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Kaka'ako Eats: Hank's Haute Dogs

Hank’s now “Triple D Famous” Lobster Haute Dog

While Hank’s Haute Dogs has been in the local media spotlight a number of times already, it was the sales pitch of celebrity host Guy Fieri and his nationally-televised Food Network hit road show ‘Diners, Drive-Ins & Dives’ that finally sold me into checking this place out. Yup, I bit the bait.

Actually we all bit the bait, as joining me on this visit were my usual partners in food debauchery crime, Diner A, Diner E and our other occasional accomplice, the beautiful and lovely Diner AC.

OK, so we’re bringing a crowd, but not as if that was necessary, as whenever restaurants in town are showcased in the media, the following days, weeks, months and perhaps years mean long lines of people show up to see what all the hype is about. They say restaurants typically see a 20% or higher increase in business after a televised Triple D visit, and it clearly reflected that at Hank’s…

This was at peak lunch hour (11:45am) yesterday, Aloha Friday, April 9, 2010. Just DAYS after Hank’s big “Triple D” debut.

And Hank certainly ain’t shy about letting the world know his place was on the show, as you see that huge Food Network poster emblazoned next to his business sign on the storefront. I think any restaurant should be proud of this, as there’s lots of prestige and bragging rights that come with being featured on this popular Food Network show… even if it has the word “Dive” in it.

As said earlier, this also means lots of hype and expectations of all things GREAT as Guy often portrays it for the sake of good TV. Food TV that is. Overhearing other folks talking while standing in line, we heard “Triple D” mentioned a number of times, as well as “this is my first time here” (because of the show) and other small talk conversation along that line.

The customer demographic on our visit was mostly white collar workers in the area and locals who looked like it was their day off and/or coming from the beach, with a few military personnel, but not any tourists as far as I could tell. But I’m sure folks from the mainland will be getting off the plane soon, fresh off the “Triple D Goes Hawaiian” local kine grindz tips, seeking out Hank’s Haute Dog Stand.

Triple D is all about what its name stands for, which includes mom ‘n pops and hole-in-the-walls, and Hank’s fits that bill to the T, with just enough room inside for a surrounding counter to eat on and some stools…

Along with the small counter surround inside, there’s some stools outside in front to sit on, as well as three umbrella patio tables on the side of the joint…

We sat on the last table in the back where that gal in pink (I don’t know who that is) is currently sitting. Along with the umbrellas, there’s a tree above that provides extra shade, so it’s actually quite pleasant sitting here, especially with the tradewinds on this day.

As mentioned earlier, Hank’s has already been reviewed by countless local media outlets, and you can check out just about every one, framed and plastered on the walls within for your reading pleasure as you chow down some dog. Hey there’s a clever hot dog stand name: ‘Chow Down Dog’!

Hank’s has a semi-open kitchen…

Notice the Triple D cap hanging on the shelf here next to the good luck Maneki Nekko…

Apparently as some point in time President (or perhaps then elect) Obama ate here, although I don’t remember reading about that in the paper…

Then again, if you’re a high profile politician or celebrity, chances are the paparazzi photos of you in Hawaii will either be of your fat untanned okole on the beach (JLH), or of you EATING some awesome local kine grindz. Ha ha!

Hank has a few collector T-Shirts related to his trade up on display, starting with this one, which is my fave’…

Dog icons from the CONUS, including Superdawg and Pink’s!…

As you’ll see later, I think Guy got the idea for his autograph for Hank’s from one of these t-shirts…

There’s plenty of signs around to remind you that you’re in a hot dog joint…

As you’ll soon find out, Hank’s Haute Dogs are priced much higher than 15 cents, but thanks for the wishful thinking!

Don’t forget…

This is again wishful thinking, as Hank’s doesn’t have a condiment station, except for one ketchup pump. More on that later.

Do you like ketchup on your hot dog? I do! But shhhhhhh, don’t tell Bob Schwartz that…

I think it’s a German thing about the “no ketchup on hot dogs” creed. Well, I’m part German, but I ain’t buyin’ it.

Hank has a relatively new “express” location in Waikiki at the International Marketplace…

According to several signs around the place, Hank’s feature’s Vienna Beef Sausages…

And it looks like Monday is “Ladies Night”, as Hank’s has a male review, with Italian being the flavor of the evening…

LOL! Just kiddin’. A reader of mine eMailed me and explained this as sliced Italian beef piled high, and served with Giardiniera Italian Pickles in the form of a sandwich. This, which he says “blew my socks off! Delicious!”

