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Chefs + Restaurants

First Taste: Let’s Be Frank

hot dog

Crowds have started lining up at the new Let’s Be Frank hot dog stand, located in the Helms Bakery complex in Culver City. Developed by Sue Moore, the former meat forager for Chez Panisse, and her partner Larry Bains, the dogs are made from the trimmings of Hearst Ranch’s grass-fed beef. With their virtuous heritage, the juicy, snappy, flavorful dogs have the added benefit of being very low-guilt (as hot dogs go, anyway). Topped with soft, charred onions and a zigzag of moutarde, served alongside a bottle of Izze pomegranate soda, the slender dogs make a perfect sunny SoCal lunch; you’ll wonder why it took so long for Let’s Be Frank to make the move south. (LBF first opened in San Francisco in 2005.)

If you can’t get to the cart during the day, you can still get your fix at The Edison, a 1920s–style downtown lounge, where Let’s Be Frank dogs are served at the bar. Or pick some up at FOOD, a market and café in Rancho Park.

Let’s Be Frank East side of Helms Ave., btw Washington Blvd and Venice Blvd. (888-233-7265; letsbefrankdogs.com). The cart is open Tuesday-Sunday, starting at 11:00 a.m.