This week on The Meat Show, host and professional carnivore Nick Solares hops on the train out of Manhattan to Westchester Country — specifically, to Mamaroneck, New York — to order a round of his favorite hot dogs: the slightly sweet and characteristically split offerings at Walter’s, a neighborhood favorite for nearly 100 years. Watch the video above for Solares’ conversation with Christine Sand, restaurant manager and great-granddaughter of Walter, as well as a few of the locals who have been visiting the unassuming hot dog stand for as long as they can remember.
Walter’s began as a small roadside shack serving hot dogs and apple cider in 1919. The present day location, complete with pagoda, opened in 1928, and has offered the same classic menu ever since. Walter’s dogs are made with a blend of beef, veal, and pork, and served sliced open and split to maximize surface area for griddling and create a mostly flat meat layer to stack inside a bun. Regulars order the stand's single (one split dog) or double (two hot dogs on one bun) with a signature mustard-relish blend of sauces.