Your Guide to Authentic Regional Eats
Sign In | Register for Free!
Restaurants Recipes Forums Eating Tours Merchandise FAQ Maps Insider

Rawley's

1886 Post Road, Fairfield, CT - (203) 259-9023
Posted By Michael Stern on 3/24/2008 10:00:00 AM
Rawley’s is a Gold Coast snack shack with blue ribbon red hots. At noon, mobs of hungry Fairfield County citizens throng the short counter and handful of booths off to the side to ingest delectable dogs that are cooked in a deep fryer, then finished on a griddle so their skins turn crusty. The big, plump tube steaks are then bedded in buns that have been toasted on the same luscious griddle and they are dressed with your choice of condiments. The traditional Rawley’s "works" dog is smothered with mustard, relish, sauerkraut and a handful of crunchy cooked bacon shreds. A recent addition to the menu is Mel's Hellish Relish which, along with chili, creates an incendiary dog. Good thick-cut French fries are available on the side. To drink: milk shakes and malts.

Atmosphere at Rawley’s is nearly as delectable as the hot dogs. At the counter, you can count on repartee among customers, waitstaff and Nick Frattaroli (who bought the place from former proprietor Chico Bielik late in 2002). Adjacent to the counter is a small, wood-paneled room that is carved floor to ceiling with customers’ initials and sentimental odes to this, the granddaddy of Fairfield County hot dog joints.

16 out of 17 people found the review helpful. Was it helpful to you?

No Yes

Scorecard

5 - Overall: Legendary - Worth driving from anyplace
Overall: Legendary - Worth driving from anyplace
Deep Fried dog w/Works
French Fries
Rate this place

Reviewers Photos [Upload Your Photos]

The Crown Prince of hot dogs: a Rawley's frank topped with mustard, relish, sauerkraut, and  succulent nuggets of just-fried bacon.
"The Crown Prince of hot dogs: a Rawley's frank topped with mustard, relish, sauerkraut, and succulent nuggets of just-fried bacon."
Michael Stern





On the left, a 'works' dog; on the right, mustard and relish.
"On the left, a 'works' dog; on the right, mustard and relish."
Michael Stern


The natural casing on Rawley's dogs gets crisp and crunchy at the end of the tube steak.
"The natural casing on Rawley's dogs gets crisp and crunchy at the end of the tube steak."
Michael Stern


Rawley's wood-paneled walls are covered with signatures, drawings and mementoes of diners who felt the urge to leave their mark.
"Rawley's wood-paneled walls are covered with signatures, drawings and mementoes of diners who felt the urge to leave their mark."
Michael Stern


Fairfield County's definitive hot dog joint, since the late 1940s. It is not unusual to see luxury cars parked alongside tradesmens' vehicles in the parking lot: Rawley's hot dogs appeal to all walks of life.
"Fairfield County's definitive hot dog joint, since the late 1940s. It is not unusual to see luxury cars parked alongside tradesmens' vehicles in the parking lot: Rawley's hot dogs appeal to all walks of life."
Michael Stern


The French fries are thick and spuddy; at the bottom of the cardboard boat are plenty of crisp, crunchy pieces.
"The French fries are thick and spuddy; at the bottom of the cardboard boat are plenty of crisp, crunchy pieces."
Michael Stern


Nick Frattaroli, who owns the next-door Dairy Queen, bought Rawley's from Chico Bielik late in 2002. Nick vows to keep everything exactly as it's always been.  Amen to that! Here, Nick uses tongs to open up a hot dog bun. The buns, with their soft insides and crisped surface, are a little-appreciated, but essential part of Rawley's excellence.
"Nick Frattaroli, who owns the next-door Dairy Queen, bought Rawley's from Chico Bielik late in 2002. Nick vows to keep everything exactly as it's always been. Amen to that! Here, Nick uses tongs to open up a hot dog bun. The buns, with their soft insides and crisped surface, are a little-appreciated, but essential part of Rawley's excellence."
Michael Stern


These beauties have just been plucked from the frying oil, where their skin rips and tightens.  They are then rolled on the grill to turn crisp.
"These beauties have just been plucked from the frying oil, where their skin rips and tightens. They are then rolled on the grill to turn crisp."
Michael Stern


Rawley's semi-outdoor seating area, where customers on bar stools trade wise cracks with the staff and with each other.  There is a dining room with booths to the right.
"Rawley's semi-outdoor seating area, where customers on bar stools trade wise cracks with the staff and with each other. There is a dining room with booths to the right."
Michael Stern



What is Roadfood?  |   Submit Content  |   Privacy Policy  |   Contact Roadfood.com   Copyright - Roadfood.com