What is it about Gray’s that wins the hearts of hungry chefs all over this city? Aw, come on – what New Yorker doesn’t dig a good dog? And here, they are grilled (not boiled, like those of the soggy hot-dog cart milieu), served on a nice, toasted bun, and cost a buck and a quarter, with all the spicy mustard you want, you crazy kids.
And while you’re certainly welcome to order the virgin colada or coconut champagne, be a purist about it and get the frothy papaya drink. Even locavore Dan Barber can’t resist the call of the dog (if he’d thought of it, he says, I’d be writing this from a Caribbean Island.”). And Batali? He says he eats ’em for a quick breakfast – and if it’s good enough for him