The Feral Heart Farm Dog (via Instagram @juhubeachclub).
The last time I checked in with chef Preeti Mistry, she was conducting unholy (but wholly delicious) experiments on fried chicken and waffles
— a process that resulted in the creation of the “doswaffle,”
a cross between a Belgian waffle and a South Indian dosa
. Never one to be pigeonholed into a narrow definition of what Indian food ought to look like, the chef of Oakland’s Juhu Beach Club
(5179 Telegraph Ave.) has now added hot dogs, of all things, to her repertoire.
Mistry's hot dogs — available with either Oakland-made heritage pork brats (supplied by Preferred Meats
) or Field Roast veggie dogs — are the featured menu items for the restaurant’s new Summer Lunch Window, a takeout-only setup that is currently open Tuesday–Thursday, 11:30 a.m.–2:30 p.m.
Tikka masala fries (via Instagram @juhubeachclub).
In an email, Mistry told me that the topping selection will change over the course of the summer, but initial offerings include an “Oakland Dog” (Mistry’s take on a Chicago-style hot dog, with Linden Street Beer mustard, peach chutney, pepperoncini, and DIY pickles) and the Feral Heart Farm Dog, which highlights produce from the eponymous Sunol-based farm — the current version (pictured above) features house-made kimchi, fiery ghost pepper sauce, and pickled torpedo radishes that are bright enough to match the restaurant’s neon-pink interior.
The takeout window also features several varieties of Indian-spiced fries, some salads, and a small selection drinks and sweets. Click the link below to check out the entire menu.
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