Eating & Drinking

TREND ALERT: Go gourmet with these pogos that are a grown-up version of the childhood staple

By Shawna Wagman

Brut Cantina Sociale serves up signature pogos with a house sausage made from duck confit and foie gras. Photo by Lalonde.

When Hintonburger opened in 2010, it was the first time in at least 30 years that I had seen a batter-dipped hot dog on a stick outside of the grocer’s freezer. I thought it was pretty clever that the burger shack was making them fresh, from scratch, rather than serving the frozen ready-made Pogo brand many of us devoured as kids. Not wanting to deprive my daughter of the experience, I ordered a Fat Cat corn dog for her and watched her eyes light up with glee as she gripped the stick in her tiny hand and dunked the whole monstrosity in ketchup before gnawing away at the thick deep-fried coating and the steaming wiener within.