CBS 58 News @ 10:00pm from Milwaukee just aired the story of the reindeer dog at fRedhots. The Milwaukee reporter stated that children wouldn't take too well to the idea of eating a reindeer before Christmas.

The story is now online:

[url=http://cbs2chicago.com/topstories/local_story_345092751.html]"Reindeer Hot Dogs Served For Holiday Season: Glenview Hot Dog Stand Serves Alaskan-Made Sausages"
[/url] (video and transcript)

One quote from GWiv and a bit of C2 singing at the end.

hah

that's pretty darn funny

(and they got the name of the hotdog stand right)

...something another news station couldn't quite manage...

one little seasonal sausage garners mucho publicity!

I heard a dj talking about it last night and calling it F-Redhots.

I also had the reindeer dogs in Alaska. As I recall they could be had in two different varieties from different street vendors. Most were mildly spiced and I believe actually a mixture of beef and pork (along with the reindeer), while others were done in a more garlicky kosher style. I don't think any were actually kosher, but I think they potentially could be, as Reindeer evidently fit the hoof/cud chewing requirements for Kashrut consideration. I tried both kinds and found them pretty good, though not up to Vienna standards (and frankly ((pun intended)) hardly worth a trip to Glenview, let alone Alaska to revisit).

Not surprisingly, the demand for actual kosher reindeer products would seem to be rather low, both in Alaska and elsewhere. I suspect this reflects the good sense of most Jews in chosing warmer places to seek persecution (though there were small synagogues in Anchorage and Fairbanks).

fRedhots made it to the MSNBC home page today.....

I finally made it to fRedhots. Had the chopped-garlic fries (yummy - but I'm glad I won't be seeing anyone else today) and the reindeer dog. I could tell the reindeer dog had game in it. It was tasty and fun to try, but it was not something I'd queue up to have again. However, the other game-dog of the day, elk with bacon and cranberry chutney, sounded like it was worth a return visit, and the friends with whom I was dining both loved their choices (regular hotdog with Belgian fries and grilled veggie sandwich).

The vast majority of those in the tiny restaurant when I visited were going for the more standard dogs, but the place was busy enough to make me feel that it might be around for a while. And Fred certainly works the room -- delivers food himself, greets people who have been there before (including my friend, who had only been there once before), making sure everyong is enjoying their food. I like to see people who work really hard get ahead, so I hope the crowd today bodes well for Fred's future.

Rene G wrote:The best selection of crimson sausages I've seen is at Tennessee Country Meats in Gary, Indiana.

There was a nice selection, at least three types, at Tony's Finer Foods on Elston yesterday. (2.4.07)

Tony's on Elston



Tony's Finer Foods
4137 N Elston Ave
Chicago, IL 60618
773-866-0010

I'd been meaning to post an update but somehow it slipped my mind. From what I've seen, Galst Foods in Milwaukee (just east of Jake's Deli) has an unsurpassed selection of red sausages. Not only that, but the owner was more than happy to answer all my questions and then some. I learned that in addition to the Southern states, Detroit is a major supplier of red sausages.

Galst, despite its forbidding exterior, is a pretty interesting store with a strong stock of southern foods. You'd never mistake it for Whole Foods, to paraphrase Mark the owner. I know you've been there before, Gary, but next time you stop at Jake's for a corned beef you owe it to yourself to take a few minutes to fully appreciate Galst's extraordinary red sausage choices.

Galst Food Market
1622 W North Av
Milwaukee WI
414-263-9315

Here are some of the sausages to be found at Galst Foods.

Rene G wrote:I know you've been there before, Gary, but next time you stop at Jake's for a corned beef you owe it to yourself to take a few minutes to fully appreciate Galst's extraordinary red sausage choices.

Rene,

Will do, in fact I may just have the opportunity to stop at Galst's as early as tomorrow. While I don't specifically recall the red sausage choices, I do remember being blown away by the absolutely glorious selection of greens so fresh I swear I saw the mustard winking at a pretty girl as she walked past.

Enjoy,
Gary

Fred has insprired me market one of the Sausages by Amy. We'll be vending an apple & guoda chicken sausage dressed with fresh gouda and apple mustard on a Rosen's sausage bun. The introduction is scheduled for late-April in the fashionable east side of Milwaukee near the Whole Foods Market. Thanks Fred.

