Chefs at Dog Haus's dual locations fuse German culinary tradition with Southern Californian flavors and ingredients. Six 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. In a beer garden at the eatery's original location, German and Californian craft brews flow from taps in sudsy cascades while live musicians serenade sun-steeped diners. Guests avoid overly friendly fire hydrants with free parking, and Dog Haus' staff travels to sate distant appetites with delivery and catering services.