If you have never mentioned the words hotdog and gourmet in the same sentence, that’s about to change.
And of all the people to bring them to you at the BNP Paribas Open Tournament’s Stadium One is Josiah Citrin, only a two-star Michelin chef and owner of Melisse in Santa Monica.
How this all-star chef applied his gourmet touch to an American standard like hotdogs came about through family ties.
PHOTO BY ERIN PETERS
Feast on the Reuben topped by warm sauerkraut, and the Boston Dog.
More than 10 years ago, Citrin’s cousin, Dave Cheren, wanted to create a hotdog concept like the one he remembered from growing up on the east coast. Cittrin supplied some recipes, but then left his cousin to pursue his career as a chef.
Cheren’s concept grew into Dave’s Doghouse, and the idea of what can be applied to the top of a hotdog has no borders. “Two or three years ago, he came to town and had me taste some of them and I said, ‘These are great, we need to get these out there,'” Citrin recalls.
From here, Citrin helped his cousin open a shop at the Staples Center in Los Angeles, followed by similar openings in Atlanta, Phoenix, and now the Indian Wells Tennis Garden.