04 December 2009

Hot Dogs and Fries at Hot Doug's

"There are no two finer words in the English language than 'encased meats,' my friend."

The above quote is written in large typeface along the south wall of Hot Doug's. I can't remember who said it, but that's irrelevant; the quoted is indeed correct.

My friend, Michael, and I made a long-awaited pilgrimage to Hot Doug's after class today. There is always a line out the door, no matter what time of day. We waited patiently on the first truly cold Chicago afternoon, and our patience was handsomely rewarded.

One must visit Hot Doug's on a Friday or Saturday in order to indulge in a delicious basket of duck fat-rendered fries. Honestly, what meal wouldn't they complement? Our strategy was to order three hot dogs (along with the fries), and split each one in half. We decided on and devoured the following:

The Marty Allen (formerly The Don Rickles): a thuringer sausage made with Hello der beef, pork, and garlic

Special: a ribeye steak sausage with chimichurri, crispy fried onions, and Oregon smoked blue cheese

Today's Celebrity Sausage, the Joe Fortunato: a cognac-infused lamb and pork sausage with spinach raita and port wine chicken mousse

This was my first Chicago hot dog experience with the exception of basics at Wrigley and U.S. Cellular Fields, and, to be honest, it'll probably remain the only one. An exceptional lunch.

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