Chubby Werewolf has continued his excellent coverage of the Blue Rooster guest chef series with a review of the Vinland hot dog.
The surprisingly substantive corn tortilla—the first departure from a standard hot dog bun in the Summer Chef Series—gets points not only for being locally sourced, but also for originality. Bun substitutes can sometimes turn out to be gimmicky failures, but not here. As a vessel for transporting meat and toppings, it was more than up to the task, staying intact right up until the last bite. And while I love my hot dog buns, I’d argue that the tortilla functions better than the regular bun in that it lets the meat itself play a larger role in the sandwich, which is great when you’re using a premium-quality hot dog.