Passionfruit Butter

What you’re looking at is the most exquisite, messy, exemplary of all hot dogs, ever. Every ounce of my hyperbole is fully deserved, and in fact could be multiplied tenfold – in my opinion, at least, it still wouldn’t begin to cover the perfection in Cochon Butcher’s hot dog. (If you don’t trust a small blonde 18-year-old girl’s hearty enthusiasm, consult the guys at Blackened Out. They like football, which must automatically qualify them as sagacious judges of Butcher’s offerings… right?)

Getting back to my point, this is a 90% beef, 10% pork belly, 100% wonderful (sorry – I had to) concoction from meat mastermind Donald Link. Served on a toasted homemade bun, it also comes with your own combination of a myriad of toppings: I got chili, mustard, and onions. The chili was ground beef on another level, so incredibly smooth to border on delicate. The mustard was textural and bold, with whole mustard seeds that smelled as yummy as they tasted, and tasted as vivacious as they felt. The components worked well together, surrounding the sausage in bodacious and complementary rapture.

Ogle these chips, while you’re here:

Thickly sliced, made fresh in-house everyday, neither greasy nor bland, freckled with sea salt but otherwise left tastefully bare. You will not be able to wrap your mind around the fact that these are in the same genre as those monotonous chemical Lay’s.