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Review: Dat Dog

Dat Dog Menu

The Dat Dog Menu

When you think of New Orleans, the thought of a hot dog doesn’t come immediately to mind. Enter Dat Dog — the Freret Street restaurant doing everything in its power to change that. And if Dat Dog’s success is measured in terms of hot dogs, sausage, bratwursts, kielbasas and all the other things on a bun they offer, they’re off to a successful start. In fact, they’ve already outgrown the original location and will open in a larger venue right across the street.

I can sum this place up in one word: addicting. I’m not sure there’s a better restaurant in New Orleans where the minimalist approach works so well. Everything is equally delicious. The toppings are out of this world.

Dat Dog Assembly Line

The most beautiful and delicious assembly line in the world.

But the best part may be the buns. The sourdough complements everything wonderfully. Order anything, top it with anything. You can’t go wrong.

On my first visit I went with a bratwurst topped with chili, cheese, onions and mustard. It turned out to be one of the best things on a bun I’ve ever had. I’ve used subsequent visits to venture out. Another favorite? Crawfish sausage topped with Andouille and avocado. Maybe the thought doesn’t sound too appealing, but let me assure the taste was. The Friday-only special Chicago dog is also a great choice.

Dat Dog Fries

Dat Dog Fries

Now about those fries. Crispy. Tasty. Crunchy. Seasoned to perfection. These are some of the best fries in town. Hands down. I’ve yet to try them with chili and cheese, but I can’t imagine it would be a bad idea.

Above all, the thing about Dat Dog that impresses me the most is that it’s consistently great. During my lunch and dinner visits I’ve always been greeted courteously and the food is always top notch. Dat Dog is a simple concept full of complex flavors and an endless variety of ways to dress up a hot dog or sausage.

Dat Dog is located at 5031 Freret Street. Open Tues.-Thurs. 11 a.m. to 9 p.m., Fri.-Sat. 11 a.m. to 10 p.m. and Sun. 11 a.m. to 6 p.m.

All photos courtesy of Dat Dog.

 
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Posted by on September 26, 2011 in Eatin'

 

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Recipe: Crawfish and Andouille Sausage Grits

Fresh Louisiana crawfish (don’t even think about using Chinese tails), smoky Andouille sausage, roasted garlic and the best grits in the world combine to make a great dish that’s a perfect addition to any brunch.
The challenging part will be exercising the patience necessary to wait for the grits to finish cooking. And don’t even think about using anything but high-quality, stone-ground grits.

Crawfish and Andouille Sausage Grits Ingredients

Crawfish and Andouille Sausage Grits Ingredients


Ingredients

  • 1 pound Louisiana crawfish tails
  • 1 cup Andouille sausage (I use Jacob’s World Famous Andouille from LaPlace, La.)
  • 1 cup stone-ground grits (I use white grits from Sciple’s Water Mill in Dekalb, Miss. which has been in continuous operation since 1790. And yes, they’re that good…)
  • 1 1/2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup Abita Amber (you can drink the rest)
  • 1 head of garlic (peeled)
  • 4 oz. cream cheese
  • 4 TBSP butter
  • Salt, pepper and Tony Chachere’s creole seasoning to taste

Directions:

Louisiana Crawfish Tails in the Grits

My favorite part? Adding in the Louisiana crawfish tails.

  1. Preheat oven to 350F. Break up peeled head of garlic and roast on an oven-safe plate (about 12 minutes).
  2. While garlic is roasting, melt 2 TBSP of butter on low heat in large saucepan or Dutch Oven. When butter is melted, pour in grits and stir to coat.
  3. Add in all liquids (heavy cream, Abita Amber and chicken broth) and stir and simmer on low.
  4. When garlic is finished roasting, combine garlic, crawfish, Andouille, cream cheese, seasoning and remaining butter into grits. Leave to simmer, stirring every 5 minutes over low heat for about an hour until grits are creamy.
  5. Season to taste and serve immediately.

Simmering All the Ingredients

Simmer all the ingredients over low heat




This dish is a guaranteed brunch hit, but it’s appropriate for any meal time. You can also reheat any leftovers to make this one-pot wonder last. To reheat, stir in 1/4 cup of liquid of your choice and simmer over low heat until grits are heated through.

 
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Posted by on September 25, 2011 in Brunch, Cookin', Recipes

 

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