Every day of the week there’s a special Haute Dog: Tuesdays are Alligator day ($8.30),  Wednesdays are Rabbit and Veal day ($7.50), Thursdays are Buffalo Bratwurst day ($7.50), Saturdays are Duck and Foie Gras day ($9.50), Sundays are Kobe Wagyu day ($8.50) and Fridays are Lobster day! Hey, that’s TODAY! Woooo-hooooo!

Along with Hank’s very exotic encased meat selections on each day of the week, he also has a regular menu…

So confident you’ll love it, that he’s betting you’ll want a Hank’s logowear t-shirt and cap to take home in memory of the “Haute Dog experience”….

The cap is more expensive because the logo is embroidered.

Speaking of expensive, you know it’ll take some diggin’ deep in the pockets when it comes to lobster…

This will be the first time in history that I’ll be paying over $10 for a FREAKIN’ HOT DOG!  Oh, excuse me, it’s a “Haute Dog”. Oh, O.K. then, I feel better about it already. lol

Well, right about now we’ve all decided what to order, where I already knew I had dibs for the Lobster Dog, Diner A decided to try the “Fat Boy”, Diner E went for the Andouille, and Diner AC went for the Chicago.

As for the ordering “system”, they don’t hand out numbered receipts or have fancy high tech pagers (at least not yet anyway, but they might need to after the Triple D exposure), but they simply vocally call out your name when your order’s ready.

While I waited for my order, a few trays of Haute Dogs came flowing out of the kitchen for other hungry patrons, including these Chicago Dogs and Chilidogs…

And this Polish Dog and Chilidog, along with a Hibiscus Lemonade…

Hibiscus Lemonades were definitely the most popular drink…

Chicago Dogs and Chilidogs also looked to be the most popular sellers based on what I seen flying (yes, these dogs were FLYING) out of the kitchen. And I gotta’ hand it to Hank, considering how busy it was on our visit, the service was surprisingly very speedy. While I didn’t time it, I’m guesstimating my order was ready in less than 10 minutes.

So here we have my order, which is the Aloha Friday Special, the Lobster Dog, a side of Onion Rings and a Fresh Lilikoi Lime Soda…

Here’s Diner E’s spread, which includes the Andouille Haute Dog, a small order of Hank’s “Awesome” Fries and a Hibiscus Lemonade…

Diner A’s spread includes a “Fatboy”, a large order of Hank’s “Awesome” Fries along with Garlic Aioli sauce and a Pepsi…

Finally we have Diner AC who chose the Chicago Dog…

Hank’s Haute Dogs – Chicago Dog: Vienna all-beef, all natural casing sausage, yellow mustard, raw onion, very green relish, tomato, dill pickle, sport hot peppers and celery salt on a  poppyseed bun. $4.95

OK, everything looks fantastic. Let’s unpack ’em ‘n whack ’em, starting with the Chicago Dog…

Hey, nice fingernails Diner AC! Matches your phone! Great color contrast as well to all them “dragged through the garden” veggies toppin’ that Chicago dog. And WOW, that relish sure is “very” green! Looks almost like bell peppers.

Let’s have a bite…

Awe, wook, she cwadles it wike a widdle, widdle baby. LOL

So how is it? She said the sausage is very juicy, flavorful and beefy, with a super-snappy casing. Actually a little too much snap, making it kinda’ rubbery to bite into. Still delicious though.

The combination of the yellow mustard, very green relish, dill pickle, sport hot peppers, tomato, onions and celery sea salt added plenty of life to the party, where she noted the hot peppers especially stood out as a complimentary flavor component, adding a spicy kick without being overbearing.

Summing it up, she gives Hank’s Chicago Dog a very satisfying and delicious 3 SPAM Musubi.

Now let’s check out Diner E’s Andouille Haute Dog…

Diggin’ the nicely caramelized onions on it. Let’s take that bad boy outta’ the box…

Hank’s Haute Dogs – Andouille Haute Dog: Char-grilled with onion and Cajun-spiced mustard. $6

That Cajun-spiced mustard looks like it should be packin’ plenty of zest ‘n zing.

Let’s set it up for the angle of attack…

In a very romantic and soft tone, “Andouille, baby. Come to me baby, come to me” lol. Let’s have a bite….

