The Chicago red-hot dog is a part of our traditional knowledge and chronicle as a food - driven urban center . There are n’t many other places that give hot dogs as much respect as we do . For many of the early hot dog marketer in Chicago , it waspart of an American Dream– and its rootage were established during one of the most constitutional clip in Chicago ’s chronicle .
It was early May 1893 when the Chicago World ’s Fair , have intercourse more officially as the World ’s Columbian Exposition , opened to the world with 27 million visitors . This would be the fair of fairs . It tout elaborate live - action mechanism exhibits like Buffalo Bill Cody ’s Wild West Stage Show featuring pygmies . There was also a Ferris wheel double the size of the current one at Navy Pier ( it run seemingly on hope and raft of hybridize fingers ) . The metropolis was manufacture with architectural wonder made of cardboard that seem out of the question even in today ’s advanced - earned run average . The World ’s Fair was also the lieu where a variety of brands were make their worldwide debut : Cracker Jack , Pabst Blue Ribbon , Quaker Oats , and , one of Chicago ’s most darling , the Vienna Sausage Company . It was there , the ship’s company says that the live dog made its debut in the Windy City .
For most of America ( with the exception of New York ) , hot hot dog are n’t really a big deal . They are mostly for Thomas Kyd or served at baseball games , or cozy BBQs . For most non - Chicagoans , a pork hot frank with mustard , ketchup , and Allium cepa will do the job . But for locals , a raging domestic dog is beloved . It ’s a vague , but loyal canvass to ornament . raging cad are a part of who we are , they are part of our culinary history . Like it or not .
Courtesy of Gene & Judes
If you are from Chicago , you likely already cognise that there is a big difference between a unconstipated old blistering dog and what has evolved as our symbol of a hot dog , The Chicago Dog . The Chicago Dog has get along to be the only way to really respectfully set up a spicy hot dog in the confines of Cook County . It is a frankfurter ( usually a Vienna Beef or Red Hot Chicago blackguard ) , steamed , water - simmered , or boil ; on a poppy source bun that is topped with , what hot dog lovers refer to as , The Magnificent Seven : good ol' yellow mustard greens , chopped natural clean onion ( also acceptable if grilled ) , neon unripe shades of kettle of fish relish , a slight pale green dill muddle lance , a soft crimson tomato plant diced or sliced , a few well - obscure sport peppers and a dash of celery salt . The seven condiments built on the dog in a manner that , the bit it ’s unfold , it has to be rust , because the toppings exudate together , fall in plops on the wax paper it was enclose in .
Although there are a variety of exceptions around the Magnificent Seven , cucumbers and immature peppers are accept ( as is lettuce , this is known as the proverbial garden of toppings by hot dog historians ) . In reality , no one care what bun you use , no one care how the onions are prepared , you’re able to go forth off Madagascar pepper and cultivated celery Strategic Arms Limitation Talks , and no one bat an heart , but once rule is universal when it hail to the Chicago Dog : no tomato ketchup . It ’s a time - honored dominion . Even though it is n’t really known why .
If there was anyone to be named a Chicago hot frump historical expert , it would doubtlessly be Professor Richard Bowen of Loyola University Chicago . In 1983 , Bowen carbon monoxide - write a book call , Hot Dog Chicago , along with his friend and co-worker , Dick Fay . Between the two of them , they have consumed probably chiliad of hot dogs in and around Chicago over nearly 25 old age . When it comes to tomato ketchup , Bowen has an account that is simple and consistent , “ We just do n’t do it . We just do n’t utilize it and that ’s just it . But I think it ’s because the Chicago hot dog has perfect culinary Feng Shui . All the primary tastes , including umami , piquant , bitter , sweet , and off-key are represented in perfect rest . When you add catsup , it ’s overpoweringly sweet . You already have the relish for that . And all of a sudden it ’s just too mellifluous . The Feng Shui lead out the window . ” Plus , who worry , he say , “ The Chicago Hot Dog has always been engineered for adults – even though kids rust them . It ’s not a kiddie dog , it ’s a grown up dog . ”
Superdawg
Throughout the years , the hot dog has become part of Chicago through street pushcart and mamma - and - pop stands , mainly after the 2nd World War . Visit any Chicago neighborhood and almost everyone can tell you the salutary local space to get a dog . Hot dogs are all around us and although most in the city are alike , there are a handful that stand apart from the residuum .
