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(Kathy Stephenson | The Salt Lake Tribune) The Hawaii Five-O hot dog at Red Hot, new gourmet hot dog shop in Salt Lake City.
Owner of Lamb’s Grill starts gourmet hot dog shop
Red Hot » Dozen or so wieners on the menu are made from American-style Wagyu beef.
First Published Feb 10 2014 08:48 am • Last Updated Feb 11 2014 03:42 pm

Three years ago, when Francis Liong left Los Angeles to become the owner of Lamb’s Grill, he noticed something missing from Salt Lake City’s culinary scene — hot dogs

"In any big city there’s tons of good hot dog places," said Liong, who recently opened Red Hot, a gourmet hot dog shop in a small space next door to Lamb’s at 165 S. Main.

At a glance

Red Hot

This gourmet shop next door to Lamb’s Grill serves hot dogs made from American Kobe beef as well as banh mi sandwiches, fresh-squeezed lemonade in four flavors and sides.

Where » 165 S. Main, Salt Lake City; 801-532-2499.

Prices » Hot dogs range from $4.95 to $6.50.

Open » Monday-Friday, 11 a.m. to 3 p.m.

Details » redhot-dog.com

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It’s one of several new downtown hot dog places including Good Dog Hot Dog Emporium, 30 E. 300 South, and Dexter’s Dogs inside City Creek.

At Red Hot, the dozen or so hot dogs on the menu are made from high-quality American-style Wagyu (Kobe) beef from Snake River Farms in Idaho.

For the traditionalist, there are the Coney Island topped with house-made chili, onions and cheddar ($5.25) and the Chicago Dog with pickles, peppers, mustard, relish and tomato ($5.95).

But don’t skip over the unique offerings such as the Hawaii Five-O, a bacon-wrapped dog topped with pineapple salsa and drizzled with teriyaki and mayonnaise ($5.50); the Reuben, topped with corned beef, sauerkraut, Swiss and thousand island dressing ($5.95); and the banh mi dog, topped with cilantro, jalapeños, pickled vegetables and chipotle aioli ($5.75).

"They’re the sushi of hot dogs," explained Liong.

Copyright 2014 The Salt Lake Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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