Completed in 2016, the Brewery District Flats building on West Walnut Street near Springfield Brewing Company will soon have a hot dog restaurant on its first floor.

Frank'n' Steins will serve a variety of hot dogs, brats, sausages, 20 craft beers on tap and six "mainstream" beers in aluminum bottles, said owner John Chace. Meals will generally range from about $6 to $10, while a basic hot dog will be $3.

Tuesday morning, as a delivery worker drove a forklift stacked with drywall panels onto the bustling job site, Chace told the News-Leader that he expects to be open for business in a couple of weeks.

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Chace is a 20-year veteran of the food-and-beverage industry and former owner of J.C. O'Malley's Irish Pub on Trafficway Street. He said that he was inspired to develop Frank'n' Steins due to a drawing sketched by his wife, Becca Chace.

"She's the artistic one," Chace said. "I'm just good with numbers."

Becca drew a character she named "Frankie" that was essentially a cartoon of a hot dog dressed as the Frankenstein monster of classic literature and film.

"We don't want it to be a Halloween theme," Chace said. "We want it to be more of a movie theme. I'm such a movie buff."

Thus, some of the hot dog meals and other dishes will be christened with pun-oriented names like "Top Bun," "Bite Club" and "Gulp Fiction."

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For example, the "Bite Club" is a riff on the classic Cordon Bleu chicken recipe. It includes a chicken sausage wrapped in ham and topped with Swiss cheese and a Dijon sauce.

Most of his sausage or bratwurst dishes will be about 1/4-pound, Chace said, while his hot dogs will vary in size.

Chace intends to serve 1/8-pound, 1/4-pound and 1/2-pound dogs, some all-beef, some turkey, some vegan. He also expects to serve sourdough, pretzel and gluten-free buns.

Chace plans cater to vegans and gluten-free types by ensuring vegan food is cooked on a vegan-food-only surface. Meanwhile, "We won't toast the gluten-free buns with the other buns," he said.

Sides include Saratoga swirls, which are much like curly fries except thin-cut, rendering a crispier finished product. Chace is also going to have fruit, green salad, potato salad, onion rings and other side items.

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Chace also plans to offer an online ordering system through the restaurant's soon-to-be-finished website, eatfns.com, so that customers can swing by Frank'n' Steins without waiting on their food. He compared it to Panera Bread's pick-up ordering shelf.

"A lot of people downtown just have 30 minutes for lunch," he said.

He expects to be open every day of the week at 11 a.m., with closing times to be adjusted based on customer flows. If Frank'n' Steins turns out to be busy on weekend late nights, they'll be open later, Chace said.

Chace told the News-Leader, "we literally have no place in town to get hot dog-based food," with the exception of hot dog carts (for which Chase said he has "much respect") that routinely do a brisk lunchtime business at locations downtown and on Boonville Avenue.

A competitor, Wonder Wieners, was located in Battlefield Mall but closed its store location on July 18, according to a Facebook post.

Meanwhile, the owners of Hurts Donut announced in April that they planned a hot dog restaurant, Zombie Dogs, to be located in the doughnut shop's original location on Park Central West.

Hurts has not yet responded to a Tuesday inquiry from the News-Leader on the status of Zombie Dogs.

Chace said he was excited to open a restaurant downtown, particularly in the Brewery Flats building. Completed in 2016, it includes 25 loft apartments on its upper floors, he said.

The building is owned by 5999 LLC, a firm tied to Christina Chanter, a partner in Springfield Brewing Company.

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