Yesterday, I ordered a hot dog combo and had finished my Coke by the time my order was ready. Tom offered me a refill, but I demurred. Tom then looked me in the eye and firmly said "take the top off".

He clearly was not going to let me leave alive without getting the refill, so I followed his instructions. Now I ask you, is this any way to treat a customer?

brotine wrote:Being there in person gave me a whole new appreciation for Guy Fieri. Really nice dude, and I've worked with enough celebrity a-holes in my TV production days to know the difference. It's still far from my favorite Food Network show, but I'll certainly be watching for Gus and the other Chicago spots.
>>Brent

We're all gonna have to wait a while. According to the crew, this will be for season 5 of the show, and probably won't air until possibly January 2009.

scottsol wrote:Yesterday, I ordered a hot dog combo and had finished my Coke by the time my order was ready. Tom offered me a refill, but I demurred. Tom then looked me in the eye and firmly said "take the top off".

He clearly was not going to let me leave alive without getting the refill, so I followed his instructions. Now I ask you, is this any way to treat a customer?

I'm tellin' ya, I get that same kind of harsh schoolmistress-like treatment every time I go (though sometimes it's extra fries or a freebie from the fridge) I've found the only remedy for this behavior is to sneak money into the tip jar when they aren't looking...

"Just when you think you're out, they pull you back in."

I was just about to head over to WASC yesterday when--as with Ron and Cathy--work problems arose to intervene. My apologies, Gus, for not making it there.

So I'm glad to see you had such a great crowd of supporters! And thanks, Tom, for your documentation. Now it will be interesting to see which of those moments makes the final cut of the show.

Looking forward to the world premiere!
Congrats, Gus!!!

whiskeybent wrote:Did Guy enjoy a falafelburger?

Nope. He only had four hours. I don't think he had the fried pickles, either. But he certainly had fun with the country-fried bacon!

Llama and I stopped into Wiener and Still Champion today without having realized we were a day late for the big ordeal. Regardless, the place was really hopping, and we had time to sit down and look around before we got that thing we had come in search of: country fried bacon. It was everything it promised, and so, so much more! Crispy, peppery, and so delicious! Next came my polish, which was grilled to snappy perfection and nearly hidden under a mountain of golden, crispy, greaseless fries. As they say on the internets, NOM NOM NOM! Llama thoroughly enjoyed his Dippin' Dogs, and I even managed to steal one of his order of three. It is no tall-tale when I say that I had never enjoyed a corndog until today, but the Dippin' Dogs were awesome: fluffy sweet batter, juicy flavorful dog.

In short, everything was delicious! Glad to get the chance to chit-chat with Gus after the unexpected dinner rush finally moved on (and according to the parking meter, we'd stayed longer than an hour enjoying the food and shooting the breeze). Though Evanston isn't terribly close to our NW Indiana, we'll be back any time we're in the area, or get wandering feet again.

Thinking about W&SC, I have to say that Gus' fries are just about the best I've ever had . . . anywhere. They are, if not my gold standard, very close to it. I'd have to stop and think for a long time before I could come up with another example of fries I enjoy as much (there was Big Al's in Glencoe, back in the day but it burned down a long time ago). Anyway, probably because I didn't make it down there yesterday, I'm experiencing a serious case of unrequited french fry love right now and I have been thinking about Gus' fries all day long.

=R=

ronnie_suburban wrote:Thinking about W&SC, I have to say that Gus' fries are just about the best I've ever had . . . anywhere. They are, if not my gold standard, very close to it. I'd have to stop and think for a long time before I could come up with another example of fries I enjoy as much

I whole-heartedly agree. I may only put the fries at Three Floyd's Brew Pub on the same level - and that's only because they cover theirs in garlic (I'm easy, what can I say?)

as MincyBits said, we were a couple miles away at the Morpho Art gallery, viewing an old friend's first public exhibition, and decided that the country fried bacon was calling to us. Sadly, we drove right by the place when we were looking for it. I'm blaming lack of sleep, because there's no way I could mistake the sign outside ever again. In addition to that, Gus has enlarged his GNR and displays it proudly in the front window.

I can't say when we'll make the trek from Indiana again - but I imagine it won't be too long. I don't know that I can live without that bacon. Gus said he might put some sort of gravy on it - as if it wasn't delicious enough already... As I told him, I'm glad I don't live in Evanston because I'd be dead of a heart-attack within a year. But I'd be the happiest dead guy ever.

Llama wrote: I whole-heartedly agree. I may only put the fries at Three Floyd's Brew Pub on the same level - and that's only because they cover theirs in garlic (I'm easy, what can I say?)

