Fun On The Bun

A few weeks ago my buddy Chris and I had an idea to go on a Chicago hot dog tour. We discussed going to all the joints that are consistently ranked on all the 'Top ten places to get a Chicago hot dog!' lists. That lead to discussions as to whether or not there could possibly a bad place to get a hot dog and what makes a place good. We decided to judge the restaurant based upon the hot dog itself, the choice and quality of condiments, the ever prevalent fries, and the atmosphere.

If you grew up eating Chicago hot dogs, you know there is a certain flavor to the dog itself. Just because it is an 'all-beef' dog doesn't necessarily make it a Chicago dog. That is only part of the equation. Over the years Vienna and to a lesser extent, Red Hot Chicago have emerged as the leaders of the preferred sausage. Instantly recognized by the predominantly yellow sign, restaurants are proud to display that they are purveyors of Vienna Beef. Simply put, they dominate and define what a Chicago style hot dog is supposed to taste and behave like. Traditionally prepared steamed, a grilled dog, known as a 'char-dog', is an acceptable variation. Also, most dogs feature a natural casing causing an unmistakable 'snap.' For us, that snap is an integral part of the event.

Is anything more debated than the toppings on a hot dog? When one orders a dog with 'everything' traditionally that refers to yellow mustard, chopped onion, tomato wedges, sweet relish, a dill pickle spear, sport peppers, and celery salt all on a poppy seed bun. The sport peppers are completely optional and some places will omit the celery salt. I have even heard celery salt referred to as 'North Side fodder.' Seldom seen but far from an anomaly, some vendors will go even further and add cucumbers and lettuce to the dog. A simpler version but still considered Chicago style, is whats known as a 'depression dog.' Omitting the tomato, pickle, and celery salt still results in a fantastic hot dog. Oh, and no ketchup. Ever.

Like rain in the spring, fries come with hot dogs. There are many ways to make fries and none of them are wrong. I do have to admit I am partial to fries that go right from the potato to the frier. Typically though, I believe crinkle cut fries are the common variety.

The atmosphere of the establishment is crucial to the enjoyment. Standing in line waiting for a hot dog is when Chicago sports are discussed, ideas are exchanged, and tourists see the real Chicago. A little banter with the people running the show is always enjoyable. It is reasons like this that people return. Any one can make a hot dog, but the atmosphere creates the experience.

I did not plan on writing an essay but it happened. I'm sure this hot dog adventure will turn up more surprises than this. Hopefully, they will be much more delicious.

Me and Chris