![]() ![]() ![]() "Some guys don't care and that pisses me off," Zemola says. They are mildly spiced compared to a garlicky New York dog and have a natural casing. The hot dogs, which Super Duper splits and cooks on a griddle, are made by Miller's Provisions in nearby Stratford and contain a combination of beef and pork cuts. There's also chili and coleslaw, and the fries, cut fresh, inspire rhapsodic praise from customers. Soon thereafter, says Zemola, "I adapted that to the level of the hot dog."Īlong with partner John Pellegrino, Zemola is proud that Super Duper Weenie, which originally operated out of a truck parked off Exit 24 on Interstate 95 in Fairfield, Connecticut, serves freshly made condiments like hot-pepper relish, sweet-pickle relish and sautéed red-onion garnish. It was here that he reinforced his nature to be uncompromising about using the best ingredients and making everything, or mostly everything, fresh. He came out of the Culinary Institute of America in 1986 and went to work at Pasta Nostra, a top-notch Italian restaurant in South Norwalk, Connecticut. ![]() "No diet soda," Zemola explains, giving a preview of his love of all things retro, "because Super Duper Weenie was old-fashioned, sort of a take from the '30s and '40s, and there was no such thing as diet soda then." That was the rule when Gary Zemola opened Super Duper Weenie in 1992. ![]()
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