All posts by barkhotdogs

Thanksgiving Hot Tips – Brussel Sprouts

Still working on your menu for next week’s big meal?  We asked our chef/owner Josh Sharkey for some tips on how to take veggies to the next level.  Here’s his tips for delicious Brussel Sprouts every time.


    • There is a dark outer set of leaves (usually just 1 or 2 layers), that are not very tender and can be bitter.  Toss those out so you have the heart of the sprout.
    • The root at the bottom tends to be a bit bitter as well; make sure to trim that off as much as you can.
    • Size is very important (insert joke).  Here though, we are talking more about consistency.  Make sure all your brussel sprouts are cut to the same size so they cook evenly.
  3. Most importably, BROWN THEM VERY WELL!  You want a deep golden brown.  Take the time to sear them in the pan well(olive oil is great); a cast iron pan works great for this.
    • With any pan that you use, make sure to preheat the pan so that it is nice and hot.  When you add the oil, it should roll around very easily in the pan (not smoking though).  Once you add the sprouts, if the pan is not hot enough, you could begin to release moisture which will stop them from being able to brown well.
    • Once the sprouts are nice and golden on a couple sides, season them simply with salt, and finish them in a 375ºF oven until they are tender, about 15 – 20 minutes depending on their size.
    • Brussel sprouts take well to many different sauces, seasonings, and flavors.  Here are a couple ideas for your table:
      • Bacon Vinaigrette.
        1. Very slowly cook 1 cup of diced bacon in a pan with a 1 Tbsp of olive oil until crispy and all of the fat has been rendered.
        2. Remove the bacon to a paper towel lined tray, leaving the fat in the pan, and add 2 Tbsp of chopped shallot or red  onion to the pan with a pinch of salt and cook over low heat until softened.
        3. Next add 2 Tbsp of Sherry Vinegar or Red Wine Vinegar and lots of fresh cracked black pepper.
        4. Remove from pan to a bowl and dress the roasted brussel sprouts just before serving.  Garnish with the crisped bacon and some fresh chopped chives or scallions.
      • Bark Cheddar Sauce
        1. Make it a little easier on yourself.  You can drop by Bark on the Wednesday before Thanksgiving and pick up our mighty tasty Grafton Cheddar Sauce by the pint, $10 per pint.  Just Email Us by Tuesday, November 25th to reserve your sauce.  Pour the sauce into a nice big serving bowl and place the roasted brussel sprouts on top.  Your guests will be pleasantly surprised when they find the cheesy goodness on the bottom.
    1. Try them raw!
      • Brussel sprouts make a delicious raw salad.
      • Clean them just as you would to roast removing the outer leaf and tough root.
      • Shave them on a mandoline or slice them very thin (carefully) with a sharp knife.
      • For every cup of shaved sprouts, add 1/4 cup of peeled & thinly sliced green apple and 2 Tbsp of toasted and chopped walnuts.
      • Dress with 1 tsp of lemon juice and 1 Tbsp of good olive oil, plus salt and pepper to taste.
      • Feel free to grate as much Pecorino over the whole salad as you like!


We hope everyone has a wonderful Thanksgiving with friends and family!


Buffalo Wings


Chicken Wings are probably not the first thing you think of when you think of Bark (but hopefully you think about us all the time!).  That said, we crank out some seriously tasty hot wings.

And like everything we make, our wings are pretty traditional all the while using some pretty amazing ingredients to get them to your plate, like Free Bird Chicken.

So, we thought it would only be appropriate to throw you all some knowledge about where these little fried flavor bombs originated.

As the story goes, Teressa Belissimo invented the Buffalo Wing in the namesake town in 1964.   Depending on which story you stick to, either her son and his friends came by late night in need of a snack; or, as many of the patrons were Catholic and it was Friday night, Mrs. Belissimo wanted to treat everyone to meat at midnight.


Either way, wings were the only thing left in the kitchen, and like any cook worth their weight, she made the most of them.  After frying them, she tossed them in a buttery hot sauce, and bam, history is made.  She served them up with their house salad dressing (blue cheese) and some celery sticks.

Of course, other cultures have been cooking chicken wings long before the Buffalo wing was born (the chinese fry them up and toss in oyster sauce).  This sparked a ton of new iterations of the chicken wing here in the states (if you haven’t tried the wings at Pok Pok, do yourself a favor and add them to your wing crawl pit stop right after Bark).


