Tomato-red and white neon illuminates the dark wood bar and floral wallpaper of Bar George, luring in hungry guests to the well-loved neighborhood haunt on James Island, South Carolina. Suspended above mustard-colored curtains, the sign—with tubes curved into the shape of a hot sausage and letters spelling out BACALIS HOT DOGS PLACE—is a nostalgic nod to co-owner and chef Alex Lira’s uncle, George Bacalis, aka the “hot dog king” of Norfolk, Virginia. “It’s an exact replica of the one he had in old-school neon,” Lira says.
Since opening its doors in the Riverland Terrace neighborhood in 2020, Bar George’s funky, ever-changing menu highlights the Lowcountry’s seasonal abundance. “We have a small menu because everything’s got to be dialed in,” Lira says. “Everyone around here is detail-oriented and focused.” The raw bar turns out oysters bathed in yuzu-japaleño mignonette and sliced crudo doused in buttermilk vinaigrette. The kitchen dishes up summery fan favorites like peach panzanella, charred pole beans, and Peruvian rotisserie chicken spiced with ají panca and a helping of cilantro aioli. “We wanted to offer something that’s approachable to the public, kind of blue-collar as well as fancy pants,” Lira says. “It’s like an old-school neighborhood place.” Bacalis inspired this kind of ethos; the bar’s namesake served people from all walks of life, whether city construction workers, doctors, or lawyers, in Norfolk in the seventies and eighties.
And of course, the Greek Dog has been on the menu since Bar George opened. For Lira, “the reason this hot dog is delicious is its simplicity.” Inspired by Bacalis’s own Greek heritage and special recipe, the dog arrives in a lightly toasted, buttery hoagie-style bun, tucked atop a smear of Dijon and cloaked in a smooth chili simmered to perfection with ancho chili powder, pimentón (smoked paprika), cayenne, and brown sugar. A heap of raw chopped shallot delivers a punch of sweet, peppery flavor.
Lira’s ultimate key to mastering the Greek dog? Letting high-quality ingredients shine, and “getting your hands on” the best bun and hot dog in town. The signature “snappy” hot dog is essential, as the natural casing around the sausage shrinks with heat and creates the pressure that makes a kind of pop when bitten into. Lira suggests heading to your local deli or specialty grocery for natural hot dogs rather than generic stores’ skinless dogs, which tend to be rubbery and soft. He also notes that a sturdy bun is necessary to support the dog; Bar George’s come from Charleston’s Normandy Farm Artisan Bakery, which can handle a big sausage, dollops of mustard, and heaps of chili without buckling or getting soggy.
