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Could an artisanal hot dog war be heating up in Philly?
Philly Eater presented this idea in a recent post after the opening of Underdogs at 17th and Sansom St. In the opposite corner is Hot Diggity, which opened at 6th and South St. last June.

You can count us on Team Hot Diggity if we have to declare allegiances in this match up.
A quick look at the tale of the tape (dog and bun) showcases the main differences in preparation. Hot Diggity grills their long, thin Sabrett dogs, while Underdogs serves a thicker, boiled Dietz & Watson. The grilled Sabrett packed the flavor of a traditional NYC-style dog without overwhelming the other ingredients, and was just crispy enough to make you long for summertime barbecues. Meanwhile, the plump Dietz & Watson was served to us lukewarm and seemed more processed. Ballpark-style, in truth.
When it comes to the bun, Hot Diggity uses toasted rolls from Liscio’s while Underdogs goes for untoasted from Cacia's. Again, we appreciated the warm, toasted bread at Hot Diggity much more. Both of these style elements are really based on preference, so perhaps yours is different, but they are important details to know before you go to either joint.