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The Dish: New York Hot Dog Company, Borough Food & Drink, Setagaya

This week's helping of Dish is less ample than usual; chalk it up to summer slowdown. Still, there's a few new spots worth checking out.

1) New York Hot Dog Company: A fancy frankfurter stop has opened in Tribeca. Via a reader: "New York Hot Dog Company is now open...New hot dog place at Chambers and Church. I'm not exactly sure what they are offering hot-dog wise, but it looks a bit more upscale than a Papaya clone. The design reminds me of an old-timey coney island looking place crossed with all the squeeky-clean-ness of Maggie Moo's. What's strange is they are offering espresso and coffee in the morning. Do I really want a morning espresso from a hot dog joint, no matter how "nice"? Also, as a result, Mike's Papaya "axed" all their hot dog prices. The quotation marks are because when the new place started going in, they raised all their prices only to now advertise their recent cut, which is back down to their old prices." (105 Chambers St at Church St; no phone) [Eater Inbox; Cutlets]

2007_06_borough5%20small.jpg2) Borough Food & Drink: In case you hadn't heard, Jeffery Chodorow and Zak Pelaccio have a new restaurant. The place is opening to the public tonight. Some items off the menu, if you're interested: a Russ and Daughters three-herring plate, buttermilk-dipped fried chicken with a macaroni-and-cheese pancake, and a Sikorski kielbasa reuben. If you ask us, the fact that their PR is likely celebrating over reviews that are only mildly scathing is reason enough to stay away. But we list the restaurant because in the end, it's your choice to go or not. (12 E 22nd St between Broadway and Park Ave South; (212) 260-0103) [Eater Staff]

3) Setagaya: This East Village ramen destination is the first stateside outpost of a Tokyo-based chain. According to Cutlets' report, we'll be wowed by the Setagaya's broth, which is made per a "traditional recipe using just 10 percent meat and 90 percent ingredients such as dried anchovies, clams, scallops, mushrooms, ginger, garlic, and (the secret weapon) Vietnamese salt, all boiled for five to six hours every morning." (141 First Ave between St. Marks Pl and 9th St; (212) 529-2740) [Cutlets]