Walter’s Hot Dogs


It’s a gorgeous spring day. So what do you do for lunch? Head for Walter’s.


Walter’s is the famous hot dog stand across from Mamaroneck High School.


It’s in an old pagoda-style building with a sign in that old-school font that reminds of you chop suey houses from the 40s and 50s. Except this building was built in 1928.

Walter’s started in 1919 by Walter Warrington. His family still runs it. And the hot dogs are still delicious. (In 2001, Gourmet magazine named it the Number 1 hot dog in the country.)

It means there’s a wait.



But as long as you have a friend to talk to, it goes by fast. You can also read the postcards of praise from around the world:


Or consider some shopping options:



Smart people poke their head in the first screened window to order fries or potato puffs. Just nicely ask the person running the fryer to fire your order. That way, by the time you get to the front, they’re done.


The hot dogs are split down the middle and cooked in butter on the griddle. It means it’s not a round hot dog. You can get a single or a double. Dan Greenfield, an editor who used to work at the JN, taught me years ago to get the single. He said it has the best meat-to-bun ratio.

Whichever you choose, be sure to get it with the special mustard. There’s relish mixed right in. It’s tangy, a bit sweet and has a tiny crunch. Delishy.


You can get a milkshake or a malted, too.


Then you take your hot dog and fries out to the picnic tables on the side of the building.



Potato puffs. Crispy on the outside, like mashed potatoes on the inside.


Curly fries. My apologies for the bad photo.


And, the moment of triumph: the first Walter’s dog of the season. Look at that perfection.


937 Palmer Ave., Mamaroneck. No phone.

So who’s going?

And where else can you get a good hot dog?


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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