Hank’s Haute Dogs
Henry Adaniya might be the city’s most improbable new restaurateur. He closed his acclaimed Chicago restaurant Trio—where chefs Rick Tramonto and Grant Achatz made their names—to bring the upscale hot dog craze to Honolulu in 2007. Now there are lines out the door of his corrugated-steel storefront for Chicago-style dogs and fancy sausages, like the seared lobster topped with garlic aioli and takuan (pickled Japanese radish).
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