So what’s the verdict, Diner “Saimin Kaukau” E? “Eh, not bad, but not great” he says. See, Diner E likes his meat with some sweet in it, as is a testament for all things Teriyaki. In fact, now that I think about it, I’m very surprised Mr. Hank Adaniya doesn’t have a Teriyaki Haute Dog. Very, surprising, considering his Okinawan heritage.

But anyway, yeah, Diner “Saimin Kaukau” E thought the Andouille sausage itself lacked dimension, being mostly just spicy hot, and a little too much at that, while also being dry and not juicy at all. To top that off, no pun intended, the Cajun Mustard and Sauteed Onions weren’t enough accoutrement to supplement the sausage. He suggested the “very” green relish would have really helped out here, and I can totally undertstand where he’s coming from.

Which has us wondering why Hank’s doesn’t provide a self-serve condiment station so patrons can add what they want on their Haute Dogs. I mean it’s fine to have the dog designed by Hank with the accoutrements he designs them for, but everyone has different tastes. Some may like relish or onions, and some don’t. It’s just the way it is.

Therefore, I would suggest to Hank, “Eh Hank! Buss’ out one self-serve condiment station, brah!”. Please include all the accoutrements on the self-serve condiment station that you put on your “Haute” designed dogs, including the green relish, onions, mustards in several varieties, other things, and yes, KETCHUP. OK, well, he already does provide self-serve ketchup. At least we have that option to go with at our own discretion.

Sure, self-serve condiment stations can get messy, and there’s a few greedy folks who take more than they need, but that’s the only way we can truly personalize the Haute Dog to our own individual tastes. Even if you have to add say another 25 to 50 cents to cover the cost, I think it’s worth it.

That in mind, getting back to the Andouille, here we have a deconstructed view of it, where you see it looks pretty naked…

I like the score marks on the sausage. That’s something I think they should do with the Lobster Dog, which I’ll explain later.

Summing up Hank’s Andouille Haute Dog, more or a better combination of accoutrments may have saved its dryness and lack of character of the Andouille itself, yet as it’s served today, Diner “Saimin Kaukau” E gives it 2 SPAM Musubi.

Moving along, let’s take a closer look at Diner A’s “Fatboy”…

Hank’s Haute Dogs – “Fatboy” Hank’s Frank: Bacon-wrapped deep-fried Vienna sausage with mayo’, lettuce and tomato. $5.95

Based on its ingredients, this is essentially a BLT done doggy style, with the Vienna all-beef natural casing hot dog wrapped with bacon, AND served with an Aioli? Oh my, where’s my statin pills?!!!

Let’s set ’em up for the attack…

Notice they score an X on the ends, which I’m assuming prevents the encased meat from turning into “Fatboy the nuclear bomb” when it’s in the deep fryer.

Let’s have a bite…

Juicy, savory, snappy good. Although Diner A said he couldn’t really taste the smokey, porky bacon flavor per se, he did note, whatever it did do, the thin slices of bacon wrapping the sausage sure added plenty of flavor to his weiner.

Another bite…

Wow, that sure LOOKS juicy! As said earlier, the sausage didn’t taste “bacon-ee”, so the accoutrement treatment of mayo’, lettuce and tomato didn’t give off the impression of “Hey this tastes just like a BLT Hot Dog!”. Like Diner E’s Andouille Dog, Diner A suggested the “very” green relish would have really helped out his dog as well. Which is why I’ll suggest again to Hank that he offer a a complete self-serve condiment station to us customers.

Diner A’s “polished” Hank’s Haute Dog tray

Summing it up, Diner A gives Hank’s “Fatboy” Frank a very satisfying 3 SPAM Musubi, polishing his tray, as shown above, to prove it.

Along with his “Fatboy”, Diner A also got a tray of Hank’s “Awesome” Fries…

Hank’s Haute Dogs – Awesome French Fries: Fresh cut, double cooked. $3.75 large

Keep in mind that these aren’t the fries that are fried in duck lard, as the “Duck Fries” are only available on Saturdays. Shucks! I really wanted to try those.

Diner A chose the Garlic Aioli to go with it…

Hank’s Haute Dogs – Garlic Aioli dipping sauce

That garlic aioli is decadently delicious, although it might be a bit much to stomach on a hot Hawaiian day.

Hank’s “awesome” fries are very crispy on the outside and seasoned just right with plenty of flavor and character, but I found them to taste a little lukewarm, stiff and overcooked, like they had been sitting in a warmer for a long period of time.  I’m not sure how far in advance they make them and then keep them under the heat lamp, but they were certainly going through cycles of that process as I observed the semi-open kitchen operate.

