Street food is invading restaurants, and restaurants are taking to the streetsby William Skidelsky / October 17, 2012 / Leave a comment
Published in November 2012 issue of Prospect Magazine
Fancy dining goes underground in the Old Vic Tunnels
Champagne and hotdogs: one of the world’s least appetising culinary combinations, or a marriage made in heaven? Many, if asked, might err towards the former, but James Knappett is of a different opinion. The menu at Bubbledogs, his recently opened restaurant in Fitzrovia, central London, consists of a dozen “gourmet” hot dogs and a selection of “producer” (or grower-made) champagnes. On the website, Knappett explains that his inspiration for the concept was the Italian custom of pairing prosecco with cured pork. It was, he writes, a “no brainer: greasy, spicy, salty meatiness with an ice-cold glass of refreshing bubbles.” And so diners at Bubbledogs can munch their way through, for example, a “K-Dawg” (a kimchi, red bean paste and lettuce hotdog) accompanied by a glass of Laherte blanc de blancs champagne, all for under £20.