Dat Dog (5031 Freret Street, New Orleans, LA, 504.899.6883) offers almost a dozen different directly sourced wieners and sausages, including Polish kielbasa, German bratwurst, Slovenian sausages, locally made hot sausage, alligator sausage. Wieners–a choice of pork or beef, both juicy–arrive tucked into a split-top, toasted bun, piled with the diner’s choice of condiments. Pictured is the all-beef wiener with cheddar, yellow mustard, and dill relish. (Tasty, but the generous bun overwhelmed the wiener. I ended up with too many all-bread bites. Perhaps it’s a bun designed to convey the larger specialty sausages?)
This brightly-colored, tiny sliver of a restaurant offers little in the way of creature comforts. A few tables crowd the sidewalk outside; indoor seating is limited to counter stools, three chairs, and a corner bench facing tables so low and tiny, even kids need to hunch over while chewing on a hot dog. Despite the basic surroundings, more than two dozen people eagerly awaited hot dogs and frozen batter fries at the stroke of noon on Sunday.
Pork and beef wieners run $5 each, and the specialty sausages are $6. It’s great to see commerce returning to a once-lively section of Freret Street. I eagerly await the opening of Adolfo Garcia’s new venture Ancora, which will offer wood-fired pizzas straight from a Neapolitan oven; rumor has May 23 as the opening date.