San Francisco — San Francisco is a gourmet paradise with many Michelin-starred restaurants. And San Francisco people love dogs. So it may come as no surprise that one entrepreneur decided to combine his two passions and create what is believed to be the first restaurant made exclusively for man’s best friend.
Rhyming with fashion, Dogue opened last month in the city’s trendy Mission district.
For $75 per dog, Doggie diners can get a multi-course “Bone Appetite” featuring dishes like chicken skin waffles and filet mignon steak tartare with quail eggs.
Also included are pup human mimosas and baked goods.
Dog owner and classically trained chef Rahmi Massarweh has decided to quit her stressful job running a fine dining restaurant to dedicate herself to her new dog cafe.
Some critics have expressed outrage online about the price of pampered pets, pointing to income inequality, gentrification and urban homelessness. For the cost of a tasting menu, he can buy at least five large burritos at one of the many nearby taquerias in the Mission District.
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But Massarweh said that since it opened a month ago, it has received overwhelming support from customers who appreciate having a place to pamper their pup.
On a recent Sunday, Dogue hosted three simultaneous fur baby birthday parties.
“I wanted to congratulate him. I think he does too, now.
Massarweh says he spends hours cooking and preparing the service, and the ingredients he uses aren’t cheap, as a similar menu could cost as much as $500 in an expensive city. Everything is human-grade, but one bite and you’ll find that dog food is a bit bland to the human palate.
“When we make food, it’s a process. “For example, our pastries take an average of about two days to make. We know they’re eaten in two seconds.”
According to Massarweh, Dogue’s true goal is to provide dogs with fresh, healthy, natural ingredients that are easier on puppies’ stomachs than mass-produced dog food and that can make dog parents happy. is to raise awareness of
“I’ve worked in restaurants for many years, and as a chef it’s rare to walk into a dining room and touch a table and see all the guests smile,” says Massarweh. “There’s something very unique and satisfying about it.”