Haute Dogs

Photographer Erik Wåhlström explores the aesthetic dimensions of wieners in this series of stills taken at Bubbledogs, the first-ever restaurant to specialize in the high-low mix of champagne and hot dogs. The brainchild of husband-and-wife team James Knappett and Sandia Chang, Bubbledogs is a daring step away from the culinary couple’s fancy food background. Having met while working at Thomas Keller’s three Michelin-starred Per Se in New York, the pair subsequently did stints at Noma and The Berkeley, with Knappett in the kitchen and Chang managing the front of house. “It’s just always this thing that’s been in the back of my mind,” says Chang of the buns and bubbly combo. “James gave me this little hotdog necklace charm, and later I got a small champagne bottle, and that’s when I first thought, hey, these go really well together.” Generally considered the go-to American ballpark snack, Bubbledogs’ take on the frankfurter is decidedly more gourmet. Current options on the menu include the BLT dog, wrapped in bacon and served with truffle mayo and caramelized lettuce, and the Jose dog with guacamole, sour cream, salsa and jalapenos. The menu will be complimented by a wine list that includes an extensive list of champagnes and sparkling wines from small, lesser-known producers. “It was really about creating something unpretentious and delicious,” says Knappett, “a place that is slightly unexpected and a little different––and nothing is less pretentious than a hotdog.”