fRedhots and Fries in Glenview

Knowing my affinity for Hot Dougs, a friend pointed me to this new hot dog stand in Glenview. Fred admits he was inspired by Hot Dougs and his menu reflects it.
Smoked Alligator with carmelized onions, grilled carrots, and asiago, Buffalo sausage with pomegranate saurkraut, and Cajun sausage and swiss cheese were the exotic choices.
We had the buffalo, a regular dog and his homemade italian beef. The buffalo was a little dry, but the hot dog and italian beef were very good. They also feature fresh cut fries billed as Belgian Frites. They come with a choice of dipping sauces like spicy aioli, wasabi, or garlic pesto. The fries weren't the best I've had although I think he's still ironing out the kinks since they've only been opened a week or two. The dipping sauces were a great change of pace over the usual ketchup.
All in all, a nice alternative for us up north.




fRedhots and Fries
1707 Chestnut Ave
Glenview, Il
847-657-9200

Mmmm, a side of aioli.

Doug, are you reading this? I really don't want to go all the way to Glenview. Or the Hopleaf. C'mon!

Considering the lunch I've had twice while visiting a certain Glenview institution, this is an admirable alternative.

It was only a matter of time before Doug's influence started to spread.

That's a heck of a nice looking meal. Thanks for the report.

Best,
Michael

HI,

Do you know the hours? Most importantly, are they open on Sunday?

As much as I like Doug's, my best opportunity to get there is high tide on Saturday. Instead I try to do the occasional indulgent weekday lunch, which are few and far between. Going to Glenview is just a slightly extended lunch time destination for me.

Thanks!

Regards,

Cathy2 wrote:HI,

Do you know the hours? Most importantly, are they open on Sunday?

According to Metromix they are closed Sundays:

Starting November 1: 10:30 a.m.-7 p.m. Monday through Friday; 10:30 a.m.-4 p.m. Saturday; closed Sunday

http://metromix.chicagotribune.com/dini ... 8041.venue

DBigg wrote:The fries weren't the best I've had although I think he's still ironing out the kinks since they've only been opened a week or two.

I think that is an understatement. I've been there twice to try the Belgian Frites. The first time they turned out like the pic above, soggy and too dark almost burnt. I talked to Fred and he told me that some new fryers were coming in ant the problem should be solved in a few days. I revisit them 5 days later. The fries were better then my first visit but still not very good and it looks like the problem isn't corrected. I know if i paid $3.50 for a large fry and it came out like that, I would not be to pleased.

i think they have been open closer to 4-5 weeks.

Just came back from lunch at Fredhots and actually ran into Cathy as I was leaving.

I agree that the fries are good but not the best. The dipping sauces are a neat idea and the two we had we really good (Wasabi and Spicy hot)

I had one of their jumbo dogs (Vienna) which was tasty. After finishing it the owner said that he makes his own italian beef every night. After hearing that how could I not try a beef sandwich? The beef tasted very fresh and well spiced. The bun was good and not too thick. I like my beef on the dry side so the moisture was fine for me, others may differ.

I'll be back soon

HI,

It certainly was a pleasure to meet another LTH friend as we walked in. Saluki9 introduced himself as he was leaving, though he promises a report soon on a restaurant in Lincolnshire I have been curious about for a long time.

I quickly learned this 2.5 week old established has already had a Steve Dolinsky visit last Saturday. They are returning Thursday to film. I didn't see the tell-tale photo of Mr. Dolinsky, which the owners didn't realize they were about to be blessed.

While I am pleased for this early publicity boost, I have to admit they are still a work in progress. The french fries were as discussed earlier: limp, some overcooked to burnt. I ordered the aioli dipping sauce, which was light on garlic if you compare it to Hopleaf's offering. Looking over the menu again, I see they offer garlic fries that are tossed in garlic butter. Hmmm garlic!

I ordered their game sausage of Buffalo bratwurst with extra pomegranate sauerkraut, grilled onions and stone-ground mustard. It was interesting, though not spectacular, though this can happen at Hot Doug's as well.



Helen had the Italian Beef, which she allowed me to taste. I will not even begin to comment because there are too many people here more sensitive to the nuances of Italian Beef. They do boast they have one of the best Italian Beef's you will ever taste. I know that comment alone is like a red flag to a bull. There will one of our Italian Beef experts up there soon enough to weigh in.



fRedhot's is very much in their infancy with owner and staff adjusting to their roles. Since they have compared themselves to Hot Doug, then I will make the inevitable comparisons: At Hot Doug, it is all about Doug and his food. At fRedhots and Fries, there are several people whom you interact with. There is one gentleman who takes your order, fRed is overseeing the food and a woman brings the food to the table. Each of these three principles are eager to please and just as eager to solicit your response to their food. When there was a lag time, then fRed came out to inquire how we liked the food. When he observed my photographing his food, he commented he did the same when he worked cruiselines.

Again, this is a place still finding its footing and at 2.5 weeks old too early to really comment. Sure they could use some improvement. When I met Hot Doug's the first time, it was already a polished act with tremendous personality sparkle. This place is still feeling its way, though Hot Doug does not have too much to worry about any time soon.

