Personally i miss demon dogs like no other. I used to go there all the time with my dad to get a hot dog and fries. And every once in a while i would buy a cheap concert shirt which I still have some of. I also have a demon dogs shirt somewhere in my room, ill try to dig it up. i miss demon dogs

Oh man! Golda's was the the best. For a while I worked at the Hines VA hospital and used to go regularly. The dogs were as I recall specially made for them( by David Berg I think) and were outstanding, but the fries were even better. Back in the early 1980's Golda's would regularly get picked by Chicago Magazine (which actually used to care about such things in those days) as the best hot dog spot in Chicago. I never really thought they were wrong. What ever happened to that wonderful place? Hard to understand why they closed because they were always packed.

Astro Zombie wrote:Personally i miss demon dogs like no other. I used to go there all the time with my dad to get a hot dog and fries. And every once in a while i would buy a cheap concert shirt which I still have some of. I also have a demon dogs shirt somewhere in my room, ill try to dig it up. i miss demon dogs

Your father must be a gentleman of impeccable taste.

I enjoy the minimalist dogs for what they are and I also like places that give you the "works." But one thing that I don't like is the inability to find places that will put some kraut on your dog. I really like the taste added by some kraut, but it is damn hard to find.

G Wiv wrote:Sweet Mama Minerva, cheese on a tater tot

Defiling the crisp pristine beauty of a tater tot, one of food science engineering marvels, with goopy cheese should be punishable by a week of soup/salad lunches at olive garden.

Funny, if they only made the fagioli a little less salty, I would head in for a soup 'n' bread combo at Olive Garden a lot more often. Now if I can get a week of this at the low-low price of $4.25 (free unlimited bread with just an order of soup?), then a week of (unlimited!) OG is a small price to pay to try the delights of nacho cheese on top -- or, perhaps, off to the side -- of those t(o)asty tater tots. Must try those 'tots... and maybe stop by off-hours on Friday for some of those ducky fries. Should be a great week!

--Dan

I heard a rumor that Doug's done selling foie, but it didn't come from a very reliable source. Anyone else heard anything about this?

I have not seen the "fwah" for a while, but that's nothing unusual.

ndgbucktown wrote:I heard a rumor that Doug's done selling foie, but it didn't come from a very reliable source. Anyone else heard anything about this?

Not sure, but today he was offering Smoked Pheasant Sausage with a truffle moutarde and foie gras "butter."

Kuhdo, you and I must have been in line together today. (DH and I were the oldest couple in line, btw; you must have noticed us.) I had the Calvados and Apple Cider Sausage with Blood Orange Mustard and Morbier Cheese. Kinda sweet, but tasty. DH had The Madonna, and the Hungarian Sausage with horseradish cheese and a bacon mayo. It was damn delish, btw... And we shared a regular dog. I rarely order dogs elsewhere, which i'm sure makes me an oddball on this board, but I really don't care much for them unless they're grilled just right, and Doug does that.

Yes, we stood in line, probably 30 minutes (?). But we don't have many chances to get there, and we were in the neighborhood, and besides, where else are you going to get smoked pheasant sausage, or a Hungarian sausage with horseradish cheese?

Oh, and to answer the questions about his hours: He was quoted recently in a newspaper article as saying that he wants a life, and he's doing well enough that he doesn't have to work 12-hour days, 7 days a week. More power to him. Isn't that everyone's goal? Anyway, I like the place, and the food's worth standing in line for IMHO.

As posted upthread, I had the Fwa a week ago from last Thurs (1/04/07) and he has returned to spelling it the correct way both on his website and on the specials board. I doubt Doug will back away from this and bully him.

-ramon

Mike G wrote:I don't think he knows that from experience, because I don't think he ever was open for dinner. I think it's entirely a quality of life decision, made right at the beginning.

During the first summer (2001) Hot Doug's was open, Doug had extended hours on Fridays and Saturdays.
The place was open until 7 or 8. I took advantage of it several times, but the period of longer weekend hours didn't last very long. This was back when chorizo was a regular menu item, later replaced by the thuringer.

--
edc