Hot Doug's (and others) on the Food Network on Tuesday.

Link to FN site.

No real surprises here, but Calvin's BBQ is featured as well.

whiskeybent wrote:Hot Doug's (and others) on the Food Network on Tuesday.

Link to FN site.

There's discussion of this program (The Hungry Detective) including participation from the host in this thread.

I Just had Doug's Rabbit with truffle moutarde and Fwahh Graa(TM), and the Blue Cheese and Pork sausage with prickly pear mustard and smoked almonds.

Both were knee bucklingly good, and yes the first one included both rabbit and duck in each bite. I just emailed Doug and recommended that he call this combo "Elmer's Delight" or "Fudd's Revenge".

I Just had Doug's Rabbit with truffle moutarde and Fwahh Graa(TM),

Oooh! Does he serve the fwahh everyday? I'm going to be in Chicago next week and I want that hot dog!

He seems to have some fwah dog on the menu continuously, but it will probably be a different one by then.

As the official first day of our first Spring Break, Sparky, the 'spouse and I celebrated with our first trip to Hot Doug's - who was on the news last night and is prominently featured in the Sun Times we picked up outside the door. Seeing a mere single person standing outside the door at 11:55, I thought we'd hit the motherlode - but, by the time we'd parked the car, the siren call of duck-fat fries had lined 'em up six deep - and they were around the corner behind us almost as soon as we got in line. Fortunately, it was a nice day outside.

I have to say, though the food is good, a real draw to the place is just how darn nice Doug is - he asked Sparky for his order directly, and waited patiently while he had a rare fit of shyness. When we asked if one order of duck-fat fries would be enough for all three of us, he answered "if it isn't, tell me and I'll toss a couple more in the fryer." When we ordered drinks, he told us to get the smalls for the free refills: "I'm not good at this upselling thing." Despite the line out the door, he chatted with us about being from Evanston and Joe Moore and foie gras (which apparently he's going to stop offering, as he said he has a fridge-full he needs to get rid of - maybe we should have an Evanston Foie Gras picnic?) Later, when Sparky decided he needed an ice cream chaser for his corndog and duck fat fries, he comped us the ice cream.

We had the game special of the day, an Bacon and Cheddar Elk Sausage with Hard Apple Cider Mustard and Smoked Cheddar Cheese, and a Spinach-Feta chicken sausage and a side of duck-fat fries. The Elk sausage was pretty good - a little dense for my taste, but Elky and cheesy, with a mustardy bite. Interestingly, though I'm not a fan of chicken sausages in general, my fave was the spinach/feta sausage, as it had a lot going on in terms of seasonings and cheese - lots of black pepper inside, gooey feta dressing on top. Sparky gave the corndog a thumbs-up (though he balked at the idea of eating duck-fat fries, as his current favorite cartoon features a duck - eventually, he ate some.)

The duck-fat fries were excellent, just the way I like them. They were on the thinner side, fried crisp, with crisp bits of potato skin on them, and some kind of big salt. I couldn't detect any flavor difference in the fat, the potato flavor is what shines through, as it should.

All in all, worth the wait and I wish we'd gone when foie gras was still available!

Mhays wrote:maybe we should have an Evanston Foie Gras picnic?

I am SO there!

I popped in a little later this afternoon, actually... first time since having the little guy. The place is so packed, the thought of trying to navigate it with an infant had kept me away for a while, but I couldn't hold off any longer. Parked the little guy on the counter by the window and had a great lunch. The chorizo with mole needed a little something, I think, but the cajun with swamp sauce was awesome.

While ordering, I attempted to donate to the foie fine fund. He politely refused, and insisted that I instead donate the money to Joe Moore's opponent for the upcoming runoff

You weren't the only one - I didn't because he gave the same speech to the folks in front of me. We did toss some dough in the tip jar to defray the ice cream...sorry we missed you! (It was very hard to fight the urge to stand up and yell "any LTHers here?")

