Flo's Hot Dogs- Distinctively Different

For those of us in the know (pops collar, looks at camera), there are a few iconic hot dog spots that are more famous for their relish than their wiener. As chance would have it, I grew up in New Jersey near one of them, and I am passionately loyal.

So, every time I post a pic of a perfectly ripped dog with a mound of glistening sunshine, I get that one keyboard influencer chiming in— “that’s not the best- Flo’s has the best relish”—I think yea right, but...

Could they be right?

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It's Go Time

Despite pulling up to Flo's, a small red-sided shack alongside Route 1 fifteen minutes after they opened, a gaggle of people had already congregated—like one of those viral NYC pop ups. Only, according to locals, it’s like this every day- 4 days a week, 4 hours a day.

When my turn came, I popped a squat in front of the tiny ordering window so I could make eye contact with the woman taking my order. There’s no dining room, no counter, no pretense—just a little window in a little red shack that’s been slinging hot dogs since 1959.

This wasn’t the first time I tried Flo’s relish. Truth be told, about 12 years ago, my wife ordered me a jar of the relish for my annual “regional food” Christmas gift. I’ve been a food nerd for a while, and I gotta say, I didn’t love it.

I had a plan and ordered with intention—the $4 House Dog. A natural-casing wiener with Flo’s Relish, mayo and celery salt on a New England-style top-split bun. Sounds normal, except Flo’s relish isn’t really a relish—not in the way you or I think of it, at least. And did you just read mayo??

I grabbed my hot dog, a cold can of Moxie and a backup Brisk Iced Tea then headed back to the car. It’s takeout only—no tables, no chairs. Route 1 plays the role of dining room, car hoods double as tables.

I unwrapped the package already knowing what to expect. The steamed dog was draped in a dark, chutney-like molasses-and-onion concoction, something a fifteen-year-old goth latchkey kid might have made for dinner in the ’90s. Except peeking through all that darkness were streaks of white mayo and a dusting of celery salt. WTF was I about to put in my mouth?

I could smell the sweetness as I bit down. Then, with each bite, my preconceived expectations disappeared. Something magical was happening. The fattiness of the mayo cut through the sweetness, leaving behind the balanced sweet-and-savory bite of the onion, while the celery salt reminded me what a perfect hot dog condiment it is. A decade ago I tried a spoonful of Flo’s, but today I experienced it and—holy shit, I get it.

I wanted to be like a local, so I took a sip of my ice-cold Moxie—Maine’s celebrated soda, aka the Malört of soft drinks. I forced a swalloe, then discreetly looked around before relieving Route 1 of its thirst. Then cracked open the Brisk.

A Family Legacy

There actually was a Flo. Florence Stacy to be exact, a schoolteacher, who in 1959, left her one-room schoolhouse for the bright lights of a Cape Neddick Maine, for a one-room hot dog stand and never looked back. She quickly built a local following with the introduction of the unusual condiment and worked the "hutt" until passing it down to her son and daughter-in-law in the ’70s. Decades later, Flo’s granddaughter, Kim Coleman, helps run it.

Chez Acura

This cash-only institution has survived nearly 70 years, never wavering much from its barely-there menu—quality hot dogs, relish, chips and soda. Yes, they also have a green relish, but you’ve already driven all the way to Maine—why bother?

I’m a Jersey guy to the core, and Rutt’s will always be the standard-bearer. As a standalone relish, for me, there’s no comparison.

But I was wrong about Flo’s.

I first tried Flo’s from a jar. What I didn’t understand at the time, was that the relish was only part of the experience. Mayo, celery salt, steamed dog, soft bun, Route 1 and the hood of a car—it all somehow really works together.

And, it's just… better in Maine.

I see you Flo's. You definitely deserve your mug on the Mount Rushmore of Relishes.

Coming for you next, Blackie’s.