Introducing … the Reuben Dog

Tim Sellers, who has owned Northfield’s landmark Tiny’s for six years, was researching “dogs” one day when he came across a concoction that hadn’t ever shown up on his menu before. But the man who’s taken Tiny’s from one basic dog to a total of eight specialty dogs on his menu -- including the classic Coney Island and the Chicago -- knew he’d have a winner in the Reuben Dog.

The treat consists of a butterflied filet of hot dog on a pumpernickel bun (supplied exclusively by nearby Quality Bakery), topped with sauerkraut and American-Swiss cheese (which this author assumes melts a little easier than real Swiss). And it’s all topped off with as much “special sauce,” or horseradish mustard, as you can handle.

“You can’t minimize the role of the sauce,” says patron Marin Amundson-Graham, an employee of Carleton College. “It’ll clean out your sinuses,” she explains, “but I’m building a tolerance.” (That's Marin in the photo behind the "special sauce," looking pretty darn satisfied.)

It’s all part of Sellers’ plan to raise the hot dog (aka “tube steak," among other progressively less savory names) to new levels. “The hot dog is so versatile,” he says. “But so unappreciated. It has an unfairly poor reputation.” Sellers plans to add more dogs to his menu, including a new Caribbean dog that’s been tasted and tested.

But that’s not all: patron Dan Nelson from nearby VIP Travel couldn’t say enough about the Reuben’s little sister, the Rachel. “It’s very good,” he says. “And mentally you think it’s healthier because it’s turkey.”

So stop by Tiny’s at 321 Division St. South to find out for yourself. And be sure to read the "specials" sign on your way in (it was “free soup” on Wednesday). No reservations required.

(At right, Jessica Paxton makes short work of her Tiny's treat.)