Our wing sauce is a simple blend tomato, a few different hot sauces including the Bark hot sauce, garlic, onion, butter, and seasoning.   For the simplest way to make wings at home, just toss some Frank’s red hot in a pan and warm up with butter and a squeeze of lemon, you’ll be good to go.






Hawthorne Valley Sauerkraut

When we first opened in 2009, we were making barrel loads of Sauerkraut in some pretty cool old Bourbon and Chardonnay barrels.  We quickly learned there was no way in cabbage hell we’d be able to keep up with the amount of kraut we go through here at Bark.

Then we met the guys at Hawthorne Valley Farm.   Their lacto-fermented sauerkraut is ridiculously delicious.  Our lesson learned; if it’s too tough to make in house, better find a damn good alternative or suck it up and cut the cabbage.  Luckily, we found our alternative…

Check out the clip below for a sneak peek into the Sauerkraut cellar at Hawthorne Valley  farm.

Ketchup- a brief history for your reading pleasure

Here at Bark, we use an obscene amount of ketchup.  Not surprising considering how popular the stuff is in America alone.  Did you know 97% of Americans have a bottle in their fridge right now!  If you’re into that etymology stuff, here’s some fun food for thought…

blog_heinzketchup02Henry J. Heinz made the sauce famous, starting to mass produce ketchup in 1876.  But it was actually Jonas Yerkes who is credited with first bottling and selling it on a large scale in America.

But Ketchup goes back way before Heinz and Yerkes.  Of course there’s some controversy over the actual origin, but a pretty common theory puts it’s origin in 17th century China.  They made a sauce called kôe-chiap or kê-chiap, made from pickled fish and spices.  Yes, we know, doesn’t sound much like the tomato concoction we know today.

Fast forward a century, and the sauce makes it’s way to Indonesia and Singapore.  There it evolved to mean any fermented savory sauce, and they called it Kecap.    Kecap “manis” is still around today, and we actually put a little in our burger sauce…

While the British were expanding their empire with their East India Company in the 18th century, they spent a lot of time in the far east.  That’s where they learned about the sauce and brought it back home with them.  It made it’s way to America in the late 18th century (most likely through NYC ports), and the first know recipe comes from American Sandy Addison in the Sugar House Book in 1801.   Another recipe comes along from Mary Rudolph (cousin of Thomas Jefferson) in the Virginia Housewife Cookbook in 1824.

We could go on for pages about this stuff, but this is a blog, not a book, so here’s some links for more fun facts if you’re interested…


Onwards and Upwards

Flaming LipsMoving forward, we are excited for Amnesty International to bring their show to the Barclay’s Center this week, and they are bringing a line-up so stacked, it’s difficult to tell who is “Headlining”. A couple of acts we’re excited to see come to Brooklyn are The Flaming Lips (above) who always go the extra mile,The Cold War Kids, and Lauryn Hill! Don’t miss out on a night of music for a cause and be sure to snag a Bark Dog and Sixpoint Hi-Res Triple IPA beforehand!

Super Success!

Bark Watch PartyThough the Super Bowl may not have been the most exciting game ever, we here at Bark celebrated in high fashion and, with the majority of our patrons donning Seahawks pride, spirits ended a mile high! Plus, a lucky few left with four-packs of Sixpoint’s brand new Hi-Res Triple IPA and a cool leather coozy for winning at Super Bowl Squares, and one lucky Seahawks fan won a tour of the Sixpoint Brewery! We had a great time serving up our classics and want to thank everybody who chose Bark as the place to be for Super Bowl XLVIII!


Super Bowl Party Tips!



Super Bowl XLVIII is right around the corner! We are excited for many reasons, but our Super Bowl Watch Party is the pinnacle of our football watching dreams! Reserve your seat now and enjoy all-you-can-eat and all-you-can-drink good times during the game! Want to throw your own watch party? Let us cater to your needs! Just looking for a good time and don’t know what to watch out for? We’ve got you.

Fans celebrating Seattle’s Win over San Francisco

The Super Bowl brings together all different kinds of people, so you don’t have to be a die-hard Denver Broncos fan or a life-long Seattle Seahawks supporter to enjoy the festivities; you can undoubtedly find something that interests you about the Super Bowl. First, for the sports conscious, you must pick a team! This is a non-issue to the fans of either team but others may be on the fence about who to root for, so we’ll simplify some things. If you like to see Touchdowns, root for Denver, they have the number 1 offense EVER. If you like interceptions and big hits, root for the Seahawks, who have the number 1 defense in the league.

