The Chicago dog gets the classic topping of onions, tomato, hot peppers, pickle relish, dill pickles, mustard, and celery salt. Photograph by Andrew Propp.
Sausage eschewers can opt for a lobster roll: Maine lobster dressed in mayo, chopped celery, and black pepper in a toasted bun. Photograph by Andrew Propp.
Haute Dog’s Bombshell (a.k.a. the Monroe): a dog topped with caramelized onions, mango, pineapple, and jalapeños. Photograph by Andrew Propp.
The Italian Job: Loudoun-sourced sausages include this mild, Italian-spiced forcemeat, which Haute Dog serves with sautéed red and green peppers and melted provolone cheese. Photograph by Andrew Propp.
Deep-fried pickles are served with a side of ranch dressing for dipping. Photograph by Andrew Propp.
Co-owner Lionel Holmes is the inventor of the Eskimo dog, featuring three scoops of Gifford’s ice cream, hot fudge, and caramel stuffed in a hot dog bun seasoned with cinnamon and brown sugar. Photograph by Andrew Propp.
Haute Dog should start serving beer and wine this week. Photograph by Andrew Propp.
