Try them again for the first time.
All-beef hot dogs. No fillers, no nitrates. Ten years in Slidell, a community that carried us out the door, and a new home of our own in Covington. Same recipes. Same Cubs. Same people.
I was working at Rooms to Go in 2010 to 2013, and in between customers I would brainstorm Bruiser’s in my notebook. Then one day I called a bank and asked, “I want to open a restaurant, what do I need to do?” They directed me to the LSBDC, Ms. Dianne Sclafani, and Bruiser’s would not exist without her help.
How we got here
- 2010
The notebook
Kevin was selling furniture at Rooms to Go. Between customers, he sketched Bruiser’s in a notebook.
- 2014
Opening day in Slidell
An old abandoned gas station at Front Street and Fremaux Avenue became Bruiser’s The Hot Dog Place.
- 10 yrs
On the parade route
Ten years of parades taught us to go from a regular day to 325 hot dogs in three and a half hours. You can’t teach that.
- 2023
The move
When it was time to leave Slidell, the community showed up with trucks and trailers to help carry it all out. Strangers, unasked.
- 2026
Home in Covington
Our own building at 1614N N Columbia Street. No more landlords. About two miles from Dakota, where Kevin interned as a young cook. Full circle.
Front of house. Back of house.
Melissa McCoy
She is the boss.
Melissa gives you a hard time, and the regulars love her for it. If she’s being nice to you, something’s wrong. She’s the voice behind the camera on our videos, the star of our construction updates, and she’s known online as Nola Food Chick.
Kevin Barduca
“What’s not measured cannot improve.”
Kevin studied culinary at Delgado Community College and spent a semester interning under Chef Kim Kringlie at Dakota Restaurant in Covington, about two miles from our new home. He runs the kitchen, makes the toppings from scratch, and checks the numbers every single day.
All-beef hot dogs. No fillers, no nitrates.
Every Bruiser’s dog is all beef from whole-muscle Angus cuts. No fillers, no nitrates. And if we can make it ourselves, we do. Kevin’s culinary training is still in every batch.
Simple, fresh and made with care. Not fancy. Just honest food done right.
Chief Larry Hess
Retired Slidell Fire Chief. The World’s Okayest Bartender.
Chief worked behind our bar for tips and lit up every room he walked into. Every Friday he and Melissa made the Friday Funnies videos. On Saturdays he brought in local animal shelters, and every dog we featured found a home. He passed in January 2025, and we’re forever in his debt.
His legend lives on in Covington, starting with Chief’s Tots.
They said it, not us
The dogs were first class! The couple who were running things there were friendly and engaging. We will be coming back. Didn’t know you could make hotdogs so dang good!!!
Best Italian beef sandwich in Louisiana.
Best hot dog I’ve ever had! I am one of those people who do not eat hot dogs anywhere but only at Bruiser’s! I crave their hot dogs!
Local place ✅ full bar ✅ nice staff ✅ great food ✅. The hot dogs are so good and the tater tots are yummii.
About Bruiser’s
What makes Bruiser’s hot dogs different?
Every dog is all beef from whole-muscle Angus cuts, with no fillers and no nitrates. The toppings are made from scratch, from the chili and the 14-day sauerkraut to the coleslaw, mayo included.
Are Bruiser’s hot dogs all beef?
Yes. Bruiser’s serves all-beef hot dogs made from whole-muscle Angus cuts, with no fillers and no nitrates.
How long has Bruiser’s been around?
Since 2014. Bruiser’s spent ten years in Slidell, Louisiana, and is reopening in its own building on N Columbia Street in Covington.
Who owns Bruiser’s?
Kevin Barduca and Melissa McCoy. Kevin runs the kitchen. Melissa runs the front of house, and she is the boss.
Why is it called Chief’s Tots?
They’re named for Chief Larry Hess, a retired Slidell Fire Chief and the self-proclaimed World’s Okayest Bartender, who was a huge part of Bruiser’s. Forever one of us.