If you thought lobster corn dogs sounded luxurious, wait till you hear what Bourbon Steak's up to. Chef Joe Palma is playing around with making a corn dog version of their regular A5 hotdog with Wagyu. That means 50-day dry aged beef, A5 rib cap and foie gras, seasoned with coriander and paprika, dipped and fried in their hushpuppy-style corndog batter. It will be $15 on the menu. [EaterWire]
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