In an age when every starry-eyed start-up is bidding to elevate fast food into an art form, news of a former Fat Duck chef heading up a hot-dog joint is enough to raise a few eyebrows. But aside from opening one of the coolest joints on High Street Ken, the team at Dirty Bones has masterfully navigated the slippery path between junk-food purveyors and culinary know-it-alls. A retro-eclectic interior mixes parquet floors, patterned tiles and ‘60s light shades in a grungy low-lit basement that provides the perfect setting for lashings of meat and bourbon. Our 21-day aged burger dog with homemade beer cheese was the star of the show, but everything else was faultlessly decadent– from a pulled pork Mexican dog, right down to the smoky secret sauce. No bookings, but a swinging bar and bourbon-based cocktails mean the wait flies by.
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