Dirt Dog brings tasty twist to hot dogs
On any given USC game day, vendors are stationed on every corner with their irresistible bacon-wrapped hot dogs, known as Victory Dogs. With the August opening of Dirt Dog on Figueroa, students can now indulge in this game day favorite every day.
Bringing the heat · The Green (top left), Red (top right) and House (bottom left) dogs carry Dirt Dog’s bold-flavored menu. A good selection of sides such as the Dirty Corn (bottom right) compelent the dogs. – Photo courtesy of Dirt Dog
The new stand-alone gourmet hot dog restaurant takes its dogs far beyond those of street vendors. It became the mission of Richard Larios, Timothy Cam and Chef Philip Ozaki to honor one of Los Angeles’s most beloved street food with their hot dog shack.
After being consistently disappointed with the basic options offered in the area, the men came together to create the best of the best. The buns are delivered daily from Melrose Bakery, most sauces are made in-house and only the freshest vegetables are used. Made from high-quality skinless, all-beef Nathan’s hot dogs combined with unique topping combinations, these dogs are on another level.
Upon entering the restaurant, customers are greeted by attentive, friendly staff. Dirt Dog offers a laid back atmosphere with multiple counters and tables perfect for intermingling among customers. Many look around curiously and, at times, stare enviously at the orders of their neighbors thanks to the creative and diverse menu offered at Dirt Dog.
From the dogs to the sides to the desserts, everything at the restaurant is served in a signature “Dirty Style.” There is a wide array of options for anyone ready to fall deep into an extreme food coma. The four hot dog variations hit all categories with a classic dog, a California-style dog, a spicy dog and even one with an Asian twist.
According to the staff, the House Dog is a consistent favorite. The all-beef hot dog wrapped with center cut bacon is topped with grilled onions and bell peppers, all cooked in Thousand Island bacon sauce. Customers have a choice of a traditional, Portuguese or lobster bun coated with a green chili spread. The dog is garnished with ketchup, mustard, mayonnaise and bacon bits, and the result is a delicious bombardment of classic hot dog flavors with a unique Dirt Dog twist.
Customers also rave about the Red Dog. The Red is a remix on the signature bacon-wrapped dog topped with onions and peppers and sautéed in spicy tomato chili sauce, red pepper flakes and bacon bits, seated in a bun smeared with chipotle aioli spread. All of this makes for a spicy and satisfying culinary experience.
Dirt Dog goes far beyond just hot dogs with their delicious sides and desserts. Their homemade Dirty Fries and Dirty Chips are perfectly seasoned with Limón Chile and served with side of Ketchatio, a combination of chili ketchup and Tapatio. But, the real secret behind these legendary sides is that they are fried in beef tallo, which gives them an surprising amount of flavor. The Dirty Corn is slightly disappointing in comparison. It has creative flavors with its crema, cotija cheese, cilantro, bacon bits and chili powder, but it is only a half-piece for $2.50.
Dirt Dog is a far cry from the stereotypical California eating experience. For customers who can somehow stomach more than just the incredible hot dogs, Dirt Dog is one of the few places in town that serves deep-fried Oreos and Twinkies. Moist on the inside and perfectly crisp on the outside, these creations are a twist on two beloved desserts.
Dirt Dog is the perfect new addition to Figueroa, but its distance from USC’s campus might mean that the restaurant will miss out on becoming a destination for hungry Trojans. Nonetheless, Dirt Dog has the potential to thrive. The creative and delicious selection of foods will likely attract customers from more than just the surrounding area. Dirt Dog is Downtown’s best option for beloved L.A. street food, so get ready to eat like it’s game day every day.