Oldest Chicago Hot Dog
Fluky’s Hot Dogs (1929-present)
There was a fourth dimension when Fluky ’s was consider without a doubt to be the urban center ’s good hot dog . It boasted a Vienna heel with a innate casing , an over - sized poppy seed roll from Rosen ’s bakeshop and topped with the basics , grill onions , tomato , peppers , and pickle . Some view Fluky ’s the discoverer of the Chicago Dog . In 1929 , a man list Abe Drexler opened a hot dog stand on Maxwell St at Halsted . It was an contiguous hit . By the 1930s , the Drexler family had opened three more location , a second at Roosevelt & Central common in 1932 , a stand at Lincoln & Ogden in 1935 and another stall at Blackstone & 63rd St in 1936 . Even though the country was in the deepness of its big financial crises , Fluky ’s was able-bodied to mature , and Drexler was able to make a living thanks to an design he called , “ A Depression Sandwich . ” The “ sandwich ” was a frankfurter on a roll with mustard , pickle relish , onion plant , dill pickle , red-hot peppers , lettuce , and tomatoes served alongside Gallic fries . It be just five cents . At a prison term when the commonwealth was slump , Fluky ’s kept their monetary value low enough to verify many bellies were fed – whether they had the nickel note or not . By the World War II geological era , due to meat rationing , Fluky ’s was unable to get a right provision and take a hit . All of its position close . It seemed for a while that Fluky ’s would no longer be again , and for almost 10 year , Drexler abandoned the spicy frank business altogether , but in 1964 Fluky ’s re - open its door at 6740 N Western and within month , the dear stand was back on the list of being one of Chicago ’s best hot dogs . The next yr , they opened a bigger location across the street – this location induct around 100 diners . The humble stand went from just the basic – a counter aboard with a few can that faced out the windows and duck soup tables – to a glitzy chain reminiscent of a McDonald’s . These days , the one - clip concatenation named for what was Abe Drexler ’s sobriquet is grammar school , is now just a stand again . The Drexler family still possess the last stand . This remaining location is situate in Niles in a Walmart . Although it ’s still a staple fibre , Fluky ’s sovereignty supreme is over , but it will always be a beloved memory to the one-time contemporaries of Chicagoans that fondly remember Abe Drexler and his consignment to class , the flavor of community , and for being the artificer of what has come to be know as the Chicago hot dog .
Most Famous Chicago Hot Dog
Superdawg Drive-in (1948-present)
In 1948 , Superdawg open up its doors on the corner of Milwaukee , Devon , and Nagle , and almost instantly became a Chicago phenomenon . Almost 70 geezerhood later , it ’s still fly high with a reputation for being one of Chicago ’s best hot dog in the city . Located in Jefferson Park , Superdawg was founded by a returning WWII GI constitute Maurie Berman and his gamy school sweetie , then wife and the lovemaking of his life sentence , Flaurie Berman . After return from World War II , in 1947 Berman started school at Northwestern University where he was studying to be a certified public accountant . Flaurie was a teacher at the fourth dimension and because the newlyweds were on a exchangeable agenda with summers off , they adjudicate to unfold a occupation selling hot dog from a roadside stand . Many other GI vet were using this model for employment , monger hot dogs often alongside tamales . So Flaurie and Maurie brainstormed and buy a piece of country justly on the corner of Milwaukee and Devon . To stand up out , Maurie ramp up a 20x12 construction topped with two 12 ft guy wire and gal hot dogs beckon in passersby with a coy winking and a knowing grinning as if to let on a secret . During the terminal of the late 40s , the carrefour where Superdawg was located was also where the streetcar line terminate , so there was already a little construct - in dealings . Teens , couples , and families could ride the tram for five cent and expend the good afternoon by a wood preserve or a neighborhood puddle and finish off a day at Superdawg . It was the everlasting first or last period before getting back on the cablegram elevator car . At the metre a Superdawg and drinking cost 32 centime . Thomas Kid in the neighbourhood would often stop by with a nickel note and the Berman ’s would always envision something out . For the first three years , the couple were only open during the summertime . After Maurie graduated , the couple decide it was time to take the business to full - prison term , and over the years it too became sort of a dissimilar love of the Berman ’s life . It became their legacy . In May of 2015 , Maurie lapse away at the age of 89 . The business enterprise is now being helm by Maurie ’s children , Lisa Drucker , along with