“Hey, where did you get that?”
“Whoa, how much was that?”
“Is it good? Can I have a bite?”
I could not walk more than three feet in Wednesday's Dodger game without someone stopping me to ask about my toleter. I was almost as popular as the Ohtani Bobbleheads that night. Almost.
If you have visited the Dodger Stadium, you probably have tried a Dodger dog, the cloves of garlic fries that have you left with the nine inputs and a helmet full of nachos of roast meat. But have you tried the new Hot Dog that is probably whenever your forearm?
His name is The Slugger, and it was the new favorite dish of the executive chef of Dodger Stadium, Christine Gerriets, to develop this year.
“We went through many different variations of sausages and contacted my suppliers and said: 'Hey, I need a wow article,” he says. “I need something that people are going to talk about.”
The jalapeño sausage Cheddar has 16 inches long, with the circumference of the PVC pipe under the sink of my kitchen.
“It is definitely intimidating when you see it for the first time and you are like, yes, I will not be able to eat this on my own,” he says.
I shared mine and headed through the stadium to try a handful of other new items presented this season. Here is a breakdown of where to eat while observing our defenders' world champions. And for the complete ranking, watch our video below.
The Slugger At Think Blue BBQ in the left field pavilion, $ 39.99
This was the longest and most slow movement line of the night, but no one seemed complaint. The diners were rewarded with a blue cardboard box full of a 16 -inch sausage located in what looked like an 8 -inch bun and a mound of fried potatoes on each side. The Hot Dog is covered with cheese sauce, a flavor of corn, tortilla strips and a drilling cream drizzle. There is no elegant way to eat this, and the bun will collapse under the immense weight of the ingredients. But the sausage is tense and blistering, full of dried Cheddar cheese with a heat stroke of the jalapeño. If you can find a plastic knife to cut the toleter in four portions, there is not enough bread for everyone, but there are enough ingredients and fries to share. Just try to finish it in a seat. Knitting through the crowd of full stadium that cradled my leftover toleter was a challenge that I am proud but not anxious to repeat.
Korean Fried Chickn Bowl in Fan Fare in Loge 133, $ 24.99
The Korean fried chicken bowl at Dodger Stadium is served with chicken in a Gochujang glaze, white rice and cabbage salad.
(Jenn Harris / Los Angeles Times)
It is a generous bowl of spongy white rice, creamy colm salad and big fried chicken pickles. The chicken is covered with a thick thick enforcement that submits to any crunch, but it is sweet and spicy enough to leave you licking your fingers.
Home homes in Delicio Hospitality in Field 8, $ 34.99
The dish of home runs in the Dodger Stadium comes with chicken teriyaki, rice, egg rolls, fried meatballs and peppers of blish shishito.
(Mark Potts / Los Angeles Times)
This plate -shaped box was one of the articles that Gerriets says that she and her team “updated” this year. Last season there were tempura vegetables. This year, there is a mound of white rice with Teriyaki chicken, spring rolls, fried meatballs, blisted shishito peppers, sweet chili sauce and extra teriyaki sauce to wet. Both spring rolls and fried meatballs are crispy, full of chopped vegetables and are served hot enough to burn their mouths. Chicken flavors are directed, the shishito peppers break the beige with some welcome and the rice is a bit soft but edible. It is enough food for two, if you feel like sharing.
Barbecue baked potatoes loaded in Think Blue BBQ in the left field pavilion, $ 24.99
The new barbecue baked potato loaded in the Dodger Stadium comes with macaroni with cheese, fried onions and barbecue sauce.
(Jenn Harris / Los Angeles Times)
It is loaded as it is announced, completely covered in a mass of macaroni and cheese, grated cheddar cheese, green onions, fried onions, chopped peppers and barbecue sauce. Brisket appears in the menu like the grated barbecue included, but my potato knew as if it were covered with crumbled pork. The spud below was more a solid rock than a soft and spongy cushion. I could have used more time in the oven and was sadly bland. But the ingredients were enough to prevent the pope from hitting.
Pastrami Burger in Fan Fare in Reserve 31 and Field 10, $ 19.99
Dodger Stadium pastrami burger.
(Mark Potts / Los Angeles Times)
This is a pastrami sandwich disguised as a hamburger, with a thin and thin pastrami battery that spills from the middle of the Pope bun. The hamburger, her American cheese, lettuce, tomato and pickles are lost under all the pastrami. This is more an observation than a criticism. If you are in humor for Pastrami, this is the hamburger for you.
Sweet Breead Sunday at 7th inning Sweets in Reerve 2, $ 13.99
Dodger Stadium's sweet bread ice cream comes with a Salvadoran quesadilla and a soft service ice cream.
(Mark Potts / Los Angeles Times)
It is tempting to go with the frozen churro. Each of the 10 people in front of me ordered it. But I imply that you try sweet bread ice cream in your next game. Originally listed in the menu as a sweet cheese cheese, fans who expect tortillas full of Mexican -style cheese to be confused. It is a Salvadoran quesadilla, a bread comparable to the cake. It falls apart for its choice of soft service, with a mountain of whipped cream and a drizzle of chocolate sauce. Although the quesadillas are usually made with rice flour, the Dodger version knew a cross between a corn cake and a cookie crumble that was slightly sweet. Equally crispy and chewable, the texture made an excellent ice cream coverage.
DANLDO TOP DELD 5, $ 11.99
The Dodger Stadium Tots are sprinkled in pipinillos and ranch dressing seasoning.
(Jenn Harris / Los Angeles Times)
There is more whisper than a cucumbing flavor blow, but the tots are hot, fresh and crispy. And they come with two sides of Rancho.
Takoyaki Umami in Gindaco in field 45, $ 16.99
An order of Takoyaki Umami of the Dodger stadium.
(Mark Potts / Los Angeles Times)
The Gindaco Takoyaki chain has hundreds of locations throughout Japan that specialize in one of Shohei Ohtani's favorite meals. The franchise opened at the Dodger Stadium in March 2024 with different varieties of abused octopus fritters. New this year are the Takoyaki Umami, with Kewpie May, Dashi Sauce and beautiful flakes. The orbs are perfectly round, cooked in hemispheric molds until a crunchy shell is formed and the interior becomes a soft and zipped pancake tachonado with pieces of octopus.
Chickn Katsu Club in Delicio Hospitality in Field 8, $ 20.99
The Katsu Club chicken sandwich at Dodger Stadium comes with avocado, Kewpie, bacon, lettuce and tomato mayonnaise.
(Jenn Harris / Los Angeles Times)
The crispy Katsu of chicken is correctly lubricated with sufficient Kewpie mayonnaise so that the seasoning feels like a real layer of the sandwich. It is a high and decadent sandwich made even more luxurious by the amount of butter in each of the five slices of toast bread. The fried chicken pieces are meat leaves coated with meat with golden panko. They are in layers with bacon, tomato, a propagation of avocado and arugula. I will admit that the arugula is a questionable option of lettuce in a club, but the iceberg creak is not lost and the arugula contributes with a pleasant pepper flavor to the rest of the sandwich. And it is one of the most affordable options in the stadium. If you reorganizes that fourth sliced bread, you can divide the sandwich into two.
