lequebecfume
08-31-2008, 03:22 PM
Underdog: Organic hot dogs
By: Asian Eats, Aug 29, 2008
SAN FRANCISCO — Sometimes quality is all it takes to make something truly special.
Just ask Rizza Punzalan, the charming and friendly bandana-wearing owner of the Sunset District’s Underdog, which bills itself as “the organic sausage joint.”
“We’re more than a restaurant, we’re a movement,” Punzalan said with a stern look. Customers of the restaurant’s healthy delights often become friends and a part of the community.
Almost everything on the menu is USDA certified organic—nothing contains GMOs (genetically modified organisms), artificial sweetners, artificial flavors, transfats or high fructose corn syrup. With Jefferson Elementary School just down the block, she also sells organic snacks in hopes of providing a healthy alternative for students.
The casual and cozy décor includes walls plastered with artwork from Punzulan’s room. Notable faces on the wall are Bruce Lee and Bob Marley, whom she considers underdogs in their industries. Besides the three tables inside the restaurant, customers can be found outside enjoying their dogs and watching passersby. Without any design cues, the menu items are pinned against the corkboard. All of these details portray a sense of unpretentiousness, which is exactly Punzulan’s aim.
After graduating from San Francisco State University with a business degree, she started working for a bank in corporate America. With a strong creative thirst, she left her job, heeding her Filipino mother’s advice to do something she loves.
Starting and running a business didn’t come easy. To finance Underdog, Punzalan and business partner Max Leung traveled around the United States selling hemp lollipops at local festivals for three years. Today she says the hardest part is dealing with the accounting—not to mention costs. With the increase in gas prices, some suppliers have started charging a surcharge on deliveries.
The “potater-tots” ($2.99), made from organic Russet potatoes, are a great starter. To eliminate grease and oil, the tots are oven-baked. The homemade potato salad with bacon ($3.69) salivated my trip down Comfort Food Lane.
Unlike most hot-dog meals, the hot dogs felt very light and had a clean aftertaste. Punzalan says that absent are nitrates and fillers in the sausages, resulting in a light sausage.
The fire-roasted pepper sausage flames my palate with jalapeno peppers rounded out by chicken and turkey. Not to fret, the buns are made from potato for those concerned about carbohydrates in their diet. For crunch, a spoonful of organic saurkraut, vibrant relish and diced onions did the trick. Organic ketchup and an array of mustard dressed my hot dog.
The notes from the herbs were obvious in the veggie kielbasa ($3.99), served on a wheat bun. My least favorite was the vegan bratwurst ($3.99), made from tofu and micro-brew ale, and served on a bed of greens. The refreshing Steaz organic tea is made with sugar cane as oppose to corn syrup, and the beverage also leaves a clean, sweet aftertaste.
Targeting a niche industry, Punzalan and Leung have relied fully on word of mouth advertising: They believe every satisfied customer will follow this organic food movement.
http://www.asianweek.com/2008/08/29/underdog-organic-hot-dogs/
By: Asian Eats, Aug 29, 2008
SAN FRANCISCO — Sometimes quality is all it takes to make something truly special.
Just ask Rizza Punzalan, the charming and friendly bandana-wearing owner of the Sunset District’s Underdog, which bills itself as “the organic sausage joint.”
“We’re more than a restaurant, we’re a movement,” Punzalan said with a stern look. Customers of the restaurant’s healthy delights often become friends and a part of the community.
Almost everything on the menu is USDA certified organic—nothing contains GMOs (genetically modified organisms), artificial sweetners, artificial flavors, transfats or high fructose corn syrup. With Jefferson Elementary School just down the block, she also sells organic snacks in hopes of providing a healthy alternative for students.
The casual and cozy décor includes walls plastered with artwork from Punzulan’s room. Notable faces on the wall are Bruce Lee and Bob Marley, whom she considers underdogs in their industries. Besides the three tables inside the restaurant, customers can be found outside enjoying their dogs and watching passersby. Without any design cues, the menu items are pinned against the corkboard. All of these details portray a sense of unpretentiousness, which is exactly Punzulan’s aim.
After graduating from San Francisco State University with a business degree, she started working for a bank in corporate America. With a strong creative thirst, she left her job, heeding her Filipino mother’s advice to do something she loves.
Starting and running a business didn’t come easy. To finance Underdog, Punzalan and business partner Max Leung traveled around the United States selling hemp lollipops at local festivals for three years. Today she says the hardest part is dealing with the accounting—not to mention costs. With the increase in gas prices, some suppliers have started charging a surcharge on deliveries.
The “potater-tots” ($2.99), made from organic Russet potatoes, are a great starter. To eliminate grease and oil, the tots are oven-baked. The homemade potato salad with bacon ($3.69) salivated my trip down Comfort Food Lane.
Unlike most hot-dog meals, the hot dogs felt very light and had a clean aftertaste. Punzalan says that absent are nitrates and fillers in the sausages, resulting in a light sausage.
The fire-roasted pepper sausage flames my palate with jalapeno peppers rounded out by chicken and turkey. Not to fret, the buns are made from potato for those concerned about carbohydrates in their diet. For crunch, a spoonful of organic saurkraut, vibrant relish and diced onions did the trick. Organic ketchup and an array of mustard dressed my hot dog.
The notes from the herbs were obvious in the veggie kielbasa ($3.99), served on a wheat bun. My least favorite was the vegan bratwurst ($3.99), made from tofu and micro-brew ale, and served on a bed of greens. The refreshing Steaz organic tea is made with sugar cane as oppose to corn syrup, and the beverage also leaves a clean, sweet aftertaste.
Targeting a niche industry, Punzalan and Leung have relied fully on word of mouth advertising: They believe every satisfied customer will follow this organic food movement.
http://www.asianweek.com/2008/08/29/underdog-organic-hot-dogs/