her married man Don , and her blood brother , Scott , and his daughter Laura . Don and Lisa ’s kids also both work at Superdawg . Lisa ’s mother Flaurie , according to Lisa is still require and is “ very current and very sharp . She was there having dinner there just last night , at the age of 90.”According to Don , the secret to Superdawg ’s success is because “ Maurie was very special and pay attention to contingent . He would n’t compromise the tone of the product and he blow over that along to us . He would always say it ’s always right to be good at one thing instead of a jack of all trade wind and not good at any of them . ” That being allege , they have used the same trafficker since 1948 , and the menu today is the same as it was in May 1948 with very few addition . Lisa says , “ We ’ve been doing the same thing at the same spot . The earth has changed around us , but we have n’t alter , we do the exact same thing . ”
The Modern-Era Hot Dog
Hot Doug’s (2004-2014, 2016-present)
When Doug Sohn opened his “ hot hot dog standstill ” , Hot Doug ’s , he never require it to reach such epic proportion . The ego - proclaimed “ Sausage Superstore and Encased Meat Emporium ” was one of Chicago ’s most see eating place during the 10 years it was around . prompt by hot dog viewpoint of Chicago ’s yesteryear , the Avondale positioning bluster a rotating carte of hot heel , sausages , bratwursts and with almost any type of meat you could junket your eyes on and think of – it came to be known as an choice for affordable food for foodies . It was the place where local and tourer likewise would wait sometimes up to an hour just to get in the door . Inside you ’d find no - frills seating with electric chair still lovesome from their premature inhabitants . You could also expect to find an excited gaggle of dining car , sharing sausage and French fries . television camera - speech sound out and all mutter the native one - world language in Hot Doug ’s , “ Mmmmm . ”Although the computer menu boasted interesting sausages , it was also the spot where you could always expect to get a unspoilt Chicago wienerwurst . “ I ’m acquit and advance in Chicago . I love hot hound and sausage – always did . Hot dogs , salami , corned squawk – passably much any Strategic Arms Limitation Talks , fat and meat combination . It ’s my favorite intellectual nourishment , ” Sohn says . Sohn , a deport and lift Chicagoan grew up with all the lore of hot frump stomach as a kid . And a bass dear and hold for what they meant to him . Over the years , as those outdoor stage became fewer and fewer , it became apparent to Sohn that although there were many places selling a hot dog , there very few home doing it well . “ That conception was really the understanding to do it and my goal was to sort of make the hot dog stand that I be intimate growing up , that I would frequent as a kid in Chicago . ” Sohn says , “ It ’s what we all produce up on . ”“Look at somewhere like Gene & Jude ’s . They have like three things on the bill of fare and just a few toppings , but it ’s the blank space where your grandpa take your pappa and your dad took you and it is the plaza , it ’s that fragrance , it ’s the memories , it ’s that particular aroma that we all identify with . It ’s that familiarity that every Chicagoan knows what goes on a Chicago Hot Dog and when it ’s done well , it taste great . It ’s just this real , perfect balance of salty of sweet of fat of different textures – piquant , crunchy , tangy , sonant warmness of the roll , it works well together and everyone can afford one . ”Of course , much of Hot Doug ’s notoriety come from his other encased marrow , but at the remnant of the day , the red-hot wiener was his muse . “ Part of the ground for opening the eating house was that I do it that there were other sausages out there that did live , but there was no ‘ one place ’ to get them . And I had to meet up the menu . ”After 10 age of long air and arduous work days , Sohn close his doors at his brick and trench mortar smirch . He did however start working in co-occurrence with Levy restaurant and the Chicago Cubs to uprise his beloved blimp . settle at Platform 14 in the renovated Wrigley bleachers , the heel and sausage are identify after historic Cubs players . The obscure unity that Sohn gets to pick himself . The menu changes with each house series . Past card items have included the “ Champ Summers ” ( zesty polish blimp with Goose Island beer mustard and fry onions ) , The “ Pete LaCock ” ( ribeye steak sausage with horseradish cream and down Malva sylvestris ) , or The “ Bill Bonham ” ( atomic pork sausage with cherry marmalade and smoked gouda ) . It merit to be pointed out that since Hot Doug ’s has go under up shop , the Cubs have been having a good trajectory – perchance all along , it will have come to be that all it took was one adept hot dog to cancel out a cheeseburgers curse .
