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Hot Dogs Get Crazy at Bradley’s Funky Franks 

Wednesday, Oct 28 2015
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A hot dog should stick with ketchup and mustard, relish being the absolute maximum topping, right? Oh, but times are changing. We don't do a double-take at magma lava explosion sushi rolls or peanut butter, jelly, and sardine-topped elk burgers. And the Mets are in the World Series, so obviously we are in funky times.

The well-known, James Beard Award-winning chef Bradley Ogden has opened Bradley's Funky Franks in Menlo Park, adjacent to his less-than-a-year old Bradley's Fine Diner. Ogden —who made his name at Marin's Lark Creek Inn, and as the best big-name Las Vegas chef who actually cooked in Vegas — is definitely cooking for the working stiff these days, albeit with a lot more creativity than we're used to in the world of hot dogs.

For example, the Bad Ass Dog adds sriracha mayo and pepper jack cheese to a spicy rustic relish. Bizarre? No. But cool. The Morning Dog, with its bacon wrapping and fried egg topping, will give you your daily cholesterol allotment, while the Philly Cheese Dog is exactly what you would guess it is, but with cheddar. Best of all is the Kali Dog, where bleu cheese, spicy mustard, and kale slaw make a great topping trio for a Niman Ranch spicy Italian sausage that doesn't skimp on the heat. I can't stand it when out-of-towners call our state "Cali," but I'm more than okay with this dog.

Outside of seven pre-designed "signature dogs," diners can build their own with a beef dog, bratwurst, the aforementioned Italian, chicken sausage, or vegan dog, and add whatever toppings are desired. Nicely fried pickles in a thick, grease-free batter with a remoulade-like dipping sauce should be the go-to side amidst the usual fries, tater tots, onion rings, slaw, and cup of chili. No baked beans with hot dogs? Sadly, that is the case. (Blasphemy!)

But these are fun hot dogs for all ages, and frankly, that is most important.

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Trevor Felch

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