Out to Eat: Spike's Junkyard Dogs

My little brother, Zach, a college student who lives just off Newbury Street in Boston, has been raving about Spike's Junkyard Dogs for months. After our visit last Friday night, I can finally say I understand what all the fuss was about.

Now, if you're like me, and you eat mostly fresh veggies and whole grains, and you're concerned about maintaining a nutritious, sustainable, and predominantly local diet, you're probably thinking hot dogs? Is she crazy? Allow me to explain. Spike's is a small chain of franchises scattered through Massachusetts and Rhode Island. Their hot dogs are 100% beef, with no sugars, sweeteners, by-products, or fillers. Their soft French rolls are made on the premises daily and are a huge leap from the spongy, preservative-laden hot dog rolls we're all used to.

Check out those buns!

When it comes down to it, these hot dogs are certainly not the healthiest option you could possibly choose. But I believe in moderation, not deprivation, and that means occasionally eating something just because it tastes great, even if it's not nutritionally perfect. Spike's dogs are a worthy indulgence. But if you're more strict than I am, Spike's does offer fat-free veggie dogs at the same (low) price. I haven't tried them, so I can't vouch for their taste.


Spike's dogs come plain ("The Mutt") or with a variety of toppings; Zach ordered the Texas Ranger (BBQ sauce, bacon, and cheddar), Dan selected the Ball Park Dog (onions, cheddar, and mustard), and I opted for the German Shephard (mustard and sauerkraut). All the dogs cost between $2.99 and $3.99, depending on toppings, and unless your appetite is an untamed beast, one dog will certainly do the trick. For $6.65, you can get any dog, plus curly fries and a soda; the fries are excellent, clearly freshly made and never frozen. Maria always gets the chicken tenders, and I could see why: they were juicy and yes, tender, with a perfectly crisp and slightly spicy crust. Spike's also offers salads, subs, and grilled chicken sandwiches.


The only part of the meal that was even slightly disappointing was the sauerkraut; it wasn't "sauer" enough for my taste. But, as I've mentioned before, I really like vinegar and very tangy flavors, so this falls more to personal preference than to any error on Spike's part. Ultimately, Spike's offers delicious dogs at great low prices, and I will definitely eat there again.

Spike's Junkyard Dogs
1076 Boylston Street (Corner of Mass Ave)
Boston, MA
-eight other locations throughout New England

Dinner, Part 2: Chicken with Rosemary and Tomatoes

I don't have a picture of this dish, since I was caught up in hosting and forgot to snap one, but you'll just have to trust me that it looks really tasty. Or you should make it, so you can see for yourself. It's a really simple combination that comes together beautifully, and once you try it, you will want to make it again and again. I was given this recipe by someone on a wedding planning website several years ago. Throughout my senior year of college, I made this dish at least two or three times per month. My then-fiance's apartment was a great refuge from the stress of thesis writing and grad school applications, and using his kitchen to cook for us was my favorite way to unwind. Since the recipe calls for a bit of wine, you also have a great excuse to open a bottle and sip a glass while you cook. On Sunday, I served this with risotto cakes and a simple salad, but it's also wonderful with crusty bread to soak up the juices.

Chicken with Rosemary and Tomatoes

2 teaspoons olive oil
2 chicken breasts
1 small can (15 oz) diced tomatoes
1/3 cup dry white wine (sauvignon blanc or pinot grigio work well)
2 teaspoons dried rosemary
salt, to taste

Add olive oil to deep saute pan and heat over medium. When hot, add chicken breasts and cook on one side until browned, 5-7 minutes. Flip breasts. Add can of tomatoes (including juice), a generous splash of white wine, and copious amounts of rosemary. Add salt if desired. Cover and simmer for 20-25 minutes, until chicken is cooked through. Chicken should be very tender and moist. All measurements are approximate, so don't measure too carefully - just relax and have fun with it.