Willie’s Dawgs makes New York Magazine’s Cheap Eats list.

351 Fifth Ave., nr. Fifth St., Park Slope, Brooklyn; 718-832-2941
You would expect to find pedigreed hot dogs made from grass-fed cattle in a place like San Francisco, where the sustainable-agriculture movement is practically organized religion. In Nathan Handwerker’s backyard, it’s a little less likely. But as it happens, Park Slope’s bright, cheerful Willie’s Dawgs is the sole local purveyor of Let’s Be Frank, the brand started by Chez Panisse’s own “meat forager.” It’s top dog on a menu of alterna-franks like the skinless “Pedigree,” the poultry dog, the tofu dog, and the carrot dog, a whole root marinated in hot-dog spices. The best of the bunch is the homegrown “Mutt,” a Karl Ehmer all-beef number that comes swaddled in a house-baked challah bun. Excellent onion rings, too.