If this were a burger, nobody would care about the price.
, and nobody seems to care about the price much at all. Somehow, the addition of a bun diminishes the perceived value of the meat.
Actually, it’s not quite that, either. If the exact same ingredients that Alex Stupak uses for this dog — aged beef, homemade bun, pickles, chile crisp, and cheese — were reassembled into a burger, his restaurantand it wouldn’t attract any attention. “Oh, another fancy chef burger,” customers would think, correctly, before ordering it anyway because fancy chef burgers are still irresistible all these years later.
Luckily, I doubt we’ll have to talk about the “$29 hot dog” too much longer. With all of the attention it’s gotten this summer, it wouldn’t be surprising to see the price jump up over $30 sometime soon — a hike that would be met with mild shock, maybe, but one that also feels somehow justified.
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