Dmnkly wrote: The chorizo with mole needed a little something, I think, but the cajun with swamp sauce was awesome.

Was at Hot Doug's this past weekend as well and can second that the Cajun Pork Sausage with 'Swamp Sauce" was my favorite of the day. Can't wait to go back and try so more.

Reviewed today in the Santa Rosa Press-Democrat:

http://biteclub.pressdemocrat.com/defau ... tem=568172

Makes me jealous; but then, I've just arrived in Toronto, so things are looking up!!

Geo

We all stand quietly, penitently in a growing line that snakes down the block outside the small suburban diner.

wtf?

I have to guess that's just dragging out the "Sausage is a religion in Chicago" lead. Although I don't know, maybe the line is subdued when the weather is lousy?

Not sure at all where the "suburban diner" bit comes in.

Can't wait for this:

Next up: Post-modern cuisine at Moto and Alinea.

Sitting in the corner at Hot Doug's yesterday (chowing down on a Chicago dog): Marco Pierre White.

Whoo-hoo!! I was the celebrity sausage of the day today! My husband arranged it as a surprise graduation-from-law-school gift, so I got to be a smoked crayfish and pork sausage. I was delicious!

Many thanks to Doug!

cilantro wrote:Sitting in the corner at Hot Doug's yesterday (chowing down on a Chicago dog): Marco Pierre White.

Hey, who do you think brought him there? Marco also had the duck fat and regular fries and finished off a Smoked Crayfish and Pork Sausage with Spicy Remoulade, Smoked Gouda Cheese, and Crispy Fried Onions too (yesterday the Edward Vrdolyak - congratulations GardenofEatin).

I had The Game of the Week - Sweet & Tart Rabbit Sausage with Pomegranate Creme Fraiche, Goat Cheese, and Vodka-Soaked Dried Blueberries. It was the first time I've tried one Doug's controversial fruit-topped creations.

Marco, the original "bad boy/rock star/celebrity chef" - and first British Michelin three-star chef - was in town on book tour for his new biography The Devil in the Kitchen: Sex, Pain, Madness, and the Making of a Great Chef.

Y'know, I never 'doug' (oy) the duck-fat fries. They were too hard, and as someone else mentioned, were more like shards than fries. Their regular fries were yummy and that Thuringer, oh my. And Doug never shunned my first experience when I was a hot dog pussy and ordered just a regular ol' Vienna Beef. That place will make me eat rabbit one day, I swear. I'm waiting for the alligator sausage to come back.

cilantro wrote:Sitting in the corner at Hot Doug's yesterday (chowing down on a Chicago dog): Marco Pierre White.

And he discusses his opinions of Doug (and Alinea) in this Salon Interview

Is there anyone working in the States who's doing something that you particularly like or dislike?

I went to Chicago, and I went to Alinea. The boy there [chef Grant Achatz] has got extraordinary technical ability. This boy, I believe, can win three stars in the Michelin guide. But do I want to sit in that environment, where I'm dictated to? No. I'm told these are my two choices, 12 courses or 24 courses. It's not my thing. It's just too much; I get bored by it. You just lose your place. It's like having six bottles of Cheval Blanc. In the end, you forget, and think, "What have I drank?' It's a bit too much of an indulgence.

I'm very happy with two great courses, with my freebies and my little amuse gueule, the little things like that. It's enough for me. And then give me a pudding, and then I can go home. But [Achatz] has extraordinary talent, and he'd be a really interesting person to watch develop over the years, as he loosens up within himself and grows as a person. It's like watching a great artist, how his style changes and how he develops. Once this boy loosens up, I think he'll be amazing. I think his obsessiveness and his work are just extraordinary. I can relate to him.

