<img alt="" src="https://cdn.vox-cdn.com/thumbor/5ICA76jk0eOOUKBfHRdbGwayWyU=/0x0:1440x1080/1310x983/cdn.vox-cdn.com/uploads/chorus_image/image/64968725/barrio_dogg_expansion.0.jpeg"> <small>Mario A. Cortez</small> Barrio Dogg is open daily from 10 a.m. through 10 p.m., with the taproom operating until midnight. A Barrio Dogg location in Los Angeles is in the works, as well as a licensed branch in Tokyo’s Shibuya neighborhood. Both are planned to open in Spring 2020.
Gourmet hot dog grillers <a href="https://barriodogg.com/"><strong>Barrio Dogg</strong></a> have introduced a taproom expansion at its Logan Avenue eatery. The new annex includes 45 seats of dining space, for a total capacity of 105 guests across both sections, a tap system featuring 16 handles of standout local and Mexican craft beer, and additional space for the shop’s wall-to-wall collection of lowrider and Chicano art — which has characterized the establishment since its 2017 arrival. As part of its opening festivities, Barrio Dogg rolled out its exclusive Pinstripe Pale Ale, a signature beer made in collaboration with Second Chance Beer Company.
As proprietor Pablo Rios shared with Eater, the expansion has been in the works since May, after an adjacent space became available. Rios, whose menu of creatively-topped hot dogs includes The El Pueblito with roasted poblano peppers and cotija cream sauce and the La Havana with manchego cheese and slow-roasted citrus pulled pork, said the addition was necessary as the main dining room often fills up during weekends and for special events. “We were limited with our original floor space, and on weekends we can get really busy and (have) long lines. I did not want to have people leave because it can get cramped in here,” he said.
Barrio Dogg unveils a new expansion <figure> <img alt=" " data-mask-text="false" src="https://cdn.vox-cdn.com/thumbor/xxAlYlidhSmR2tH9oA2FRa7nCQQ=/800x0/filters:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/18933912/barrio_dogg_new_taproom.jpg"> <cite><a href="https://www.facebook.com/BarrioDogg/photos/a.2291086017783623/2911483935743825/?type=3&theater" target="_blank" rel="noopener noreferrer">Barrio Dogg</a></cite> </figure>
Mario A. Cortez Barrio Dogg unveils a new expansion As proprietor Pablo Rios shared with Eater, the expansion has been in the works since May, after an adjacent space became available. Rios, whose menu of creatively-topped hot dogs includes The El Pueblito with roasted poblano peppers and cotija cream sauce and the La Havana with manchego cheese and slow-roasted citrus pulled pork, said the addition was necessary as the main dining room often fills up during weekends and for special events. “We were limited with our original floor space, and on weekends we can get really busy and (have) long lines. I did not want to have people leave because it can get cramped in here,” he said.
Barrio Dogg is open daily from 10 a.m. through 10 p.m., with the taproom operating until midnight.
Gourmet hot dog grillers Barrio Dogg have introduced a taproom expansion at its Logan Avenue eatery. The new annex includes 45 seats of dining space, for a total capacity of 105 guests across both sections, a tap system featuring 16 handles of standout local and Mexican craft beer, and additional space for the shop’s wall-to-wall collection of lowrider and Chicano art — which has characterized the establishment since its 2017 arrival. As part of its opening festivities, Barrio Dogg rolled out its exclusive Pinstripe Pale Ale, a signature beer made in collaboration with Second Chance Beer Company.
A Barrio Dogg location in Los Angeles is in the works, as well as a licensed branch in Tokyo’s Shibuya neighborhood. Both are planned to open in Spring 2020.
Mario A. Cortez Barrio Dogg unveils a new expansion As proprietor Pablo Rios shared with Eater, the expansion has been in the works since May, after an adjacent space became available. Rios, whose menu of creatively-topped hot dogs includes The El Pueblito with roasted poblano peppers and cotija cream sauce and the La Havana with manchego cheese and slow-roasted citrus pulled pork, said the addition was necessary as the main dining room often fills up during weekends and for special events. “We were limited with our original floor space, and on weekends we can get really busy and (have) long lines. I did not want to have people leave because it can get cramped in here,” he said./cdn.vox-cdn.com/uploads/chorus_asset/file/18933912/barrio_dogg_new_taproom.jpg)
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