Senate Pub | Cincinnati
Senate is an ultra-gourmet hot dog restaurant in Cincinnati (remember their Croque Madame Dog from last year?) that's pulling out all the stops for its Charlie Brown Thanksgiving Dog, available this Friday only.
The applewood smoked bacon-turkey-cranberry sausage is made in house, and is served on a brioche roll topped with duck fat fried stuffing fritters, cranberries soaked in Wild Turkey bourbon, and chicken gravy flecked with bits of crispy chicken skin. Beautiful.
Tubby Dog | Calgary
Tubby Dog is wild hot dog joint and concert space that easily makes some of the craziest next-level dogs I've ever seen. Their Thanksgiving special The Gobbler has been around for a few years, the 2011 incarnation consisting of a honey-garlic turkey sausage buried underneath a mountain of sauteed onions, stuffing, gravy, apple sauce and melted cheese. And a side of pumpkin pie.
Dirty Frank's | Columbus, Ohio
Two years ago when we first featured a Thanksgiving dog for Hot Dog Of The Week, Dirty Frank's Franksgiving Dog was one of the only of its kind. Back by popular demand, it's your choice of a veggie or all-beef dog on a poppy seed bun topped with stuffing, giant scoops of mashed potato, dripping with hot gravy, and cranberry on the side. Wash it down with awesome local draft beer or a Frostop root beer float made with Jeni's ice cream.
Show Dogs | San Francisco
While not exactly a "Thanksgiving dog" Show Dogs' new chicken boudin sausage is fitting for the season—garnished with pickled pear, arugula, and house mustard, on a custom-baked sesame hot dog bun. The boudin and about half the sausages on the menu are made in-house by charcutier Peter Temkin, the rest coming from local purveyors like 4505 meats. Open Friday.
Frank | Austin
Two-year-old Frank is a modern hot dog emporium and bar known for their awesomely decadent and creative specials (seriously, look at that menu: waffle fry poutine and green chile pimento cheese bacon dogs?!?), including this month's Turducken, a house made turkey, duck, and chicken sausage loaded with jalapeno-cranberry-pecan stuffing and topped with pumpkin butter. Whoa. Open Friday.
The Red Hot | Tacoma, WA
One of the country's newest hot dog gastropubs, the Red Hot features regional dogs (Chicago, Detroit, Seattle) and sausages along with wild concoctions like a peanut butter and bacon dog, and this TRH T-dog special consisting of a turkey dog covered in mashed yukon gold potatoes, turkey gravy, and cranberry sauce.
Along with the dogs—surprisingly affordable for this sort of place averaging less than 4 bucks each—they have 12 different craft beers on tap.
Po Dog | Seattle
A sleek gourmet hot dog restaurant featuring all sorts of crazy specialty dogs like the deep fried hot dog-cucumber-cream cheese sushi "Po roll." Their annual Thanksgiving Dog is available the entire month of November: your choice of all-beef, veggie dog, or sausage topped with mashed potatoes, stuffing, and gravy, with a side of cranberry.
Hot Diggity | Philadelphia
Right in my hometown, one of the most creative dogs of the bunch. Hot Diggity's Pilgrim Harvest Dog starts with a grilled natural casing Sabrett's dog on a bed of roasted vegetables, topped with apple-brussel sprout slaw, cranberry mustard, and fried onions all piled into a roll that's been slathered with sage butter and lightly toasted. Delicious. Open Friday and all weekend.
Bark | Brooklyn
Brooklyn's well known artisanal hot dog boutique Bark is taking a way different approach than the usual dog topped with stuffing and cranberry sauce. Their Autumn Dog is actually a super-healthy veggie dog topped with butternut squash, sautéed kale, and toasted pumpkin seeds. Open Friday and all weekend.
Wiener and Still Champion | Chicago
Chicago's hot-dog-stand-on-steroids is a favorite of Serious Eats, even making into the new book with their glorious hand-cut skin on fries cooked in beef tallow. For the Thanksgiving season owner Gus Nunya is rocking two seasonal dipping sauces: a not-too-sweet pumpkin pie aoili made with actual pumpkin, cinnamon, and nutmeg, along with a vinegary salty-sweet candied sweet potato mustard.