"Dawgtown is where street food meets skateboarding and surf. We are bringing back the 80’s dining experience, punk rock, old time street skate, and beach surf," says owner and chef, Lucas Manteca.
"Dawgtown is where you can get something that will hit the spot, affordable, delicious and focused on the quality of ingredients. We make our mustards, sauerkraut, kimchi, hot sauces, pickles, relishes...all from scratch. We're insane like that."
For over a decade, creative duo Lucas Manteca and artist/designer Deanna Ebner have owned and operated the best restaurants in South Jersey, including Quahog's Seafood Shack, and The Taco Shop. They opened The Red Store in Cape May Point in 2012 and Lucas was nominated for the prestigious James Beard Award in 2014 for Best Chef in the mid-Atlantic region.
Highlighting seasonality and simplicity, Chef Lucas uses all locally sourced ingredients from the tri-state area.
Lucas was nominated for the prestigious James Beard Award in 2014 for Best Chef in the mid-Atlantic region, and was recently named New Jersey's Local Food Hero by Edible Jersey magazine in recognition of his efforts to sustain the healthy bounty that defines the state.
We use the boil method
At Dawgtown, we boil our hot dogs so that:
(a) the hot dogs get really plump and juicy, and
(b) the condiments can really shine.
We use all-beef, but it doesn't stop there
Lots of places serve all-beef. Our all-beef hot dogs are also all-natural, sugar-free, gluten-free, uncured, made from free-range, grass-fed, humanely raised beef from Garrett Valley Farm, Swedesboro, NJ.
We use the best in vegan dogs too
Field Roast (smoked, plant-based frankfurters) is our vegan dog offering.
We use untoasted potato buns
At Dawgtown, we are all about the untoasted Martin’s potato bun. Do not mess with perfection.