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Issue Date: May 2014 Issue

A Frank Conversation

Kim Schneider

Similar name, similar concept. After the Whiskey Dogg opened in North Olmsted this January, we couldn't help but wonder how much the new place resembles local favorite Happy Dog. We do a taste test to see who's top dog.

/ Happy Dog /

The restaurant


Build your own dog with unlimited items from the list of 50 ingredients.

How to order

Choose from a menu of 14 creatively topped all-beef franks.

$5 per hot dog

The price

$2.50 for a plain hot dog with most others at $4

We live for the tater tots ($3) with your choice
of more than 15 dips such as Brazilian chimichurri.

The sides

While the sea salt and cracked pepper fries ($2) are good, splurge on the four dipping sauces ($1.50) for an extra punch of flavor.

Try a dog topped with applewood smoked bacon, everything bagel cream cheese, pimento mac •n' cheese, a fried egg and roasted garlic aioli.

try this

Dig into the Seoul Dogg with garlic cream cheese, kimchee, crispy fried onions, sesame seeds, cilantro and wasabi mayo.

A Gordon Square Arts District staple, we love coming here to experiment with food and take in the thriving live music scene.

Why we love it

It's a great place for those who don't want to venture downtown or who have a hard time picking their own toppings.

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