Move over Chicago and New York—the ultimate hot dog crown officially belongs to the Pacific Northwest. In a comprehensive, bracket-style tournament organized by The New York Times Wirecutter to settle America’s fiercest street food debate, the Seattle Dog was named the best regional hot dog in the United States.

The high-stakes culinary competition evaluated eight iconic regional styles, including the heavily favored, garden-loaded Chicago dog and New York’s classic steamed onion-and-mustard frank. Celebrated humanitarian and James Beard Award-winning chef José Andrés led the judging panel. In a stunning finale, the underdog from Seattle faced off against the sweet-and-savory Cincinnati Coney, with Chef Andrés ultimately declaring the Seattle flavor profile superior.

For the uninitiated, the Seattle Dog’s hallmark ingredient is a generous slather of cream cheese spread onto a toasted bun (historically a bagel or bialy roll, but now typically a soft hoagie or potato bun). The standard setup features a split, grilled beef frank or Polish sausage topped with a mountain of sweet, caramelized onions. From there, vendors add sliced jalapeños, sriracha, and spicy brown mustard. According to the judges, it was this precise architectural contrast that sealed the victory: the cool, rich tang of the cream cheese perfectly cushions the aggressive heat of the peppers and sriracha, cutting the savory fat of the sausage.

The national accolade validates a beloved nocturnal tradition that began in 1989 when vegetarian sidewalk vendor Hadley Long first added hot dogs to his Pioneer Square bagel cart. For decades, the quirky recipe has been a staple of late-night concertgoers leaving Capitol Hill clubs and sports fans exiting Lumen Field. Now, it stands officially certified as an American masterpiece.

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