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Leeway Franks' pork chop sandwich is made of a breaded pork cutlet topped with pickles, mayonnaise and yellow mustard on a Kaiser bun. It comes with a side of fries or tots at no additional charge.
FRANKS FROM PAGE 12
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"It's going to go really well for them because it's quick service and good food," Watson said. "That goes a long way. It's not about a quantity; it's the quality. I look at them being around here. If they leave, it's only because they got a bigger spot."
All of Lee's meats are antibiotic-free, and he doesn't use fillers, he said. He butchers the pigs on Mondays and handmakes nearly 600 sausages by himself.
"It's all my recipes I've developed over the years," he said. "Each individual one looks different than the rest. They're in natural casings, so they have snaps, and some people are divided on it. Some people have never had natural casing and sometimes the texture is too much."
The natural casings to which Meisel refers are made of washed pork intestines. He said making his meat the most natural way possible is important to him because of where he comes from and where he's worked.
"There's no mystery to what I do. I don't ever want it to become a big manufacturer's process," he said. "My background is in butchering. I grew up in a small town in North Dakota Mandan — and that's where I learned how to grind meat properly."
Meisel said the Classic Coney is one of the most popular items on the menu. It's a beef frankfurter with brown mustard, sauteed onions and sauerkraut on a poppyseed bun. He said the restaurant tries to avoid using ketch-
"We try to stay away from ketchup unless your kid still has training wheels on his bike, he can have it, and we don't argue with pregnant women, so they can do that," Meisel said.
Meisel employs two individuals, one of which he worked with for years at 715 Restaurant, but has thought about bringing others on.
“[I'm] looking at maybe bringing on a couple part-time employees so I can get back to focusing on the sausages, especially if my production increases," he said. "Right now, between being open for eight hours then being here between eight and 10 hours extra every day, I can do it fine for now, but I don't want to do that forever."
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