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harvard square hot dog stand update?

edgrimley Jul 16, 2007 11:25 AM

Anyone see it today? Is it a cart, a real stand, near the T? I didn't see another possible location while scouting this weekend.

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  1. n
    newhound Jul 16, 2007 01:44 PM

    The moderators have pulled the thread I started over the weekend-- looks like Dave and Wendy were posting themselves to answer questions-- with full disclosure.

    Anywho... I got there after Dave had closed up today, so I have no tasting to report but here's the deal: Pearl dogs, first steamed in apple juice and bay leaf, then grilled on a little propane unit. That's it for now, plus bottled water. 2.50 for a dog, 1.00 for water. Toppings include chopped vidalias, yellow mustard and regular ketchup, chipotle ketchup, a horseradish brown mustard, and couple of homemade relishes.

    3 Replies
    1. re: newhound
      p
      powella Jul 16, 2007 03:27 PM

      Thanks, Newhound, especially for describing the all-important condiments.

      1. re: newhound
        edgrimley Jul 16, 2007 07:16 PM

        Cool. So is it a cart next to the newsstand? What's the location and hours?

        1. re: edgrimley
          n
          newhound Jul 17, 2007 03:22 AM

          He's set up in "The Pit". with a big red umbrella that says Scup's Dogs. Don't know the hours yet.

      2. GilbyEast Jul 17, 2007 05:26 AM

        I spoke with him 7/16, he said he'd be back today. Can't wait!

        1. MC Slim JB Jul 17, 2007 06:38 AM

          Does anyone recall the name of this place? I was surprised to see that thread pulled.

          2 Replies
          1. re: MC Slim JB
            n
            newhound Jul 17, 2007 07:53 AM

            It's called Scup's Dogs. I think the thread was pulled because the owners were posting with information to answer questions, and not aware that Chowhound frowns on that.

            1. re: newhound
              The Chowhound Team Jul 17, 2007 07:58 AM

              Actually, Chowhound does allow owners to post factual info. You can take a look at our posting guidelines which give more info on what's allowed (and not) for insiders: http://www.chowhound.com/topics/367605

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