Diner A gives Hank’s “awesome” fries 3 SPAM Musubi, but personally I’d give them a 2. If they were hotter and/or more freshly fried, it surely would have a higher score from me.

Finally we have my Lobster Haute Dog and Onion Rings…

Hank’s Haute Dogs – Lobster Dog with Garlic Aioli, “Very” Green Relish and Takuan. $10.50

A closer look at the Lobster Dog…

Notice the very light tan color of the sausage. This a result as Hank cases these babies himself in-house using Shrimp, Bay Scallops, Lobster and Surimi (fish) Paste, which is the stuff they use to make imitation crab. Whereas in this case (no pun intended), the Surimi acts as as a binder for all the other goodies in the mix. Also in the mix are carrots, onions and green onions, while for the “fat” component there’s mayonnaise that’s flavored with a variety of seasonings. Wow, at least on paper, it sounds OFF-THE-CHARTS DELICIOUS!

Let’s have a bite…

Oh yeah, this is DEFINITELY a Lobster Dog for sure, no doubt about that. You can really taste the Lobster, while at the same time the shrimp and scallops stand out in flavor as well. I’d say almost equally between the three, as of course if it were predominantly Lobster making up the bulk of it, the price of admission would have to be much higher than $10-fitty.

The Lobster Dog is first poached in water to cook the seafood medley through, then shocked in ice water to arrest it from overcooking. For service, they sautee it in a pan with clarified butter, then it takes one more dunk in a clarified butter bath.

Surprisingly and with a little disappointment, I couldn’t taste that clarified butter on my Lobster Dog, as if it had been wiped off or something. What I think they should do is score the casing like they do with the Andouille Sausage so that the butter can get inside and “mingle” with the seafood mixture. Ya’ know?

I think the best way to describe the Lobster Sausage is like eating an encased crab patty, albeit one that’s leaning more in favor of Lobster and Shrimp than crab (for obvious reasons). Overall it’s very delicious.

As for the accoutrements, I dunno’, for me, the takuan didn’t match with it. Perhaps the delicate flavors of the shellfish medley just doesn’t agree with the pungent, slightly acidic flavor of the takuan, which is a pickled Japanese radish. Same for the “Very Green Relish”. The Garlic Aioli, no doubt worked though, and definitely helped it along. I’m thinking maybe the lettuce and sauteed onions would be better on it, adding some crispness from the lettuce and savory accent from the onions.

Another serving idea is to give the customers a little container of clarified butter and lemon so they can dip it in that as they eat it. Imagine that clarified butter on the sausage AND the bun. You know that’s gonna’ rock! Rock Lobster rock!

Summing it up, as it’s served on this day, I give Hank’s Lobster Haute Dog a very solid 3 SPAM Musubi, with potential to be a 5 with better matched accoutrements and a side of clarified butter to accompany it.

Paired with my Lobster dog was a side of Onion Rings…

Hank’s Haute Dogs – Onion Rings. $3.75

Diner AC also had Onion Rings, which she added some Spicy Curry Ketchup dipping sauce to go along with it…

That Spicy Curry Ketchup tastes great with a kick from what I’m guessing is Cayenne Pepper, and just a very subtle curry flavor. Highly recommended dipping sauce.

As for the Onion Rings, notice there’s some separation of panko batter from onion, but ah, minah. The batter was crispy and tasty and the onions inside nice and tender. Only thing I wish is that they were a little sweeter. I think they’re regular white round onion. No Maui stuff here. That would have been pretty “haute”. Perhaps that’s another suggestion: “Eh Hank, please offer Hank’s Haute Maui Onion Rings!”

As served today, I give Hank’s Onion Rings a very tasty 3 SPAM Musubi. Even better with the Garlic Aioli and Spicy Curry Ketchup dipping sauces.

Guy Fieri autographed Triple D poster reads:  Hank’s Haute Dogs “The King of encased Meats!” Guy

My Fresh Lilikoi Lemonade was very refreshing and light, while Diner E also gave a big thumbs up to the Hibiscus Lemonade, which a said earlier, was a very popular choice by the crowd.

