National Hot Dog Day is on the horizon and Bull & Bear is planning a weeklong celebration beginning Monday, July 21.
As grill masters tip their tongs to the hot dog on July 23, Executive Chef Andy Gibson will be serving five variations of our favorite summertime food in what the restaurant is calling "Dog Days of Summer." Chef Gibson's inspiration came from some of his favorite cities and regions throughout the United States and features styles from Cincinnati to Cali.
Hungry hot dog aficionados will also have the option to try the "Chicago Style Home Wrecker," a 22-inch kosher dog with mustard, relish, onion, tomato, sports peppers, celery salt and served in a sesame potato bun. Anyone who finishes the monster dog in one sitting will receive a $25 gift card and a "Homewrecker Champion" t-shirt.
Monday, July 21: The Cincinnati "Coney" (Spicy beef chili, pickled onion salad, shredded cheddar, mustard, potato bun)
Tuesday, July 22: The Sooo Cali (Bison dog, heirloom tomato and avocado relish, arugula, crispy shallot, lettuce, pesto aioli, ciabatta bun)
Wednesday, July 23: Miami Vice (Turkey dog, mojo braised pork, spicy pickle, mustard aioli, swiss cheese, shredded lettuce, toasted garlic bun)
Thursday, July 24: The Northern Woods of Wisconsin (Venison dog, fried jalapeno jack cheese curds, caramelized onion, juniper-beer mustard, soft bun)
Friday, July 25: New Orleans Po' Boy (Andouille sausage, olive relish, frisee, crispy salami, provolone, remoulade, sesame bun)
The fancy franks will be $9 each and the "Frank Plank" sampler platter is available for $20.