Hours: Lunch: Sunday, Tuesday-Saturday; dinner: Friday-Saturday
Gourmet hot dog stand featuring "haute" dogs, many of them house-made.
On its opening in spring 2010, Franks 'n' Dawgs caught the attention of local food blogs, press, and a couple TV stations. A gourmet sausage shop—why hadn't someone thought of this before? Someone had, of course. The real question was why no one had seriously challenged Doug Sohn's encased-meat eminence since he opened the game-changing Hot Doug's. But Franks 'n' Dawgs owner Alex Brunacci—whose brother, Frank, was the opening chef at Sixteen—is uncomfortable with the inevitable comparisons, pointing out that they, unlike Hot Doug's, make several of their sausages in-house, and that in place of grill cooks there's fine-dining talent in the kitchen. Chef Joe Doren (Blackbird, Sixteen) has dreamed up some extraordinarily creative and powerful flavor combinations. The top-loader buns—locally baked pan de mie, buttered, griddled, and split along the upper length—permit a peek at tantalizing presentations like a lamb keema dog with English peas, cucumber salad, house-pickled pearl onions, and socca. Other combinations include the Tur-Doggen (turkey-and-date sausage with crispy duck confit, herby aioli, onion relish, and pickled carrots) and the N'awlins Dawg (andouille sausage with mustard ketchup, fried okra, shrimp, and chives). We were delighted by the Mystery Corn Dawg, a rotating sausage selection encased in unconventionally fluffy breading made with Anson Mills polenta, served with sauerkraut and two mustards. In addition to offering a charitable dog of the month, Franks 'n' Dawgs enlists local chefs to oversee the creation of a periodically changing signature sausage sandwich. You can also get jumbo or junior 100 percent all-beef hot dogs, chili dogs, or chili-cheese dogs—but with so many unique wieners to sample, why would you want to?
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