Bacon-wrapping in the Warehouse District.

In Bacon Week, Dinner, Dish Review, Joshua Avelar on November 21, 2010 at 3:03 pm

The Carolina Pork It at Frank. Photo by Joshua Avelar.

By Joshua Avelar

On the day after my flirtation with death by bacon grease, I was contemplating whether I should rise-up to the challenge of conquering another obnoxious bacon concoction or just throw in towel and keep drinking gallons upon gallons of water. But in the name of assertive food journalism, I manned up and decided to challenge another pork-fat foe in the Carolina Pork It from Frank on 4th and Colorado streets.

The Carolina Pork It is one of many unique hot dog inventions on Frank’s P.M. menu available to customers Monday through Saturday from 11 a.m. to 10 p.m. Sitting between Grilled coleslaw and house-made green chile pimento cheese is a 100% Vienna Beef frank wrapped in – what else – bacon. Furthermore, the frank is deep-fried.

Inside the Carolina Pork It at Frank. Photo by Joshua Avelar.

The Carolina Pork It was pretty good and worth the extra artery-clogs. The bacon was nice and crispy and added a nice snap to every bite — hot dog fans know how important snap is to eating a great hot dog. The pimento cheese was an interesting touch, yet very enjoyable. Green chiles are hardly ever a bad idea on anything. I’m usually not a fan of cole slaw, but I made a strong exception for the slaw on the Carolina Pork It. A little time on the grill made the cabbage nice and crispy and the guys at Frank were very light on the mayonnaise.

Frank has an interesting atmosphere for a place open until 2 a.m. on from Thursday to Saturday. Serving club-hoppers of the swanky Warehouse District, it a comfortable-enough vibe for any eater to enjoy, yet still maintains a level of sophistication for people that party in cashmere sweaters. I was very impressed overall with menu at Frank, but I was also excited that any hot dog can come with a wiener wrapped in bacon and deep fried for a mere $1.75.

Frank on 4th and Colorado streets. Photo by Joshua Avelar.


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