Well, Triple D has done its job, getting us in the door of yet another restaurant featured on their show. While we didn’t end up using “Guy Speak” punchlines such as “Off the hook”, “Money”, “In it to win it”, or “Winner, winner Haute Dog dinner” in describing our food for the most part we all walked out very satisfied. We were also happy to finally have a taste for ourselves what all the fuss has been over the Haute Dog eats at Hank’s.

Check out the Triple D segment on Hank’s Haute Dogs here…


I’ll definitely return for more, with the Kobe Wagyu Haute Dog and Truffle Mac ‘n Cheese on my hit list next.

Hank’s Haute Dogs
324 Coral Street  (right across from the Volvo dealership)
Honolulu, Hawaii  96813
Tel. (808) 532-HANK (4265)

Business hours:
Monday to Friday 10am to 4pm
Saturday and Sunday 11am to 5pm

Cash only, no credit cards.

Free parking on Sunday in lot behind (otherwise only street parking)

The Tasty Island rating:

(3) Very Good. Considerable of another visit or purchase. (Supah’ Ono!)

Related links:
Casual Eats: Hank’s Haute Dogs – LocoKineGrindz.com
Unique eats at Hank’s Haute Dogs – Honolulu Metromix
Hank’s Haute Dogs – Champuru.net
Hank’s Haute Dogs is a Weiner! – Honolulu Star Bulletin
Hank’s Haute Dogs – Yelp user reviews


P.S. While we’re on the subject of haute dogs, I wanna’ turn Hank on to my “Tonkrazy Dog” (that didn’t sound right, but it sounds funny lol)…

My “Tonkrazy” Dog (on the left) is made using a Redondo’s Arabiki Hot Dog on a bed of thinly-sliced cabbage, drizzled with Ikari brand Tonkatsu Sauce and finished with slivers of Takuwan (the yellow stuff) and Beni Shoga (the red stuff). All this on a nicely toasted bun.

Brah, let me tell you, this buggah is WINNAHZ! IN IT TO WIN IT! MONEY HONEY!

Trust me, go buy the ingredients and make one or a few for yourself. I can almost guarantee you’ll come back thanking me for the recipe. I’m pretty proud of this creation I came up with, and I think Hank should try it. It would fit right in with his “Haute” theme.

Another cool concept Hank should start playing with is the “Haute Pig-in-the-Blanket” like that AWESOME public school cafeteria Pig-in-a-Blanket I featured here just recently…

I could see Hank doing all kinds of crazy stuff with it wrapped up blanket style. Imagine a Lobster dog in that! You get the crusty-sweet bread, combined with the flavor of lobster, shrimp, scallops and that garlic aioli, then dip that in some clarified butter and OMG!!!

Yeah, I’m full of all kinds of “bright ideas” today for a business that isn’t even mine, but hey! One can dream, right?!!!

B-52’s Rock Lobster!…


27 thoughts on “Kaka'ako Eats: Hank's Haute Dogs

  • April 10, 2010 at 2:50 pm

    thanks for sharing this, I got to watch the other Hawaii snippets on Triple D because of it :)

  • April 10, 2010 at 3:34 pm

    Guess I need to try Hank’s sooner than later… ever since seeing the accoutrements with the lobster dog, I also wondered how nuclear green relish and takuan would pair. I would opt for crispy garlic chips and caramelized onions myself but that’s just IMHO. You can BYO right? A Paso Robles Syrah would be great with smoky encased meats…

  • April 10, 2010 at 4:19 pm

    Ryan, I didn’t see anyone with wine by their side, but I don’t see why not.

    Kat, I take my hat off to Triple D on this one. They really did a great job, especially considering their time constraints of a half-hour show.

  • April 10, 2010 at 6:31 pm

    If you scored the lobster dog, the stuff on the insides would come out…plus the “authentic” feel is the “snap” and the snap casing holds it all together. The side of butter for extra? Are you trying to help Queens? Moderation brah.

    Duck fat is the way to go fo sure.

    It was a crazy night esp with our special “carmelized mushroom-bacon-onion and sunny egg pizza”. **BUT floated the idea of your self-invented Tonkrazy dog to a few of our regulars and they said it sounded great. We will demo with our line cooks sometime this week.

  • April 10, 2010 at 7:32 pm

    Now I have a craving for a freshly grilled hot dog! I agree, Hank should set up a condiment station with the basics (mustard, relish, onions, peppers).

