Recently attracting attention with its $500 million franchise agreement, Dog Haus is expecting huge growth in the next seven years. The hot dog chain has found success in taking an American favorite and building upon the nostalgia it brings. Founders Hagop Giragossian, Quasim Riaz, and André Vener have created a menu with elevated dogs, sausages, and burgers that seem to have caught on at their 21 locations. Each location has a bold, edgy look to it — but with its own style. Just ask chef or Würstmacher, Adam Gertler.
“We don’t want to be completely cookie cutter. We’re right here on this great 3rd street promenade in Long Beach, California so we wanted the look to reflect that. There’s obviously beautiful sun here, so that’s why we have a lot of windows. Let a lot of light in,” he said.
Every Dog Haus location also serves beer and wine, however, this particular location has a Biergarten with 15-20 taps on draft at any particular time. There is also a bar area used to feature all the craft beers the restaurant has chosen to pair with its menu.
With items like the Sooo Cali, Dog Haus redefines what a hotdog can be. Adding arugula, avocado, tomato, and crispy onions topped with spicy basil aioli, these hot dogs are on another level. Gertler shows us the menu with items like Another night in Bangkok, the Free Bird, and their Freiburger®, which like all their burgers, is hormone and antibiotic free. The menu provides a wide range of options without overwhelming customers.
Rounding out the menu are some other elevated classics including, fries, tater tots, and coleslaw, items that are often combined. Check out how Dog Haus is taking classic comfort foods and transforming them for more grown up palates on this episode of Fast Casual Nation.