Lucky Franks has opened in Market Street with its reimagining of the classic Frankfurter.
I was sceptical at first having eaten my fair share of thin processed hot dogs in stale baps at fairgrounds, seaside hotdogs, grisly hotdogs with caramelised onions from a stand in Leicester Square at the end of a fun night.
I basically thought hot dogs were a thing of the past as they didn’t match up to new improved burgers and the like.
But with my son home from university I suggested trying this out and he was immediately game so off we went.
Lucky Franks restaurant is a bright open space, with tables in the centre and stools around the bar, where we sat.
Merchandise lines the walls and off to the side is the kitchen where the magic happens.
We settled for a drink – I went for their Kill The Cat pale ale, a craft beer with hazy citrusy tones.
My son went for the Vault City Table Sour and said he could taste the elderflower when he took a sip but tasted of sherbet when he swallowed it.
While we waited for our food – this maybe classed ‘fast food’ but it was a busy night – we watched a canine customer anticipate its own drink at the bar.
We picked a range of sides as a starter – including overloaded fries which tasted like margherita pizza and came with stringy mozzarella and black olives, the crispy shrooms had a gorgeous batter, it was like biting into whitebait but not fishy.
I dipped it into the ‘hot honey’ and I presumed it meant temperature, until my mouth caught fire. Very nice.
The Green Slaw was divine, so refreshing with a careful blend of veg and mayo, we should have ordered one each really – next time.
I didn’t think I’d have space for the sausage rolls but when they finally came they were definitely worth the wait.
Lucky Franks prides itself on these sausages. They come from Perry of Perry’s Butchers who deliver free-range pork shoulder, triple ground and encased in natural pig skin.
You can get the Pizza Dog, the High Rolla, the Park O’Dogs to share.
I went for the O.G, a simple classic that ticked all my boxes. Ketchup and yellow mustard lined the soft roll which balanced the savoury crunch of the onions.
The sausage, the star of the show, was plump, filled to the brim but not bursting until you bite. Meaty and well seasoned, it was a satisfying dish.
My son went for the Hot Dang! The sausage covered with hot honey, jalapeño relish and onion rings, he said it was sweet and hot at the same time.
He said both the sweetness and the acidity initially tamed the heat of the honey, yet it eventually culminated into a pleasant burning aftertaste with a noticeable lingering of the sausage that the toppings were intended to complement.
We left satiated with a mental note knowing it would be a good place to return for an honest traditional snack.
