Max’s monster: The huge, all-beef, kosher Texas haute dog ($14) at Max’s Wine Dive (4720 Washington, 713-880-8737), served on an artisan bun from Kraftsmen Baking, comes with a huge mound of skin-on, seasoned fries. The question is…sauerkraut or chili? It’s a difficult call — the kraut is made with St. Arnold’s beer, while the venison chili is made with Broken Arrow ale. Both are delicious. There’s no delicate way to eat this monster, since it all falls from the bun the minute you lift it. But then, that’s half the fun, isn’t it?
This article appears in Apr 17-23, 2008.