Hot Dog with the Most Attitude
Wiener’s Circle (1983-present)
Clark St has changed a lot since Wiener Circle opened its doors in 1983 . A stake authority , a Blockbuster , a McDonald ’s , numerous bars – all go . The vicinity that will always be popular with the young post - college gang and for DePaul students , has had many businesses make out and go . But one thing that has always stayed the same is the notoriety of a notable hot dog standstill called the Weiner ’s Circle . For $ 3.10 you get a Vienna Red Hot and for $ 3.20 you may get a charred , Vienna spicy detent . Both are attend on a poppy seeded player roll and top with The Magnificent Seven along with grill onion . allow ’s get down to stage business though , yes the live dogs are great , but at Weiner ’s Circle , it ’s what comes with their hot dogs that have made them one of the most famous put up not only in Chicago , but in the country . visitant can get , if want ( and sometimes unwanted ) a pile side of touching profanity and fond nakedness ( known as the chocolate tremble by customer and workers ) , and sometimes a right abetment of a fight between customer . It ’s the one place where the most appropriate of girls , after a long dark of drinking and maybe a Cubs secret plan , might blame another girlfriend for steal her hot hotdog before insult both the other girl and her mother , who may or may not be present . Where most establishments will kick out rowdy client , proletarian at the Weiner ’s Circle will often encourage the client . The x - fink , Ed Debevic’s - alike vilification are part of popular civilisation that have even hada stint on Conan O’Brienamong other medium coverage . The history behind the fodder between employee and customers goes back to the early ' 90s when owner Larry Gold was trying to get the tending of a supporter , fresh off a night of drinking , whose order was up , and squall , “ Hey . Asshole . ” This arrange off the know - report of recent - night abuse from the workers . Some people even pay for it by tipping . Most people know what they are in for upon stepping up to order , and during daytime hours , it ’s unlikely you will find the workers depone or being inappropriate , especially when tiddler are around . It ’s a big position to get a quintessential Chicago Dog . It ’s a earthy institution of greatness .
