"The best way to maximize samples at the condiment bar is to start with a plain, all-beef hot dog. These toppings include (l. to r.) Chef’s hot dog relish, chopped hot peppers, Chef’s pepper relish, and sweet onion mustard."
Chris Ayers & Amy Briesch
"Chef’s boasts Connecticut’s largest condiment bar, with the motto, “Why should we decide what goes on your food?”"
Chris Ayers & Amy Briesch
"The ever-juicy, Onion Mayhem Burger is infused with sweet onions then topped with Tabasco frizzled onions and A-1 mayo."
Chris Ayers & Amy Briesch
"The Junkyard Dog is bacon-wrapped and deep-fried, with chili, nacho cheese, and grilled onions."
Chris Ayers & Amy Briesch
"Chef’s potato wedges are fried until dark brown, just the way we love them."
Chris Ayers & Amy Briesch
"You can’t miss Chef’s Dog House: it’s behind the 7-Eleven on Willard Avenue."
Chris Ayers & Amy Briesch
