DC-3, the newest addition to the Barracks Row dining scene. Photograph by Chris Leaman
An Early Look at DC-3
Eat DC-3 has a vintage, airplane-themed look. The name comes from the aircraft that revolutionized the commercial airline industry. Photograph by Chris Leaman
A Early Look at DC-3
In the dining space, the legs of the tables and benches are modeled after air traffic control towers. Photograph by Chris Leaman
An Early Look at DC-3
The “Chicago 7” dog: Vienna beef, poppy-seed bun, sport peppers, yellow mustard, tomato, dill pickle, neon relish, onions, celery salt. Photograph by Chris Leaman
An Early Look at DC-3
The “California Left Winger” dog: all-veggie falafel, Heidelberg deli bun, tzatziki sauce, avocado. Photograph by Chris Leaman
An Early Look at DC-3
Dogs can be picked right of the menu, or custom-ordered. Photograph by Chris Leaman
An Early Look at DC-3
A footlong custom-made dog with chili, raw onion, and shredded cheddar. Photograph by Chris Leaman
An Early Look at DC-3
The “Arkansas Razorback Red” dog: Petit Jean-cheese-and-bacon dog, chili, coleslaw, onions, fried pickles. Photograph by Courtesy of DC-3
An Early Look at DC-3
A map of the United States charts where the restaurant’s hot dogs are from. Photograph by Chris Leaman
An Early Look at DC-3
The “Tuscon Sonoran” dog: bacon-wrapped all-beef dog, butter-grilled loaf, pinto beans, raw onion, diced tomato, white sauce, jalapeno relish, deli mustard. Photograph by Courtesy of DC-3
An Early Look at DC-3
The “Seattle Pike Place Ultimate Fish Dog” with fried cod, Heidelberg Deli bun, coleslaw, malt vinegar. Photograph by Courtesy of DC-3
An Early Look at DC-3
Photos of the 17 regional hot dogs line the menu wall. Photograph by Chris Leaman
An Early Look at DC-3
Menus above the cook’s line also offer Boylan’s sodas and frips, a combination of potato chips and fried pickles. Photograph by Chris Leaman
An Early Look at DC-3
A six-pack of Angus-beef minidogs on Vienna buns. Photograph by Courtesy of DC-3
An Early Look at DC-3
House-made cotton candy is made-to-order in front of diners Photograph by Chris Leaman