About Cori's Doghouse

When Sean "Sully" Sullivan was a kid, he loved eating hot dogs with his mom at the Woolworth's lunch counter. He loved franks so much, in fact, that even as a small-bellied 7-year-old, he'd routinely put away two. In opening Cori's Dog House in 2009 and naming it for his daughter, Sully resurrects the culinary component of his favorite childhood memories—complete with the butter-grilled, New England–style bun. A staggering 35 different toppings provide practically endless combinations, meaning diners will never have to eat the same sausage twice and can easily update their wardrobes with new mustard stains.

To help customers narrow down their cravings, Sully's grouped 35 different hot-dog combinations by region. The East menu, for example, is home to the maple-baked-bean-smothered Boston Nor'Easter, while the Midwest/Central menu includes the sauerkraut-and-swiss-laden Kansas City. Hand-cut french fries, hand-breaded onion rings, and high-fived fried pickles form a few of the sides, while overloaded sandwiches offer non-dog options. Business is going so well, says Sully, that Cori has "only fired me four times, but hires me back two minutes later when she realizes she has to do the work."