Recent Stories with tag hot dogs

Wednesday is for dog and (hot dog) lovers.  Thanks to zenobia_joy for throwing this big pug tongue into The SunBreak Flickr pool.

If you have not yet tried the Morning Glory Dog at Po Dogs, do so posthaste!  It is breakfast made for any time of day in delicious hot dog form.  +Russ knows what I'm talking about--thanks to him for dropping the photographic evidence in The SunBreak Flickr pool.

Seems like everyone's got their holiday-themed food and drinks going on this Thanksgiving. 

The Bottleneck Lounge has a truly frightening drink special tonight: a cocktail made with Jones Soda's Tofurky and Gravy flavor.  I'm a-scurred.  There will also be Jones giveaways, and the first ten people (starting at 7 p.m.) who dare taste this libation get a free t-shirt.  You will have earned it. 

For those of us who would rather not drink fake tofu turkey flavor, there will also be plenty of Thanksgiving Old Fashioneds, made with fresh cranberries, to go around.  Now that's consumable!

Meanwhile, the good people at Po Dogs are offering up a seasonal wiener all week. As per Ye Olde Twitter: "Come in today and try our Thanksgiving dog. It's a Wiener topped with stuffing, mashed potatoes, gravy...."  That just might work with a brioche bun.

It is on, bitches. After a couple delays, Capitol Hill gourmet hot doggery Po Dog is all set for their official opening tomorrow. Today's the soft opening, and our good friends at Capitol Hill Seattle were lucky enough to attend the friends and family gathering that took place last night. 

I've perused the menu several times, and I'm not still not sure what dog to try first. My brain knows that the best way to judge Po Dog's quality would be their classic hot dog, but my heart pines for a Chicago dog, while my stomach is tempted by the menu's wackadoodle offerings (hot dogs with guacamole and wasabi aioli sound NOM NOM NOM). I suppose I will have to go back more than once. Darn.

Full press release after the jump.

Dog Days - New Gourmet restaurant opens on Capitol Hill by first time Restaurateur

While her friends and co-workers were being laid off left and right, Laura Olson, 25 decided to take a risky and unique path. She quit her job as a recruiter and began the full time planning of Seattle’s first gourmet hot dog joint, Po Dog. Working all hours of the day and night, Ms. Olson created a substantial business plan. Inspired by hot dog institutions like Pinks in L.A., Laura spent the first few months researching, tasting and thinking everything hot dog. Her next struggle was finding the capital required to open a business in the worst lending environment in recent history. She ran into road block after road block and was turned down at every door. But she persevered and was finally able to interest investors and raise the capital required. She was ready to embark on her new venture.

First, she hired local modernists Pb elemental to design her space inside a vacant Auto Battery shop in Seattle’s Capitol Hill neighborhood. The design of the 1100 sq ft interior and storefront in Capitol Hill (Seattle) is based on the desire to offer something as unique as the owner’s toppings (ranging from peanut butter and bananas to deep fried egg roll wrapped wasabi dogs) and a desire to leave everything in the open. A 30’ Caesaerstone counter is the centerpiece of the 16' wide restaurant, housing the open kitchen and bar area. The bar is clad in wainscoting and lined with white bar stools. Built-in mahogany plywood seating lines the back half of the restaurant along with Lyptus community tables. A twelve foot tall pixelated photograph of Olson’s pet pug hangs at the end of the tables watching over the customers as they eat. The original fir beams and concrete block wall were sandblasted and exposed to regain the original character. A series of framed 8'x4' mirrors line the western walls, reflecting the Thug Stripe wallpaper (a blend of colt 45's, bullets and floral print). A 4' wide vertical lift window allows Po Dog to open up to its patio in the summer as well as provides access for deliveries. Next, Laura planned Po Dog's menu with input from local culinary celebrity Josh Henderson, founder of Skillet street food. Henderson will be appearing as a guest chef at Po Dog for the month of November.

After managing the construction of her space for four months, Laura is set to open this Saturday, November 14th. Her menu features twelve signature gourmet hot dogs all on Macrina brioche buns, including the Deep Fried Danger Dog (bacon wrapped, deep fried), Texas Dog (Tillamook cheddar cheese, homemade onion crisps and mesquite BBQ sauce), Wasabi egg roll Dog (deep fried roll wrapped dog, covered in a wasabi aioli) and the Dub’T Dog (crushed potato chips and cheese sauce) to name a few.