Biker Jim Pittenger used to repo cars for a living, but several years ago he ditched the lucrative life of dumping Dodge trucks to wrangle wieners — fat, juicy, flame-licked dogs that he dispatches from his downtown Denver carts, as well as his just-opened brick-and-mortar restaurant. The un-ordinary sausages — reindeer, elk, venison, yak and pheasant among them — are taut and thick-skinned, and when you sink your fangs into the plump flesh, smothered with grilled onions caramelized in Coca-Cola and squiggled with ropes of cream cheese, they combust in a culinary explosion that makes you wonder why you'd ever wrap your lips around anyone else's wiener.

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