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Po Dog ranked near the top for the best hot dogs in the city, with totally customizable dogs and dozens of groumet toppings. This photo shows their June dog of the month: the Hawaiian Dog. (Photo: podogs.com/File)

The
Seattle Kitchen Show staff has been taking advantage
of sunny Seattle weather by doing plenty of barbecuing.
This week Tom Douglas and Katie O spoke with Seattle
Metropolitan Magazine’s Leselie Kelley about her list of
this summer’s .

Safeco’s field roast frankfurter is a meatless hot dog
that comes with different toppings,

“It’s the ultimate portable food. You can stand there
and watch the players, the relief pitchers throwing in the
pen, or you can take it back to you seats. And they have
some pretty decent toppings there,” says Leslie.

“They were the very first to do the gourmet toppings,”
says Leslie.

This old stand-by is pretty out-of-the-way at the
single south Seattle location, but they always have hot
chili dogs and more unique toppings than some of the most
popular restaurants.

At Po Dog it’s all about choice. You can pick the kind
of meat, toppings, and even the bun. With three locations
(Ballard, Capitol Hill and the University District), they
serve up some of the best cream cheese dogs with delicate
brioche buns and infinite topping combinations.

Dante’s is famous for it’s carts that show up all over
the city, and they’re a favorite of late-night party-goers
stopping for a gourmet hot dog outside bars. Visitors will
be pleasantly surprised with the many exotic hot dog
options prepared quickly and to personal specifications.

“I’m not saying it’s the best… but you know, the bang
for the wiener buck – you cannot beat it,” says Leslie.

At $1.50 for a hot dog and a drink, you get a foot-
long, 100 percent beef hot dog and the choice of three
toppings: chopped onions, sauerkraut, and relish, along
with ketchup and mustard.

The
Seattle
Kitchen Show can be heard on 97.3 ³ÉÈËXÕ¾ FM on Saturdays
from 2-4 p.m.
and
Sundays from 10 a.m. to noon. Available anytime ON DEMAND
at MyNorth
west.com.

By Jillian Raftery, MyNorthwest.com