The Fenway Frank – As Baseball As Life Gets

The Red Sox have upped their food game of late, with adding such fancy items like fluffernutter fries and Mings Bings, but the Fenway Frank is still essential sustenance at Boston’s venerable ballpark. Keeping it simple is why Fenway Park has lasted so long.

The white bread bun. Only at Fenway.

I don’t understand why it’s so rare to see a hot dog in a mushy white bread bun, but it’s part of what makes this baseball hot dog so distinctive – that gooeyness around the classic baseball flavor.

The Fenway Frank is made by Kayem Foods, who added some garlic and smoke to the flavor when they took it over in 2009. Incidentally, Kayem also makes the dogs sold at Tropicana Field in Tampa Bay, but they claim it’s a different style of dog. I would hope so.

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Is that “mmmmmm” that they’re spelling with the mustard?

You can also get a Monster Dog, which is an elevated Fenway Frank – and is quite large at ten inches. Save some room for that.

Regarding the franks sold in the stands, by the way, they are boiled in water as opposed to grilled on rollers like at the concession stands. I like my dogs boiled, but I think I’m in the minority on that. Either way, the Fenway Frank is the essential “Fenway Park food thing.”

Incidentally, the Red Sox and Kayem celebrate National Hot Dog Day in July. People submit their variations to be chosen as the Next Fenway Frank, and that creation gets sold at the ballpark the rest of the season.

In 2017 it was a North End Frank: topped with pesto, arugula, roasted red pepper, sun-dried tomato and fresh mozzarella. Now that’s a hot dog.

But the same could be said about the simple classic Fenway Frank.

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