Hours: 11 a.m. to 2 p.m. Tuesday through Saturday.
Where: The Nomad is in front of the strip mall at 771 Grand Blvd. in Vancouver.
Contact: The Nomad is on Facebook at facebook.com/thenomadhotdogs and on Twitter at @thenomadhotdogs.
Health score: The Nomad received a score of 0 on Aug. 16. Zero is a perfect score, and Clark County Public Health closes restaurants with a score of 100 or higher. For information, call 360-397-8428.
Why: This month marks the one year anniversary of The Nomad, a food cart serving what owner and operator Gabriel Woodhead calls “weird and worldly wieners.”
Hours: 11 a.m. to 2 p.m. Tuesday through Saturday.
Where: The Nomad is in front of the strip mall at 771 Grand Blvd. in Vancouver.
Contact: The Nomad is on Facebook at facebook.com/thenomadhotdogs and on Twitter at @thenomadhotdogs.
Health score: The Nomad received a score of 0 on Aug. 16. Zero is a perfect score, and Clark County Public Health closes restaurants with a score of 100 or higher. For information, call 360-397-8428.
The foundation for all the dogs are locally sourced wieners made of beef and pork that are free of hormones and fillers, surrounded by a natural casing. Instead of regular hotdog buns, which I believe many would agree are boring, Woodhead uses fresh ciabatta buns from local Sugar and Salt Bakery. Together, these are the start of a weird and worldly hotdog experience.
Menu selection: Diners have the option of topping their dog with more traditional things such as sauerkraut, onion, dill relish, sweet relish, jalapeños, mustard and ketchup — or they can go for the weird and worldly option of the day. These dogs include (but are not limited to): the Pesto Aioli Dog topped with pesto aioli, Thai basil leaves, sun-dried tomatoes and freshly cracked pepper; the Banh Mi Dog topped with pork pâté, pickled vegetables, mayonnaise and cilantro; the Buffalo Dog topped with blue cheese, buffalo sauce and celery spears; the Fiesta Dog topped with refried black beans, tricolored tortilla strips, pico de gallo, and cilantro and lime crema; and the Thai Curry Dog smothered in curry and topped with Thai basil and chili sauce. The selection rotates daily. Woodhead posts the weekly menu every Monday on Facebook.
What I tried: I ordered the Pesto Aioli Dog. I also had a bit of cream cheese added to it at the suggestion of Woodhead. A petite lemon wedge accompanies the dog and a squeeze over the dog makes the flavors pop.
If you have ever watched “How Hotdogs are Made” on YouTube and as a result have sworn them off for the rest of your life, a stop by The Nomad will change your mind. These hormone and filler-free dogs rebel against the stomach-turning hotdog norm.
An appetizing two-step preparation readies the wiener for the bun. After being heated in water, the dogs are placed on the grill. This creates a nice snap on the casing and a deliciously juicy hotdog.
The fresh ciabatta bun makes the perfect accompaniment. With a light flavor and a fluffy texture, this too gets heated on the grill just long enough to provide a fresh-from-the-oven character.
All the toppings are premium quality. After experiencing this dog, I have no doubt the other specialty dogs are out of this world delicious, but it will be hard for me to consider another. It was that good.
Other observations: The cart was spotless, attractive and highly efficient. Woodhead is friendly, welcoming and appreciative of his customers. The hot dogs are exclusive and gourmet. As for a “weird and worldly” experience, it was weird in that it was not at all what I expected from a hotdog, and worldly because the specialty dogs incorporate flavors from around the world.
Cost: For less than $10, you can get a hotdog, chips and a drink — a bargain in my opinion.
