Take-out: Yes Accepts Credit Cards: Yes Good for Kids: Yes
Price range.
$ Price range Under $10
4 reviews
Anabel Mouton
This stand is part of a Danish invasion of one corridor of Grand Central Terminal. There are four house made dogs to choose from. I had the Hen Hound, a long slender grilled chicken sausage topped with tarragon mayo, apple ketchup, slaw and bits of fried chicken skin. It is served on a freshly toasted whole wheat bun. Being me, I asked for mustard on the side.
I was prepared to be wowed because I like all the ingredients. Instead I was underwhelmed. The chicken skin bits, which I encountered first, instead of being crispy and hot, were hard and cold. I tossed them off the sandwich. Then the slaw had no vinegary taste; it tasted completely bland and undressed. Finally, the dog and the bun–again, terminally BLAND. Just add some mustard, right? But the "mustard" they gave me had no mustardy zing; the condiment tasted like apple-sauce. I had no problem finishing this sandwich; I just kept asking myself, when does the taste kick in? Will wily New Yorkers pay $8 for this, when they can get a super-tasty Hebrew National around the corner at Zaro's for half the price? I think not.
Claus Meyer is started a new food hall located in the Grand Central Terminal's Vanderbilt Hall pushing the his Nordic Cuisine. The main restaurant is call Agern, in addition to 4 to 6 food all counters and stalls they have a small bakery and a hot dog counter. I don't know if such a big footprint make sense but time will tell.
Now it's the hots dogs I'm most interested in. You should know I a have only contempt for corrupt NY politicians and the food cart mafia who have control over 99 percent of all hot dog carts in the city. And that's why today it's hard to find a non-mediocre real meat hot dog from a cart other than Nathan's and the Papaya King in NY.
So when I herd about Danish hot dog at 42 deuce I had to try them. Now the Grand Central is like the catacombs with all the sub sub basements and labyrinth behind hidden corners. The Grand Central Directory is useless because it takes 6 month for them to update new restaurants locations, But after 3 trips I finally found the Danish Dogs at the South West corner of the building at 42nd and Vanderbilt Ave. left of the entrance ramp.
So I approach the counter and find that they have 4 distinct hot dogs all with names and different toppings and cost $7 and $8 each and no fries. This means I have to make more trips to try them all, I listed them with simplified the toppings because they were too over the top for hot dogs. They also state the they make all the hot dogs and topping themselves.
Great Dane:
Beef and pork hot dog, spiced ketchup, mustard, onion, cucumber, and shallots topping. The frank was really soft meat and hard to taste with all the topping that has some spices to give it a kick. The bum is more like seeded bread than the soft traditionalist buns you get with hot dogs.
Gravhund:
Beef hot dog, with red cabbage and beets, onion, and shallots I'm used to sauerkraut and onions in a red sauce but this was weird red.The hot dog has more byte to it but the cabbage beets left a after taste in my mouth.
Hen Hound:
Chicken hot dog, with mayo, radish, ketchup, white cabbage, not like sauerkraut. I not big on chicken franks but the radish tasted good and was sweet on this one.
Kvik:
Pork hot dog, mustard mayo, and onion. This guy was like a gray dog I like red looking hot dogs and the color was a turn off and the taste was like raw dog.
All the hot dogs are skinny and longer than the NY dogs and maybe Hen Hound was the best not because of the meat but the topping. My second choice would be the Great Dane.
Now I found the price is high considering these are from a counter vendor selling just hot dogs with boo who toppings. I think I would rather walk Nathan's or the Papaya King and get 1 hot dog, fires and a drink for maybe just a dollar more than here.
Recently relocated to Manhattan, Mr. Claus Meyer is starting a new food hall and restaurant located in the Grand Central Terminal's Vanderbilt Hall. As the co-founder and owner of Noma, repeatedly voted the best restaurant in the world, he is the sole founder of the New Nordic Cuisine philosophy.
Mr. Meyer will essentially be taking over the entire Vanderbilt Hall. On the Shuttle Passageway side, you have the Danish Dog (this one) stand, a bakery/cafe (Great Northern Deli), with the actual sit-down restaurant (Agern) offering tasting menus.
On the 4/5/6/7 train side, they will open up a food hall (think Urbanspace Vanderbilt, food court style) with 5 different food stands with seating accommodating 100+ people.
I tried its "Great Dane" and it was so good. For $7.62, it came with beef and pork fillings, spiced ketchup, remoulade, mustard, white onion, pickled cucumber and crispy shallots. So good!
While this project has received much publicity, I read that he is also quietly pursuing another project by starting a restaurant and cooking school in Brownsville. Free classes and apprenticeships will be offered to the local residents and graduates will receive a NYC food-handler license.
Is the Hen Hound a top dog? When you look at all the toppings it is a tasty albeit unusual dog. I don't mind paying $8 for a high quality product though others do. Finding a chicken dog on a whole wheat bun is a an accomplishment in itself. My last hot dog was Ripper's in the Rockaways last summer and that is certainly a top dog and this summer with a changing diet this is my new dog.The dog is slightly under smoked – true. The toppings are crunchy- radish white cabbage, some relish, mayo and ketchup and of course the winey mustard. All together this was a good dog though not the top, top dog.
