Fancy Franks Gourmet Hot Dogs is adding fuel to the firestorm of hot dogs taking over the city. Restaurateur Angelos Economopoulos isn’t just handing out dogs topped with mustard (or stuffing them in pizza) — he’s taken inspiration from all over the world, developing a menu of globe-trotting condiments to adorn his processed meat.
The "Fancy Massala" is one such atypical frank. Ketchup-slicked wieners just don’t cut it anymore (and frankly, should be considered a sin — mustard only, folks!), so Fancy Frank throws chickpeas, carrots, sweet potatoes, peas, coconut curry, and yogurt into the mix. A more global approach can be found in the "Frankaphone," featuring smoked Gruyère, horseradish Cheddar, squeaky curds, and honey Dijon mayo. Those who want some soul in their sandwich should order the "Po’Boy Gets Fancy," which finds panko-fried shrimp topped with lettuce, horseradish mayo, and hot sauce. It’s a smart move; in peddling these adventurous combinations, Economopoulos is sure to sate a variety of tastes.
Craving a PB&J? There’s a hot dog for that.