I Tried Martha Stewart’s Favorite Hot Dog and It Was Beyond Delicious

I Tried Martha Stewart’s Favorite Hot Dog and It Was Beyond Delicious originally appeared on Parade.

There’s no denying that Martha Stewart has lived a pretty eventful life—she’s hosted presidents, cooked with Snoop Dogg and graced the cover of Sports Illustrated in her 80s. So when someone on that level declares a favorite hot dog, you take notes. And if you’re me, you make a pilgrimage to try it for yourself.

Martha’s go-to? Rawley’s Drive-In—a legendary roadside stand in Fairfield, Connecticut, that’s been slinging dogs since 1947.

To me, the quintessential Martha era was when she was building her empire from the ground up—collecting handwoven baskets and antique copper pots, tending to her chickens at Turkey Hill, her storied Westport estate. Maybe it’s because I grew up in Connecticut, or because my sisters and I considered her Christmas specials required viewing while we wrapped gifts each year—but I’ve always had a soft spot for her.

But when I was preparing for this hot dog road trip I discovered how many toppings she piles on and I paused. I’ve always been something of a frankfurter minimalist—ketchup and mustard are usually all I need. Just last weekend, I made my brother Ray leave my side of the hot dog we split at a Yankees game lightly dressed with only those two condiments, while he went wild with kraut, relish and everything else on his half.

Still, in the name of research (and out of respect for the domestic goddess), I embraced the challenge with an open mind—and an even bigger appetite.

Here’s what happened when I tried the hot dog that’s earned the Martha Stewart seal of approval.

Related: Martha Stewart’s Favorite Hot Dog Toppings

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What Makes Rawley’s Drive-In Hot Dogs So Great?

According to A.J. Ruberti, Rawley’s fifth and current owner (who took over in March 2020), the secret to their fan-favorite hot dogs lies in the details—starting with the meat. “We use Hummel hot dogs made locally in New Haven, and we’ve been using them for over 30 years,” Ruberti tells Parade. “They’re natural casing, which gives them that signature snap.”

But it’s not just about the dog—it’s about how they cook it. At Rawley’s, every hot dog is deep-fried first, then finished on the grill to order. “Nothing’s sitting around,” he says. “When you came in, your hot dog went on the grill—right then. That’s how we do it every time.”

Unlike many other joints where dogs sit on the grill waiting to be plated, Rawley’s prioritizes freshness—even if it slows things down a bit. “Sure, it would be faster to have them pre-cooked, but we’d lose flavor,” he explains.

Then there’s the bun: a classic split-top that’s buttered—with clarified butter, not just melted—and toasted until golden and crispy. The result? A perfectly crisp, buttery cradle for that juicy, snappy dog.

And as for their most famous fan? “She’s been coming here for a long time,” Ruberti says with a smile, referring to their #1 customer, Martha.

Related: The New Jersey Way to Make Hot Dogs 10x Better

Martha Stewart’s Go-to Hot Dog Order at Rawley’s Drive-In

If you’re hoping to copy Martha Stewart’s order at Rawley’s—like I was, frantically Googling it on the way in—consider this your cheat sheet: “The Works” is your golden ticket.

“The Works is mustard, relish, sauerkraut and our famous chopped bacon bits,” Ruberti explains. “And sometimes, she’ll add raw onions on top.”

It’s the signature combo their most iconic customer swears by—but if you’re hoping to spot her in the booth next to you, don’t hold your breath. “A lot of times, her driver comes in and picks something up,” says Ruberti.

My Honest Thoughts About Martha Stewart’s Favorite Hot Dog

Although I had my doubts about such a loaded-up dog, I have to say, the first bite was “I get it now” good. In one word, it was glorious.

The split-top bun was toasted, brown and buttery, and the hot dog was cooked perfectly, thanks to Rawley’s fried-then-grilled method. The inside was super juicy, and the outside was crispy, offering a satisfying snap with every bite.

In terms of toppings, I was shocked by how good Martha’s combo is. The raw onions are sharp and intense, but the homemade bacon bits and tangy fermented sauerkraut balance them out. The relish lends a sweet pickled flavor to the mix, and as a mustard connoisseur, I was grateful that my favorite condiment had a starring role.

Although I have been on a bit of a mustard-ketchup kick this summer, “The Works” didn’t even need ketchup with everything else going on. And according to the Hostess-in-Chief, ketchup on hot dogs is an absolute no. Who am I to argue with the queen?

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I devoured my dog in seconds, then turned my attention to the onion rings, which were unreal. They hit every mark: salty, crispy, snappy, golden-fried perfection. I popped three or four before forcing myself to stop and save room for the burger. Good thing I did—because that, too, was a home run, in addition to their house chili, which my friend boldly declared “the best he’s ever had.”

While Martha skips the chili on her dog, it’s a fan-favorite on the chili cheese version, which I’ll have to try next time, along with Ruberti’s popular spicy shrimp roll with sriracha, honey, cilantro and mayo. “I can’t make them fast enough!” he laughs.

If it’s anything like his hot dogs, I can see why.

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I Tried Martha Stewart’s Favorite Hot Dog and It Was Beyond Delicious first appeared on Parade on Jul 27, 2025

This story was originally reported by Parade on Jul 27, 2025, where it first appeared.