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NOW OPEN: Underdogs
Robert Amar, whose last post saw him running front-of-house at Fare in Fairmount, has pulled a professional 180 with the opening of Underdogs (132 S. 17th St.), a subterranean paean to locally sourced forcemeats in what was the Moroccan restaurant Argan.
NOW OPEN: Underdogs
Robert Amar, whose last post saw him running front-of-house at Fare in Fairmount, has pulled a professional 180 with the opening of Underdogs (132 S. 17th St.), a subterranean paean to locally sourced forcemeats in what was the Moroccan restaurant Argan.
Though it's easy to contrast the organic- and calorie-conscious cooking of Fare with a concept as comfily meaty as Underdogs, Amar's approach to this concept reminds us that not all wiener setups are nitrate death bombs. The hefty 100 percent beef Dietz & Watson dogs he's using as a base frank run 170 calories a pop, the Cacia's rolls he's using to stage his "haute" dogs and sausages are fresh-baked and preservative-free, and all his toppings and fry-dip sauces are made in-house. He's working with Philly sausage landmarks like Fiorella's, Czerw's and Martin's to provide links for options like the "9th Street" (Fiorella's hot Italian, sautéed peppers and onions), the "Warsaw Packed" (Czerw's kielbasa, sautéed onions, spicy mustard) and the "Brats" (Martin's pork sausage, kraut, horseradish mustard). Combos, which include a dog, house-cut fries with dipping sauce and a drink, top out at $8.25. Full menu after the jump (click to enlarge).
Underdogs is open daily from 11 a.m. to 9 p.m. right now, with plans to introduce late-night service (to 4 a.m.!) on Friday and Saturday in a few weeks.
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