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Just when you thought the world of hot dogs couldnít get any crazier, New York City rooftop lounge 230 FIFTH ups the stakes, creating a hot dog priced at $2,300.
230 FIFTH has had a short but meaningful history with hot dogs. Last Fourth of July, they invited competitive eater Takeru Kobayashi to challenge Nathanís Hot Dog Eating Contest participants on a live broadcast. They then installed a hot dog stand on the rooftop lounge, which has been popular with customers, and on July 30 the restaurant will release its world-record $2,300 footlong hot dog.
It seems unruly to charge more than two grand for a meager 12-inch hot dog, but note the elaborate additions and youíll understand.
To start, the hot dog meat is made of marbled Wagyu beef, dry-aged for 60 days and enriched with black truffle. A dry-aged seven rib roast of this type goes for $1,225 a pop. The hot dog meat sits between a toasted brioche bun, brushed with white truffle butter and slathered with organic, saffron-infused W Ketchup that goes for $9 a bottle and $35 mustard imported from France.
The hot dog is then topped with caramelized onions that have been cooked in Dom Perignon Champagne and $389 100-year-old balsamic vinegar. The next topping, the homemade sauerkraut, is braised with champagne worth several hundred dollars and mixed with the finest caviar legally available in the U.S. This elaborate hot dog is finally topped off with relish made from $10 pickles and a shimmering gold leaf.
Luckily, 230 FIFTH is not being as gluttonous as eaters in charging so much money for a hot dog; proceeds from the elaborate treats go to City Harvest, a charity organization dedicated to feeding underprivileged men, women, and children in the New York City area. To put this charity event into perspective, just one hot dog sold will help feed a whopping 9,200 people.