FLAVORS
Going to the
The lowly wiener is no longer just for kids, baseball games and
backyard cookouts.
By Laura Taxel
Businesses aren’t usually proud to announce
they’re going to the dogs, but for restaurants
opting to put frankfurters on their menus, the
expression signals good news.
By bringing production in-house, playing
with recipes, upgrading ingredients and
getting creative with condiments, chefs
are reinventing the hot dog while retaining
its signature pleasures.
These “show dogs” reflect a renewed
interest in the craft of sausage-making
and a shift back to simple comfort foods.
They’re appearing at white-tablecloth
restaurants, trendy bistros, wine bars and
neighborhood taverns.
No more mystery meat
“Our idea is, take something people love
and make it a little different and a lot better,”
Matt Lankes
The Texas “Haute” Dog at Max’s Wine
Dive includes a soft bun from an area
artisan baker, buffalo chili, fried onion
strings, white Mexican Cotija cheese
and housemade pickled jalapeños.
