The Champagne and hotdog concept Bubbledogs is to make a triumphant return next month, reopening at 45 Park Lane as an al fresco pop-up.
Founders Sandia Chang and James Knappett, best-known for their two Michelin-star restaurant Kitchen Table, are to collaborate with 45 Park Lane’s executive chef Elliott Grover on the project.
Bubbledogs will become “Bubbledogs at 45” and will be situated at Cut Out, the Mayfair hotel’s terrace, with a menu of “gourmet hotdogs” and Champagne pairings.
The restaurant will use pork sourced from the Franconian Sausage Company and freshly baked rolls from the pastry kitchen at Cut, the existing hotel restaurant.
Hotdogs are to include one made with lobster tempura and caviar, another with A5 wagyu, mayonnaise and summer truffle, and a classic sausage number with coleslaw and spicy BBQ sauce.
The menu will also include American-style tater tots with spiced Japanese togarashi, macaroni cheese, and buffalo chicken wings. A dessert hotdog containing chocolate ganache on cinnamon brioche is to be combined with a cherry and passionfruit sauce.
Grover, who famously cooked at this year’s Oscars, said of the pop-up: “I am thrilled to collaborate with James and Sandia, the creative minds behind Bubbledogs and Kitchen Table. This partnership will offer a unique dining experience with innovative and fun dishes.
“For devoted Bubbledogs enthusiasts, it's the perfect chance to savour their beloved gourmet hotdogs again and enjoy the summer on our beautiful terrace."
The opening marks the first Bubbledogs iteration since it closed in 2020, then a part of the previous incarnation of Kitchen Table. It will launch on May 10 at 45 Park Lane and run until September 29 for lunch and dinner.
