When someone's getting all up in your grill, the best thing to say is "You better step off! The surface temperature of grills can approach 550 degrees Fahrenheit—you shouldn't be standing on that thing!" Today's deal demonstrates a high regard for safety by leaving the grilling to the professionals: for $5, you get $10 worth of hot dogs, burgers, sandwiches, salads, and more at Eddie's Wood-Fired Dogs.
Eddie's Wood-Fired Dogs is a locally owned and operated eatery that uses a wood-burning grill to create a distinctly delicious flavor in its menu items. Eddie's hot-dog specialties, available on a steamed or grilled bun on request, include the classic all-beef dog ($2.95), the foot-long dog ($3.50), the turkey dog ($2.95), and the veggie dog ($3.25). Spice up your meaty link with a savory 1/4-pound sausage ($4.95), available in such carnivorous contradistinctions as Italian, Polish, bratwurst, jalapeño cheese, or chorizo; or chart a course for sandwich seas with a chili cheeseburger ($5.75), a grilled chicken-breast sandwich ($5.50), or the fan-flavorite barbecue pulled-pork sandwich ($5.50). Once their order is called out by Eddie's staff of Prometheus-esque flame-tamers, customers can step up to the counter and choose from the more than 30 toppings of garden goodies and flavor blasters, including chipotle mayo, grilled onions, bacon bits, and pine nuts. For $3.75, make any meal a combo with fries and a drink.
Enter the wood-lined, casual interior of Eddie's and take in the intoxicating aroma of a wood-burning grill, complemented by the appetizing aura of enticing eats. A certain Neanderthal nostalgia arises from the combination of man, fire, and food—discuss this déjà vu of prehistory and pabulum in the company of attentive friends or attentive fries at Eddie's Wood-Fired Dogs.
Eddie's Wood-Fired Dogs is so new that patrons have yet to write reviews. Prior to its opening, the local press was abuzz with the impending meat storm that is Eddie's. Noted by the Idaho Statesman, Eddie's opening was especially anticipated by Boise Weekly, which did two write-ups of the eatery's launch.