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Nov 17, 2017
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Posts Tagged ‘Christopher Lee’

Devil Dogs Wienery will open hot dog eatery inside The Silver Ballroom

Friday, November 10th, 2017

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Local hot dog cart Devil Dogs Wienery has found a permanent home inside The Silver Ballroom at 4701 Morgan Ford Road.

Co-owners Bill and Jamie Wiser will serve their signature hot dogs over the bar, as well as through an exterior window at The Silver Ballroom, beginning in December or January.

The Wisers launched Devil Dogs Wienery in 2015 as a collaboration with chef Christopher Lee featuring loaded hot dogs like the Common Enemy, a slinger-inspired hot dog with a scrambled egg patty, chili, bacon crumbles and white gravy; and the Mexican-inspired El Diablo infused with chorizo spices and topped with refried beans, sour cream and crispy tortilla crumbles.

Lee creates the individual hot dogs’ spice blends, and they’re processed and cased at Trenton Processing Center in Illinois. “We’re trying to keep everything as local as possible,” Wiser said

The couple has parked their cart around St. Louis, including concert venues like Off Broadway and CBGB, before committing to a more permanent space. The Silver Ballroom offers Australian meat pies, but doesn’t have a full-service food program. “We’ve had very positive feedback on our hot dogs,” Wiser said. “Now [The Silver Ballroom] is a good transition into something bigger.”

Wiser said he grew up listening to punk rock and enjoys the vibe at The Silver Ballroom. “It’s punk rock pinball, and what goes best with that? Wieners,” he said. “I think it’s a really good fit.” Wiser said general manager Matthew Gallagher will helm the kitchen day-to-day.

When the space opens, Devil Dogs will unveil its newest offering, the Mogwai: a teriyaki dog infused with soy sauce powder and topped with chow mein noodles, Chinese slaw, barbecue-teriyaki sauce and wasabi mustard. Wiser said he also plans to have rotating monthly specials and serve Billy Goat Chips and Lucky Cola through the service window.

Photo courtesy of Devil Dogs Weinery

Rachel Wilson is an editorial intern at Sauce Magazine. 

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