Chitown B wrote:

djenks wrote:I called in an order and excused my way all the way to the front of the line.

you can do that?

Monday through Thursday for sure. Friday you could, but I think they stopped recently. Saturday, no. But you can't eat it there once you pick it up, anyway.

oh I'm totally doing that. wish he had duck fat fries the rest of the week, then the day of the week wouldn't matter so much.

From the time I arrived in Chicago on Sunday until I went home this morning, I managed to eat at L2O, Superdawg, Blackbird, Happy Chef Dim Sum, Urban Belly, Walker Bros, Schwa and Hot Doug's (my son made it to Kuma's Corner as well.) And while I had a number of very good meals including Schwa last night, Hot Doug's was the only place I wish we had in New York. Truly superb and exactly the kind of thing I love.

Steve Plotnicki wrote:From the time I arrived in Chicago on Sunday until I went home this morning, I managed to eat at L2O, Superdawg, Blackbird, Happy Chef Dim Sum, Urban Belly, Walker Bros, Schwa and Hot Doug's (my son made it to Kuma's Corner as well.) And while I had a number of very good meals including Schwa last night, Hot Doug's was the only place I wish we had in New York. Truly superb and exactly the kind of thing I love.

Steve,

Glad to hear you liked Hot Doug's.

I'm guessing that if you had had a chance to explore further, you would have found other must-haves among Chicago's regional Thai, Mexican and Eastern European spots. New York dining is unmatched in scope, but it lacks some of Chicago's strengths. I love Chicago, and. . .

http://www.snorgtees.com/ionlylikenyasa ... 8b60c60bf0

Looks like Doug's is going to be closed Oct 3-20th. A friend of mine in New York City sent me this link for an event Doug is doing on October 7th.

http://www.astorcenternyc.com/class-the ... erience.ac


Plan your sausage excursions accordingly!

-Sklarithy

Oh, I would DIE to try duck fat fries!!!



The Bathroom!



Omg YUMMY duck sausage, I would eat it again now if I could.



The huge line

gleam wrote:

Chitown B wrote:

djenks wrote:I called in an order and excused my way all the way to the front of the line.

you can do that?

Monday through Thursday for sure. Friday you could, but I think they stopped recently. Saturday, no. But you can't eat it there once you pick it up, anyway.

I now need to over order even more at Hot Dougs. I called today for pickup and was told there is a $25 minimum. My appetite wasn't large enough to accomodate $25 worth of hot dougery goodness so I chose to pass. However, I'm happy with my alternative choice of a $2.99 Tuesday Popeyes combo consisting of two pieces spicy, cajun rice, and biscuit. While it didn't fill the temporary Hot Doug's hole in my soul, it definitely hit the spot.

Yeah, I think I forgot to mention here about the new minimum $ amount. Not too hard to reach if you're ordering for two (especially if you tend to order 2 sausages each), so it's not a huge deal for me.

Hot Doug's - all you need is this one picture:

backorforth wrote:Hot Doug's - all you need is this one picture:

Actaully, all we need is 600 pixels of this one picture. Please make it smaller!

looks like the foie gras to me.

Hoping to make my first visit here sometime next week. I'm slightly ashamed as a Chicagoan that I've never been.

Made my first visit to Doug's today. It was a completely serendipitous one - I was getting some tires fixed at Addison and Elston, and decided to kill the wait by taking a walk. Lo and behold, ten minutes later I'm on the corner of Roscoe and Elston, and it occurs to me that Doug's is about a block away. It was about 1:30, there was a small line, and the place was comfortably full. I ordered within ten minutes.

There isn't much I can add to this thread, but the quality of the service, the geniality of the surroundings, and of course the food, make every trip noteworthy. I was particularly surprised that even as full as the place was, there was plenty of seating and shared tables. I lingered over my duck/foie gras and fries for a good twenty minutes and never felt pressured to get out. Food was outstanding of course. Can't wait to go back.

If you haven't been yet, get your ass over. If possible, on a weekday afternoon.

BTW Doug's is closed from 10/3 to 10/20 for vacation.

Oh and I forgot to add, that a foie dog with fries and coke came out to just under $12.00. This is probably one of the best deals for foie gras in the city, if not anywhere (with the possible exception of Budapest). Given all the rancor these days about the prices as Xoco (to which I have not been), Doug's stands out as an extremely affordable place to get full on gourmet sandwiches.

Hoping to make my first trip to Hot Doug's before they go on their little October vacation...is the foie gras dog a must order for a first timer?

pigOut wrote:Hoping to make my first trip to Hot Doug's before they go on their little October vacation...is the foie gras dog a must order for a first timer?