    There’s another gourmet style hot dog place that just opened up in the Waikiki Shopping Plaza basement (across from Taco Bell). It’s called Hapa Dogs and it has a more local slant with hot dogs called “Yobo-dog” & “Oki-dog.” Perhaps you could check it out if you have time (closed on Sundays though).

  • April 10, 2010 at 7:41 pm

    Molly, Hapa Dogs in Waikiki? I am so there!

    QLF, please let me know how that “Tonkrazy Dog” demo goes!

    I would suggest trying both Redondo’s Arabiki Hot Dogs AND their regular Arabiki sausages for the taste test; the latter of which is “porkier”, snappier and sweeter, albeit smaller.

    Make sure the bun is toasted well.

    Use either Ikari or Bull Dog brand Tonkatsu sauce, which are both available at Kaheka Don Quijote and Ward Marukai.

    I would also recommend trying the Maui brand spicy Takuwan. As for the Beni Shoga (umeboshi style pickled ginger), any brand should do. Also, make sure the cabbage is sliced very finely, Tonkatsu style.

    Hence the name, “Tonkrazy Dog”!!!

  • April 11, 2010 at 4:58 am

    Pomai, lobster hotdog got me want try it now and see garlic aoli on frieds too. Is it true Guy’s Food Network show got cancel? Now he got game show as host of on another network. Kimchee hotdog rocks! I still added chili on it for more heat.

  • April 11, 2010 at 5:23 am

    WOW! This was a great post! I’d have to say your tokrazy dog tickles the Japanese in me. Up in Vancouver, BC, there’s Japadog, Japanese owned hotdog stands, where they have daikon oroshi, nori and even ume as condiments to their dogs. Totally in line with the savory-and-sweet combo! Apparently, during the olympics, the lines were over 1 hour long as they featured an “Asada Mao Dog.” lol Definitely worth checking it out if you’re ever there! http://www.japadog.com/menu/index.html

  • April 11, 2010 at 7:50 am

    Those all look pretty interesting, but to be honest, I think I’d prolly go straight to the Tonkrazy! Verrrrry intriguing.

  • April 11, 2010 at 10:08 am

    Marcus and Amy, wow my “sales pitch” for the Tonkrazy Dog seems to be working!

    Amy, I forget which exact show it was, but IIRC, it was on the Travel Channel, where they featured Japadog. Looking over the menu from the link you provided, you do know what’s missing right? NATTO DOG! OK, now all KINDS of ideas are spinning in my head on how I shall make a Natto Dog.

    Hmmmm, let me see here. I’m thinking of constructing my Natto Dog by starting with a toasty bun, an Arabiki Sausage, then top that with seasoned Natto, Ahi Poke, Tsukudani, shredded daikon, carrot and green onion. Hah? How you figgah? She go, eh? I’ll blog that “experiment” very soon!

    As for the Mao Asada Dog, I see it’s made with Kobe beef dog and tonkatsu sauce, topped with a sprinkle of colorful maple leaves.

    Amy, Triple D being canceled? That’s news to me. Seems that show is more popular than ever, so don’t know how Food Network would cancel it. If Guy gets too busy with other ventures, I’m sure they could find someone else who’s just as “colorful” to replace him. I’d still watch the show.

    Of course, the original host is always the best. Usually when shows replace their original hosts, ratings plummet. But sometimes they rebound after folks get used to the new guy or gal. Depends.


  • April 11, 2010 at 10:30 am

    Now I’m hungry! Running out the door now for a Chicago dog, or a pastrami, or a banh mi…look what you started. ;)

  • April 11, 2010 at 11:01 am

    LOVE THIS!!!

    Big fan!

    Well, they used to do speciality dogs every monday, from their

    Hott-o-doggu – miso mayo, pickled ginger, green onion
    Thai Chicken Dog (My fav so far!) – home made thai peanut sauce, (I asked for it extra on the side before for my fries) Bean sprouts, thai basil, a delicate slice of lime with a dash of hot sauce.
    Blu-Dog – their play on a cob salad
    Taco Dog – Chorizo, sour cream, house made salsa, cheese, onion, lettuce, and cilantro (that’s flavor!)
    Seattle – a rich habanero BBQ sauce, cream cheese, grilled onions (a winnah!)
    A Katsu Dog – deep fried, homemade katsu sauce, and shredded cabbage

    oh and apparently, they love their “heat” they keep making a hotter and hotter chili mustard or ketchup, or something to burn my mouth off. but always with good flavor.

    They even have limited runs on dipping sauces. The had a truffle aioli once, and it had real truffles in it! it was amazing with the duck fat fries!

