Taste

Steamie Weenie brings creative hot dogs to Green Valley

Image
Steamie Weenie’s 9th Island, Mac & Cheese & Cheese and PBB&J dogs.
Photo: Steve Marcus

Summer and baseball season are gone, but hot dogs are a year-round practice. The Valley’s latest arrival to the culinary category of creatively topped dogs is Steamie Weenie, a cozy strip-mall spot that feels like it should be on a beach somewhere.

Good signs: It offers regional classics like the Windy City ($5.89) Chicago dog, the chili- and mustard-topped Coney ($5.89) and the Carolina Slaw Dog ($6.29); certain toppings like mustards, watermelon-rind barbecue sauce, sport peppers and fried onions are free; and there’s a steady supply of El Yucateco hot sauce waiting to spice things up. Single out the type of weenie you want (an extra-long, snappy, all-beef frank; one wrapped in bacon; a hot link; or a vegan dog) and get crazy. The Georgia Scramble ($6.29) adds a pile of oyster crackers (!) to mustard, ketchup, chili, onions and pickles. The 9th Island ($6.29) drops a mountain of fried Spam cubes atop a tangy grilled pineapple relish. And for those looking for fall-appropriate comfort-food satisfaction, there’s Mac & Cheese & Cheese ($6.29), a knife-and-fork job for sure. Add a side of Tot-chos—come on, you know what those are—or the Peruvian snack favorite salchipapas (crinkle-cut fries with hot dog bits and creamy, spicy sauce) and lunch at Steamie Weenie might force you to skip dinner.

Steamie Weenie 1500 N. Green Valley Parkway #130, 702-333-1383. Monday-Friday, 10:30 a.m.-8:30 p.m.; Saturday & Sunday, 11 a.m.-7 p.m.

Tags: Dining, Food
Share
Photo of Brock Radke

Brock is an award-winning writer and reporter who has been documenting life in Las Vegas for 20 years. He currently ...

Get more Brock Radke
  • My favorite plate is hands down the signature smoked black cod. Bite-sized pieces of white fish are slathered in a tantalizing barbecue sauce, lending the ...

  • The chef and her partner prep everything—like the wheat and cannellini bean-based proteins—in a commercial kitchen, then load up their cars to sell at farmers’ ...

  • The bone-in bird is slow-cooked in a sauce based on achiote, a reddish-orange spice, which lends an earthy, slightly peppery tang to the tender poultry.

  • Get More Dining Stories
Top of Story