A Showcase of Jersey Hot Dog Styles

Published on Monday, April 7, 2008, by Mark Hokoda / Edit Post

Bubba’s Dog House has been open only since summer, but in hot dog lore it is wise beyond its years, says hotdoglover. This clean, spacious restaurant in Lyndhurst makes very good dogs in several traditional regional styles, he reports.

The Ripper, a deep-fried dog, is excellent and cooked to order, hotdoglover says—especially satisfying with a serving of the thick, meaty, house-made chili.

The Italian hot dog is a better-than-average version of the Newark classic: two fried franks from Best Provision Company, folded into pizza bread with potatoes, peppers, and onions. A delicious and sturdy sandwich, hotdoglover promises, and good value at $5.50.

The charbroiled dog, an endangered species associated with the late, lamented Syd’s in Union, New Jersey, comes out hot, juicy, and just about perfect. “I felt I was back at Syd’s,” hotdoglover rhapsodizes. “There is no finer dog, and I’m glad that there is now another place that serves this dog.”

What sets Bubba’s apart, he concludes, is caring service: “I loved the owner’s attitude and willingness to share information. I appreciate the research that she’s done in an attempt to cater to the true hot dog lover. I like the attention to detail and the fact that every type of dog is prepared right, which is hard to do when you are doing more than one style. ... Bubba’s exceeded my expectations.”

Bubba’s Dog House [Bergen County]
356 Valley Brook Avenue (near Pine Street), Lyndhurst, NJ
201-460-3647

Board Link: Bubba’s Dog House

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POST A COMMENT |3 Comments

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  • Growing up in Newark NJ I have fond memories of the Italian Hot Dog!!Two hot dogs fried with onions green peppers fried potatoes inside a wedge of pizza bread. I couldn't find them in NYC,Ohio, upstate NY or Virginia. They are aan exclusive product of North Jersey. The Italian sausage sandwich is made the same way substituting Italian sausage for the hot dogs. Sure wish somebody would start a...+READ

    Growing up in Newark NJ I have fond memories of the Italian Hot Dog!!Two hot dogs fried with onions green peppers fried potatoes inside a wedge of pizza bread. I couldn't find them in NYC,Ohio, upstate NY or Virginia. They are aan exclusive product of North Jersey. The Italian sausage sandwich is made the same way substituting Italian sausage for the hot dogs. Sure wish somebody would start a Jimmy Buff's franchise outside of New Jersey. The rest of the world does not know what they are missing.-COLLAPSE

  • jersey doggs are the bomb

  • I've heard great things about this place.

    I love a good hot dog though I do admit that simpler is usually better, and if the frank itself is a high quality one (with natural casing, of course) it doesn't need anything else...hell...you can even skip the bun like they did when franks first made their appearance in this country. But I'm looking forward to giving this place a try (from the sound...+READ

    I've heard great things about this place.

    I love a good hot dog though I do admit that simpler is usually better, and if the frank itself is a high quality one (with natural casing, of course) it doesn't need anything else...hell...you can even skip the bun like they did when franks first made their appearance in this country. But I'm looking forward to giving this place a try (from the sound of it, I may have to make a few visits).

    Hands down the _worst_ hot dog I ever ate was the so called "Italian Hot Dog" at Jimmy Buff's.
    If I were Italian, I'd be insulted.
    If I were a hot dog, I'd sue.
    Even the greasiness of the snadwich didn't really bother me...it was the rancidity of that plentiful grease. I doubt that the fryer oil has been changed since the mid 70's. But they seem popular, so what the hell do I know?

    Once upon a time, the place to go for the best hot dog was the Crystal Restaurant in Perth Amboy...the "Coney" meat sauce was stellar, a perfect complement to the weiner along with a little bit of chopped onion and a light shmeer of mustard. My dad procured the unique recipe from the original owner many years ago, and it's been a ritual every summer for the last 40 years to make a big batch freeze containers of it to always have it on hand. It's always been a huge hit when I've brought it to a picnic or bbq feast. And it sure brings back memories.-COLLAPSE