Hot Dog Heaven

Let us be frank with you. Of all the signature foods New Jersey can lay claim to, three different hot dogs cry out for your alimentary appreciation.

Posted January 4, 2012

Illustration by John S. Dykes.

Get Your Jaws Around an Italian 
To consume a Jimmy Buff’s Italian hot dog like a normal sandwich, you need an elastic jaw like a python’s. Short of that, the pleasure is in the deconstruction, bite by bite, of deep-fried potatoes, onions and peppers stuffed into a half loaf of soft pizza bread on top of one or two deep-fried hot dogs or Italian sausages. Jimmy Buff’s has been serving hot dogs this way since 1932. Then as now—the health-conscious will appreciate this—everything is fried in soybean oil. (East Hanover, Scotch Plains, West Orange, Kenilworth and Randolph; jimmybuff.com)


Tear Into a Ripper
Beauty is only skin deep. No one knows this to be truer than the loyal customers of Rutt’s Hut. The shack-like restaurant’s infamous ripper, a hot dog deep-fried in vegetable oil, gets its name from its rugged appearance—the outside skin rips open when fried. While the exterior is rough, the middle is soft and juicy. Rippers can be ordered as “In and Outers” (just barely cooked), “Medium” (name says it all), “Wellers” (well-done) and “Cremators” (cooked until charred). Rutt’s relish, almost as famous as the dogs, is a secret homemade blend. (417 River Road, Clifton; 973-779-8615; ruttshut.com) 


See if it’s Better in Buttzville
People journey from all over to drive through Buttzville, home to Hot Dog Johnny’s. What started as a small hot dog stand in 1944 has become a Jersey landmark on the forested end of Route 46. With outdoor picnic tables and a swing set overlooking the Pequest River, this family-friendly stop in Warren County remains open year-round serving their classic hot dogs fried in peanut oil along with frosted mugs of birch beer and fresh buttermilk. Visitors not only stop by Johnny’s for their food, but also for their signature yellow T-shirts and other pieces of Buttzville memorabilia. (333 Route 46; 908-453-2882)

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