If you like to root for the underdog, go with the Seattle Seahawks, who have a Super Bowl record of 0-1, which is meek in comparison to the Broncos 2-4 record, with their two wins coming back-to-back in 1998 and 1999 at the end of another Hall of Fame quarterback’s career. In addition to their statistical underdoggery, Seattle players like Derrick Coleman have lived the underdog lifestyle (he’s deaf) and prevailed, serving as a great inspiration for anyone with a handicap or with loved ones with handicaps. In addition to the records, the betting line coming out of Las Vegas has the Broncos winning by 3, so while it is no David v. Goliath mismatch, there is a definite favorite and with a favorite there must be an underdog.

Sometimes people root for odd reasons. If you like Horses, root for the Broncos mascot, Thunder (II). If you are calling the matchup the Hash Bowl, Pot Bowl, Packed Bowl, or any other nickname to recognize that the two states having legalized marijuana, are the only two in the Super Bowl stay in the kitchen and cook for your friends (and Ricky Williams). Or just come to Bark and we’ll keep you eating and drinking!

Hot Dogs inside, Cold Dog outside

The Super Bowl is also a staple in the entertainment industry. A star-studded half-time show is planned, with Bruno Mars as Ringmaster, so even if you hate football, this is fifteen minutes you will undoubtedly enjoy! The main attraction for most football non-fanatics, though, is the Commercials. Watch every major company you know, vie for your business in 90 seconds or less. Maybe that couple down the block is a finalist in one of the various commercial contests. Root for them and maybe they’ll share some of their million dollar winnings. And if they don’t, at least get them to host next year’s Super Bowl Party with catering done by us!




In 2014, Eat Good Food to Save the World (and Money)

It’s the beginning of January. And if you’re anything like us, that means your jeans are feeling a little too full (but man, those pies were worth it), your wallet a little too empty (gifts and travel and bar tabs, oh my!), and your ambitions for 2014 sky-high. Happily, if your resolutions including eating better, saving money, and doing good things for the earth, you can kill three (free-range, grass-fed) birds with one stone. Here are 5 tips for eating green and local without breaking a sweat:


1. Join a CSA.  CSA’s were all the rage a few years ago when they first emerged in cities, but their value is far from a fleeting fad. Signing up for a CSA gets you ultra-fresh, locally-grown produce, introducing you to weird and awesome new foods, connecting you more concretely to the rhythms of the seasons, and saving you some dough. Find one near you.

2. Shop smart. Sure, shopping lists are useful, but it also pays to be flexible. Instead of being tied to those string beans for dinner, why not hit the market and see what’s fresh and on special that day? Also, don’t forget to buy in bulk in season, and then freeze, can, or dry what you don’t eat.  Here’s a super useful rundown on freezing fresh food.

3. Eat the whole thing. We’re so accustomed to tossing certain parts of foods that it never occurs to us to ask why. Turns out, some of those compost-bound scraps are not only edible, but delish! Check out these great recipes for radish leaf pesto, Tuscan carrot top soup, and broccoli-cheddar hushpuppies made with broccoli stalks.

4. Use fewer ingredients. In this world of jalapeno-infused, Frito-topped, garlic-slathered food, it’s easy to mistake more for better. But if you’re shopping locally and sourcing fresh, organic ingredients, it’s a pricey crime to cover up their flavor with accouterments. If you need convincing, try our Classic Dog or Bark Burger, where the glorious meat speaks for itself.

5. Become a farmer! Or, at least a quasi-farmer. These days, there are all sorts of ways for city-dwellers to get more involved with their food production, and shaving a few bucks of their grocery bills while they’re at it. You can plant a windowsill herb garden (or a rooftop garden, if you’re so blessed), check out pick-your-own opportunities at nearby farms, or even invest in a share of a real farm animal!


