Keep truckin': Let's Be Frank

I can has frankenfurter (Credit: Alex Lampila)

This much-buzzed-about purveyor of sustainable dogs—made from happy beef or pork—has pimped its ride. The once-humble street-side cart with the cheerful umbrella has graduated to a 14-foot fire-engine-red trailer with a fully equipped kitchen. The original wee hot-dogger will continue to set up at the Helms Bakery Complex during its usual hours: Tuesday-Sunday, 11:30 a.m.-5 p.m. But the newfangled mobility has allowed them to add an evening destination—and a mighty happening one at that.

From Thursday to Saturday during the prime hours of 6 p.m.-2:15 a.m., the souped-up Let’s Be Frank can be found on Abbot Kinney Boulevard outside the Otheroom, providing immediately accessible grub for patrons of the Other-wise food-less beer-and-wine bar. And with enhanced kitchen capabilities, the franks themselves will soon get a late-night-worthy upgrade: bacon and chili to top your dog. (Expect Niman Ranch rashers and grass-fed beef for the chili, natch.) Surprisingly, owners Sue Moore and Larry Bain lament that the trailer is less intimate than the cart—“The dog-ista was lower to the ground,” says Bain—but they’re excited the trailer offers the opportunity to cover more territory. Their trailermeister is currently scouting out other locations to set up shop, and suggestions are welcome. Details at www.letsbefrankdogs.com.

Roll on to Green Truck »