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Walter's

937 Palmer Ave., Mamaroneck, NY -
Posted By Michael Stern on 6/8/2009 1:35:00 PM
Walter’s is one heck of a roadside attraction. Built in the 1920s (although the business began in 1919), it resembles a pagoda, complete with lanterns hanging off the edges of the roof. On a sign over the road, letters that spell out Walter’s at first appear to be the elegant brushstrokes of Chinese calligraphy. On close inspection, the “brushstrokes” turn out to be facsimiles of hot dogs.

Yes, hot dogs are the thing to eat – the only entrée on the menu – and they are dandies. Diminutive tubes of pork, beef, and veal made from an original recipe developed by founder Walter Warrington, they are split nearly in half and grilled until brown and light-crusted. The iron on which they grill is spread with Walter’s secret sauce, a clear, buttery dressing that gets sucked into the pink meat of the wiener and gives it a soft taste that many East Coast frankfurter connoisseurs consider to be the world’s best. The grilled dogs are nestled in toasted buns; and there is only one condiment to consider: mustard. This is Walter’s own mustard, a dark blend dotted with tiny bits of pickle. Two or three hot dogs and a side of French fries (or spicier curly fries) are a perfect little snack. Soft drinks are available, but do note that behind the counter is a vintage malt powder dispensing machine; Walter’s chocolate malts are superb.

Service is strictly walk-up, rain or shine; seating is limited to a grove of picnic tables and a grassy lawn adjacent to the restaurant.

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Scorecard

5 - Overall: Legendary - Worth driving from anyplace
Overall: Legendary - Worth driving from anyplace
hot dog with mustard
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Reviewers Photos [Upload Your Photos]

A single dog, dressed with Walter's own fine mustard
"A single dog, dressed with Walter's own fine mustard"
Michael Stern





It is this grill that imparts a special flavor to Walter's split weenies.
"It is this grill that imparts a special flavor to Walter's split weenies."
Michael Stern


Crispy fries are a natural companion to a good hot dog.
"Crispy fries are a natural companion to a good hot dog."
Donald Thompson


This bun snapped at the hinges, but all the essential elements are visible - the toasted roll, the split dog, and the mustard/relish.
"This bun snapped at the hinges, but all the essential elements are visible - the toasted roll, the split dog, and the mustard/relish."
Bruce Bilmes and Susan Boyle


People have been visiting Walter's for a very, very long time.
"People have been visiting Walter's for a very, very long time."
Bruce Bilmes and Susan Boyle


Order at one window and slide down to the next window to get your dogs.  There are some tables off to the side in a little grove.
"Order at one window and slide down to the next window to get your dogs. There are some tables off to the side in a little grove."
Bruce Bilmes and Susan Boyle


Walter's is an American classic.
"Walter's is an American classic."
Michael Stern


They don't make roadside restaurants like this any more!
"They don't make roadside restaurants like this any more!"
Michael Stern


Don't recall ever seeing these lit.  Do they still light up?
"Don't recall ever seeing these lit. Do they still light up?"
Bruce Bilmes and Susan Boyle


Walter's is without a doubt the most exotic looking hot dog joint you'll ever see.
"Walter's is without a doubt the most exotic looking hot dog joint you'll ever see."
Bruce Bilmes and Susan Boyle


Walter's pagoda-like style harkens back to a time when fast-food restaurants sought to look different from anything else, thus attracting curious motorists.
"Walter's pagoda-like style harkens back to a time when fast-food restaurants sought to look different from anything else, thus attracting curious motorists."
Michael Stern


Not many hot dog stands sport frolicking fish on the rooftop!
"Not many hot dog stands sport frolicking fish on the rooftop!"
Donald Thompson


Walter's only seats are outside in this grassy grove by the side of the restaurant.
"Walter's only seats are outside in this grassy grove by the side of the restaurant."
Michael Stern



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