Not Your Grandfather's Hot Dog Stand

From a perfect crab salad sandwich at AT&T field in San Francisco to a dreadful crab cake at Camden Yards in Baltimore, the New York Times charts the range and quality of foods available at America's ballparks. Crab isn't the only departure from the ubiquitous hot dog: During his quest, Peter Meehan found sushi, subs, strawberries, and more.

Seattle balances Japanese-inspired dishes with a delicately fried hot dog made of cod. Milwaukee keeps it traditional with bratwursts and cheese curds, and a surprising beer selection. Philadelphia offers a characteristic spread of local favorites. Dodger Stadium disappoints, however, as do Chicago's two parks, and perhaps the most universal truth Meehan encountered is the horror of ballpark hamburgers. (More baseball stories.)