Two things: 1. Gus is incredibly accomodating, and I'd guess he has garlic in back and would get some for you if it isn't too busy (or even if it is, if you don't mind waiting.) 2. Sparky's favorite "dipping sauce" which he uses for fries, available for the asking, is the Garlic Aioli. (In case any of you are worried about my eight-year-old's cholesterol levels, we ate salad for dinner last night .)

Spot on, Ronnie! They are, indeed, the gold standard of fries - and, surprisingly, as I told many of the folks who were struggling with their filled-to-groaning baskets of food, they reheat nicely in the oven. I plan to push for cheese curds in the new market on Asbury - and at some point, I'll be bringing those and my own gravy...

I have yet to post about the exciting week that we had at THE WIENER. Figured it was time. I helped Gus this past week, prepare and worked behind the counter for the big show.

Mhays wrote:2. Sparky's favorite "dipping sauce" which he uses for fries, available for the asking, is the Garlic Aioli.

The garlic aioli is my favorite of the dipping sauces as well. It was also Guy's favorite dipping sauce. Translation: Sparky has great taste!

nr706 wrote:whiskeybent wrote:
Did Guy enjoy a falafelburger?

Nope. He only had four hours. I don't think he had the fried pickles, either. But he certainly had fun with the country-fried bacon!

It was to my understanding, Guy only tasted food that would be featured on the show. So in this case, Country Fried Bacon, The Undisputed, and Dipping Dog with Dipping Sauces. He seemed all business in that regard. It seemed he didn't want to waste film, get too full etc. In fact, while they were shooting the first day, they didn't want to shoot too many things that they thought Guy wouldn't want to use. I was surprised. It sounded like Guy had a lot of control. However, the camera guys, as well as the producer, were from an independent company and were hired by the food network. The camera guys on Monday did try the pickle chips, as they did beauty shots with them.

It was a fun week and very interesting, especially to a future culinary student like myself, it was an eye into that world, that I otherwise wouldn't be privy to so up close, and fun that it was a short two months before I start at Kendall. Thanks Gus!

Overall, it was wonderful seeing everybody Friday and I look forward like many of you to see the final product. Now if only we can convince Gus to have a party for the premier.

I too will try to post pictures soon.

Muy interesante. . .i'll have to revisit WASC. I was there a couple of weeks ago for the first time and was only mildly impressed by the 1/4lb cheeseburger. Good. Not great. I was told that the cheeseburger was the best item on the menu so I left a little disappointed.

I'll definitely be trying the fries and the garlic dippin sauce. Thanks.

Ghazi wrote:Muy interesante. . .i'll have to revisit WASC. I was there a couple of weeks ago for the first time and was only mildly impressed by the 1/4lb cheeseburger. Good. Not great. I was told that the cheeseburger was the best item on the menu so I left a little disappointed.

I'll definitely be trying the fries and the garlic dippin sauce. Thanks.

I'd say the burger is among the best of its genre. I love the way it's char-grilled, the soft, ultra-fresh egg bun, the top quality condiments and the Mertkt's cheddar cheese. It's the quintessential Chicago hotdog stand burger.

=R=

I'd also suggest going for the 1/3lb patty instead of 1/4lb, and getting Merkt's cheddar instead of american cheese.

There is no 1/4 lb. patty that I'm aware of - they're all 1/3 lb. But order cheeseburger, you get American cheese, order a cheddar burger, you get Merkt's.

nr706 wrote:There is no 1/4 lb. patty that I'm aware of - they're all 1/3 lb. But order cheeseburger, you get American cheese, order a cheddar burger, you get Merkt's.

You are right, there is no 1/4 lb. There are 1/6 lb. and then there are 1/3 lb. Both can be made double, with two patties. The 1/3 lb. as we all know, can be made into an undisputed, double undisputed, and triple.

Trust Heather's word over mine. She often works behind the counter; I merely drool lovingly at the food that comes over the counter.

nr706 wrote:I merely drool loving at the food that comes over the counter.

Ghazi wrote:I was there a couple of weeks ago for the first time and was only mildly impressed by the 1/4lb cheeseburger. Good. Not great. I was told that the cheeseburger was the best item on the menu so I left a little disappointed.

I am sorry you were left disappointed. I'm unsure if you had the 1/6 or the 1/3. I am assuming you ate the 1/6 1b. I would recommend the 1/3. I think it makes a big difference.

Camusman wrote:Some would say that deep frying the dog leaves it too greasy; I prefer to think of it as "nice and juicy." The batter had just the right amount of corn meal.

gastro gnome wrote: Actually, the dippin' dogs I have had at WASC were all 'properly' fried and relatively greaseless. The cornmeal crust, that is. The hot dog is, well, a hot dog.

A fair point, but now that I just found out from Gus that you were the one who cooked the dippin' dog in question, I would have appreciated some sort of disclaimer.