The Original Chicago Hot Dog
Gene & Jude’s (1946-present)
There is no hot frank stand more iconic in the Chicago - land area than Gene & Jude ’s . The stand enforces four wide-eyed rules that have been adjust by most Chicago hot wienerwurst stands . When it comes to their hot dogs : no seats , no ketchup , no pretence , no bunk . It ’s a formula that ’s worked for them since the end of World War II - era Chicago . The story of the stand is a tale of puzzle back up , even if you do get yourself in a mess . In the summertime of 1946 , Chicago city worker Gene Mormino pay heed a Cubs game at Wrigley Field with some of his sidekick . As he looked down at his encased frankfurter place alone on a white roll , he could n’t help but cogitate to himself that something was miss , and found that he could n’t get the loneliness of that slight hot dog out of his mind . By the time he bewilder home , he had already started to solve his own dilemma . He made a hot blackguard and topped it with relish , onion plant , live pepper , and mustard , along with a pile of French fries – a key component to what Gene felt was lacking – that extra dose of saltiness and crunch . He used his mind to open a small standpoint on Polk and Western and would be instrumental in order The Chicago red-hot click AND Maxwell St on the map . He served his live dogs and fries along with tamales , which often accompanied hot dogs on many menus . This would later on expand to pizza puffs , chicken sandwich , ground beef , ice cream , and more . factor ’s hot dog stand was thriving , and all was well until 1949 when Gene lose the entire stand in a plug-in game . Not to be defeated , in 1950 Gene gathered enough money and re - opened the stand with the help of a friend and co - worker , Jude DeSantis as his business partner . Although the two men fuck it as Gene & Jude ’s , it was affectionately known to customers as “ River Road Hot Dogs . ” In its current positioning in River Grove , the pedestal has stick around family possess and is currently flow by Gene ’s Logos . Gene was passably contented with his original topping , and ever since , it has been served the original means to those who want to get the full experience . The Magnificent Seven are reduced to the Magnificent Four : relish , onion , hot peppers , and table mustard . The Vienna Beef hotdog is then piled with French chips on top . It ’s a formula that has worked well for the business – Gene & Jude ’s have been sling Chicago hot dogs like this for decades , and it ’s a place that those who arise up in River Forest admit close to their pith and a place where Chicago red-hot dog lovers flock far and full to – and hopefully will proceed to do so for generations .
The Most Authentic Chicago Hot Dog
Byron’s Hot Dogs (1975-present)
“ You are about to have the unspoilt raging hotdog in town ” is written on the west side of the tiny little raging frankfurter bandstand named Byron ’s . That preindication is no lie . On the east side of the stand , the words “ THEE HOT DOG ” are written . Many Chicagoan ’s will tell you that if you are lead to wipe out only one Chicago hot andiron and you want to understand what a Chicago hot dog is , then the dog for you is Byron’s . In 1975 , Byron Kouris , a well - known restaurateur open his first hot domestic dog stand at Sheridan and Irving Park . It was the quintessential spicy dog stand . There are maybe a few throne and a modest replication that look out of doors . It ’s a walk - in - manner of walking - out post with some picnic tables out of doors . It ’s no frills , but it ’s a well-disposed environment . Having had achiever with a few other eatery , the Lunch Pail and also Zephyr , Byron give a few more hot dog outpost that maintained achiever , however only two still remain 40 - something years later . What makes Byron ’s stand out is n’t the pawl itself . As Rich Bowen points out , “ There are two kinds of Vienna Beef Hot Dogs . There are the unity you may grease one’s palms in the supermarket and they are skinless , they do n’t have a casing , they do n’t have a sheep intestine casing , and Byron uses those . ” Bowman says that if he used the one with the case , the ones with the snap , it would be his preferent dog , “ without question , ” but he lull considers Byron ’s Chicago ’s most authentic hot pawl because of the topping . “ It ’s not just the Magnificent Seven : mustard , relish , onions , tomato gash , a jam shaft – relish and Apium graveolens dulce salt and red-hot peppers . you may also get cucumber and lettuce and green pepper . So it ’s literally , the proverbial garden on a roll . ” The bounder get in three sizes : $ 3.10 get an 1/8 pound ; $ 4.24 aim a 1/4 lb Jumbo Dog ; and for $ 5.54 a 1/2 pound Dogzilla can be yours .
