According to the website, when this Liebman’s opened in 1953, there were 100 Jewish delis in the Bronx. Today, it’s the last one remaining. The franks are some of the best in town. Sit in the retro dining room and feel like your own grandparent. Even when cole slaw or potato salad top the wiener, the salty and beefy flavor still shines. Current owner of Liebman’s Yuval Dekel was once the drummer in a hardcore band called Irate.

Hiram’s in Ft. Lee, NJ is 90 years old, a real roadhouse like out of a movie, with an order counter flanking a dive bar, where men sit watching football games and nibbling on franks and disco fries. Those franks, in the northern Jersey style, are deep-fried until the skin rips, making it more crunchy. The dogs are sublime, whether eaten with mustard or chili and cheese.

Yes, this rustic tavern overlooking the Passaic River deserves to be mentioned because it tenders some of the most spectacular wieners in New York City and environs. In the northern New Jersey style, the mixed-meat sausage is deep-fried until it splits. You can request other levels of doneness, and the unique mustardy relish (a secret ingredient is shredded cabbage) made on the premises is a further delight.

You can’t get any more fundamental than Gray’s Papaya when it comes to New York hot dogs: slender, natural-skinned, all-beef franks on a puffy white bun, with your choice of sauerkraut, mustard, and stewed onions, washed down with chalky fruit drinks. A bonafide landmark late into the evening at the prime Upper West Side corner of Broadway and 72nd Street.

Pastrami Queen recently hopped across Central Park and established a larger branch on the Upper West Side. The pastrami is distinguished, and so is the classic Jewish-deli frank. With a mustard smear, the all-beef frank has heft, length, and natural skin, which more than fills the rather less-distinguished bun. The epitome of the deli frank.

Made from wagyu beef, the hot dogs here are giant and juicy, and expensive. You should really just buy one and eat it by itself to fully appreciate the flavor, rather than ordering one of the featured configurations. The relatively simple king’s classic is the one to get, accessorized with sauerkraut, pickled purple onions, and mustard.

This stall in the midst of downtown Flushing’s transportation hub was one of the first to peddle Korean corn dogs along with doughnuts that look like misshapen bows. Options abound: You can have part of the hot dog replaced with mozzarella, a coating laden with Korean umami powder, or an embedding of the rice batter with potato cubes. A meal consisting of a hot dog on a stick and a powdered sugar doughnut is killer. Further locations in Bushwick, Jackson Heights, and Forest HIlls.

This durable Hell’s Kitchen dive bar is deep and musty — just what you want in a dive bar. But its most notable feature is not the sawdust and temperature of the tap beer, but the fact that the place gives away free hot dogs, and the price is right. The franks are grilled and offered with nothing but mustard and nothing’s better on a hot afternoon than a hot dog washed down with lager or pilsner.

We envy Los Angeles for its under-the-highway, bacon-wrapped Sonoran hot dogs with a shifting roster of toppings, and this Colombian snack shop in Elmhurst comes close to emulating them. Ask for “super perro a la Mexicana,” which comes with a strip of bacon on top, guacamole, coleslaw, jalapeños, cheese, potato chips, Russian dressing, pico de gallo, and — as a seeming afterthought — a quail egg impaled on a toothpick.

I can’t tell you how many reputed foot-long hot dogs I’ve tried, only to whip out my ruler and find they’re eight inches or less. So, when I stepped into Chelsea’s New York Burger Co. and saw a foot long on the menu I immediately ordered it. Well, imagine my surprise to discover exactly 12 inches of weenie, succulent and salty and every bit as good as the best examples of regular dogs in town, too. Chili and grated cheddar are part of the package, making a meal one can barely finish.

This brightly tiled space — open 24 hours, rare in a hot-dog counter today — channels old-time joints perfectly, with its grab-and-go demeanor and no-nonsense uniformed personnel. The menu goes way beyond just franks and fries, but the chili cheese dog is still the thing to get. And yes, the chili con carne has beans — this ain’t Texas! Take a couple of extra napkins.

This boutique butcher in Chelsea Market puts its weenies right in the window, with two sizes available. We recommend the Big Fred, the larger of the two, even though it qualifies as one of the more expensive in town. The garlicky tang of the stuffing mixed with the pungent raw onions and sharp grainy mustard really puts the thing across. One’s a full meal.

This West Village favorite grew out of the theme-restaurant movement of late last century; its original name was Cowgirl Hall of Fame and it featured Patsy Cline memorabilia and displays of barbed wire. It also served the city’s best corn dogs, evenly battered and expertly fried till they’re done to a turn.

A petulant old-timer — which also spawned cocktail lounge PDT next door— Crif Dogs is famous for deep-frying its franks, Jersey-style, sometimes after wrapping them in bacon. One favorite is the Good Morning, featuring a fried egg and melted cheese in addition to its snuggly blanket of bacon. Tater tots are another plus.

While Jewish deli franks are generally a predictable commodity — great but unfussy — this Greenpoint joint (counter seating only) offers a designer frank more juicy than usual, though with the predictably spare toppings. Plus, the mirrored sleeve it comes in is an added delight. Spoon on the kraut.

Most people probably go to Katz’s prepared to stand in long lines for pastrami or corned beef, but you can usually step right up to the hot dog counter and acquire your tube steaks right away. These are all beef, natural-skinned franks with a nice salty forcemeat inside and juicy enough so they ooze after you bite into them. One of our favorite unfussy hot dogs in town.

Skip the pizza and hamburgers here, but the slender, old-fashioned franks with conventional toppings are just fine at this downtown Brooklyn stand right in the middle of big-box stores on the Fulton Street Mall. It’s been there since 1914, making it one of the oldest establishments of this type in town. There is no seating to speak of, so go to nearby Albee Square to get comfortable with your bargain-priced hot dogs.

Cobble Hill’s Bobbi’s Italian Beef is not the first place to attempt cloning the fast food of Chicago — and succeeding admirably. One notable triumph is a Second City dog with the proper combination of toppings. Tater tots are the perfect accompaniment. Poppy seed coated bagel dogs are also available.

The Chicago dog has the strictest set of dressing rules in all of frankdom: kosher pickles spear, dash of celery salt, yellow mustard, sport peppers, green “neon” relish, chopped raw onions, and tomatoes on a poppy seed bun. Most NYC frank stands — including Shake Shack — have tried and failed. But this narrow shop, named after a movie shot on the same Brooklyn block, does it up right. A vegan version is also available, too (shown here).

What culinary experience at a New York beach can best Nathan’s franks? Smeared with mustard and heaped with sauerkraut, the skins pop when you bite into them. This institution’s pedigree extends to the early days of Brooklyn frankfurter history over a century ago.