No, really: that’s the price of a dog made by 230 5th in New York City, which was designed to raise money for City Harvest. The foot-long frank was crafted with marbled wagyu beef that had been dry aged for 60 days and laced with black truffles, then topped with onions (that were caramelized in Dom Perignon and $389-per-bottle balsamic vinegar) and sauerkraut (made with platinum oscetra caviar). The brioche bun was also smeared with white-truffle butter, in addition to ketchup and mustard, and garnished with an edible gold leaf.