Okay, so it’s the shortest day of the year, and that’s lame. But on the bright side, it’s also National Hamburger Day (not to be confused with International Hamburger Day in May or National Cheeseburger Day in September)! So bury your dark solstice sorrows in a juicy patty of beef, and celebrate the occasion by checking out some of our favorite burgers around:

Bark Burger

Not to toot our own horn, but the Bark Burger deserves to be here. After all, when we were dreaming up the burger for our menu, why wouldn’t we make it the best possible burger we could imagine? Our classic burger starts with hormone- and antibiotic-free beef from Meyers Beef Cooperative (Burger Rule #1: Though Shalt Know Thy Meat Source), which is then ground daily by Main Street Meats. After hard-searing the patty to get a crisp exterior, we slather on Bark Sauce, a twist on the traditional ketchup-mustard-mayo combo, add some lettuce, tomato, and diced onion, and serve it up on a bun. No bacon, no donut for a bun, no foie gras filling: it’s a burger. A great burger. And darn it, that’s more than enough.

Akaushi Cheeseburger

Akaushi Cheeseburger from ABC Kitchen

Akaushi (literally “Japanese Red”) is a type of Wagyu beef known for its high levels of monounsaturated fat, so if you need a side of virtue with your indulgence, this is your burger. Chef Dan Kluger uses 8 ounces of the stuff (house-ground chuck and short rib), which comes from a Texas ranch, for this burger, adding an arugula-basil-chive mayo, pickled jalapenos, Cato Corner Bloomsday cheese, and a perfectly crusty bun. Health benefits or not, this is a burger worth trying.

The Office Burger from Father’s Office

Don’t ask for extra cheese or no lettuce when you order here: Father’s Office has a strict no substitution/no addition policy. Not even ketchup. As condiment lovers, that seems a bit strict, but we understand: chef Sang Yoon has created a burger with the perfect ratio of condiments to bread to meat, and he doesn’t want you tampering with the experience. The meat is dry aged to concentrate the flavor, and topped with arugula and blue cheese that, in Sang’s words, make beef “the star of the burger.”

The Yankee Burger from DBGB Kitchen and Bar in New York

There are three burgers on Daniel Boulud’s menu at DBGB Kitchen, and our favorite is the simplest version. It’s got straightforward ingredients that stay true to their roots: no gimmicks, no shortcuts, the minimalist elements speak for themselves. You can add bacon or cheese if you’d like, though with 7 ounces of incredibly fresh beef, there’s really no need.


Bark-B-Cue Burger

Call it nepotism, call it bias, or call it a simple sense for what tastes good, but we had to include our Bark-B-Cue Burger. It’s got the same high-quality meat and cooking technique as our original burger, but with a little extra flair (it’s a bit of a diva). Smoky cheddar sauce and BBQ sauce complement the beef without stealing the show, while Nueske’s smoked bacon and crispy rye beer-battered onion rings add the perfect crunch to set off the juicy burger and soft bun.

The Bark Holiday Guide: 10 Local, Sustainable, or Just Plain Awesome Gifts for Your Food-Loving Friends


Let’s be honest here, the holiday season centers around one thing: eating (oh, and drinking, if we’re being technical). Since gift-giving is a prominent complement to all that food, it’s also the perfect time of year to give some amazing gastronomically-themed gifts. For all of you who still have some shopping to do (no judgment), here’s our roundup of the best ones:



1. The Beer Box from Nunu Chocolates: Naughtier than the Ganache Assortment but nicer than the Booze Box, this craft-beer-infused treat can go in everybody’s stocking. And since it’s made on-site at their adorable Boerum Hill shop, you can indulge while feeling virtuous about supporting local business.

2. Smoked Bluefish Pate from Mermaid’s Garden: This just-opened Prospect Heights sustainable seafood market is the stuff of fish fanatics’ fantasies, from lobster pot pie to Siberian sturgeon caviar. Picking the bluefish over the smoked salmon rillettes adds an unexpected twist to your gift (though the salmon is a stellar choice, too).

3. The Signature 4-Pack from The Jam Stand: With names like “Razzy Gabby & a Side of Jalapeno” and “Sweet WINO-nion”, it’s tough to pick just one of these jams (and that’s before we even get into flavors). Luckily, with the 4-pack, you don’t have to choose.

4. Adopt An Olive Tree from Nudo: Far from the let-down of sponsoring a star for someone (come on, it really doesn’t do anything), this ingenious program sends the giftee a bottle of oil made from their tree every season. And since it supports an olive farm in central Italy, your gift injects an international flair into supporting small farms


six version 2_small

5. Any of the Shortstack Editions: These gorgeous, hand-bound booklets bring attention and expertise to individual ingredients that are often taken for granted. Each edition provides background and recipes that reveal the transcendent power of, say, eggs, or sweet potatoes.

