Eating at Dog Haus feels like stepping into a bit of the future, right now. Not because of any other worldly food or far-out design elements; you just feel as though you're witnessing the real-time rise of a Pasadena hot dog maker as it takes on the world.
With just about five years under their belts, the team of friends behind the Dog Haus brand have managed to branch out into six states, and have franchise agreements for many, many more. Within a decade, you might well find their signature split Hawaiian roll buns being used in hot dog shops from California to North Carolina, though their offices (and beginnings) remain in Pasadena.
To experience the entire lineup of dogs, sausages, corn dogs, and sides, Eater took to the second-ever Dog Haus location, their biergarten on Green Street in Pasadena, sampling all sixteen dogs and sausages in the process. There was also a moment of evil genius that involved frying up a burger slider as a corn dog of sorts, but it turned out a little NSFW.
Instead, check out the shots we can show you, including the one of all the carnage at the top. Enjoy.
Sooo Cali: A hot dog take on California cuisine, with arugula, avocado, basil aioli, and crispy onions. Oddly refreshing.
Tae Kwon Dog: Toned-down kimchi, a touch of Korean chile powder, and a bulgogi glaze. Goes down smoother than you’d think.
Downtown Dog: Bacon-wrapped and loaded with caramelized onions, roasted peppers, and the mayo/mustard/ketchup trio. A classic, done up in a split- Hawaiian roll bun.
The Cowboy: Bacon western cheeseburger, anyone? You’ve got to love barbecue sauce, but otherwise this thing is a winner.
Old Town Dog: More bacon-wrapped goodness, but swap in jalapeños, chipotle aioli, and a dusting of cojita cheese. Nice for anyone interested in some fire.
Scott Baioli: The ‘dog next door, with smoked bacon, American cheese, garlic aioli, and caramelized onions. Simple, delicious.
Little Leaguer: Half chili dog, half Frito pie, all madness. This one is meant for the kid in you that wants to get messy.
Grand Slam: A home run of decadence, with bacon, tots, maple syrup sriracha and a fried egg on top. Tough to eat, tougher to tell your doctor about.
Another Night in Bangkok: Spicy Thai currywurst topped with peanut sauce, an ‘Asian’ slaw, and actual crushed peanuts. Better than advertised.
Bad Mutha Clucka: Punny chicken name aside, this simple sausage keeps it easy with tomato aioli, basil, and more crispy onions.
The Pig Lebowski: Pork overload works here, surprisingly, with a stunt Polish sausage that’s topped with fries, slaw, and barbecue sauce. It’s a better version of something you’d see at Pink’s.
Kung Pao Cajun: Classic andouille gets turned thanks to ‘kung pao’ sauce, bell peppers, green, onions, and water chestnuts. An odd mix here, but not altogether terrible.
Das Brat: German influences run rampant here, with a classic whole grain mustard and sauerkraut pairing over a bratwurst. Some seriously unnecessary American cheese is added, presumably for cultural dominance.
The Pig and the Fig: This snooty sausage is as fancy as it looks, with an emmentaler cheese-stuffed sausage, plus fig relish, sliced almonds, arugula, and more. Entirely too sweet for our low-class tastebuds.
The Fonz: A Dog Haus bestseller, this mighty beast comes topped with pastrami and loads of melted cheese. It’s a ladle of red sauce away from being a pizza hot dog.
The Corn Dog: There’s a simple version, but in truth Dog Haus will corn dog anything you want. Just ask ‘em! Well, maybe get a note from your cardiologist saying it’s OK first.
Sides: Tots, fries, sweet potato fries, and onion rings. These can come loaded with various toppings or straight up, but after all those options on the hot dogs, straight up is probably your best choice.