I made a few posts here about the prices in the past. I was never going to pay $13 for a dog. Kudos to the owners for listening to customers. Now once they are open on weekends I plan to go! Love a great dog!

I ate there once, and actually really liked the food. But at the price level it was at, I probably wouldn't have returned. I'll definitely give it another shot now. If they are still listening, to get the local lunch crowd, put up a banner advertising a ~$10-12 lunch combo that includes fries and a drink.

Now if they would make their own ice cream, they could drop the prices even lower. Just sayin'

@Martha: That really depends on how much ice cream Lannan is selling. If it's a substantial volume, yes, making their own ice cream might result in some cost savings. If ice cream sales volume isn't that big, it might not be advantageous. It also depends what sort of wholesale pricing Lannan can get from artisanal ice cream producers like Humphrey Slocumbe. Of course, there's Lanna's own interest level in making her own ice cream. Maybe she does, maybe she doesn't. She probably can't make every single thing from scratch in her own restaurant, so she must choose what to focus on in house. Does she want to bake her own buns and bread? Make her own ketchup? Duck confit? Bacon? Pickles? Cheese? In terms of quality for her staple menu items (i.e., hot dogs), customers would see the most benefit if she decided to bring the bun/bread production in house. That's complicated since it requires special equipment for baking, space for proofing dough, etc., and staff to do the baking prior to the opening of regular service hours.

A $15 hot dog did not pass the smell test... At least not mine, but hey this is Silicon Valley where money does not seem to matter anymore.

@Jay Park, I agree that making fresh bread would make a huge difference in the whole dining experience. Still, it's hard to beat a hot dog or a polish and a drink at Redwood City Costco for $1.50+tax, one-tenth the price.