Six Recipes Make a Return for The Month of July Only
Next month, Ben’s Kosher Delicatessen, Restaurant and Caterers will be bringing back its Top’t Dogs menu. This year, Ben’s is offering six different Top’t Dog options – the six favorites of last year. These original hot dog recipes will be available at all Ben’s locations, but only for the month of July.
The toppings on these hot dogs were inspired by some of the biggest flavor capitals in the country. From The California Dreamin’, which fills your mouth with delicious avocados, to The NY Fiver, which holds two franks and three toppings, you can’t go wrong. In addition, each Ben’s Top’t Dog Combo comes complete with a bottomless fountain beverage and a side of your choice.
This collection exclusively features Hebrew National brand hot dogs. Side options include fresh-cut fries, potato pancake, round potato knish and old-fashioned square knish. All Top’t Dogs can be upgraded to feature a homemade pretzel bun for just 99 cents, and additional side dishes of fresh guacamole or vegetarian chili can also be added for a nominal price. For those who are 21 and over, the fountain beverage can be upgraded to one bottle of cold domestic or imported beer, for an additional cost.
A description of each Ben’s Top’t Dog can be found below:
Best of Boston ($12.99): generous portion of baked beans and crispy onion straws, on a brioche bun.
Chili Dog ($13.99): heaping amount of vegetarian chili and fresh chopped onions, on a brioche bun.
Ben’s Deli Dog ($13.99): choice of corned beef or pastrami, topped with warm sauerkraut, on a baguette; Russian dressing optional. Upgrade to BOTH corned beef and pastrami for $3 more.
California Dreamin’ ($13.99): mound of homemade Israeli salad, garnished with sliced avocado, on a brioche bun
Philadelphia Double Dog ($15.99): two franks topped with sautéed beef and a pile of peppers and onions, on a garlic bread roll
The NY Fiver ($15.99): two hot dogs topped with three toppings from New York’s ubiquitous street carts – sauerkraut, tangy onion and sweet green relish, on a chewy pretzel bun