Opening at The Block Jax: Slingin’ Wieners

The Block Jax is still waiting to pass some “construction milestones” before announcing an opening date

Neil Cooney
Written By Neil Cooney
News Writer
Logo: Official

“Slingin’ Wieners is coming to The Block and this menu lineup is looking HOT,” says a Facebook post published on Christmas Eve by the Block Jax, the upcoming and long-awaited entertainment venue in the works at 7520 Quarter Mill Dr in Jacksonville.

Only two days before, What Now came across plan review paperwork filed by Slingin Wieners LLC for the new hot dog spot.

Details on Slingin’ Wieners are still largely under wraps, but the post includes images of several of its wiener varieties: there’s the Tropical Dog (Hawaiian Roll Bun, Pineapple Mango Salsa, Cilantro Lime Aioli), the Chicago Dog (Fresh Village Bread Poppy Seed Bun, Mustard, Onions, Relish, Pickle Spear, Tomato, Sport Peppers, Celery Salt), the Western Cowboy (Fresh Village Bread Bun, Crispy Onions, Bacon, Beer Cheese, Bearded Big BBQ Sauce), to name only a few.

“Welcome to The Block!” says the Block Jax’s website. “Come see what living is all about. Pet-friendly, kid-approved, it’s wholesome fun for the entire family. Enjoy live music, special events, or relax and grab a bite to eat while the little (or furry) ones play!”

Meanwhile, Jacksonville is clamoring for the long-awaited Block opening. In a comment on another of its posts, The Block Jax explained, “We’d love to be able to announce an opening date, but are still waiting on some construction milestones to be complete. As soon as we can announce the right date with no delays, we will!”

What Now reached out to owner Dan Moffatt this week to ask about plans for the opening. Moffatt was not immediately available to discuss plans for Slingin’ Wieners and the Block Jax.

You can keep up with all things The Block Jax by following @theblockjax on Instagram.

Photo: Official

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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