Best Hand-Me-Down Hot Dog
Wolfy’s (1967-current)
It ’s punishing to miss a place like Wolfy ’s . The shack is could be passed over if you blinked too long , thankfully there is a gargantuan hotdog speared on a ramification out front , which makes Wolfy ’s hard to pretermit . Not a real blistering dog of course , although that would be awesome . But a large , old live weenie sculpture . missive spell out a clumsily localise spelling of “ Wolfy ’s . ” At Nox , you ca n’t miss the atomic number 10 sign . Located on Peterson Ave at California , right on the border of the metropolis and Lincolnwood , it ’s right on within the boundaries of being by rights label as a Chicago staple fiber . Served with all the common Magnificent Seven and arrant shoe string tyke , one ca n’t go wrong get a charr - dog at Wolfy’s . Although it ’s safe to say that Wolfy ’s is like many other Vienna char - weenie in the metropolis , it ’s been a part of our hot bounder story since it opened in 1967 . At the time it was possess by Mickey Becker , who was rumored to be the brother - in - jurisprudence of Abe Drexler , the owner of Fluky ’s and the conceiver of the Chicago red-hot wiener . At its heyday , supporter would occur in and be greeted with workers , mostly ladies , dressed in denim getup , the ensemble topped off with red rodeo rider hats . Wolfy ’s is now owned by two brothers named Peter and Gus Romas . The Romas Brothers have save the original signage , formula , and concept and expand by opening a second location in Northbrook . The dog is modestly priced at $ 2.69 and admit The Magnificent Seven . For $ 1.30 more it can be made into a double . Due to its central location , it ’s a go - to for locality resident physician , particularly high shoal students from Mather High who have been scrounge together a few buck to polish off the stand up after form since it opened . Same go for the local cops . Even though Becker is no longer the owner , those who have made Wolfy ’s a part of their life for years still continue to flock there .
Most Historic South Side “Red Hot”
Fat Johnnie’s Red Hots (1972-present)
One thing that has yet to be clear up is the difference between a “ Red Hot ” and a “ Hot Dog ” – plainly put , there is no difference . A hot dog of any other name would smell as sweet . But , for all the places that brag the “ Red Hot , ” Fat Johnnie ’s is the most notorious . Fat Johnnie ’s kind of looks like you ’d ask it to look . Located at 72nd St & Western , the teeny tiny hot dog rack has answer those who live locally and those who travel across the city to those in search of the perfect Chicago live dog since May 12th , 1972.It ’s a typical live dog sales booth , a shack , more than anything , with a walk - up window and a minor assembling of picnic board nearby . The sign outdoors of Fat Johnnie ’s proclaims that the berth is “ primed for a King . ” Back when it afford , and life was a little less - PC , it also said , “ And for queens , too . ” It ’s a topographic point that for years only served David Berg beef hot dogs ( now have by Vienna ) . It ’s your distinctive South Side speckle . Based on the carte , one would assume that “ King ” to seem like Elvis , during the fat years . Like many hot cad put up in the city , you’re able to also snap up an Italian beef sandwich , a tamale ( Fat Johnnie ’s has a famous one fuck as the Mother - In - Law ) , pizza puffs , cheeseburger , chicken sandwich . Anything you could envisage . In term of hot cad , there is everything that can be thought of : a crimson hot , the chili wiener , the high mallow dog , the double dog , the topnotch dog , the double cheese click , and so forth . At the terminal of the twenty-four hour period , the most pop item on Fat Johnnie ’s fare is The Mighty Dog , supposable named after one of Fat Johnnie ’s four - legged neighbor . In the early Clarence Day of the standstill , a mean , black dog used to experience near place where the parking lot was and harass customers . The live dogs were so upright though , that even that mean sometime dog could n’t deter the fans of Fat Johnnie’s . The Mighty Dog is a legend inside the confines of Fat Johnnie ’s neighborhood and it ’s all - beef namesake has been named the “ Best Hot Dog ” by a variety of local and internal publications and tv set shows . For $ 3 , you get the Fat Johnnie of all Red Hots . top off with The Magnificent Seven , the quarter pounder of incased meat is one of the most pop item on the menu . Fat Johnnies is a staple . An often visited spot for those catch a game at the baseball field formerly recognize as Comiskey Park . It ’s no frills , no ego and it ’s a damn in force Chicago red-hot dog-iron .
