Thursday, Aug 21, 2014 12:21 am est

Dogmatic migrates from Union Square to MacDougal

Posted on February 18, 2014 | by Nikolas Reda-Castelao

Matt Goldman for WSN

The first brick-and-mortar location of Dogmatic opened its first doors in October 2008 along Union Square, between Fifth Avenue and Broadway. As of last May, however, the restaurant relocated to a new location just south of NYU’s main campus at 120 MacDougal St.

Dogmatic has a small mural of cows grazing in a large pasture. The restaurant’s setup is not ideal for sitting down — stools and tables rarely align together — but luckily the food is perfect for eating while standing.

The dogmatic dogs, the restaurant’s healthier version of hot dogs, are served wrapped in artisan French bread. Diners can choose from beef, lamb, chicken, pork or asparagus dogs. They can also choose from different sauces, such as cheddar jalapeño, chimichurri, horseradish mustard or truffle gruyere.

The meats and sauces, all with their own distinct and mesmerizing flavors, are completely wrapped in the bread and incapable of dripping or falling out, making the dogs much more portable than regular hot dogs. They also maintain a high quality of flavor.

Marisa Regal, the president of the Dogmatic company, said the restaurant provides an alternative to traditional fast food.

“[Dogmatic tries to] promote this naturally good fast food philosophy,” Regal said.

Tisch sophomore Jake Rogers said he appreciated the quality of the food.

“Usually I feel sick after eating a hot dog or hamburger, like from Burger Studio, but when I ate here I felt full, but not sick,” Rogers said.

The dogs, particularly the lamb and truffle gruyere combo — their most highly recommended option — are rich in flavor and easy on the stomach. The mac ‘n’ cheese is very light and almost fluffy. Dogmatic also serves all-natural sodas, made using only juice and carbonated water.

Although the prices are higher than the usual fast food fare, customers pay for a singular culinary experience and an eco-friendly enterprise.

A version of this article appeared in the Tuesday, Feb. 18 print edition. Nikolas Reda-Castelao is a contributing writer. Email him at

*Correction: A previous version of this article referred to Marisa Regal as the manager of the MacDougal location. WSN regrets the error.


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Felipe De La Hoz

Multimedia Editor | Felipe De La Hoz is a Colombian national studying journalism at the College of Arts and Sciences. Having been born in Colombia and raised in the United States, Mexico and Brazil, Felipe is a trilingual travel aficionado and enjoys working in varied and difficult environments. Apart from his photography, Felipe enjoys investigative reporting and interviews, interviewing the likes of Colombian ex-M-19 guerrilla fighters and controversial politician Jimmy McMillan. He has covered everything from governmental conferences to full-blown riots, as well as portraiture shoots and dining photography. Having worked under Brazilian photojournalists for Reuters and AFP, Felipe hopes to one day work on demanding journalistic projects and contribute to the global news cycle.

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Daniel started at the Features desk of WSN last Spring, writing restaurant reviews whilst indulging on free food and consequently getting fat. Last Fall, he was the dining editor, and he this semester he is senior editor. Daniel is in Gallatin (living the dream) studying Food & Travel Narratives, incorporating aspects of Food Studies, Journalism, and Media, Culture, and Communication. He loves food more than life itself.

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Deputy Multimedia Editor | Hannah Luu is a ridiculously great Deputy Multimedia Editor. She is a sophomore from Northern California. If you think Northern California means San Francisco you might need to closely examine a map. She is passionate about NPR and being half Asian.

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