Botsky’s is a true downtown treasure. During the lunch hour, it always has a nice hustle and bustle to it; however, in the evening it tends to be less busy so Chelsea and I were really able to sit and enjoy discussing our food selections.
I decided to go with the build-your-own option, and built a Kobe beef link on a wheat bun topped with a house-made chili, fried egg (over-medium), diced tomato, raw onions, blue cheese, spicy mustard and a chipotle mayo. Chelsea ordered the Chili-Mac-Daddy‚ a pre-designed hot dog from a menu of several posted on the wall. The Chili-Mac-Daddy consisted of a beef link topped with chili, mac-n-cheese, onions and diced bacon. 
I really like that the menu here includes several condiment options to choose from for designing your own creation, as well as made-to-order dogs. We both ordered a side of the fresh-cut fries and a beer.
My hot dog was everything I could have wanted, and more. The grilled bun gives the bread so much more flavor than a steamed bun ever could, and I can honestly say without a shadow of a doubt these dogs are by far the best I’ve ever had the pleasure of tasting.
The Kobe beef has a clean, delicious taste that anyone who enjoys meats that have been raised with care and fed the proper diet can relate to. The meat isn’t so over-seasoned as to take attention from the rich beef taste.
The combination of the chili and the fried egg, with the yolk running over the blue cheese, created such a marriage of different flavors that I found it hard to express how much I really enjoyed my meal. 
Chelsea’s dog was another delectable treat. The mac-n-cheese was great all by itself, but with the chili and bacon on top, it was like another meal; all of this is aside from the perfectly cooked beef link.
Words are simply inadequate to describe how good the hotdogs are at Botsky’s; I could never do them justice with just words alone.
The idea was the brainchild of someone from right here in SWLA. The different styles of dogs Michael Krajicek prepares reach well outside our back yards, and you should do yourself a favor and come try his creations. This upbeat, inventive restaurant would do great in any downtown, college campus or suburban area. I’m fortunate enough to have it only minutes from my house.
While you’re downtown enjoying Botsky’s, take a stroll around our newly revitalized downtown area and see some of the other new and local places that are popping up.
Botsky’s
104 W Pujo St., Lake Charles
337-491-1155
Mario Pacetti has worked in the food industry for 20 years. He has served as corporate chef for Holiday Inn, commissary chef for Pasta Pomodoro, commissary chef for Palio D’Asti in San Francisco, executive chef for the Encinal Yacht Club, and executive chef and founder of the Fat Cat Cafe.
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