It's the end of a (funky) era.  

Beginning July 1st, James Coney Island will feature its final "funky dog" in its series created by Chef Randy Evans. This intrepid hot dog-snarfing reporter is ever so proud to have watched this parade of enviable designer frankfurters since day one, and now, more than a bit sad to see it come to an end.

The "Opa Dog" is Evans' final contribution, and as the name might suggest, the components are influenced by Greek cuisine. And while the nation of Homer and Virgil couldn't exactly be described as "rich" at the moment, the hot dog it inspired is far from bankrupt in flavor.

The protein base of the "Opa Dog" features a slightly spicy lamb sausage locally-produced by Black Hill Meats, bisected in an onion bun and filled with chopped lettuce, cucumbers, red onions, tomatoes, and kalamata onions.  That garden mix provides a lovely botanical crunch that balances the juicy, succulent ground lamb and generous drizzles of tzatziki sauce and feta cheese add a delightful dairy tang. 

In comparison to its forefathers, the "Opa Dog," despite the lamb sausage, has a lighter mouthfeel and even consuming two won't weigh down your belly.  It's the perfect Funky Dog for the long, hot days in the middle of summer.

But in the overall pecking order, I place the "Opa Dog" in third place with the "Midnight in Paris" dog (June) coming in first and "The Colombian" dog (April) coming in second. What can I say? I'm partial to brie and fried onions.

The Opa Dog sells for $5.29 and is available at all James Coney Island locations through July.