Coney Island Chili Dog at La Vosh Patisserie

As reviewed by The Weekend Edition Brisbane – click here to view the original article.

Reminiscent of the hot dog stands of New York, La Vosh owner Steve Day created the Coney Island Chili Dog after a trip to the great US of A.

Training as a French-style pastry chef, Steve is passionate about French food, evident by the fluffy almond croissants and perfectly crafted tarts at his Red Hill patisserie. But it was in New York that he discovered a love of and desire to create Jewish and iconic, traditional American foodstuffs as well.

Passionate about everything handmade and employing age-old baking methods, Steve has created his own Coney Island Chili Dog recipe, keeping it as traditional as possible with a true chili kick.

While Coney Island may have been the birthplace of the original hot dog, the Coney Island Chili Dog does not actually originate from there. Steve has chosen a ‘Santa Fe’ level of spice for the La Vosh version, with the spicy, chunky chili sitting atop a warmed hot dog. Then topped with roughly chopped raw onion, American mustard and grated cheese, your hot dog even comes with a side of corn chips and sour cream.

Try this American beast as well as the fresh, boiled-then-baked bagels gracing the countertops of this Red Hill bread nook.