The Chicago native and chef started Funk’s Franks, a hot dog cart, in Santa Cruz last year, which became successful enough that he was able to purchase a food truck. Courtesy Charlie FunkĬharlie Funk, meanwhile, worships at the altar of the Chicago hot dog. When I do these events, I have Colombian people showing up and saying, ‘I haven’t had one of these since I was a kid thank you for doing this,’” he said.įunk's Franks serves a hot dog with neon relish, celery salt and other Chicago-style toppings. “It’s very rare to find a Colombian person out here in the Bay. ![]() The dogs often draw Colombian transplants craving a taste of home, Florez said. The Snail Bar kitchen makes just 35 hot dogs on the first Sunday and Monday nights of each month, served in red-and-white checkered paper boats that seem to fly out to nearly every table. The addition of shaved truffles is optional. Crowning the dog are quail eggs, squiggles of a Kewpie-based special sauce and chips dusted with powdered gamtae (Korean seaweed) from Korean market Queens in San Francisco. Sharp comté and gruyere ooze out from the sides. Meats peeks out from a griddled Acme Bread Company brioche bun ($12). Snail Bar’s Florez recreated the hot dog of his youth using all Bay Area ingredients. Many business owners are channeling nostalgia for hot dogs’ snappy casings and juicy insides. The Bay Area hot dog chain is expanding rapidly. “I think there’s an opportunity right now to really make hot dogs something,” said Armando Cervantez of East Bay pop-up Stew the Llama.Įdward Avandano makes a Honolulu Bang Bang at Umai Savory Hot Dogs at Westfield San Francisco Centre. (If you have any doubts about the surging popularity of Korean hot dogs in the U.S., just check out the numerous TikToks of Cheeto-encrusted dogs and cheese-pulls.) And Stix, which serves deep-fried Korean hot dogs in San Francisco, has done so well the owner was able to open a second location in Burlingame this month. Umai Savory Hot Dog, a chain with more than 20 topping combinations, is in the midst of a serious expansion. A new Sunnyvale food stand specializes in jochos, or Mexican hot dogs. But inventive hot dogs appear to be having a moment right now, perhaps fueled by the pandemic shift toward comfort foods and the warmth of nostalgia.Ĭreations with garnishes beyond the usual ketchup and mustard are cropping up throughout the Bay Area, featuring ingredients like charred pineapple, punchy Peruvian salsa and lemon aioli. ![]() Hot dogs have long been a part of the Bay Area’s dining fabric, whether they’re on sourdough rolls at San Francisco Giants games or the bacon-wrapped dogs sizzling on late-night street food stands in the Mission. He’s since made the hot dogs a monthly special, and they usually sell out within half an hour. When Florez recently decided to serve a version of that hot dog for one night only at Snail Bar, it was a massive hit.
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