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May 23, 2011

The Haute Dog hot dog cart

haute dogArthur Hirsch has this story about Daniel Raffel's gourmet hot dog cart, which you can find parked nearby Bonjour bakery on Falls Road.

Who's been?

Baltimore Sun photo/Karl Merton Ferron

Posted by Richard Gorelick at 12:41 PM | | Comments (5)
        

Comments

I drove by it this weekend and there was a line on Sunday...haven't personally tasted the goods but he seems to have a nice following.

I've been there several times, the last had some dark-haired guy that didn't know much about the "chef dog", better training for their new personnel would be nice.

The dogs themselves have typically been tasty and I've enjoyed them overall. The bun on a stick reminds me of the dogs I had in Copenhagen but the bread is just too much. It places the whole experience out of balance and I end up throwing half the bun away because it's excessive.

I've been to the Falls Road stand on three or four locations. The hot dogs and sausages are great. They have a tomato relish that really adds a nice zing to their dogs. It's definitely worth stopping.

I love The Haute Dog Carte. The homemade bacon and onion jam is out of this world. The line is consistently long, but he obviously knows what he is doing. My dog and I usually go over there on our way back from Robert E Lee Park for an after workout lunch.

He's a super nice guy, and the dog's ain't bad, either. it's not really a food truck, but it's yummy. The food is way better than the Bansky's deli two doors down and Daniel is much more pleasant than the staff at Bonjour, in my experience. I like the bread, but it is for the sausage that I go...I've never seen a line there, but I'm encouraged that people are going. I hope he stays in business!

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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