Let's Be Frank
This seriously ambitious hot-dog stand is run by Berkeley-based Chez Panisse veteran Sue Moore, who started the chain in San Francisco. Moore’s grass-fed beef and Berkshire-pork dogs are subtly seasoned with organic spices (garlic, paprika, and black pepper).
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From Food & Wine , SEP 2009
Larry Bain’s Let’s Be Frank caters hot dog parties in L.A. and San Francisco...MORE
From Food & Wine , JUL 2006
Let's Be Frank uses organic buns from Acme Bread and pasture-raised beef from Hearst Ranch in San Simeon, California, for the juicy, snappy, tasty hot dogs...MORE