Inside the New Alexandria Outpost of Haute Dog & Fries

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.

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