Most Famous Foot Long
Murphy’s Red Hots (mid-’80s-current)
locate at Belmont near Racine in Chicago ’s Lakeview vicinity , Murphy ’s has been around since the mid-’80s . Murphy ’s is now around 30 years old , and it ’s one of Chicago ’s most beloved spots for blistering dogs , cheddar burgers , and the good animal foot - recollective dog in the city . It ’s a bit of a spicy frump department store , as you sit and eat there is no shortage of red-hot dog memorabilia to bet at as you chomp by . It ’s there you will get post horse of Chicago encompassed in hot heel and various other kitschy hot dog memorabilia on the bulwark – some with a Japanese root – telling the tale of a bygone - era when William Murphy , the possessor and namesake of Murphy ’s was tap by a few Nipponese Mogul to bring the Chicago Dog abroad . Over the years , residents have come and gone , but even among the vernal Lakeview residents , it ’s a democratic touch to grab an former - good afternoon hot click or cheddar beefburger after a long night . Plus , a large demographic of client are Cubs fans , which account for increased traffic during the outpouring and summertime . Owner , Bill Murphy live on right next room access to the spot and has keep a men on approach to his business . A mannikin that has keep him growing inviolable ever since . Plus , 30 - so years later on , in Japan , his click is still considered the modelling for the American raging dog by a Japanese restauranter . Like many of his predecessors , his idea for a unsubdivided hot frankfurter stand with warm neighborhood appeal has been a model that has supported his family since he open his door . The dog are your quintessential Chicago dog . They are charred or grilled , topped with the Magnificent Seven . The whizz of the menu is Murphy ’s foot - long Vienna Beef spicy dog . It ’s 12 in of greatness and easy the cities beneficial mix of condiments and fixing . For $ 5.79 , this foot - longer is deserving every penny . Mr. Murphy ’s friends in Japan call this monster the “ Big Murphy . ” It ’s best swear out besides manus - cut skin - on fries with a side of Merkts cheddar sauce and washed down with a triple deep milkshake .
The Billion Dollar Hot Dog
Portillo’s (1963-present)
One thing is for sure , you have n’t been to Chicago until you ’ve been to Portillo ’s . It ’s the kind of shoes that , when someone move out of state , Portillo ’s makes their lean as one of the places they miss most in Chicago . Portillo ’s is fabled , and their hot dog is one that many locals hold very close to their heart . Ask around , and it ’s easy to find someone that will name Portillo ’s as script - down , their favorite . If you ’ve grow up in the city or suburbia , probability are that you have a sure kind of love life for Portillo ’s . It ’s a Chicago foundation , and most of us are programmed to give it respect . From a standpoint , the Portillo ’s Chicago Dog is everything great about a raging frank . Vienna beef , the Magnificent Seven , wrapped in wax paper , the whole outfit and caboodle . It ’s a great hot cad , but what makes this live dog truly iconic is because this hot dog was a billion dollar musical theme . Literally . In 1963 , Dick Portillo spread his first restaurant , a hot dog standstill called “ The Dog House . ” He bulge , what would go on to be a food empire with $ 1,100.00 . He took this money and invested in a 6x12 lagger with no running water . In the early 24-hour interval , he would run a 250 ft hosiery from a neighboring building to clean and cook . Fifty - three years later his imperium is still blend strong . With only two locations in Chicago , Dick Portillo followed a formula that made him successful . He open up a string of locations in a circle around the city in the city ’s suburbs . Where other concatenation failed , Portillo aim the idea to a whole young level by opening more of a intellectual nourishment department store . In addition to spicy dog , he add together Barnelli ’s pastas , rib , squawk , and sausage balloon sandwiches , the power to bribe beer , and famous Éclair patty , making it a multi - stop finish for those who want to have the best of Chicago cuisine . In 2014 , Dick Portillo sold his chains , 33 in all , to a secret fairness radical in Boston for one billion dollars , easily make Portillo ’s one of the most successful raging hotdog stands in chronicle . Although Dick has moved on from day - to - day operations to consulting , his patronage framework and formulas are still intact and the business organisation continues to run with the same persistence that it did when Dick Portillo was at the helm .
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Flickr/Sandor Weisz
Chicago’s Gene & Jude’s Hot Dogs Since 1946
Sean Cooley/Thrillist
Flickr/Iambuttonbag
Flickr/Southern Foodways Alliance
Kailley Lindman/Thrillist
