Whether made in-house or custom-ordered from respected local suppliers Hudson Meats and Smokey Denmark, all Frank franks have a few things in common: they’re unusual, creative and downright delicious. You can go conservative (a beer-soaked brat slathered with mustard) or super-adventurous (the Jackalope, a smoked antelope, rabbit and pork sausage dressed with cranberry compote and sriracha aioli). The house-baked buns are soft, fluffy and not too sweet, but if you’re feeling feisty you can opt to corn dog-ify any sausage of your choosing for just 50 additional cents.
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