![]() Bigfoot Longs bakes all the breads in-house, and Redd makes the condiments himself.Ī cheese-covered hot dog from Bigfoot Longs. The popular “Phat Philly Foot” is a variant of a Philly cheesesteak, with thinly shaved beef, sauteed onions and peppers, and Cheese Whiz. Right now, it features footlong hot dogs like “Seattle Sasquatch,” Redd’s take on the Seattle dog, with a house-baked brioche bun, sausage from Olympia Provisions, farmers cheese (instead of the conventional cream cheese), and topped with a house-made onion jam and a jalapeno relish. “The techniques and flavors to elevate even the simplest drinking snacks were unlike anything I had seen before,” Redd says.īigfoot Longs’ ever-rotating menu reflects that balance of thoughtfulness and playfulness he saw in dishes in Japan. It wasn’t until he was stationed in Japan as a Navy medic that he discovered how quality ingredients and fine-dining methods could be used in casual dishes. Redd’s first job in the restaurant industry was at a local pizza shop in rural Georgia during high school. ![]() Foot-long hot dogs made with fine-dining sensibilities and served at a blue-collar dive bar aren’t exactly typical of Seattle’s dining scene but, then again, neither is Geofrey Redd’s culinary journey. Bigfoot Longs, one of Seattle’s most exciting pop-ups known for its chaotic hot dogs made with top-quality ingredients, permanently landed at Ballard’s 4B Tavern in August. ![]()
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