But when I was in Chicago, I also went to Hot Doug's, and it's amazing. There's a queue like you've never seen. Doug [Sohn, the owner] has got one eye on the kitchen, one eye on the room, and he's taking their money. I loved him -- he's an old-fashioned restaurateur. Even that one, it isn't just hot dogs. They are hot dogs with a difference. [Sohn] has a sausage maker, they work out the recipes -- so you might have a sausage with rabbit, with mustard, and with the onions and cheese on top. What a lunch! But you know, and here's the thing: That boy serves a hot dog -- and a great hot dog, let's not forget that -- but at 4 o'clock he closes the door and he goes home to his family. He doesn't leave anyone else to look over it. Interesting, isn't it? He has the same philosophy as a great chef.

Stopped by looking forward to lunch today to see a sign posted in the window saying they're closed for vacation 8-13-07 t0 8-20-07.

A total harsh to my mellow.

I've never been disappointed when I've gone there - it is absolutely worth the wait. I'll cast another vote for the alligator sausage... I had that a while back, and it was delicious.

I usually order a Game of the Week and a classic char dog when I go.

Stupid question:

Does Hot Doug's just sell its product like a hot dog stand (hot and ready to go), or do they sell it in quantity like a meat shop?

How well does there stuff re-heated? If was going in the morning to pick stuff up to eat in the afternoon, would I be wasting my time?

The products look outstanding, but I'm not sure I can spend roughly an hour and a half on lunch (1/2 hour there and back, and 1/2 hour waiting in line).

DML wrote:Does Hot Doug's just sell its product like a hot dog stand (hot and ready to go), or do they sell it in quantity like a meat shop?

The former. It's a hot dog stand, not a retail store.

DML wrote:How well does there stuff re-heated? If was going in the morning to pick stuff up to eat in the afternoon, would I be wasting my time?

About as well as you'd expect a dressed sausage on a bun to be re-heated. Not well I'd imagine.

eatchicago wrote:

DML wrote:Does Hot Doug's just sell its product like a hot dog stand (hot and ready to go), or do they sell it in quantity like a meat shop?

The former. It's a hot dog stand, not a retail store.

DML wrote:How well does there stuff re-heated? If was going in the morning to pick stuff up to eat in the afternoon, would I be wasting my time?

About as well as you'd expect a dressed sausage on a bun to be re-heated. Not well I'd imagine.

That's unfortunate. I looked over the menu and was looking forward to stocking up before a Bears game. They also are closed Sunday's, which sort of kills that idea.

DML wrote:

eatchicago wrote:

DML wrote:Does Hot Doug's just sell its product like a hot dog stand (hot and ready to go), or do they sell it in quantity like a meat shop?

The former. It's a hot dog stand, not a retail store.

DML wrote:How well does there stuff re-heated? If was going in the morning to pick stuff up to eat in the afternoon, would I be wasting my time?

About as well as you'd expect a dressed sausage on a bun to be re-heated. Not well I'd imagine.

That's unfortunate. I looked over the menu and was looking forward to stocking up before a Bears game. They also are closed Sunday's, which sort of kills that idea.

I know that he caters from time to time. Why not try calling him and asking him if you could buy the component parts of his sausage for pick-up?

It's worth asking.

Also, an FYI for all of you (like myself) who are trying to get to Hot Doug's this week(end). He is on vacation through 8/20. The store re-opens on Monday, 8/21.

I'm going back for that sausage, darn it!

Let me just start by saying how much I love Hot Doug's. My first visit was nothing but spectacular. After just one visit I was hooked. As a Kendall student, and Doug being a former Kendall grad, I was more than excited by his success. I've yet to have a negative experience at my favorite hot dog stand in Chicago.

Just a reminder that Doug re-opens this coming TUESDAY, August 28 (poor guy broke his leg on vacay).

Louisa Chu wrote:Just a reminder that Doug re-opens this coming TUESDAY, August 28 (poor guy broke his leg on vacay).

Awesome, I'll be there Friday for the duck fries.

yay! loive me hot dougs

Louisa Chu wrote:Just a reminder that Doug re-opens this coming TUESDAY, August 28

Doesn't look like it anymore. The website's been updated again, with the August 28 date removed.