To Be Frank Serves Up Specialty Hot Dogs and Sausages in Downtown Las Vegas Ghost Kitchen Starting October 2
To Be Frank, a new ghost kitchen serving specialty hot dogs and sausages, opens Friday, Oct. 2 for delivery, takeout and catering. They will be open Monday through Saturday from 5 p.m. to midnight at the popular downtown eatery Every Grain, located at 1430 E. Charleston Blvd.
“Deciding to set up shop at Every Grain was a no brainer,” says Robin Camacho, CEO of Sound Food Group (SFG), the hospitality group that owns and operates To Be Frank. “Sheridan Su and Jenny are good friends who have created a very successful lunch business, but after they close at 2:30 p.m., the restaurant is vacant, so why not turn it into another concept. We believe it will be a win-win situation for all of us.”
Inspired by a lyric from hip hop duo Run the Jewels and rapper 2-Chainz’s song “Out of Sight,” the name To Be Frank seemed perfect. “It’s fun but blunt,” says Jordan Camacho, culinary director of SFG. “It represents our menu which features out-of-the-box flavor profiles but also some more straightforward and recognizable ones.”
To Be Frank’s menu offers an array of carefully crafted dogs and sausages topped with artisan ingredients served on fresh, locally-baked buns. Quality meats are used in all of the menu items, with hot dogs sourced from third generation family company Nueske’s and Isaan sausages all the way from Thailand.
Notable items include:
- “Thai Dog” – Isaan Thai sausage with green papaya slaw, kewpie mayo, red onion, crunchy peanut
- “Banh Mi” – Pork pate, seasoned mayo, pickled carrots and radish, cilantro
- “Kimchi Dog” – Glazed dog, creamy gochujang, white kimchi, scallion relish, and goldenaise
Guests can add bacon lardons to any dog and choose from a variety of sides including coleslaw, German potato salad, chili and Tim’s Chips. To top off their already delectable meal, diners can choose from a handful of desserts including banana pudding and a sugar cookie with raspberry curd dip.
“Quality is very important to us,” says Jordan Camacho. “Our executive chef Trevor Garrett shops for fresh ingredients every other day and our buns are made fresh by a local baker. We believe it’s important to support our local purveyors whenever possible, especially during these times.”
In accordance with COVID-19 CDC and state guidelines, all guests and staff are required to properly social distance and wear face coverings. Indoor dining is not available so To Be Frank is offering contactless pickup and delivery directly through the restaurant as well as through Uber Eats, GrubHub and Postmates. For more information, to view the full menu and to order, please visit tobefranklv.com.
The specialty hot dog ghost kitchen is the first of its kind in Las Vegas and the first in a diverse portfolio of food and beverage concepts by SFG, a Las Vegas family-run hospitality group.
ABOUT SOUND FOOD GROUP, LLC (SFG)
Based in Las Vegas, Sound Food Group is a family-run hospitality group that owns and operates To Be Frank, a specialty hot dog pop-up inside Every Grain restaurant. SFG owns several future restaurant/gaming properties in Las Vegas, and is opening a tavern with a restaurant in Henderson in early 2021. Through Sound Food Group, partners Robin Camacho, Jordan Camacho and Riana Durrett leverage their real estate and culinary expertise to bring new concepts and eclectic menus to the Las Vegas area. CEO Robin Camacho is a real estate Broker and owner of Neighborhood Realty in downtown Las Vegas. Jordan Camacho, a classically French trained chef and alumni of Le Cordon Bleu in Las Vegas, serves as culinary director. Riana Durrett, a local attorney who specializes in cannabis law and former executive director of the Nevada Dispensary Association, serves as a board member.