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Posted by Michael Stern on Wednesday, March 20, 2013 6:09 AM

I thought the hot dog variant known as a Michigan was unique to a small area around Plattsburgh, New York, and that split-top buns were a New England thing. My ignorance was cured by this Michigan, presented in a beautiful butter-grilled bun and topped with a meaty Bolognese sauce. I found it at Le P'Tit Stop in Saint-Faustin, Quebec.

5 Comments:

Having grown up in Montreal, a Michigan Hot Dog was often on the menu. Michigan's were served two ways, either on a steamed hotdog - where both weiner and bun are steamed and topped with a Bolognese sauce and onions (of course)or on a top sliced bun that we just called toasted. These have to be served with fries that are hand peeled and cut and twice fried served perhaps with a side of gravy. Oh how I miss "home" sometimes.
Posted by Conlon on Wednesday, Mar 20, 2013 7:32 AM


The Michigans of Plattsburgh seem to differ in that the buns are closed off at the ends thus preventing major spillage on the first bite!
Posted by billyboy on Wednesday, Mar 20, 2013 7:42 AM


Yes, the buns on all the Michigans, hot dogs, and guedilles I ate in Quebec are open-ended split tops, always nicely grill-toasted. And I agree with Conlon: the French fries there are uniformly excellent.
Posted by Michael Stern on Wednesday, Mar 20, 2013 9:40 AM


Since the "bun crisis" of a number years ago, many of our Plattsburgh Area Michigan buns are often open at the ends as well.

While I cannot document anything, I suspect that our North Country specialty "emigrated" north to the Montreal area via the thousands of Canadian visitors to our area each summer (and now year-round).

And regardless of the fact that we have fresh snow, spring officially arrives Saturday March 23 with the opening of Clare & Carl's for the season. Whopee !!
Posted by wallhd on Wednesday, Mar 20, 2013 3:57 PM


Clare & Carl's opened on scedhule today March 23. Evidently they have been VERY busy all day.
Success sells, even after 70 years !
Posted by wallhd on Saturday, Mar 23, 2013 5:54 PM

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