This stand is part of a Danish invasion of one corridor of Grand Central Terminal. There are four house made dogs to choose from. I had the Hen Hound, a long slender grilled chicken sausage topped with tarragon mayo, apple ketchup, slaw and bits of fried chicken skin. It is served on a freshly toasted whole wheat bun. Being me, I asked for mustard on the side.
I was prepared to be wowed because I like all the ingredients. Instead I was underwhelmed. The chicken skin bits, which I encountered first, instead of being crispy and hot, were hard and cold. I tossed them off the sandwich. Then the slaw had no vinegary taste; it tasted completely bland and undressed. Finally, the dog and the bun–again, terminally BLAND. Just add some mustard, right? But the "mustard" they gave me had no mustardy zing; the condiment tasted like apple-sauce. I had no problem finishing this sandwich; I just kept asking myself, when does the taste kick in? Will wily New Yorkers pay $8 for this, when they can get a super-tasty Hebrew National around the corner at Zaro's for half the price? I think not.
Claus Meyer is started a new food hall located in the Grand Central Terminal's Vanderbilt Hall pushing the his Nordic Cuisine. The main restaurant is call Agern, in addition to 4 to 6 food all counters and stalls they have a small bakery and a hot dog counter. I don't know if such a big footprint make sense but time will tell.
Now it's the hots dogs I'm most interested in. You should know I a have only contempt for corrupt NY politicians and the food cart mafia who have control over 99 percent of all hot dog carts in the city. And that's why today it's hard to find a non-mediocre real meat hot dog from a cart other than Nathan's and the Papaya King in NY.
So when I herd about Danish hot dog at 42 deuce I had to try them. Now the Grand Central is like the catacombs with all the sub sub basements and labyrinth behind hidden corners. The Grand Central Directory is useless because it takes 6 month for them to update new restaurants locations, But after 3 trips I finally found the Danish Dogs at the South West corner of the building at 42nd and Vanderbilt Ave. left of the entrance ramp.
So I approach the counter and find that they have 4 distinct hot dogs all with names and different toppings and cost $7 and $8 each and no fries. This means I have to make more trips to try them all, I listed them with simplified the toppings because they were too over the top for hot dogs. They also state the they make all the hot dogs and topping themselves.
Great Dane:
Beef and pork hot dog, spiced ketchup, mustard, onion, cucumber, and shallots topping.
The frank was really soft meat and hard to taste with all the topping that has some spices to give it a kick. The bum is more like seeded bread than the soft traditionalist buns you get with hot dogs.
Gravhund:
Beef hot dog, with red cabbage and beets, onion, and shallots I'm used to sauerkraut and onions in a red sauce but this was weird red.The hot dog has more byte to it but the cabbage beets left a after taste in my mouth.
Hen Hound:
Chicken hot dog, with mayo, radish, ketchup, white cabbage, not like sauerkraut. I not big on chicken franks but the radish tasted good and was sweet on this one.
Kvik:
Pork hot dog, mustard mayo, and onion. This guy was like a gray dog I like red looking hot dogs and the color was a turn off and the taste was like raw dog.
All the hot dogs are skinny and longer than the NY dogs and maybe Hen Hound was the best not because of the meat but the topping. My second choice would be the Great Dane.
Now I found the price is high considering these are from a counter vendor selling just hot dogs with boo who toppings. I think I would rather walk Nathan's or the Papaya King and get 1 hot dog, fires and a drink for maybe just a dollar more than here.
Recently relocated to Manhattan, Mr. Claus Meyer is starting a new food hall and restaurant located in the Grand Central Terminal's Vanderbilt Hall. As the co-founder and owner of Noma, repeatedly voted the best restaurant in the world, he is the sole founder of the New Nordic Cuisine philosophy.
Mr. Meyer will essentially be taking over the entire Vanderbilt Hall. On the Shuttle Passageway side, you have the Danish Dog (this one) stand, a bakery/cafe (Great Northern Deli), with the actual sit-down restaurant (Agern) offering tasting menus.
On the 4/5/6/7 train side, they will open up a food hall (think Urbanspace Vanderbilt, food court style) with 5 different food stands with seating accommodating 100+ people.
I tried its "Great Dane" and it was so good. For $7.62, it came with beef and pork fillings, spiced ketchup, remoulade, mustard, white onion, pickled cucumber and crispy shallots. So good!
While this project has received much publicity, I read that he is also quietly pursuing another project by starting a restaurant and cooking school in Brownsville. Free classes and apprenticeships will be offered to the local residents and graduates will receive a NYC food-handler license.
Cannot wait to be back!
Is the Hen Hound a top dog? When you look at all the toppings it is a tasty albeit unusual dog. I don't mind paying $8 for a high quality product though others do. Finding a chicken dog on a whole wheat bun is a an accomplishment in itself. My last hot dog was Ripper's in the Rockaways last summer and that is certainly a top dog and this summer with a changing diet this is my new dog.The dog is slightly under smoked – true. The toppings are crunchy- radish white cabbage, some relish, mayo and ketchup and of course the winey mustard. All together this was a good dog though not the top, top dog.