While gourmet hot dogs have yet to find a niche in the same way that gourmet burgers are now lauded (read: annoying) for their ubiquity, the trend is slowly bubbling under, what with the additions of Craft Dogs and the soon-to-open Patties and Franks on the Danforth. But the original dawgfather in Toronto is undoubtedly Fancy Franks, that uber cool spot on College Street that takes everything you thought to be true about plump and juicy wieners and tops those ideas with things like avocado, kimchi, battered shrimp, and the list goes on. Thus, we have two words for the gourmet-iest of grub givers: Happy (Freakin’) Birthday! (We’re not counting the parentheses, obvs.)
The steamy li’l resto celebrated a year of wedgin’ wieners into buns last night, taking the chance to showcase (read: show-off) its creative new dogs. Think mashed taters and peas and gravy on The Full Britt – aka Shepherd’s Pie on a bun – or cream cheese and jalapenos and grilled onions the “Seattle” Frank, or cajun-spiced onions, cheddar cheese, and chipotle mayo on the FFGHD TX. We also got to bite into the Eggs ‘n Bacon Poutine (egg yolk is the new black… er… gravy) and Nutella and Crushed Biscotti donuts (Nutella is the new Nutella).
Fancy Franks’ fanciful, well, franks are an homage to the wonder years – you know, that stretch of your life when you’d concoct dreams of your future while sitting on your front stoop noshing on a Schneider’s Red Hot. The world seemed like a better place then, didn’t it? Made all the more wonderful by a ketchup and mustard slathered 6-inches of processed meat. Of course, we’re older now, and know that the world’s actually pretty effed up. But biting into a Fancy Frank takes you back to that childhood naivety… albeit, a grown-up, gourmet reverie of days gone by.