Regards,

Cathy2 wrote:They do boast they have one of the best Italian Beef's you will ever taste.

From the looks of things, it doesn't look all that good. Was it a bit dry? It looks it.

stevez wrote:

Cathy2 wrote:They do boast they have one of the best Italian Beef's you will ever taste.

From the looks of things, it doesn't look all that good. Was it a bit dry? It looks it.

Yes, it was dry. If it were my order, then I would have at least had it dipped.

Regards,

stevez wrote:

Cathy2 wrote:They do boast they have one of the best Italian Beef's you will ever taste.

From the looks of things, it doesn't look all that good. Was it a bit dry? It looks it.

It's dry in the sense that they didn't serve it dripping. However, as I indicated, the owner says he cooks a fresh roast every night. If i'm making any sense here, the meat was tender and moist enough in its own right that it didn't need extra juice.

Isn't it pretty well established from the research here that most good beef stands roast their beef nightly, or at least regularly, in house? Impressive as that is to me (Chicagoans should appreciate how seriously fast food places here take their business), it clearly does not guarantee a winning beef.

I made it up to fRedhots & Fries for lunch the other day specifically to try the beef. I came there as a skeptic, based on the bland looking picture of the beef sandwich that had been posted here and became even more skeptical once I saw fRed’s claim of the guaranteed best beef. This put me in mind of my gag-inducing experience at Beefee’s where they also make a similar claim.

Beefee’s Pox on Humanity


fRed and His Bold Claim


Things weren’t looking up when they committed the cardinal sin of wrapping my beef sandwich in foil.

Foil Wrapped Beef


I’ve got to say that despite all of these red flags, fRedhots puts out a pretty tasty beef sandwich! Even though I ordered the sandwich dipped, it came fairly dry, which was a good thing because it kept the foil from turning the sandwich into a soggy mess. I don’t think I would classify this beef as an “Italian” beef in the strictest sense, since the beef is not spiced in the usual manner with oregano, etc. and is not braised or cooked in a liquid, but rather slow roasted in an oven visible behind the counter in a style evocative of the beef at Uncle Johnnies, although fRedhots beef was of considerably higher quality and tasted way way better. This beef is more in line with what one might find in a French dip, though sliced thin in the manner of an Italian beef. The bread was unusually good as well (Dickson, take note) and comes from Michael’s Bakery in Franklin Park. This bread leaves the normal doughy, tasteless Gonella rolls in the dust and adds much to the sandwich. fRedhots’ giardinaire is a nice mix of sport peppers and vegetables, but unfortunately lacks very much heat.

fRedhots’ Giardinaire


I really enjoyed my beef at fRedhots despite my early misgivings, and will certainly be back for more. I give it a big thumbs up! I wouldn’t compare it with Johnnie’s, Chickie’s or any of the top tier beef places. This is a different animal, but very good in its own right.

fRedhots Beef W/Hot


But what about those frites? Initially, I decided not to order any fries in a foolish attempt to preserve my girlish figure as well as hearing the reports of soggy, burnt, disappointing fries. After talking to Fred (the owner) about how he keeps a pot of fresh slivered garlic and butter/oil (garlic butterine?) on the stove at all times for his garlic fries…well, I couldn’t resist. I’m glad I ended up ordering the garlic fries because they were crisp and delicious.

fRedhots Garlic Fries


Fred told me that there had been some early problem with the fries that he was well aware of, but that they have since changed the variety of potato that they use and the soggy fry problem is a thing of the past.

I’ve got to hand it to Fred. He’s really committed to this little hot dog stand turning out some high quality food. This was my first visit to fRedhots and I didn’t get a chance to try any of his encased meat offerings yet, but I’ll be back again to choose from his ever changing selection.

fRedhots Menu Board


Fred says that these are introductory prices, so I would suggest getting there soon. fRedhots is about to get discovered, with both The Hungry Hound and Chicago Magazine scheduled to do pieces in the near future.

One little note, Fred is a bit of an eccentric when it comes to hot dog toppings. He feels that ketchup is perfectly OK to put on a hot dog. I’d order “one with everything” with caution because it may include some unwanted ketchup. I don’t know for sure, but you’ve been warned.

HI,

I knew it would take no time for the Italian beef afficionado's to show up. It was interesting how you felt it was good on its' own merits, though not precisely an Italian Beef. I wonder how you might react to Zel's Roast Beef a small chain in NW Indiana. It is Italian Beef-ish, though really it is a beef sandwich with different aspirations.

I didn't notice the garlic fries until I read the menu later. They certainly look good.

Regards,

Is a "redhot" hot dog called that because it is fiery/spicy in flavor, or because of its color? Or both?

It's not particularly spicy (though it'll have more spice, as in garlic and such, than a supermarket dog bought in, say, Provo, Utah). Hot dogs used to be dyed bright red, we're talking unnatural, lobster red, until some of the red dyes were banned as carcinogens in the 60s. I know a lot of folks had trouble getting used to the idea of dogs that weren't bright red but rather, well, human flesh-toned. I think regionally there are still some bright red hot dogs out there.