    If you check out the blog on the website, you’ll see all the monday specials. they seem to stop showcasing new dogs, since they moved the Italian Beef, to a everyday monday thing, which used to be only once a month. When asked a couple months ago , what happened, the guy behind the counter said, they haven’t stop creating new dogs, or flavor combination’s, they never do, but right now there is so many ideas, it’s hard to concentrate on one to visualize and perfect from start to finish.

    plus once in a great while if you stop by, you can see those cooks creating new sauces, mustard’s, playing with new ideas since its an open kitchen you can hear them talking about food and pairings.

    I once saw one of the guys there reading through a stack of papers making tons of notes, going back and fourth, and then he started to roll out dough and making pizza :) WOW!

    I’m totally going to try your dog!!

    But there is a ton to explore there, the are always challenging the taste buds, and sorry to say. Although I haven’t tried it… They have a Teri-dog…http://www.hankshautedogs.com/hauteblog/2009/10/teri-licious.html#links

  • April 11, 2010 at 11:37 am

    Gwyn, me too! Today’s Sunday, so I might head to the Waikiki location and pick-up a Kobe Dog.

    I was just watching “The Thing I Ever Ate” on Food Network, where Duff Goldman (Ace of Cakes) said his favorite sandwich is the Lobster Roll at PJ’s on Cape Cod.  The “secret” to their Lobster Roll was that they toast the BUN with butter.

    I think THAT’S what Hank should do with his Lobster Dog. Toast the bun in the clarified butter, which as it’s currently served, isn’t done that way. I think that would really send it from 3 SPAM Musubi to the 5 or 10 SPAM Musubi stratosphere!

  • April 11, 2010 at 1:44 pm

    My dream dog is no dog, bun stuffed with fries and onion rings, then topped with all available accouterments (minus mayo). Sounds good to this tofu-hating vegetarian.

    ooh, hank should do a moco loco dog (with a rice and beef stuffed dog).

  • April 11, 2010 at 7:56 pm

    Pomai, now I’ve got a craving for a lobster dog! Must go to Hanks next time we visit family on Oahu.

    Funny that one of your readers mentioned the Japadog, because we just returned from a weekend trip to Vancouver, BC, and were excited to find the Japadog cart just two blocks from our hotel! My husband got the Ume, my son got the Okonomi, I got the Oroshi and my daughter decided to go basic with the all-beef.

    We all agreed that my Oroshi was the favorite but they were all oishi! If I get the chance to order from them again I’ll try to Terimayo, which seemed very popular. There were always long lines to the cart but they were very efficient and pleasant and the wait wasn’t too long.

    Here’s a link to the menu — http://www.japadog.com/menu/index.html

  • April 12, 2010 at 12:48 pm

    The only hot dog I’ve had in a while are the Costco ones…. so sad I know. Those pictures are making me drool! What they should have is a sausage sampler plate without the bun. I’ve never met a sausage I didn’t like ;)

  • April 12, 2010 at 1:46 pm

    Glad you finally went!

    I subscribe to the haute blog, and after every update I sulk because I can only go there once year (albeit with multiple visits)! (And I believe he’s done Spam dogs on Mondays past …)

    Do go on a Saturday and try the duck fat fries, preferrably with the duck & foie gras dog. Yes, it will be more than you’ve ever paid for a hot dog and fries, but so worth it.

    I see no one ordered the pineapple ice — they still have it don’t they? So refreshing. I think they don’t have a condiment stand because there’s no room for it!

    I would like it if they offered “frings” (half/half fries and onion rings). The favorite of my dipping sauces is the tobiko wasabi.

    Don’t forget to put some mustard on that natto dog! :)

  • April 12, 2010 at 1:57 pm

    I think the lobster dog would be better sans the aioli, takuan, relish, and instead a coleslaw topping either a vinegarette type or “old school” cabbage, shredded carrot with cream/mayo and pineapple flourish.
    “Scoring” the dog to let in the clarified butter saturate it also sounds like a great idea.

  • April 12, 2010 at 6:32 pm

    Paki, great idea about the coleslaw. Perhaps the one like Sean Priester serves at Soul Patrol, where it has Chinese Parsley in it. I think that would be complimentary to the flavors of shellfish. More so than the pickle relish, that’s for sure.

