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Mar 15, 2007 07:25 PM

Which is better GRay's Papaya or Papaya King?

Want to try one of them. Papaya King is right near where I work. The one on 9th and 41st. Anyone tried it? Which is better?

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    1. papaya king is tastier. gray's papaya is cheaper, but still good. then again, we're talking hot dogs here. they're both cheap. you might want to spring an extra couple bucks to try both and reach your own conclusion.

      1 Reply
      1. re: walter sobchak

        Walter: this is not Nam.

        I agree that it would only set you back $6 or so to do a side-by-side taste test. I'm especially partial to Papaya King on 86th and 3rd. Chili-cheese dog and papaya drink, please.

      2. Chelsea Papaya is the dark horse that beats them both, IMHO.

        1. I believe they both use the same dogs (Sabrett, same as close to every other dog in the city), so for me it comes down to toppings and atmosphere. Papaya King has Chili, where Gray's does not. As a result, my vote rests squarely on Papaya King.

          8 Replies
          1. re: randymac88


            You FAIL! They are NOT Sabrett. At least at the King, they use their own dog recipe which hasn't been changed since they first created it. Only thing Sabrett they use are the rolls. Their wieners are delicious, and much better than Grays. I dare say, Gray is probably the same deal.

            I go to the one on 86th and 3rd. The Papaya drink there is very delish and frothy. Yum!
            And Fairway (upper west side) sells Papaya King hotdogs!

            1. re: bugmenot


              I'm too lazy to look for it now, but I have posted extensively about this. Papaya King DOES use Sabrett. This has been confirmed to me most recently by the guy from Papaya King who was at the Hot Dog Hootenanny at the Astor Center this past Sunday. I've spoken to distributors, someone whose father delivered Sabretts to Papaya King, Gray's, Katz's, and others, and the person in charge of private label at Sabrett who told me that Sabrett has only 2 recipes; an all beef and a beef and pork. While they make different sizes and franks with casing and skinless; there are only 2 recipes.

              The New York places named get the Sabrett all beef. Papaya King and Gray's get the same EXACT dog. Natural casing, 10 to a lb. Someone from Sabrett even gave me the # that goes on the boxes. Katz's also uses the same recipe dog, but it is a little bigger, maybe 8 or 9 to a lb.

              Papaya King and other places like to claim that they get a "special recipe" dog just to have you believe that you are getting something unique that you can only get at their place.

              You've been duped.

              1. re: hotdoglover

                Thanks Hotdoglover for defending my honor.

                Bugmenot, who FAIL?

                I don't really know why people mess around with these dogs though...I guess because they're close by. I was lucky to live around Crif Dog and do firmly believe that they have the best dog in town with their New Yorker.

                1. re: randymac88


                  I've been to Crif Dogs and like their dogs. Their regular dog (not the New Yorker) is a mild beef and pork dog from Thumann's that is made specifically for deep frying. It is unique in New York, but common in New Jersey. It is the same dog used at the famous Rutt's Hut and other North Jersey hot dog establishments. The owner even admitted to me that they patterned their place after Rutt's. They were smart enough to realize that many people in New York may not like this dog as it is milder than the all beef dogs New Yorkers are used to. So Crif's also has the New Yorker that you mentioned. Also made by Thumann's, it is an all beef dog in the style of a Nathan's or Sabrett, but a little less garlicky. This particular dog is prepared on a flat griddle like Nathan's, Katz's, Papaya King, and Gray's.

                  1. re: hotdoglover

                    Interesting. I started out going with their Chihuahua dog, often times heading in late night. I'd wake up in the morning and see the wrappers on the coffee table and have vague memories of my experience. After a while though I switched to the New Yorker because I think it makes you feel a little better walking out of the place. Their regular deep-fried dog is just too much for my stomach and I feel like i've eaten too many fries or made a trip to McDonalds for chicken mcnuggets or something. But thanks for the info.

                    1. re: hotdoglover

                      I was not a fan of Crif Dogs. The dog itself seemed an afterthought with the focus being on gimmicky toppings.

                      1. re: a_and_w

                        The dogs (both kinds) are very good. I'm not big on toppings either, preferring just mustard. These dogs don't need them.

                        1. re: hotdoglover

                          I'll defer to your appraisal of the dogs. I wasn't impressed but went only a few times, the last years ago. I don't even remember there being more than one kind of dog.

                          It's not that I'm against toppings, it's more that I don't like the gimmicky ones. I want a self-serve condiment bar with chopped onions, relish, ketchup, and a few kinds of mustard. If you've been to Top Dog or one of its clones in SF, that's what I mean. It briefly existed in the form of BroomeDoggs on the LES, but they went kaput years ago. Still looking for something comparable in LA.

            2. Why don't you do a side-by-side test? If you're near the 9th Ave and 41st location, there's a Gray's Papaya on 8th Ave and 37th. Get one of each. You'll pay more at Papaya King, though. Personally, I really can't discern a difference [GASP!!].