked the hot dog man in San Diego or Kansas City Miami Beach for fresh sliced tomatoes, pickles, and celery salt, you’d get a mighty odd look.
Since both are merely recycled pig anuses in a casing, I’d say both were equally bad.
But don’t go by me. Ya see, I’m prejudiced. I won’t eat anything that isn’t food. 
My experience with Chicago hot dogs: large, tasty dogs in poppyseed rolls with quality toppings like real tomatoes & pickes.
My experience with NY hot dogs: pathetic looking dogs slightly bigger than a Slim Jim, crappy buns, mediocre kraut and chili are your topping choices. My first time eating at Grey’s Papaya I wound up puking a couple of blocks away, although that could’ve been from the (ugh) papaya juice I decided to try.
A better question is: Which is better; Chicago hotdogs or Los Angeles hot dogs?
Gray’s Papaya have the best hotdogs in New York. The only thing is that after getting a bunch you have to go next door to the bagel place to get a can of soda (that is if you’re at the store downtown by the PATH station). Fruit juice doesn’t cut it all of the time. The hotdogs sold by sidewalk vendors are hit and miss, not worth the effort.
After reading the description of the Chicago hotdogs I’m repulsed by them. Poppyseed buns? Tomatoes? What kind of hot dogs are they using? The kind that are like Ball Park Franks? If so then they must be doubly wretched.
My Creds: from California - lived in Chicago for two years, discovered Gold Coast dogs early on and was a regular habituate (also sampled the Weiner Circle on Clark more times than I care to imagine, at 1 - 2a.m., but they don’t compare to GCD’s). Live in New York now, and have sampled my share of Nathan’s and a variety of other NYD’s.
The verdict? I agree with Ukelele Ike - they are two different beasts. Well prepared, both taste great. I would say that the likelihood that of getting a bad New York dog is greater, simply because the dirty dog vendors lack the same passion for getting the right ingredients. In Chicago, probably based on where I lived, it was easier to get to Gold Coast Dogs or some of the other practitioners of the True Art.
Great rundown, Ike, but I have a minor correction. There’s a chain of restaurants called “Windy City Hot Dogs” that I’ve seen in several US cities (although for some reason the only one that springs to mind was in Colorado Springs). They all make a good Chicago Dog.
I’ve never been to Chicago (except for a brief layover at O’Hare, spent sprinting about 3/4 mile to my connection), so I can’t comment on their dogs. However, I will say I prefer such comestibles as hamburgers and hot dogs with a minimum of condiments, not to mention various other pile-ons, such as relish, tomatoes, etc. Unlike Mrs. Dave-Guy, who piles relish, mustard, ketchup, olives, every conceivable thing, on her burgers and dogs. Honestly, the woman considers barbeque sauce a beverage.
If you want to expand the comparisons to hot dogs originating in a specific locale, as opposed to street vendors, there is nothing (almost nothing, see below) to compare to a Nathan’s Famous. Pure bliss.
However, as far as a particular area’s home-town products, there is nothing, and I mean nothing to compare to a Zweigle’s Hot Dog, found in Rochester and other points in Western New York.
They are fat and meaty, and come in two types, the red hots, which are more traditional beef, pork and poultry mixes, and the white hots, which are predominantly pork. The whites are an acquired taste, but, red or white, when a Zweigle’s is grilled, and the casing blackens and splits open, and it’s served up on a thick, chewy roll…baby-o, that’s hot dog heaven!