    Debbie-chan, Hank’s blog is a great place to keep track of his latest creations. I see he recently started serving burgers and personal pan deep dish Chicago Pizzas, which went flying out the door. Yeah, I was kinda’ bummed they didn’t have the Duck Fries on Friday.

    Any other topping ideas for a Natto Dog? I’m debating whether  I should Julienne the Daikon or grate it. What you think? I’ll also try adding Tsukudani (seasoned seaweed) on it.

    Hank’s still has Pineapple Ice. Thanks for the tip! I’ll order that next time.

    The Counter (Kahala Mall) serves “Frings”, and a darned good one at that! Especially with their BBQ sauce!

    Julia, great idea about the Sampler Sausage Plate! Give like 1 or 2 slices of each sausage along with some fries in the center. That’d be awesome!
    Only problem, he could lose sales due to people already knowing which ones they like and which ones they don’t, instead the way it is  now where you just buy a whole dog based on other’s opinions or how it sounds.

    Molly, thanks for the tip on Hapa Dog. Looks very interesting! Especially their take on the Okidog, which they’ve exchanged the tortilla shell for bun, which I’m happy to see. I also love the name of their  “Miso Hungry” Dog. Classic! I’ll certainly check out Hapa Dog soon!

    Jenny, a Japadog cart would probably do very well in Waikiki. Very well. I assume the Terimayo series is simply teriyaki sauce mixed  with (very rich) Japanese mayonnaise? As I noted earlier, the one thing they don’t have on their menu is a Natto Dog, so I’m going to beat them to it!

    h, Hapa Dog has a Loco Moco Dog, complete with egg, gravy and sauteed onions! Check out their Facebook link provided by Molly. Some interesting stuff!

  • April 13, 2010 at 3:44 pm

    On the natto dog — definitely julienne or otherwise slice the daikon. Grated would be too mushy. With julienned, you still retain the crunch (if your natto dog was a chili dog, the daikon would be your diced onions!) I also think I’d go with a nice sprinkling of furikake on top rather than tsukudane, and rather than mixing it in with the natto. But I tend to like furikake best when it’s dry!

  • April 13, 2010 at 5:01 pm

    OMG, I was just thinking how good nori would go with the natto-dog, but furikake, even better! The sesame seeds and salty-sweetness of the nori would be fantastic! I agree with Debbie – grated daikon will be too watery – natto is mushy/slimey enough.

    This is a little off the hotdog subject, but here it goes anyways. Some people swear by the natto-cheese combo. My friend loves natto cheese curry. I like natto beef curry. I also like to add chopped ume and mix it in natto! I’ve seen people mix chopped kimchi in with natto, but that combo didn’t work well with me…kimchi is too strong. But something you could try when adventurous.

    But…kimchi hotdog sounds yummy too…it’s kinda like the asian sauerkraut, right? Heat up sliced kimchi with a drizzle of sesame oil on a frypan and BAM! ontop a hotdog! Salty-sour-spicy!

  • April 14, 2010 at 6:02 am

    Pomai – was i dreaming or was there another post after the Haute Dog? I think there was some scampi or something?

  • April 15, 2010 at 5:05 pm

    I’ve been to Hank’s. I got a Chicago, chilli cheese, polish and onion rings. Chicago was spot on but the casing on the dog was a little too chewy for my taste. Chili and polish were okay. Onion rings were really good and like the ones i make at home. The other problem I had at Hanks was the price. I’m sure great care is put into making the dogs along with shipping in quality authentic ingredients but a $30 hot dog lunch?

    I was thinking about your idea “Tonkrazy” dog. I’ll go one further. Next time panko bread the dog like you would when making tonkatsu and deep fry the dog. Add a bed of cabbage, panko onion rings,
    Ikari brand Tonkatsu sauce and Kewpie mayo. Kind of like what people put on okonomiyaki. I thought the idea of a tonkatsu sandwich was kind of weird when I first saw it in Japan. But it works. If you haven’t already tried it Ginza Bairin’s sandwich at Shirokiya is pretty good.

  • April 17, 2010 at 5:51 pm

    I’m a regular at Hanks — collecting holes in my punch card for a heavenly sausage T-shirt (only two more dogs to go). My kids who were born in Germany, and are therefore apparently predisposed to need regular encased meat fixes, enjoy the bratwurst. Once Hanks had an homage to the currywurst which was pretty delicious. My favorite is the chicken dog with mango relish and a lilikoi lime soda. Tell diner E that’s where he’ll find his “sweet.”


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