jimswside wrote:I was told a version of a "chicago style dog" was in the planning stages.

I kind of doubt that the "version" these guys come up with will bear a strong resemblance to the traditional Chicago style hot dog. There are many places to get yer standard Chicago dog -- Franks and Dawgs is aiming for something more, which I think is a good thing.

im not going to speculate, just going by what the owner told me. I just hope they dont mess with a classic.

David Hammond wrote:Franks and Dawgs is aiming for something more, which I think is a good thing.

Franks and Dawgs is aiming for something different. I wouldn't necessarily call it more.

stevez wrote:

David Hammond wrote:Franks and Dawgs is aiming for something more, which I think is a good thing.

Franks and Dawgs is aiming for something different. I wouldn't necessarily call it more.

Not to quibble, but my guess is that if they attempt anything like a Chicago dog, they will try for something mo' betta than the average (higher quality dog, house-made pickle, their usual class buns, etc.). We'll have to wait and see.

David Hammond wrote:

stevez wrote:

David Hammond wrote:Franks and Dawgs is aiming for something more, which I think is a good thing.

Franks and Dawgs is aiming for something different. I wouldn't necessarily call it more.

Not to quibble, but my guess is that if they attempt anything like a Chicago dog, they will try for something mo' betta than the average (higher quality dog, house-made pickle, their usual class buns, etc.). We'll have to wait and see.

My comment stands. Using something other than a natural casing Vienna dog, for example, would be different than a standard Chicago dog, but I'm not sure it would be "mo' betta". I think they made a wise choice to stay away from the classics and go for the novelty sausages, which really look to be quite good.

After my terrific first experience at Franks N Dawgs, I can't foresee ever going there wanting a traditional, Chicago-style dog. Frankly (you see what I did there? ), I can already get that at a countless number of places around town. I'd go to FND for something more creative, distinctive, hand-made and high-end. Whether that counts as more, less, better or worse is in the palate of the eater, I suppose and also, probably dependant on one's mood.

Right now, they're using Boars Head dogs at FND. That's a fine dog but admittedly it's not Vienna Beef. That's ok with me because I can get Vienna Beef just about anywhere in town (including at the Vienna Beef outlet store, which is 1.5 miles from FND). I don't think not carrying Vienna Beef diminishes FND one bit. Must every hotdog/sausage restaurant in Chicagoland serve Vienna Beef hotdogs? Why would a place that's trying to disinguish itself as something else even bother to go that route? I like what they're doing at FND and hope they can make it without having to carry the obligatory VB dog.

=R=

Nope! You cannot improve on the 'Chicago Style Dog' available at many of our beloved hot dog stands. Any upgrades (better sausage, their buttery bun) would revoke the 'trademark'.

I remember when my sister started up the restaurant (really just a takeaway counter) at the Kingston Mines and had a 'Maxwell Style Polish' on the menu. Flame grilled polish, french bread, Dijon mustard. When I saw this I flipped my lid and lambasted her for the transgression.

There is a certain recipe that just cannot be changed.

Now I can see them come up with a sandwich with the traditional toppings and I'll bet it would be very good! They just couldn't call it 'Chicago Style'. Maybe something like 'Hot Dog with Traditional Chicago Toppings'?

stevez wrote:My comment stands. Using something other than a natural casing Vienna dog, for example, would be different than a standard Chicago dog, but I'm not sure it would be "mo' betta". I think they made a wise choice to stay away from the classics and go for the novelty sausages, which really look to be quite good.

Agreed. “Different” and “better” mean different things.

ronnie_suburban wrote:After my terrific first experience at Franks N Dawgs, I can't foresee ever going there wanting a traditional, Chicago-style dog. Frankly (you see what I did there? ), I can already get that at a countless number of places around town. I'd go to FND for something more creative, distinctive, hand-made and high-end. Whether that counts as more, less, better or worse is in the palate of the eater, I suppose and also, probably dependant on one's mood.

Yep.

ronnie_suburban wrote:After my terrific first experience at Franks N Dawgs, I can't foresee ever going there wanting a traditional, Chicago-style dog. Frankly (you see what I did there? ), I can already get that at a countless number of places around town. I'd go to FND for something more creative, distinctive, hand-made and high-end. Whether that counts as more, less, better or worse is in the palate of the eater, I suppose and also, probably dependant on one's mood.

