Frank the Pretzel at the Eatsie Boys

Categories: On the Menu

frankthepretzel.jpg
Get on a first-name basis with Frank the Pretzel.
At first glance, it's a little difficult to tell what "Frank the Pretzel" is. But just think of it broken down into parentheticals: A [chicken] frank on a pretzel [bun]. Simple and delicious. And you can only get it at Eatsie Boys.

Sure, you can get a Slow Dough pretzel bun with a dog in it at Moon Tower Inn. But those franks aren't freshly handmade by a Michelin-starred chef, the ebullient Matt Marcus, from the cozy confines of his colorful food truck -- which is usually parked outside Agora -- or from his booth at the City Hall Farmers' Market each Wednesday.

I stopped by there for lunch last week and got a double-dose of the Marcus family in addition to just a great hot dog: Paterfamilias Al Marcus of Greatful Bread was set up right next to his son, offering tubs of homemade gianduia, loaves of bread and fatherly admiration for Matt's hard work.

"Have you tasted his food?" asked Al. "You've gotta have one of his hot dogs."

frankthepretzel2.jpg
Matt Marcus whips out hot dogs by the dozens at the City Hall Farmers' Market.
As I admired the chicken sausage nestled into the sweet, slightly chewy dough of the pretzel bun, Al continued: "Can you taste the parmesan in there?" I could.

You wouldn't think the combination of chicken, poblano peppers, parsley, feta and parmesan would work so smoothly together, but the result is a softly, richly flavored chicken sausage that doesn't suffer the same overly sweet fate as many other chicken sausages out there (I'm looking at you, Aidells).

The sausage also benefits greatly from the generous portion of chardonnay mustard Marcus pours on top, and he's not shy with using it. That's because while the buns may come from Slow Dough, the mustard comes from his father, Al, via Greatful Bread. The mustard may look fierce, with its small spheres of mustard seeds thick throughout the sauce. But don't fear; it's actually quite tame stuff, a little sweet and very creamy.

Frank the Pretzel goes for a mere $6, cheap fare when you consider the local provenance of its many ingredients and the fact that one giant dog will keep you filled up all afternoon. I didn't even have room for the homemade butterscotch pudding I bought from Al for dessert. Not that I'm complaining; it made for a great late-night snack the next day.



Follow Eating Our Words on Facebook and on Twitter @EatingOurWords

Sponsor Content

My Voice Nation Help
10 comments
Foodie011
Foodie011

um, i don't think working in a michelin starred restaurants means you personally have a michelin star. a little offensive to the chefs that give their whole life for that award.

CMN
CMN

Have to try this. Also, if Aidells Chicken & Apple is wrong, I don't want to be right.

Greg Burland
Greg Burland

You can get a patty version of the sausage on their Eggman sandwich, which is a great way to start your morning assuming you want to nap through the afternoon.

trendsetta'
trendsetta'

notice you haven't mentioned the Beard awards today. I wonder why...?

KP
KP

Phenomenal sandwich--a squirt of Sriracha cuts through the richness and adds a nice, balanced flavor. Great stuff.

Katharine Shilcutt
Katharine Shilcutt

What Eric said. I'm back today, but was on a well-needed vacation Monday and Tuesday.

Eric S
Eric S

I don't mean to pull back the curtain, but I think she's still in New York, taking a much deserved vacation. These posts were written in advance to post and keep up her schedule. I suspect we'll hear about the Beard awards soon.

ReginaDupuis
ReginaDupuis

Sucking down sausages, avec aplomb blond!

KP
KP

Haha--you got me!

Now Trending

From the Vault

 

Loading...