6. A Year of Bi-Weekly Kitchen Letters from Provisions by Food52: If you have a friend who needs inspiration to start cooking more, this is it: this subscription delivers your giftee two hand-written letters and two recipes from a prominent chef every month for a year. Make sure you offer to come taste-test!
7. Steel Triangle Dinner Bell from Best Made: Sure, it’s a bit pricey and perhaps a little too hip for its own good, but it’s got the right idea: meals should be a time when everyone comes to the kitchen and enjoys food together. And if you get to make a bunch of noise gathering people, even better.

On Bark’s Wishlist


8. Pickles Every Month by Mouth: We make our own darn good pickles over here at Bark, but you know what they say about never having enough pickles. Plus, with an endless variety of pickle-able delights (Okra! Fennel! Cherries!) delivered each month, it’s sure to be a source of inspiration as well as tastiness.

9. Cyclone by Quirky: We’re not looking to mess with the magic of our dogs, but this spiral hot dog slicer just looks too fun not to try. And we’re always on board for something that allows for more condiments.

10. Mason Jar Ketchup and Mustard Containers from your crafty self: Speaking of condiments, how cool are these? Sure, mason jars are played out, but this is an iteration we’ve yet to see, and they’re pretty great. Though you can buy them at any number of online purveyors, the elements are simple enough that you can put them together from scratch.


…and a Bonus:

The no-fail, always-pleases, perfect mix of cool, practical, and delicious: A Bark gift card.


Give the gift of BARK! (and earn $10 bonus gift card while you’re at it!)


Happy Holidays!!!  It’s that time of year again!

What better gift for someone you love then delicious Bark made bites!

Get your gift card today through Xmas and get a $10 bonus gift card FREE with a purchase of a $50 or more gift card.  That’s right, basically, get someone you love the gift of Bark, and come have a bite on us!

(must use your gift card in store or order through our website.  No seamless web or grub hub)

Get your gift card in stores or through or website via QuickGifts

Kabocha squash is back!!!

IMG_1306Crispy Fried Kabocha Squash, Cheddar/Maple/Hot pepper Dip

It’s a fan favorite and we are stoked to have it back on the menu.  Local roasted Kabocha squash is dipped in a rice flour batter and fried crispy.

We serve it with our version of a pimento cheese dip on crack.  Made with house picked hot peppers, Grafton aged cheddar, maple syrup, and other goodness, it’s got the heat to bring it home.

Come try for yourself, we promise this dish will turn anyone into a squash lover!


Slice_AhtanumSpice Of Life – Ahtanum

On Draught Now!

We have another great addition from the Spice of Life series of Brews from Sixpoint.  This month’s is an American bred hop from Yakima Valley, Washington, where 75% of American hops are grown.   The strain is named for the Ahtanum area near Yakima, where the first hop farm in Washington state was established.

Get More for Less

New and Improved Combo Meals!!!

Now you can get the same great combo meals with a little added value, just because we love you.  Any hot dog combo  can now be upgraded to a handful of our specially topped dogs (Bark Dog, NYC Dog, Kraut Dog, Pickle Dog, and Slaw Dog) or choose any of our cold toppings for no extra charge!


We hope you come enjoy the savings and have a great meal with us soon.



The Bark Crew

Walking Dead at Bark

imagesEvery Sunday starting October 13th Bark is showing The Walking Dead for you Zombie apocalypse aficionados.

Enjoy $15 Pitchers of Sixpoint beers and $3 Classic dogs throughout the whole show!

Get here early, seats fill up quick!

If you are a zombie or any other form of the living dead, and can prove this, free beer on us.

Sixpoint Autumnation is in the House!

Sixpoint AutumnationThe seasonal brew from Sixpoint Brewery now in store is the Autumnation.

This is Sixpoint’s hop harvest ale.  It features a fresh “wet hop” which is actually chosen by all the Sixpoint fans.  This year’s hop choice is Mosaic.  That’s what gives this hearty copper ale it’s bright citrus, berry and pine flavors, along with aromas of earth, strawberry and stonefruit.

Gets to Sippin.