The Chicago-style hot dog never clicked with me. I think the relish, tomato and pickle on top of the usual toppings make eating it a messy affair, not to mention add nothing to the taste of the hot dog. However, there is one Chicago hot dog establishment I would make a point of eating at if given the chance. I had the opportunity to eat at the venerable Hot Doug’s the other week and I do believe encased meats is the greatest combination of words in the English language, as the staff shirt pictured above says. Described to me as the creation of a chef who burned out and just wanted to make hot dogs, Hot Doug’s does not disappoint.
The menu is divided into two parts. One half is made up of hot dogs named after celebrities. These are the standard encased meats like hot dogs, bratwurst, polish sausage, etc. The other part of the menu is comprised of special encased meats made in-house. I got to try the Teuben (a reuben in hot dog form), the calabrese pork sausage with calabrese pepper dijonnaise and cascina pecorino cheese (good and spicy though I’d take more cheese and less dijonnaise) and the foie gras and sauternes duck sausage with truffle aioli, foie gras mousse and sel gris (most unlikely place to taste foie gras for the first time – salty!) to go with fries and a Coke. I also had a standard Chicago-style hot dog for good measure, but it just reaffirmed how I felt about it.
If you plan on eating at Hot Doug’s, be prepared to wait in line and bring lots of money. The special dogs start at $7.50 but they are definitely worth it.