Are you ready for some hot dogs?

Yesterday, Merritt Martin of Eater Dallas, linked (ha!) to a story reporting Dallas-based Zaccanelli Food Group’s acquisition of the 133 year-old Hofmann Sausage Company in Syracuse, New York. She writes:

“Wait, what? Dallas-based Zaccanelli Food Group acquired Syracuse’s Hofmann Sausage Company in a multimillion dollar deal that means sausage expansion (well beyond Hot Haus rests, even into Texas groceries, gasp!) and, linking (ha) seemingly random investors the likes of Oneida Indian Nation, former Dallas Cowboys quarterback Roger Staubach and others.”

The “others” Martin omits are significant players that are anything but randomly linked. Like the “Zaccanelli” behind the group:  Frank Zaccanelli, a native of Syracuse, is the former team president of the Dallas Mavericks. He was the minority owner to Ross Perot Jr.’s majority. Together, they sold the team to our (foodie) hero, Mark Cuban. Before that, Zaccanelli was a big wig at Perot Jr.’s company and they did some big deals like Alliance Airport and large real estate developments all over the state. (Huge overstatement in the interest of time.) Zaccanelli Food Group received majority funding from the powerful central-New York based Oneida Indian Nation Enterprises, a group dedicated to “re-investing in Central New York.” Other investors include former Syracuse Police Chief and two-time Syracuse University All-American basketball player Dennis DuVal, Syracuse University Head Basketball Coach Jim Boeheim, Dallas Cowboys quarterback and businessman Roger Staubach, and several high-profile restaurateurs and sports figures.

The until-now family-owned and operated Hofmann Sausage Company is a well-respected name in the restaurant business. They make some fine sausages and hot dogs. Call me crazy, but I swear I ate a Hofmann dog at Fuddrucker’s a century ago. Oh, that brings me to another “other” in this multi-million-dollar-dog deal: Phil Romano, the creator of Fuddruckers®, World’s Greatest Hamburgers®. Secret fact: Romano ALSO grew up in Syracuse eating Hofmann dogs. He loves them so much he sells them at Eatzi’s! Now he’s going to show the world just how much he hearts Hofmann dogs. Romano is in charge of creating a national chain of Hofmann’s World’s Greatest Hot Dogs restaurants. (I’m sure the ® is still at the attorney’s office.)  I, for one, can’t wait. Hot dogs are the new hamburger.

Update: Hofmann products will be available in 64 Texas Albertson’s stores, including those in DFW, this weekend. That was fast.

Bring it! Let's get this city turned around! (image swiped from ABC)

Dear Mark,

I am addicted to Shark Tank. And because I am too lazy to jump through the hoops to get on the show and present my idea, I’m using the power of my pudgy fingers to reach you. Let’s pick and roll:

I walk on the set of Shark Tank. “Daymond John, you are so out,” I say. “Barbara, if I wanted to sell my cellulite-reducing sous-vide hot dog you’d be my best friend, but I’m keeping it to myself. You’re out.”

I watch the other sharks glance around, really scared at this point, and go for the kill. “Kevin, don’t even open that ugly mouth. You’re out. Robert, you can buy me dinner after the show but, for now, you are dead to me.”

Cameras swing: Close-up of Cuban. Music swells.

Mark. We live in the same city. We love the same teams. More importantly, we eat in the same restaurants. Last night, our city’s finest chef, Bruno Davaillon of the Rosewood Mansion on Turtle Creek, lost Best Chef in the Southwest at the James Beard Awards in New York City to a young chef in Austin who appeared on Top Chef. It has been 18 years since a Dallas chef won this title. We need a local version of Shark Tank geared towards Dallas restaurateurs. That way, you and I can work together to tighten up our game and turn it around. We have the talent, we need the exposure. And that exposure shouldn’t have to come from the Food Network or Bravo.

I propose we put together a panel of experts and ask  restaurateurs to pitch their ideas BEFORE they decide to sink their life savings into an upscale seafood and sushi restaurant in a bad location. Let’s kick the steak house wannabes to Fort Worth. Mark, I’m asking you to invest whatever it takes to help us bring the talent of the Dallas restaurant community to the international scene. In exchange, I offer you fifty percent of my idea. Oh, and you can keep the Mavs.

Looking forward to hearing from you,

Nancy

P.S. If this helps illustrate my talent: I promoted women’s basketball in Dallas before the Mavericks were a thought in your brain. Just ask Nancy Lieberman.

No Guns: Dallas cowpokes at Shooters are armed with tacos. (Or is that a iPhone?)

Shooters, home of “street and gourmet tacos, burgers, wings, salads, and other standard pub fare to go along with those delicious tacos,” opened on Saturday night. It’s located at AT&T Plaza in Victory Park directly across from the main entrance of the American Airlines Center. The two brains behind the business are Kenichi’s general partner Joshua Babb and Kenichi chef Bodhi Durant. Babb promises the “lowest prices in Victory Park ironically brought to you by the people who have the highest prices in Victory Park-ie, Kenichi.”  Yow. Zah. That’s the kind of balls-to-the-walls spirit I like to see in Victory Park. Bring it on dudes.

If you are driving on the Tollway at I35 today take notice of the billboards around you. Patron makes a proud salute to the Mavericks and their NBA Championship win. Congratulations Dallas Mavs!!!

Nancy — could you please clarify the In-n-Out locations coming to Dallas??  There have been reports that one is going up on Midway and LBJ (mainly from the Preston Hollow blog) but that wouldn’t make sense if there is one going up at LBJ and Coit too — can you clarify on sidedish?  Also- any update on Dough or the restaurant going up on the Popolos space?

I’m on it. I know Dough is delayed. I’ve seen In-N-Out signs at Beltline @Tollroad and Montfort @LBJ. Popolos space will be Italian. Be back soon with more. If you’ve seen In-N-Out signs, report below. If you have other questions, feel free to send them to me. (My editor, Timmy, will love reading this.)

UPITTY DATE: Well, welcome to the real-time world of restaurant reporting. I contacted every entity above more than 24 hours ago. After another round of calls, here is what I’ve got.

This note from In-N-Out:

Hi Nancy,

Thank you for your email.  Here are the sites that are currently under construction:

7940 N. Central Expressway.Dallas, TX 75206; 7909 LBJ Freeway Dallas, TX  75251; 2900 West 7^th Street Fort Worth, TX  76107; 1075 West I-20 Arlington, TX  76017; 6501 North MacArthur Blvd. Irving, TX  75039. Thanks again for your interest in In-N-Out Burger.

She wouldn’t confirm sites with signs, only those under construction. Whatevs, growing weary of chasing burger joints.

Old Popolos Space: Rustic Italian with chef Kevin Ascolese to open the 3rd week of August. NO NAME YET. It will not be Ferre.

Dough Pizzeria Napoletana: Will open in Preston Forest  mid-July.

California fisherman need fish in the ocean.

Flaming Bananas Foster injures four in Florida.

Where to sign the “Carne Asada is Not a Crime” petition.

LeBron James has all summer to choke chew on his mouthguard.

I, once again, disregarded my mother’s advice, and decided to sink to a new low: I would like to  start a list of douchey bars and restaurants in Dallas. Calling a place douchey– uninteresting, stale, preppy, mainstream, especially in a self-promoting way–swings both ways. Some people look for douchery while others avoid it. So, the term isn’t necessarily negative,  it’s just an adjective. On your mark, get set, procrastinate below.