If it appeals to you, get it.. if it doesn't, don't. I wouldn't say it's a must if you aren't interested in it based on the description alone.

I agree with gleam. The foie dog is terrific, but I've had lots of other terrific dogs there, so order whatever sounds most appealing to you.

Anyone that has time today the discovery channel is taping "Future Food' outside of Hot Dougs today (11/10/2009). They're giving taste tests out of some sort of Brat that the chef of moto made that's some futuristic version of the hot dog.

Details about the show http://www.treehugger.com/files/2009/11 ... -green.php

From a friend who works across the street:

"it's brats they burned, then re-shaped into brats again and cooked again
and the "mustard" is boiled down buns+onions+etc
so it's "recycled brats"
actually pretty good."

gleam wrote:From a friend who works across the street:

"it's brats they burned, then re-shaped into brats again and cooked again
and the "mustard" is boiled down buns+onions+etc
so it's "recycled brats"
actually pretty good."

The idea is, I think, that it's a way to "recycle" burned food and reduce waste. All you need are the burned brats and an ionic sausage reconstituter (patent pending).

Ah well. This situation is the latest buzz kill: Doug sucks up to the media.
Dang!
And I was just about to drop off a six pack for the guys who actually do some work.

Dang!again.

^ Someone translate, please.

bean wrote:Ah well. This situation is the latest buzz kill: Doug sucks up to the media.
Dang!
And I was just about to drop off a six pack for the guys who actually do some work.

Dang!again.

bean,

As was the case in the Toons thread, I think you ned to provide a little more context if you want people to have any idea what you're talking about. Let me guess: you tweet?

Kenny

cilantro wrote:^ Someone translate, please.

I'll give it a shot:

bean wrote:Ah well. This situation is the latest buzz kill: Doug sucks up to the media.
Dang!
And I was just about to drop off a six pack for the guys who actually do some work.

Dang!again.

A business owner is attempting to increase his revenue by agreeing to participate in a nationally-televised cable TV segment, which displeases me as it ruins its indie cred, thereby ruining my indie cred because I enjoyed patronizing this business in the past.

I shall express my displeasure by retroactively offering to give beer to the employees of the aforementioned business while simultaneously revoking said offer.

Khaopaat wrote:A business owner is attempting to increase his revenue by agreeing to participate in a nationally-televised cable TV segment, which displeases me as it ruins its indie cred, thereby ruining my indie cred because I enjoyed patronizing this business in the past.

I shall express my displeasure by retroactively offering to give beer to the employees of the aforementioned business while simultaneously revoking said offer.

Excellent! And isn't giving "a six pack for the guys who actually do some work" is the ultimate act of indie cred?

Khaopaat wrote:A business owner is attempting to increase his revenue by agreeing to participate in a nationally-televised cable TV segment, which displeases me as it ruins its indie cred, thereby ruining my indie cred because I enjoyed patronizing this business in the past.

I shall express my displeasure by retroactively offering to give beer to the employees of the aforementioned business while simultaneously revoking said offer.

Hahahahahaha

What is with people bashing local restaurateurs lately for trying to drum up business and possibly even have some fun while doing it? I know you could argue it's nearly impossible for Doug to sell any more sausages than he currently does during business hours, but still. Yowch!

cilantro wrote:^ Someone translate, please.

I believe the first half relates to the fact that Doug is going to be serving as Guy Fieri's "opening act" when he comes to town with his travelling food show, as (oh yes) originally tweeted by the Trib's Kevin Pang and RT'ed by Grubstreet:

http://twitter.com/GrubStreetCHI/status/5654428327

Second half? Beats the shit outta me.

Yes, don't all of you realize that restaurant owners should toil away in obscurity, eschewing any media attention. Because the true sign of an "indie cool" restaurant is one that goes out of business. Any restaurant open longer than six months is obviously run by a sell out.

How dare Doug step down off the pedestal, and not live up to the morals others have seen fit to set for him.

jesteinf wrote:Yes, don't all of you realize that restaurant owners should toil away in obscurity, eschewing any media attention. Because the true sign of an "indie cool" restaurant is one that goes out of business. Any restaurant open longer than six months is obviously run by a sell out.

Exactly. It's why Ilan Hall's restaurant in L.A. shut its doors after being open less than a week. What's more cool than that?*

* - I know, I know, it's supposedly for a boiler issue that's being fixed before it reopens soon... shhhhhhhhh!