Walter's Hot Dogs - Mamaroneck
Hot dog restaurant · Mamaroneck ·
Split-grilled franks with house mustard on toasted buns
Split-grilled franks with house mustard on toasted buns
"Walter’s has been a Mamaroneck institution for over 100 years, and if you’ve never waited in line for hot dogs from a roadside pagoda, this is your chance. They’re made in-house with a combination of pork, beef, and veal, then split, grilled, and served on a toasted bun. Get a single or double dog, and show your condiment style by ordering either “with” or “without” Walter’s own mustard blend. The hardest choice you’ll have to make is between four fried potato options (we’re partial to the curly fries). Walter’s is open year-round and has a nice picnic area if you want to demolish your dogs onsite. There’s also a second location in White Plains, if you prefer more indoor seating and less history." - mike wasserman
"Much ink has been spilled about the capital “L” legendary Walter’s, including by the National Park Service, which added the Mamaroneck hot dog stand—in operation since 1919—to the National Register of Historic Places. As you stare down the barrel of a bun stuffed with split beef, pork, and veal hot dogs—grilled to perfection and smeared with Walter's house-made mustard—you'll understand why this place has earned the blue-and-bronze sign outside. Sit at a picnic table, next to some grandparents taking their family out to their favorite spot, or drive your double dogs over to nearby Harbor Island Park for lunch with a view of the Long Island Sound." - bryan kim, molly fitzpatrick, willa moore, will hartman
"A mix of beef, pork, and veal, Walter’s wiener is like a cross between a hot dog and a bratwurst. It gets split and grilled, slathered with a grainy mustard, then put in the usual bun. It constitutes a unique hot dog eating experience, but you might also visit for the pagoda-style pavilion that this venerable institution, founded in 1919, has occupied since 1928." - Robert Sietsema
"Walter’s has been a Mamaroneck institution for over 100 years, and if you’ve never waited in line for hot dogs from a roadside pagoda, this is your chance. They’re made in-house with a combination of pork, beef, and veal, then split, grilled, and served on a toasted bun. Get a single or double dog, and show your condiment style by ordering either “with” or “without” Walter’s own mustard blend. The hardest choice you’ll have to make is between four fried potato options (we’re partial to the curly fries). Walter’s is open year-round and has a nice picnic area if you want to demolish your dogs onsite. There’s also a second location in White Plains, if you prefer more indoor seating and less history." - Mike Wasserman
"During the summer, lines snake down the block in front of this 103-year-old Mamaroneck institution. The roadside dragon pagoda, with its oxidized copper roof and hanging lanterns, is on the National Register of Historic Places, but it’s the hot dogs that have put Walter’s on the map. Composed from a proprietary blend of beef, pork, and veal, the franks are split and griddled with butter sauce, then sandwiched between toasted buns, ideally with a smear of Walter’s own relish-flecked mustard. The only seating is a series of picnic tables (for indoor seating, a White Plains storefront opened in 2018), but that’s part of the charm." - Samantha Garbarini
