Coney Island Lunch

I was craving for Texas style hot dog, and I heard nothin’ but raves about Coney Island Lunch – it was time to take the dip.
Peter Ventura has been the hot dog maestro since 1966, and the diner has been serving juicy wieners and home-made chili since 1923.
No one really knows why the “wiener” is dubbed Texas style dogs – they’re really not from the Lone Star state, but perhaps it has something to do with hot sauce.
My limited experience with franks come from my hometown of DC with the legendary half smoke. They call it half smoke because it’s composition is half beef and half pork, or maybe because It’s also smoked for a bit before it’s grilled. Whatever the answer, DC’s signature sausage is spicy, coarsely grounded and has a quite a strong kick. But how does the DC dog compare to Coney Island’s?
The frank was grilled to perfection. The roll was steamed – soft and warm which melted in my mouth. The chili was rich and savory with some kick. The concoction was sprinkled with diced onions and a generous squirt of Dusserdorf mustard – it is to die for.
“We actually cut them down the middle and cook them on both sides,” says Ventura, “Then we put the mustard, onions, the chili on top.”
Paired the dog with a thick bowl of chicken noodle soup which warmed my soul
The spot has retained it’s old school feel. There’s so much history here from baseball legends to military heroes. I love admiring the plaques and reading news clippings from the turn of time. It’s almost like many of these Scranton greats will walk in at any time and order a juicy frank from Pete