Ham and Sohla El Waylly are the 30-year-old chef-owners of Hail Mary, a New American–style diner in Greenpoint, Brooklyn. One look at their menu says it all (and yes, of course breakfast is served all day). The two chefs have a wealth of popular restaurants on their résumés and are putting their skills and creativity toward reinterpreting classic concepts at Hail Mary. Ham, who grew up in Doha, Qatar, with his Egyptian father and Bolivian mother, and Sohla, who is a first-generation American born to Bengali parents, use their diverse roots to inspire several of their menu items.
“The mentioned brands are of the utmost importance,” says Ham El Waylly, “so do not accept any substitutions.”
- Martin's potato rolls
- Hot dogs of choice (We like Meat Hook dogs)
- French's Potato Sticks
- ripe avocado
- 1 cup Heinz ketchup
- 2 tablespoons rocoto purée (can be purchased from Amazon)
Charred Corn Salad
- 4 ears corn, shucked
- 4 tablespoons Hellman's Mayonnaise (exception, Duke's is the only reasonable substitution)
- 1/4 cup freshly squeezed lime juice
- 1/4 cup roughly chopped cilantro
- 1 tablespoon Aji Amarillo purée (can be purchased from Amazon)
- 4 tablespoons olive oil
For the ketchup
Combine all ketchup ingredients.
Cover and refrigerate until ready to use.
For the corn salad
Rub corn with olive oil and place under broiler to char. Once an even coat of color appears, remove them. Immediately.
Remove the kernels from the cob using a knife, preferably a sharp one. (If you are having a hard time taming the corn, try grabbing two bowls, one significantly larger than the other. Invert the smaller one in the large one and balance the corn upright on it. Then shave the kernels off; all of them will fall in the larger bowl and you won't be sweeping up corn kernels for weeks on end.)
Combine the corn with all the other ingredients and then season with salt.
Set aside until ready to assemble hot dogs.
For the hot dogs
Prepare the dogs as you'd like (we like a charcoal grill).
Spread a thin layer of spicy ketchup on one side of the roll and thin slices of avocado on the other side.
Tenderly place the hot dog on top. (This step is vital — nobody likes a hot dog bun that has been split in two.)
Top with a heaping tablespoon of corn salad and then a giant fistful of the potato sticks.