Chefs at Dog Haus's three locations fuse German culinary tradition with Southern Californian flavors and ingredients. Seven types of sausage, such as skinless beef dogs and gourmet bratwursts, as well as burgers, lay sandwiched between pieces of King's hawaiian bread, which wraps contents in the sweet warmth of a quilted scuba suit. Beneath clouds of aromatic steam, bundles sport predetermined fixings or don some of 32 inventive toppings, which include egg, chili, and avocado. German and Californian craft brews flow from taps in sudsy cascades as 80's rock provides a soundtrack during meals. Dog Haus's staff also travels to sate distant appetites with catering services.