Right now, they're using Boars Head dogs at FND. That's a fine dog but admittedly it's not Vienna Beef. That's ok with me because I can get Vienna Beef just about anywhere in town (including at the Vienna Beef outlet store, which is 1.5 miles from FND). I don't think not carrying Vienna Beef diminishes FND one bit. Must every hotdog/sausage restaurant in Chicagoland serve Vienna Beef hotdogs? Why would a place that's trying to disinguish itself as something else even bother to go that route? I like what they're doing at FND and hope they can make it without having to carry the obligatory VB dog.

=R=

I completely agree with this. I think FND is doing a fine job with what they do, and I don't mind the fact that they don't serve a traditional Chicago hot dog there. My whole point was that if they did serve their version of a traditional dog, but used a so called "high end" non-Vienna dog, that wouldn't automatically make it "better" than a traditional dog you could get elsewhere (chances are it wouldn't); it would make it "different" than a traditional dog you could get elsewhere. I hope they keep doing what they do. I'll gladly go to any of the places that have been serving traditional Chicago dogs when I want one of those and FND or Hot Doug's (who does serve a Chicago style dog, but I'd never order it) when I'm craving a novelty sausage.

Cabbagehead and I had an early dinner last night at Franks n Dawgs and really enjoyed it. The tur-dawgen was tasty--they are generous with the duck, and the toppings were excellent, as was the sausage. The buns are, as everyone has noted, outstanding. Unquestionably, it was the best hot dog bun I've ever eaten. Cabbagehead had the spoiled brat (it has cabbage on it, doesn't it?), which I tasted, and it was another winner. We also split a mystery corn dog, which I think was their regular hot dog. The dog was juicy and the coating mild and a bit softer than I expected. It tasted very good with the two kinds of mustard and their lightly pickled carrots. We also liked the fries with their crispy outsides and fluffy insides. The cole slaw is interesting. It has a good hit of caraway seeds, always a winner with cabbage, and, unusually, golden raisins. I liked it, and we certainly finished it all. Their Izze clementine soda was a nice accompaniment.

We were there shortly before 6 p.m. and were the second table, but more people came in as we were eating. (They close at 7:30 p.m.) The staff were warm and really wanted to know what we thought of the food. We were told that the menu will be expanded, as soon as they are able to expand the physical menu board above the counter!

We'll be happy to go back when in the neighborhood.

P.S. Check out the vessel sink and fancy faucet in the bathroom!

I went to Franks n Dawgs for lunch yesterday and was surprised to find the place virtually empty at 12:15 on a gorgeous Saturday afternoon. Fortunately by the time I left the place had started to fill up.

I had the Foss Dog and the mystery corn dog and really enjoyed both. After looking at the pictures I had been trying to figure out how one eats the Foss without it turning into a disgusting mess. The sturdy bun plays a large role (no pun intended), but the toppings were a bit more "balanced" than I thought they would be. Like Hot Doug's, the sausage is really the star of the show. That, I think, is what ultimately makes Franks n Dawgs a worthy alternative to the original shrine to encased meats. The corn dog was good (mine was a brat). The polenta made it interesting and I really liked both mustards, but there are so many other things on the menu I'd like to try I think it will be a while before I circle back around to the corn dog.

Also, the people running the place couldn't be nicer. One of the guys mentioned that they'd like to do more with pairing beer/wine with the sausages. They've tried to get something going with Binny's, but Binny's wasn't interested (which I think is a real shame).

Interior was clean and comfortable. There's also patio seating, but that was closed yesterday since it was a little too cold.

Had the Foss Hog and Mystery Corn Dog recently. The Foss Hog was terrific, the "corn dog" sucked.

The batter must have been watered down that day, because I got a thin shell that almost fell off when I took a bite. Was expecting something as fluffy as the photo in the opening post.
Also, I got a plain hotdog in the corn dog and felt even more ripped off. What do I need to do to get a bratwurst? Brandish a DSLR with massive lens?

The good news is, found out that Nicole's Divine Crackers will bake those awesome buns fresh for you with a 1-day notice. $6.60 a dozen. I would now consider this a must have for backyard bbqs.

Nicole's Divine Crackers
1505 Kingsbury St
Chicago, IL 60622
(312) 640-8883

kanin wrote:...What do I need to do to get a bratwurst? Brandish a DSLR with massive lens?

