PHOTO BY CHARITY BURGGRAAF
At Deep Dive, a new gastrobar in Seattle’s Amazon Spheres conservatories, don’t miss this glitzed-up take on a local street-food favorite: the cream cheese and onion–topped hot dog.
Not your average ballpark frank, this all-beef hot dog comes from Jack Mountain Meats, in the nearby Skagit Valley. The sausages are smoked with a neighboring hazelnut farm’s leftover shells, adding what chef de cuisine Devin Adams calls “a unique, nutty flavor.”
“What can we do to make it more elegant?” Adams asked of the usual grilled-onion topping. His solution: pickling red onions with Champagne vinegar and mustard seeds to add a bright element that balances the cream cheese’s richness.
Adams whips the cream cheese to give it a lighter texture.
Deep Dive gets another upscale topping, pink salmon roe, from the Seattle Caviar Company. “It’s the highest-quality caviar that salmon produce,” Adams says, “and it’s another locally sourced product that adds to the Seattle vibe.”
Local baker Ben Campbell of Ben’s Bread makes these artisanal seeded buns fresh daily.
In addition to the onions, the chef pickles sliced jalapeños in white wine vinegar, cumin, and a pinch of sugar. “You get that sweet heat and a crisp bite,” he says.
The hot dog is literally served on a silver platter. “It’s everybody’s favorite picture-taking moment when it hits the table,” Adams says. “It helps transport you out of cold, rainy Seattle and into this fun, elegant experience that’s still approachable.”