Cookie and I had a heck of a nice lunch at Fredhots yesterday. This place has been languishing near the top of my to-do list for way too long.

I really like this place a lot. The concept of a creative hot dog stand is solid, especially when you combine it with good service and a friendly atmosphere.

We had the Italian beef which was good and quite unique with a very strong peppery profile and a flavor that I think came from cumin seeds.

I also enjoyed the elk/bacon/cheddar sausage wtih grilled onions, berry/ginger chutney and bourbon mustard. I might have left off the chutney if I were to go back for this (it was a bit over-dressed), but quite good:



Fries were very good and fall into my "recommended" category:



We had a nice chat with Fred who talked a bit about how he focuses on making things that he'd like to eat, rather than trying to please everyone. It's a sentiment that I appreciate in a restaurateur, and I hope he's very successful:

Fredhots daily specials 4/21/07 (click to see larger version):


Best,
Michael

I work really close to Fredhots and have been there quite a few times. While they are still second to Hot Doug's (both in the sausage and fries categories) I cannot criticize their service. The staff there is SO NICE. It has been been on more than one occasion that they've given me an extra dipping sauce for my fries at no cost just because they're cool like that. After almost every meal there, Fred comes out and asks us if everything was alright. And how can you not admire them for their resolute decision to hand out $2 bills for change??

Food wise, I've had their "fancy" dogs but what I really get excited about is the different mayo-based dipping sauces they offer. My favorites: the Spicy Thai and the Wasabi. Fantastico.

.

Ate at fRedhots today and the special was a reuben sausage AKA the Teuben at Hot Doug's. It was good but did not have any swiss cheese on it.

ive got to try this place since its so close to home...

Fujisan wrote:Ate at fRedhots today and the special was a reuben sausage AKA the Teuben at Hot Doug's. It was good but did not have any swiss cheese on it.

I recently discovered that, due to work transferring me to a location in the 'burbs, I now work quite close to fRedhots. Of all of the new discoveries related to working in a new location, this was by far the best. I think I am now batting about .500 in terms of eating lunch at fRedhots vs. anywhere else. Knowing that i never have to eat a sub-par hot dog ever again (Hotdoug's is about 7 minuet from home and fRedhots is about 10 min from work ) does wonders for the psyche!

In any case, I can certainly confirm that Fred is one of the most pleasant restaurant owners in the world . When I told him that I learned about his establishment through LTH, his grin became even wider and he began praising individual LTHers' palates and was, in general, very thankful for all the press he received from the list.

I, of course, instantly noticed the "teuben" on the specials board and became the first thing I sampled. Fred is quite magnanimous when it comes to all things Hotdoug's which I would find difficult given that, in my short visit alone, 3 people in line were directly comparing the two spots. Fred in no way discourages the comparison but gently points out the subtle differences in their approaches. Fred generally uses less sauce both in volume and diversity (though initially this was not the case I can confirm that he has toned down the use of sauces and now favors toppings) on the dogs and actively tries to push different game sausages despite some overlap. Anyway, back to the "teuben". I think that, in this case, the student may have surpassed the teacher. The Teuben has always been one of my favorites at Doug's but Fred's is absolutely killer. Most of the basic ingredients at the same though Fred is pretty sure that the source the sausage is different. The thousand island dressing/sauce is made in house and has a slightly spicy kick. The kraut and cheese were in perfect proportion. The element I liked at Fred's was the bun. This is the one area I sometimes have a small issue with at Doug's where the but can be a bit heavy on sausages that do not have a bunch of sauce or other strong flavors. Fred used a slightly lighter weight but and this allowed the subtle flavor of the sausage to come through quite a bit.

fRedhot's "teuben"



Cross section (pardon the blurriness but Mmmmmm...)



I could live off of this dog. The fries, as mentioned above are good but are really a vehicle for the home made sauces. I was really taken with the Filipino Banana Pepper (sweet, sour, and mildly spicy). I have to agree with stevez that the Italian Beef is more roast beef in gravy than a true beef. Mine tasted strongly of dried oregano. Not bad but Al's has nothing to worry about.

All in all, I am ecstatic to have fRedhots so close. I will continue to work my way through the menu and look forward to posting more on this excellent hot dog stand and its wonderful owners.

Stagger wrote: The element I liked at Fred's was the bun. This is the one area I sometimes have a small issue with at Doug's where the bun can be a bit heavy on sausages that do not have a bunch of sauce or other strong flavors. Fred used a slightly lighter weight but and this allowed the subtle flavor of the sausage to come through quite a bit.

