Unbreaded

Sit. Stay. Hot Dogs At White Dog

University City’s White Dog Café has long been known as a leader in sustainable food practices, and new Executive Chef Mark Andelbradt continues that tradition of serving quality organic, local and natural foods.  Having worked at some of the nation’s finest restaurants including Morimoto (Philadelphia and New York,) Daniel, Tru and most recently, Tao in Las Vegas, Chef Andelbradt was attracted to the sustainability concept at White Dog, and has added “responsibility” as a core tenet of the restaurant’s ideology.  Working together with Chef de Cuisine Eric Yost, he has introduced a selection of gourmet hot dogs that represent a variety of culinary influences and styles.

The 4oz all-beef dogs are made of hormone-free, nitrate-free and antibiotic-free beef that was raised on strictly vegetarian feed.  Served on a toasted Amoroso small hoagie roll, the dogs are grilled so that the juices inside come to a boil, expanding to the point of cracking and blistering the natural casing.  Piled high with toppings, the dogs are a substantial portion of food, offsetting the sticker shock of a $7.25 price.

Chef Andelbradt’s personal favorite is the Chihuahua, a Mexican style dog reminiscent of nachos on a bun: salsa, cheese sauce, pickled jalapenos, guacamole, tortilla strips and sour cream.  The Mastiff, a modified Texas Tommy, offers bits of rendered bacon, cheddar cheese, jalapeno and corn relish.  The Bloodhound features natural beef chili, cheddar, lime sour cream and scallions.  The Pit Bull, a Chicago-style dog that has been “dragged through the garden” offers onions, tomatoes, pickles and relish.  The Italian-inspired Pomeranian dog serves up tomato sauce, fresh mozzarella, red onions, basil and a drizzle of extra virgin olive oil.  And for traditionalists, the Schnauzer offers classic hot dog fixings: homemade sauerkraut, spicy mustard and sweet pickle relish.

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White Dog Cafe
3420 Sansom St Philadelphia, PA 19104 (Google Map)