Franks 'N’ Dawgs

Alexander Brunacci opened this highfalutin hot-dog joint with chef Joe Doren, a fine-dining refugee. Together, they’re changing the gourmet hot-dog game. The regular dogs are Boar’s Head, but the housemade sausages are where it’s at: The Tur-Dawgen is the juiciest turkey sausage imaginable; the lamb keema, a subcontinental combination of ground meat, curry and peas, is packed with aromatic flavor. And yet the best part of all is the lobster-roll-style buns, baked locally by Nicole Bergere (of Nicole’s Divine Crackers): The things are so buttery and golden, you may not notice the sausages they cradle.