"Historically it is difficult to sell a hot dog in Dallas, so we figured, if we're going to do it, they might as well be the best," owner Andrew Kelley says. That's a tall order considering the steamy street meat you'd find in New York City, but that's exactly what he did. Tangy sauerkraut in shredded scoops as fine as angel hair melts against brown mustard and the rich juices of the frank. The bun is chewy and fresh. The Angus beef frank is sourced from Fort Worth. It snaps some. It's sparkling with juices. It does not taste of curing agent and heart-killing salt, but bears the flavor of good beef.