The hot dog, a tailgating staple, recently got a makeover at the new restaurant Frankie’s Dawg House.
Located on Perkins Road near Zippy’s Burritos Tacos & More and Acme Oyster House, Frankie’s Dawg House offers quirky and creative gourmet hot dogs.
Owner Danny Wilson said he opened the restaurant because of his love for “lucky dogs” and lack of gourmet hot dog vendors in the area.
“I was a vegetarian for about 10 years,” Wilson said. “We wanted to do something simple, and we wanted to do it really well.”
Initially, Frankie’s was going to be a traveling food truck, but the restaurant was eventually established on Perkins Road.
“I love it over here,” Wilson said. “Once we found this place, we didn’t even consider a food truck.”
Frankie’s promotes variety and the menu is just a guideline for customers, Wilson said.
“I made one called the ‘Build-a-dawg’ where people can pick whatever they want on it,” Wilson said.
Hot dog businesses have been an important aspect of Baton Rouge cuisine for years, said Allen Giffin, owner of Al’s Chicago Dogs.
“We were one of the first vendors downtown,” Giffin said. “People love it because you can grab a dog quick.”
Wilson came up with a plethora of recipes in developing the menu but narrowed the list down to 20 recipes.
“I really made like 50 of them, and I realized my employees would have a lot of trouble remembering how to make each one,” Wilson said. “I don’t remember how to make them all sometimes.”
Wilson also created Louisiana-inspired hot dogs, including boudin, deer and even muffaletta hot dogs.
Wilson rotates recipes that aren’t on the regular menu by alternating a “Dawg of the Month” and creating new varieties daily.
Coming up with new recipes is a creative outlet for Wilson.
“The most important thing I learned was to do one thing,” Wilson said. “In a lot of restaurants, when they didn’t specialize in one thing, I think all of the food turned out to be average instead of great. Doing one thing and doing [it] really well is the route to success.”
Wilson said he concocted prototype recipes for family and friends for football games.
“I made all our Saints parties hot-dog tasting parties,” Wilson said.
Catherine Fontenot, biology sophomore, is looking forward to trying one of the specialty dogs.
“I heard they have one called ‘The Situation’ that has mac and cheese,” Fontenot said. “It sounds so outrageous that I have to try it.”
The hot dogs contain 100 percent black angus meat, Wilson said.
“There [are] no random pieces or mystery meat in our dogs,” Wilson said. “I even have vegetarian hot dogs. You can replace any of the meats with tofu instead.”
Wilson uses ingredients from the Farmer’s Market to support the community.
“I grew up on a farm, and all my vegetables are from there,” Wilson said. “My aunt and uncle are a part of the Farmer’s Market, so whenever they come up I get my stuff.”
Wilson believes the future of the restaurant looks bright.
“I knew I loved hot dogs, but until I opened the doors, I didn’t realize how many other people really like hot dogs also,” Wilson said. “We’ve been open for two weeks. There’s nothing like this here, and it’s very unique.”
Emily Manner, hot dog connoisseur and regular customer of Frankie’s Dawg House, has had positive experiences at the restaurant.
“I’m so glad to have a hot dog place to come to,” Manner said. “I love the deck, the people here, and they offer a wonderful selection at a reasonable price.”
Manner believes gourmet specialty hot dogs like the “frito pie” and “duck sausage” bolster Frankie’s appeal in Baton Rouge.
“It’s a great location near campus,” Manner said. “I love being able to sit outside when it’s a little warmer. It’s charming, laid back and comfortable.”
Wilson hopes students will share his love for hot dogs as many other Baton Rouge residents have proven.
“I have been very well received; the response has been really good,” Wilson said. “The community has been way better about it than I thought. Off the charts.”
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Contact Kittu Pannu at [email protected]
New hot dog restaurant offers gourmet alternatives
January 20, 2011