I agree. An encased meat sandwich is all about the blend of the sausage, the condiments, and the bun. As a steamed poppy seed bun is part of the Chicago style hot dog system, so too is the bun used for a gourmet sausage. We sell a Sausage by Amy's apple & guida chicken sausage with fresh gouda and Bayfield apple mustard. The original sandwich was served on an S.Rosen brat bun. This bun was too dense, over powering the sandwich with excessive breading. We then switched to the S.Rosen steamed plain hot dog bun. This light, warm, airy bun completely changed the flavor pattern of the sandwich, making the sausage the star.

I've been stopping in at fRedhots on a semi-regular basis, at least when I happen to be in that area. I try to order something different every time I go. So far, everything I've had has been quite good. Even though the beef isn't a "proper" Italian beef, it's very good in its own right and is worth ordering with some giardinara*. The early problems having to do with under/over cooked fries are a thing of the distant past. Fred did quite a bit of research on the subject and has become something of a potato guru. Evidently there is a potato season and it's different for different kinds of potatoes (who knew). Fred changes the type of potato he uses based on the time of year so the fries are consistently cooked perfectly.


*Stevez pick of the week 8/22/07

We visited fRedhots this evening for an early dinner. No one was terribly adventurous but ever since reading this thread I was jonesing for an italian beef. My friend did bring home a rabbit/veal sausage for her husband and he liked it a lot.

The beef was tasty...very tender and not dried out though somehow not like a traditional IB. I'm not a salter but it almost seemed like it needed a little salt...and I NEVER say that. The jus was tasty if a little heavy on the seasonings (oregano overkill I think) the bread was fresh. I didn't love the sweet peppers however, not sure what was missing (sweetness?) but they were lacking.

Anyway, the garlic frites were terrific, the service friendly and HOW did no one mention the fabulous music selection??? We heard a wide variety of classics, including some non-top 40 springsteen, dylan, sinatra...worth a visit just to hear some great tunes.

We'll be back and try one of the encased meats next time.

sujormik wrote:The beef was tasty...very tender and not dried out though somehow not like a traditional IB. I'm not a salter but it almost seemed like it needed a little salt...and I NEVER say that. The jus was tasty if a little heavy on the seasonings (oregano overkill I think) the bread was fresh. I didn't love the sweet peppers however, not sure what was missing (sweetness?) but they were lacking.

Exactly my thoughts. I think the missing element is the deep, funky, garliciness you get with a traditional IB. I don't think Frank uses much garlic juice in his gravy or in the beef itself. I do agree with Steve that the liberal addition of gardinera improves things greatly. I just wish that the dried oregano was a little lighter in the flavor profile. In any event, do follow your closing thought and try the encased meat specials next time. They really do hit the mark and most are pretty accessible even if you aren't feeling that adventurous.

Stagger wrote:

sujormik wrote:The beef was tasty...very tender and not dried out though somehow not like a traditional IB. I'm not a salter but it almost seemed like it needed a little salt...and I NEVER say that. The jus was tasty if a little heavy on the seasonings (oregano overkill I think) the bread was fresh. I didn't love the sweet peppers however, not sure what was missing (sweetness?) but they were lacking.

Exactly my thoughts. I think the missing element is the deep, funky, garliciness you get with a traditional IB. I don't think Frank uses much garlic juice in his gravy or in the beef itself. I do agree with Steve that the liberal addition of gardinera improves things greatly. I just wish that the dried oregano was a little lighter in the flavor profile. In any event, do follow your closing thought and try the encased meat specials next time. They really do hit the mark and most are pretty accessible even if you aren't feeling that adventurous.

I absolutely will, I just had this thing for an IB today. Think we can get him to add duck fat fries too?

Work put me in Glenview this afternoon, where I discovered fRedhots open for business, apparently for the first time ever on a Sunday. They were testing the waters with a limited menu, and had a grill set up outside to encourage traffic to stop in. They indicated that, starting next week, they will be open regularly on Sundays, with a full menu. (When I mentioned LTH, they listed off five or six of you by street name as regular visitors; they are clearly very happy about the attention they have received here.)

Stopped by yesterday for the first time and had a tasty Duck sausage along with some crispy frittes. I will be back, lots of items to explore.

