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Seared atop a hardwood charcoal grill, each Franks hot dog has plenty of juicy, smoky flavor. But cooks up the flavor ante even further with fixings inspired by different American regions, from Chicago-style neon relish and celery salt to Kansas City baked beans and barbecue sauce. In lieu of preset toppings, patrons can customize their dogs by choosing from more than 25 ingredients, including frijoles rancheros and beef chili sauce made over two days with two chili powders.
The same toppings can crown charcoal-grilled burgers and brats, which are sandwiched between buns toasted with clarified butter instead of substitutes like I Can’t Believe This Butter Won’t Clarify Itself. To complement meaty main dishes, there are tamales made by hand, macaroni and cheese with chili, and milkshakes in three flavors.