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Craig “Skip” Julius is one chef who gets around. Over the years, he’s racked up countless miles on the nation’s interstates and flyways. En route, he’s learned, among other lessons, this pearl of local lore: the best place for a quality hot dog is, in fact, the Motor City.“Even though I don’t live there anymore, whenever I connect at Detroit Metro Airport, I run to the National Coney Islands—there are two!—located in the terminal,” says Julius, director of innovation, Pierre Foods, Cincinnati. “A Detroit Coney is a hot dog topped with a special chili made from beef hearts, sprinkled with ...