LOL . . . fwiw, I ordered and received our food long before I ever produced the camera from my backpack. Probably just the luck of the draw.

=R=

kanin wrote:The good news is, found out that Nicole's Divine Crackers will bake those awesome buns fresh for you with a 1-day notice. $6.60 a dozen. I would now consider this a must have for backyard bbqs.

Nicole's Divine Crackers
1505 Kingsbury St
Chicago, IL 60622
(312) 640-8883

Now THAT is great news.

Stopped in for dinner tonight - what a great experience. Very friendly staff, outstanding fries, and good lord that Foss Hog is heaven on a buttery lobster roll.

kanin wrote:Had the Foss Hog and Mystery Corn Dog recently. The Foss Hog was terrific, the "corn dog" sucked.

The batter must have been watered down that day, because I got a thin shell that almost fell off when I took a bite. Was expecting something as fluffy as the photo in the opening post.

I've been to Franks n' Dawgs twice now, first time corn dog was terrific, crisp exterior, fluffy light interior, really highlighted the brat. Second time corn dog batter was thin, greasy on the side where it rested on the paper and sloughed off the sausage soon as it was cut, we were sharing between three people. I did like the andouille sausage though.

Corn Dog, Andouille



I'm guessing, based on the thread and my own experience, they are still working out the corn dog kinks. Far as what sausage you get with the mystery corn dog, we requested andouille to round out the sausages we wanted to try.

I should note one missed-mark corn dog has not diminished my enthusiasm for Franks n' Dawgs.

Enjoy,
Gary

Deprived child that I was, I don't think I had a corn dog until college, so my experience with them is limited, though my sense is that Franks n' Dawgs is going for a much softer corn flour shell than is common with most c-dogs. What GWiv describes (shell crumbling off) is surely not intended, but I like the absorbency of the softer covering.

kanin wrote:Had the Foss Hog and Mystery Corn Dog recently. The Foss Hog was terrific, the "corn dog" sucked.

Also, I got a plain hotdog in the corn dog and felt even more ripped off. What do I need to do to get a bratwurst? Brandish a DSLR with massive lens?
Chicago, IL 60622
(312) 640-8883

all you have to do to get a brat in your corn dog is ask, nicely. one of the owners told me that i could get any sausage i wanted if i wasnt interested in a mystery corn dog. i ended up going with the daily special which was called 'the knocked up' (brat, salsa verde, chevre and not nearly enough eggplant relish). the bun is divine. i look forward to trying my next sausage. justjoan

G Wiv wrote:

kanin wrote:Had the Foss Hog and Mystery Corn Dog recently. The Foss Hog was terrific, the "corn dog" sucked.

The batter must have been watered down that day, because I got a thin shell that almost fell off when I took a bite. Was expecting something as fluffy as the photo in the opening post.

I've been to Franks n' Dawgs twice now, first time corn dog was terrific, crisp exterior, fluffy light interior, really highlighted the brat. Second time corn dog batter was thin, greasy on the side where it rested on the paper and sloughed off the sausage soon as it was cut, we were sharing between three people. I did like the andouille sausage though.

Corn Dog, Andouille



I'm guessing, based on the thread and my own experience, they are still working out the corn dog kinks.

I hope they're able to solve their corn dog problems soon.



That thing was not even close to good and it's not cool to keep experimenting on paying ($4.50) customers. The other dogs were better.



The beef curry dog ($7.75) might be the prettiest hot dog I've ever been served. It's garnished with orange salad, orange marmalade, blood orange oil and raisin slaw. Though not listed on the menu description, I think there was a bit of pickled carrot that somewhat cut all that sweetness. Not something I'd order again but if you like sweet with your meat you'll probably enjoy this one. Fries were excellent (though very heavily salted).



The tur-doggin ($8.50) was the clear winner of the bunch but would have been even better with less of the pickled carrot garnish (as in other photos in this thread). It's a strong flavor and about all one could taste in some bites.

Franks 'n' Dawgs
1863 N Clybourn Av
Chicago
312-281-5187
http://www.franksndawgs.com/

The much-lauded Foss Hog was a gut bomb of grease, needing acid to cut through the heaviness of a pork sausage, bacon "lardons," fried egg and heavily-buttered, griddled buns. The bacon was too smoky, throwing off the balance of flavors. The egg did nothing for the sausage, and its runny yolk was better paired with the fries. Two bites of all this richness, and my palate was fatigued.


