Just as the hamburger has made a serious comeback (see Huxtaburger, Hoboken, et al), the humble hotdog is looking to steal some of the spotlight. But it's not just sausages and buns at Phat Brats, they've added some great ingredients to the humble hotdog.
All natural, honest sausages are promised at Phat Brats’ new Brunswick Street digs. The trickiest thing will be deciding exactly what to put on your (classic, seeded or gluten free) bun.
The sausages on offer come courtesy of local butchers Lago, who’ve stuck to superior specifications from Thompson. There’s a wagyu beef sausage (with house tomato sauce and mustard), spicy chorizo (with pinto beans, sour cream and jalapenos), lamb and rosemary (with smashed mint peas, raw slaw and crumbled fetta) and chicken and thyme (with house barbecue sauce, duxelle and bacon bits).
For serious pork lovers, the pork and sage sausage comes with braised apple and red cabbage, shaved fennel, aioli and pork crackling. Yes. Pork sausage and pork crackling. Together. In a bun.
But if meat ain’t your thing, don’t despair. Co-owner Matt John is a non-meat eater, so fellow vegetarians are very kindly catered for. On the menu are two “artisan veggie dogs” – the pumpkin, ricotta and tarragon (with mustard, fennel, sour cream and spring onions) and a black bean, lentil and veggie number (with raw slaw, shredded beetroot, PB cheese sauce and green pickle relish). There are also beer battered fries which can be made cheesy or chilli on a whim.
Leaning towards an industrial look, the shop’s interior features hand painted signage and plenty of sturdy timber chairs and tables. It’s definitely a charming spot to sit and enjoy a quiet weekday lunch dog, although we’re betting Friday and Saturday nights will offer a slightly different ambience.
There’s even a Po’boy on the menu if you want to pretend you’re in New Orleans for a moment. All this in a Brunswick Street shop that used to be a greasy old pizza joint.