I missed that they were open on Sunday's that will make it a little easier for me to get there.

Stopped in for the first time today, seeing as it's been nominated for the GNR and it's the closest of the GNRs to my house, probably, I should really try it.

I haven't made it to Hot Doug's, so I've got no basis for comparison, but I wasn't overly impressed, given the prices.

The Pheasant sausage with poblano-corn-tomatillo relish was delicious, but the relish, while having light, bright flavors, overwhelmed any subtle cognac flavors in the pheasant sausage. I was also expecting a stronger poultry flavor. As sausages go, this was superb: nice texture, every flavor well balanced, but I was expecting, for $7, something bolder.

The fri(t)es, on the other hand, were superb: crisp, dark and just what I'm looking for. The only criticism of the fries is that there was too high a proportion of "little bits" versus long fries, making it harder to eat by hand, and certainly to dip in the sauces. Of sauces, I took the curry and the mayo-free sweet chipotle. The curry was a near-perfect match to the curry sauce that the "Melting Pot" chain serves: good, but needs some more kick (perhaps some fresh ginger or cilantro would perk this up, or just more chiles). The sweet chipotle worked well -- closer to a ketchup in texture, it had good flavors.

The only real gripe I have about this place is prices: $1.25 for the *small* drink (OK, it's got refills, but still), $2.00 for fries, and $7 for the sausage came to $10.25 for lunch. I certainly can't do that regularly. $3.75 for the standard dog and fries is competitive with other overpriced places such as Photo's, but I don't get a dog there either. $5 for a beef without fries is also steep.

We've been to fRedhots several times over the past few weeks and while the price point is a bit higher than the typical Vienna Beef stand, so too are the quality and variety of the offerings. This past Friday we wanted to grab a quick bite not too far from home and decided on fRedhots. My son had been obsessing about Vienna pups and I needed a french fry fix. We headed out and I brought the camera along . . .


Vienna pups (3" mini dogs) are sold in groups of 3, without fries or in a meal which includes 2 pups and fries. My son bet me that he could eat 5 of them. These first 3, he put down without issue. And please forgive his current aversion to condiments.



Fred also offers a footlong made by Vienna. Rather than going for more pups, my son ordered the footlong as his 'second round' and we all agreed that if he could put away half of it, that would equal 5 pups. He did it, but he turned an odd shade of red afterwards



I ordered the Spicy Smoked Thuringer special, which came with Dusseldorf mustard and grilled onions. It was delicious.



My wife ordered the Duck Sausage (with foie gras and wine) special with caramelized onions and jalapeno mustard. Fred has been tweaking the toppings that he puts on this sausage and felt that the spicier jalapeno mustard went better with it than a sweet mustard with which he'd previously paired it. This version was excellent, although I'd never tasted the previous incarnation.



As an offshoot of his Italian Beef sandwich, Fred has rolled out the Debris sandwich, which is modeled after the New Orleans po' boy served at Mother's. This sandwich was terrific. The bread had a perfect po' boy texture (lighter than a typical Gonnella roll) and the sandwich was served "dressed" with tomato, lettuce and mayo. The only thing that could have made this better would be addition of some pickles (not traditional, I know). I would have mentioned that to Fred if I hadn't been so busy wolfing it down.



Belgian-style Frites. As others have posted, there is some inconsistency to the crispiness factor on the frites at fRedhots, even though their flavor is always great. On this night, they were just about perfect. In any case, Fred cares deeply about his fries and they're excellent more often than not. Not pictured are a couple of dipping sauces we ordered. My wife loves the garlic aioli and I've become quite fond of the spicy aioli.



Here, Fred stands by the sign that was "like that when I got here," to quote Bart Simpson. While I'm sure the guarantee is in full effect (I don't know if anyone has ever made a claim and I always forget to ask), I get the feeling that the sign remains on the wall as a reminder to Fred himself (and his customers) that excellence is the goal at fRedhots. In any case, if the Italian Beef is as tasty as the Debris special, I doubt that anyone would bother to make a claim.

Fred treats his customers well and he respects them. He understands that they can easily go somewhere else, so he makes sure they are well taken care of. I loved watching him converse with some young teenagers the same way some business owners might only act with adults. These kids appeared to be surprised and pleased that they were being dealt with in such a manner.