Gastro gnome couldn't have cooked your Dipping Dog - he doesn't work at WASC. I'm guessing it was Tom, who works behind the counter, and as best I know, he doesn't post on LTH.

gastro gnome, left


Tom

Camusman wrote:

Camusman wrote:Some would say that deep frying the dog leaves it too greasy; I prefer to think of it as "nice and juicy." The batter had just the right amount of corn meal.

gastro gnome wrote: Actually, the dippin' dogs I have had at WASC were all 'properly' fried and relatively greaseless. The cornmeal crust, that is. The hot dog is, well, a hot dog.

A fair point, but now that I just found out from Gus that you were the one who cooked the dippin' dog in question, I would have appreciated some sort of disclaimer.

Well that certainly wasn't identity theft. But an interesting internet phenomenon nonetheless. Maybe someone can coin a good term for that.

I was worried that as a satisfied customer, I was going to have to come in and fry up some greaseless dippin' dogs to prove my point.

Luckily for me, Tom and Gus have that more than covered.

But I would still proudly wear a WASC t-shirt.

I did, indeed get the 1/6 lb burger. . a sin, I know, but i was on my way to a lunch date and had to try the joint out on impulse!

Heather, I will definitely head back and have the 1/3 pounder. With Merkts of course. . the way God intended.

Love the Merkt's cheddar burger, fries, fried pickles, dipping dogs, falafel burger, and Argentinian garlic & herb sauce...

One question: How about a gyro sandwich?

There is a severe shortage of delicious, inexpensive gyros in the neighborhood! I think Gus' fries and a gyro would be a match made in heaven!!!

Mhays wrote:I'd guess he has garlic in back and would get some for you if it isn't too busy

Oh, I'm sure he would. But I wanted to keep things simple for my first visit.

Mhays wrote:Sparky's favorite "dipping sauce" which he uses for fries, available for the asking, is the Garlic Aioli.

I'm not a fan of Aioli with eggs (or basically anything that resembles mayonnaise) and so to be safe, I always assume it has eggs. I should have asked, though.

Llama wrote: I'm not a fan of Aioli with eggs (or basically anything that resembles mayonnaise) and so to be safe, I always assume it has eggs. I should have asked, though.

I think most of the dipping sauces are mayo-based - Gus, do you still do the viniagrette version of the Argentine sauce? (If so, Llama, that would blow garlic fries away, trust me - let's just say I'm familiar with the recipe...)

I know the curry ketchup and chipotle ketchup aren't mayo-based, so there are a few choices beyond the basic ketchup and mustard, if you want to avoid mayo-based dipping sauces.

Mhays wrote:- Gus, do you still do the viniagrette version of the Argentine sauce? (If so, Llama, that would blow garlic fries away, trust me - let's just say I'm familiar with the recipe...)

Yes we still have that version.

Heather, I will definitely head back and have the 1/3 pounder. With Merkts of course. . the way God intended.

I dont know what these new-fangled Gods intend, but my old-fashioned Classic God intends all cheeseburgers to be eaten with good old American cheese (and fries with salt and ketchup)! Personally I find the Merkt's Cheddarburger overrated (have had it at both WASC as well as Paradise Pup).. they both do great burgers, but my own favourite is with a simple slice of (yellow) American cheese that gets all nice and melt-y on a nice freshly grilled patty.

Thats how I had my WASC 1/3-lb burger anyway, and it was excellent - as were the fries.

c8w

I think most of the dipping sauces are mayo-based - Gus, do you still do the viniagrette version of the Argentine sauce?

There be a new mayo-based dipping sauce, matey. And it be with our good Carribbean-coconut and the bountiful bug of our seas (that be shrimp, to you land-lubbers). And it be good! Aaarghh!

Blackbeard

Finally got over to WASC today after an appetite-building run to the Lincoln Square farmers market, an afternoon working in the garden, and annoying and ultimately fruitless trip to Home Depot. Had a fish sandwich combo, with a side of garlic aioli for fry-dipping. OMG. Those fries are to DIE for. Had the topping-off experience with my root beer, too. The combos are quite a deal, aren't they? Huge order of sizzling hand-cut fries, the sandwich, with lettuce and tomato on the Rosen sesame twist bun, and the pop for a measly six bucks?

Nice way to spend a perfect summer early evening. Very peaceful, excellent food, ten minutes from my home. I'm sold. Did i mention that the fries are to die for?

e2d2--

For some tasty gyros and a different style of fries, try Cross-Rhodes -- 1/2 mile away at Main & Chicago Avenue. Try the fries wet or dry. They have a BBQ sauce and a tzatziki that make good dipping.

This is not to argue that the above is better that WASC, just different and tasty, too.