Steve's Snappin' Dogs slings hot dogs and deep-fried things, like panko-breaded onion rings and skin-on fries. The kitchen also cooks up chili con carne and green chile from scratch to top its various creations. So it makes perfect sense that hot dogs would end up in the deep fryer at some point, attracted to the hot vats like drunks to a hot tub. Not content with that perennial crowd-pleaser, the corndog, or even the Garden State favorites known as rippers -- both of which have photo-bombed the colorful menu -- Steve's combines the ingredients of two of the world's great culinary regions, Mexico and New Jersey, into one intimidating torpedo of excess known as the chimi dog.
|We're going to need a bigger boat.|
See also: First Look: Steve's Snappin' Dogs opening tomorrow at DIAMore »