Two Ohio-born hot dog styles named on ‘New York Times’ list of country’s best

A pair of Ohio-born hot dog styles cracked a recent New York Times list of the best in the country.

The first regional hot dog noted by the outlet, as some might expect, is the classic Cheese Coney.

Composed of “chopped onion, a stripe of mustard, a sauce of finely ground beef,” the New York Times also included a note about the distinctive use of nutmeg, cloves and cinnamon in the Cincinnati-style Chili that tops the dish,. It also took a playful at Queen City chili.

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“That said, they also take [their chili] on spaghetti, so the jury’s still out,” the story reads.

The second Ohio hot dog style mentioned in the New York Times story is one that may be less familiar to many, the Polish boy.

“Long ago, Clevelanders said ‘Polish boy’ and meant kielbasa, the garlicky smoked sausage beloved by the Polish immigrants who arrived in the city in the late 19th and early 20th centuries,” the story reads. “Today the term refers to this sloppy sensation, a glorious fusion. Propelled by local Black-owned smoked-meat concerns like Virgil Whitmore Sr.’s Mt. Pleasant Bar-B-Q, cooks began to furnish the city’s hallowed sausage with the toppings on hand: coleslaw, a pile of fries and plenty of barbecue sauce.”

You can grab a Polish boy at several Columbus spots, including The Pit BBQ Grille in Bubbly Hall.

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