Mike G wrote:I think regionally there are still some bright red hot dogs out there.

I believe I've seen packages of bright red wieners at Moo&Oink.

David Hammond wrote:
I believe I've seen packages of bright red wieners at Moo&Oink.

They've got 'em at Peoria Packing as well.

David Hammond wrote:

Mike G wrote:I think regionally there are still some bright red hot dogs out there.

I believe I've seen packages of bright red wieners at Moo&Oink.

I've also seen them at Devon Market grocery.

It's nice to see that fRedhots serves an Amy's Chicken Sausage sandwich. Amy is the daughter of Leon (Leon's Sausage Company) fomerly the Slotkowski Sausage Company. Her Chicken sausage is available at food stores throughout Chicago and Milwaukee and is a featured menu item for at some of the Walker Bros restaurants. It was only a matter of time before a hot dog stand decided to use Amy's products and fRedhots takes the honor for being the first.

chicagostyledog wrote: Amy is the daughter of Leon (Leon's Sausage Company) fomerly the Slotkowski Sausage Company.

Interesting info. It is always good to know that a company figurehead is an actual person and not the invention of some marketing firm. I like Amy's products, and to find out she is part of the venerable Slotowski Sausage family makes me a bigger fan.

d4v3 wrote:

chicagostyledog wrote: Amy is the daughter of Leon (Leon's Sausage Company) fomerly the Slotkowski Sausage Company.

Interesting info. It is always good to know that a company figurehead is an actual person and not the invention of some marketing firm. I like Amy's products, and to find out she is part of the venerable Slotowski Sausage family makes me a bigger fan.

Actually, Leon was Amy's grandfather. Irving, Amy's father, took over the family business in 1966. In 1992, they acquired Slotkowski's. Leon's continues to produce hot dogs & Polish, while Amy has concentrated her efforts in great healthy sausages.

chicagostyledog wrote:Actually, Leon was Amy's grandfather. Irving, Amy's father, took over the family business in 1966. In 1992, they acquired Slotkowski's.

Still, like Slotkowski's, Leon's also has a long local history. It is just nice to know a product is made by a local company with a sense of tradition rather than a mega-conglomorate like ConAgra or Sara Lee.

chicagostyledog wrote:Actually, Leon was Amy's grandfather. Irving, Amy's father, took over the family business in 1966. In 1992, they acquired Slotkowski's. Leon's continues to produce hot dogs & Polish, while Amy has concentrated her efforts in great healthy sausages.

I thought Slotkowski's went off the shelves around that time, and only recently came back, say five years ago. I was very glad to see them return, but I don't recall a "Leon's" label anywhere (I could have just overlooked it).

If you grew up in Northbrook in the 80's and had Honors Biology with Mr. Holzer at GBN, you know that the loss of Slotkowski's could mean the very extinction of the entire spatzie species.

Leon's hot dogs & Polish are available at Restaurant Depots in Chicago & Milwaukee. They're commercial foodservice products and unavailable to the public. Last I heard, Bill's Drive-In on Oakton in Evanston was selling Leon's. That was in 2004. Things may have changed.

Famous Bowser Dog about right across from Sabatino's still sells the "tastee" school of Leon's squishy dog with the garden on the bun. Every once in a while I get a craving for this now quite rare school of Chicago dog.

I was at fRedHots today and they still have a problem with their Fries. Very limp and soggy. I think it maybe a problem with the oil there using or the temperature they set the fryer to when cooking the fries... It expensive for limp and soggy fries if you ask me!

The hotdogs were very good and fresh with celery salt (chicago style). So I have no complaint about the sandwiches but the fries need to be improved greatly!

/polster

Hi,

I came back on Saturday. I found the fries had greatly improved over my visit earlier in the week. Obviously those fries are cycling up and down in quality, so your estimate on the oil temperatures may be on the right path.

We ordered Italian beef dipped with sweet peppers and German knockwurst with sauerkraut and ground mustard. I liked the knockwurst substantially more than buffalo bratwurst earlier in the week. While Steve's post gives some context to evaluate the Italian Beef, I still found it dry for my tastes. Of course it didn't stop my companion who seemed to enjoy every bite.

This place is still in their start-up phase so bumps can be expected.

Regards,

Polster, I was there today also, around noon, but didn't have soggy fried like you had. The fries were just a little limp, just a little, but they were by no means soggy. I would describe them as lightly crisp. Fred seems to care very much about his customers satisfaction so if you're ever there again and have the same problem, I'm sure he would would like to know.
I also had the garlic aioli on the side. I'm not a big mayo fan but I thought I'd give his sauces a try. I think I'm just a Heinz kinda guy.

And I'm with you Cathy, I thought the italian beef was too dry for my liking. And I don't know about being the best italian beef but I will say it was tasty. I very much liked the fresh bread and thought it made a big difference.

A couple customers were talking about how much they liked his duck sausages. Just thought I'd mention it FWIW.