Some folks schmooz their customers primarily so they can talk about themselves. Not Fred. He seems to have a keen interest in soliciting feedback about his food and his place. He also has an obvious passion for what he does. He briefly described some of the items he wants to roll out and explained that he wished he had more time to cook, develop ideas, market, etc. He's a driven guy who fully understands what it takes to create an edge in his segment of the foodsevice sector. This is a place where one's patronage is clearly appreciated and the customer's satisfaction is the primary goal.

=R=

ronnie_suburban wrote:while the price point is a bit higher than the typical Vienna Beef stand, so too are the quality and variety of the offerings.

I have seen a fair amount of folks both in this thread and the GNR thread stating that fRedhots is too expensive or a poor value. While this is clearly not what Ronnie is saying, and not to delve too deeply, I will point out that the difference for a dog, fries, and small drink is a whopping 50cents higher than probably its closest comparison in the north burbs, Weiner and Still Champion (which I also like a lot). I would imagine that the rent for a stand alone building in Glenview is probably higher than for a single in a multi unit space in mid Evanston but, then again, I'm not in the real estate game...

Stagger wrote:

ronnie_suburban wrote:while the price point is a bit higher than the typical Vienna Beef stand, so too are the quality and variety of the offerings.

I have seen a fair amount of folks both in this thread and the GNR thread stating that fRedhots is too expensive or a poor value. While this is clearly not what Ronnie is saying, and not to delve too deeply, I will point out that the difference for a dog, fries, and small drink is a whopping 50cents higher than probably its closest comparison in the north burbs, Weiner and Still Champion (which I also like a lot). I would imagine that the rent for a stand alone building in Glenview is probably higher than for a single in a multi unit space in mid Evanston but, then again, I'm not in the real estate game...

I think you're definitely on to something. Fred's in a stand-alone building in Glenview, which required a pretty hefty workover before he took occupancy. My guess is that his fixed costs are probably a bit higher than some of his competitors. But you're right, Vienna dog and fries over Vienna dog and fries, the price difference is pretty small. It's some of Fred's other offerings (e.g. gourmet sausages) that tend to run a bit pricier. OTOH, the Debris sandwich pictured above, was a mere $3.75 and it was huge.

=R=

I think there is also a benefit to be had for someone so honestly proud of what they are doing, working to make their food better -- it sounds like he definitely experiments and takes feedback to heart -- and producing a great quality meal.

I know where I'm going for lunch tomorrow!

ronnie_suburban wrote:It's some of Fred's other offerings (e.g. gourmet sausages) that tend to run a bit pricier. OTOH, the Debris sandwich pictured above, was a mere $3.75 and it was huge.

=R=

You are absolutely correct that some of Fred's other offerings are higher priced, but again, not out of line with his competition. Again compared to Doug, his closest competitor in that field, his prices are right on target. I get that sometimes Fred has a clunker when trying new combos but ya know what? So does Doug. Doug does much higher turnover so if an offering is a miss it is probably not around as long. Also along these lines, folks need to tell Fred if something is off. I can't think of a guy that is more receptive to customer comments and would take what is said to heart. That said, the second part of Ronnie's post makes a fine point as well. The gourmet sausages actually make up a fairly small part of the menu (possibly 15-20%). Fred has several sandwich offerings and the like that is typically a great value. One of the things I like most about Fred's is that I don't have to have some form of encased meat if I don't feel like it (this is a rare occurrence to be fair ) and can still eat well.

I went to fRedhots today - my first restaurant visit based on an LTHforum recommendation. First of all, if they want to emulate Hot Doug's they should try being a bit friendlier. Doug is always pleasant. At fRed's I was greeted with a snarl and then chastised for sitting outdoors (at the provided tables) without alerting the staff. The tables were five feet from the open front door and the entirely full tiny dining room - I was easy to find.

As for the food, the fries were good - crispy on the outside and soft inside, salted well. Very tasty. The garlic aoli tasted like a good jarred mayo - it lacked the slight lemony tast of a good homemade aoli and was completely devoid of any garlic flavor. The italian beef was quite possibly the worst sandwich ever. The beef was dry, chewy and utterly flavorless. The frugal smattering of giardiniera tasted mostly of salt with a mild heat. Not only is this not a good italian beef, it is not a good sandwich.

I probably won't be back based on the attitudes of the staff that I encountered but if I do go back I'd be more likely to try one of the sausage offerings. But for sausage I'll probably stick with the tried and true (and always pleasant) Hot Doug's.