Tuesday, November 17, 2009

Po Dog

The diabolical beast phone was ringing off the hook, because my buddy Robert "The Schneids" Schneider had a hot tip about a new hot dog joint opening on Capital Hill in Seattle. I pulled out my clipboard. Took some notes. Looked up some shit on the internet, and sanitized my hands. Turns out the Schneids was on to something. Something delicious.

Po Dog Hot Dogs.



We pulled up on a Saturday afternoon. It was the Grand Opening. The place was brand spankin' new. I'm always hesitant of a hot dog shop that that isn't a dive, but I was really hungry and anxious to try Seattle's take on an American legend.

Once inside, the place was very well designed with easy access to the counter, and ample seating for fat hot dog eating asses, like mine. Pop art pugs covered the walls, along with wallpaper that featured six shooters. Nice touch.

The help was friendly as I alerted them immediately that we were correspondents with the world famous Buddies and Hot Dogs global franchise. The nice gal behind the counter offered me a menu to peruse the the many varieties of encased meat. Engage salivation.

It's always tough to write a review about a Hot Dog haberdashery on opening day, but I have faith that this place is going to something special. They have everything working in their favor.



First up, the BLTA Dog. That stands for Bacon, lettuce Tomato and Avocado on a soft brioche bun with a side of dippin' sauce. I added a little lemon aioli per the recommendation of the girl at the counter.

The franks here at Po Dog have some girth, so the freshly made brioche bun is a nice buttery touch. The fixings were more than adequate and the avocado was ripened to perfection. My one qualm here is that the construction of the dog made for complicated and messy eating. I took one bite of the dog and it teeter tottered and slapped me right in the face, dumping all the goodies into my basket. No worries. This could be resolved with a simple exploration in foundation engineering and construction. I also would have wrapped the dog in bacon, instead of simply adding chunks of bacon atop the fixings. Still delicious.



Next up we have the South of the Border Dog. Guacamole, house-made pico de gallo salsa, and sour cream.

Again, the bun really helped manage a tricky dog here. This one was a little easier to wrangle because of the delicious guacamole held everything together. Definitely a winner.



One of the finest palates in the hot dog eatin' game right there, kicking the tires.



The Schneids rolled deep with this deadly duo. The Deep Fried Danger Dog features a deep fried pepper bacon wrapped dog, with sauteed onions and chili sauce. And the Texas Dog had mesquite BBQ sauce, Tillimook cheddar cheese and homemade crispy onion straws.



The Schneids doesn't fuck around. His hunger monster had a one track mind. His review? 5 stars.



That's yours truly and Laura the owner. We would like to thank her for the hospitality and the fine franks. We will be back to try the Wasabi Egg Roll Dog and their take on the Chicago Dog for sure.

1 comment:

americanmidwestsamurai said...

This is a most bomb-sniggity blog. Hear, hear...Buddies and Hot Dogs indeed!