Entertainment > Dining

Posted on Fri, May. 22, 2009

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LET'S BE FRANK

Two friends open a late-night eatery on East Douglas with a simple menu: hot dogs.

BY DENISE NEIL

The Wichita Eagle

The idea formed around 2 a.m. on a series of Saturday nights.

Buddies Kody Allen and Brad Standing had been out barhopping. Last call had been called, and they were hungry.

But they didn't want the greasy breakfast served at the only restaurants open in Wichita in the middle of the night.

They craved hot dogs -- and the offerings at local convenience stores just weren't cutting the mustard.

From those hunger pangs developed a dream, and then a business plan, and then some cash from a few local investors.

About two weeks ago, Allen and Standing opened Let's Be Frank, a modest but imaginative restaurant at 2425 E. Douglas that stays open late enough to accommodate post-bar crowds on Friday and Saturday nights.

The restaurant serves hot dogs, and lots of them. The partners have dreamed up 38 topping variations, ranging from standard (a Chicago dog, topped with relish, sports peppers, a pickle spear, celery salt and onions) to off-the-wall (a s'mores dog, topped with marshmallows, chocolate and crushed up graham crackers).

The unusual concept attracted attention fast, and during its first weekend open, Let's Be Frank attracted a 2 a.m. crowd of about 100, which formed a line that snaked out the door of the small space. (It seats about 20 and has already had a few standing-room-only moments.)

"People have been very receptive to us," Standing said. "They love us."

Allen, 22, and Standing, 23, first met as classmates at Goddard High but weren't friends. They met again when both recently worked at the Anchor.

Both also had other restaurant experience in their backgrounds. Allen worked as a corporate trainer when Shorty Small's was opening, and Standing worked at Emerson Biggin's west.

They found the space on Douglas, conveniently located a few blocks to the west of East High School (presumably packed full of young hot-dog eaters) and a few blocks to the east of the Donut Whole (a new doughnut shop at 1720 E. Douglas that's attracting Let's Be Frank's target demographic -- young, hip barhoppers).

The easy part of the business was coming up with the menu. The owners laugh when they recount the months and months they spent planning their dog concoctions, several of which they admit to never even tasting.

Examples of a few of their inventions include a dog topped with macaroni and cheese; a Greek dog topped with feta, tomato, red onions, kalamata olives, pepperoncini and Greek dressing; and a breakfast dog topped with bacon, cheddar and scrambled eggs.

The bestsellers, they say, are the Chicago dog and a classic dog dressed just in mustard and ketchup.

A high point of their young operation came last week, when a customer sprang for the most expensive dog on the menu board -- a $39.99 novelty dog topped with 3 ounces of caviar.

Did she like it?

"Well, she ate the whole thing," Allen said.

There have been challenges, too, including a California vendor threatening to sue over the use of the name "Let's Be Frank."

But the early positive response -- especially on weekend nights -- makes the partners confident that their stomachs did not lead them astray.

"Good advice," Standing said, "if you want to get in, leave a little before last call."

If you go

What: A new hot dog restaurant opened by a pair of young entrepreneurs.

Where: 2425 E. Douglas, 316-350-4637.

Hours: 11 a.m. to 9 p.m. Mondays through Thursdays; 11 a.m. to 4 a.m. Fridays; 2 p.m. to 4 a.m. Saturdays.

Menu details: Let's Be Frank offers 38 topping combinations and also allows customers to build their own hot dogs, choosing from an endless array of toppings. It also offers LMNO Pizza, made locally, as well as chips and soft drinks. The hot dogs are all-beef, and vegetarian-friendly soy hot dogs also are available.