Bubbledogs Review

  • Restaurant: Bubbledogs
  • Cuisine: American
  • Location: Fitzrovia
  • The bill: £26 per person, but depends  on which Champagne you order!
  • Chef: James Knappett
  • Ambiance: Crowded, cosy, log-cabin-esque
  • Jelly Good Food Rating: 7/10

Le Review:

Fast food week!  9pm Friday night we made it to Bubbledogs, their third night after opening, together with a large group of friends (they only take bookings if you are 6 or more, and we didn’t fancy queuing). The concept is simply gourmet hot dogs + champagne.  The chef in charge here  is James Knappett, formerly head chef of  Berkley who has also worked at Per Se and Noma.  Michelin stars and hotdogs – oh how to contain our curiosity?  There is also a chef’s table here called the “Kitchen Table” which serves up a different menu apparently, featuring non-hotdoggy dishes, but we didn’t have a chance to investigate that on this occasion and in any case we came here for dogs and we were going to get just that.

The menu at Bubbledogs is fairly extensive  and starts with NAKED DOG – just the dog in between the buns for your pleasure.  The cheapest hotdog is just £6 and they come in pork and beef varieties.   Sides consist of sweet potato chips, potato “Tots” + dipping cheese and Coleslaw.  There are some excellently priced champagne options too.

Jelly shared the following dogs:

SLOPPY JOE – bubbledogs chilli, onions, and cheese

TRISHNA DOG  – with mint, mango chutney, and coriander

BLT – bacon wrapped with caramelized lettuce and truffle mayo

We also had a friend take a photo of his BUFFALO DOG – deep fried hot dog with spicy buffalo sauce, blue cheese, pickled celery and celery seeds

The best one by miles was surprisingly the Trishna hotdog.  A lot of flavour and freshness of coriander and mint breakign throuh the saltiness of sausage meat – yum.  The bun was  of course brioche.

In Jelly’s humble opinion the hotdogs were all enjoyable and the creative dressings/condiments made them a fun and different meal.  However, at the end of the day, they were just hotdogs.  There is only so much you can do with a hotdog.  There is only  so much a chef can do when he is charging between £6 and £9 for a dish.  Jelly suggests that you should not  expect a re-invention of the humble hotdog here but instead embrace the simplicity of it and drink lots of champagne while revelling in how this unexpected combination tastes delicious together.

JellyGoodFood Bottom line

Highly recommended for a quirky meal at any time.  Its a fun and different concept that works  but don’t expect “gourmet-gourmet” you are still just getting a hotdog.

 

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