Sage Houser has worked at several Portland restaurants and carts — Gumba, Pizza Jerk, Matt’s BBQ — but it took him being bedridden to find the project he’d call his own. The chef broke his collarbone last summer; while he was stuck in bed, he started fantasizing about hot dogs. “I remember laying in bed with my broken collarbone, not even being able to put my shoes on, and I kept thinking about this hot dog thing,” he says. “Who doesn’t like a hot dog?”
By the time Houser had healed, he had conceptualized his pop-up: Third Coast Hot Dogs, which specialized in South Texas-style franks topped with things
→ Continue reading at Eater