The Great Chilidog Rivalry (Revelry?)

"Where might we grab lunch there," we wonder. The railbirds respond in unison: "Chilidogs at Coney Island!"

But the agreement ends there. Up in Scranton, there are two Coney Island Lunches, each claiming connection to the Greek patriarch and legendary grill man, Steve Karampilas. Each has its own fan base. Some love the original 1923 Coney Island Texas Lunch, founded on Cedar Avenue by old man Karampilas. Its classic black-and-white tile and antique oak booths are straight out of The Untouchables. (And it's a survivor of a mysterious fire, started by an arsonist who remains unknown.)

Others swear by the wieners around the corner in the "newer" Coney Island Lunch. Pete and Bob, grandsons of the founder, run this joint. Legend has it that an estranged uncle (who they don't talk to, nor have nothing to do with) runs the "original". But Pete and Bob claim to have their grandpa's original recipes and his 1928 Hobart Buffalo Slicer, which chops onions in perfect chilidog formation. And that's what counts.

Both Coney Islands cook their wieners old-school. Slice a fat dog lengthwise and grill it right before your eyes. Slide it on a fresh bun and smother it with Düsseldorf mustard, chopped Spanish onions and homemade chili sauce. We stick our nose right into it and swoon over the perfect convergence of all the essential food groups. Then open wide and wish our stomach luck.

It's hard to beat the Edward Hopper ambiance of the truly original 1923 lunch counter. But the chili and onions are better – we think – at the newer "original" Coney Island. (Must be that Hobart slicer.) It's all a little confusing, which should require a second round of taste tests. (Urp.)

The real mystery is who set fire to the building that houses the original 1923 chili parlor. After months of rebuilding, they're back in business, and their website contains an offer of a $10,000 reward to anyone who helps finger the arsonist.

With that kind of folding money in our pockets, we could do real well with the trotters back at beautiful Pocono Downs.

The original founder, Steve Karampilas (pictured right), was a Greek immigrant who made his way from New York to Scranton with the secrets of Coney Island chili sauce.

You can get both sides of the Scranton chilidog rivalry here and here at their respective websites. But we recommend your own personal taste test before or after a day at the races.