Opening within craft beer bar, kitchen and Bottle shop Kill the Cat in Spitalfields Market, Lucky Franks is the brainchild of owners Wes Anson and Phil Curl and chef Sebastian Cooke and will serve a range of hot dogs descried as respecting the classics while pushing the boundaries of quality and flavour.
The hot dogs are made using frankfurters from sausage maker Perry of Perry’s Butchers using a recipe developed by Cooke, former head chef at English Restaurant in Spitalfields, and executive chef at pop-up Le Bun, and challah buns from nearby Rinkoff Bakery.
Options will include The O.G, featuring ketchup, yellow mustard and crispy onions; The Pizza Dog, which replicates the flavours of a pepperoni pizza; Hot Dang! - made with Nashville hot honey, jalapeño relish and onion rings; and the luxe High Rolla with truffle mayo, oyster mushrooms and truffle oil.
All dogs will be available as vegetarian options.
The brand is the latest to try and inject some excitement into the capital’s hot dog scene, and follows the now-closed premium hot dog pop-up Hotdogs by Three Darlings in Harrods,
Lucky Franks launches at Kill the Cat on 2 July.