Foss Hog

An andouille "dirty dog" was enjoyed the most out of the sausages. Even though I didn't order fries, they gave them to me anyway, which was good, because I actually think I liked those better than the sausages. Franks n Dawgs gets high marks for its fries and its buns. The sausages (except for the thin-battered corn dog) are fine; I would say that if you're in the neighborhood shopping or you're hungover, go to Franks n Dawgs and you'll be happy, but I don't think it's worth the 2 pages in three weeks of LTH-hype that it's garnered so far. This is not the second coming of Doug, I don't think.

aschie30 wrote:The much-lauded Foss Hog was a gut bomb of grease, needing acid to cut through the heaviness of a pork sausage, bacon "lardons," fried egg and heavily-buttered, griddled buns.

That's what mustard is for.

I agree that the bacon used on this sandwich is very smoky but I thought it was great and worked very well in combination with the other components.

It seems, based on some recent posts, that consistency might be an issue at FnD. Having only been there once, I can't comment other than to repeat that our lunch there was very impressive and that I hope to return soon.

=R=

ronnie_suburban wrote:That's what mustard is for.

Ha, ha. Initially, I didn't want to add mustard, figuring it would throw the flavors out of balance, and clash with the maple mayo drizzled on top. Turns out, I didn't really detect the maple mayo, which was good because sweetness wasn't really what I was after (sort of like slathering a steak with buttercream frosting). I did ultimately add mustard, but it would take a lot of mustard to balance out those incredibly rich elements.

ronnie_suburban wrote:I agree that the bacon used on this sandwich is very smoky but I thought it was great and worked very well in combination with the other components.

Yeah, I saw above that you said you liked the Foss Hog. But, I wanted to add another data point to this praise - for me, it was not a balanced meal, and the smokiness of the bacon tasted a little fake.

Perhaps consistency is to blame (I did mean to note earlier that the corn dog coating was wet and thin), but I don't think they're as adept as Doug in creating combinations that don't overwhelm the sausage. Proof that a fried egg on top is not always an improvement.

based on some recent posts, that consistency might be an issue at FnD

consistency is always an issue at places as new as this one is, especially places that are doing stuff at a level as ambitious as F&D.

they'll get it down soon enough. give'em a break in the meantime. there's a ton of potential there. I'd hate to see people write them off on the basis of one bad visit during their first six months or so.

elakin wrote:

based on some recent posts, that consistency might be an issue at FnD

consistency is always an issue at places as new as this one is, especially places that are doing stuff at a level as ambitious as F&D.

they'll get it down soon enough. give'em a break in the meantime. there's a ton of potential there. I'd hate to see people write them off on the basis of one bad visit during their first six months or so.

Oh, I agree entirely. I was just trying get a grasp on the last few posts in which the corndog seems to have slid a bit.

aschie30 wrote:Ha, ha. Initially, I didn't want to add mustard, figuring it would throw the flavors out of balance, and clash with the maple mayo drizzled on top. Turns out, I didn't really detect the maple mayo, which was good because sweetness wasn't really what I was after (sort of like slathering a steak with buttercream frosting).

Yeah, for my palate a little sweet goes a long way. But I liked the maple in combination with the intense smokiness of the bacon. Maybe a more tart maple mayonnaise would have foiled the 'dish' better.

aschie30 wrote:But, I wanted to add another data point to this praise - for me, it was not a balanced meal, and the smokiness of the bacon tasted a little fake.

Gotcha. To me, there was nothing fake-tasting about the bacon but again, its smokiness was definitely out in front.

aschie30 wrote:Perhaps consistency is to blame (I did mean to note earlier that the corn dog coating was wet and thin), but I don't think they're as adept as Doug in creating combinations that don't overwhelm the sausage. Proof that a fried egg on top is not always an improvement.

LOL . . . as for consistency, see my comment above. I wasn't really replying to you, just noticing that the past few corndog reports have not been as favorable as earlier ones. As for the Foss Hog, it doesn't seem consistency has anything to do with the fact that I liked it and you didn't. Such is life. My understanding is that it's a (monthly?) special and not a permanent menu item. Other local chef-inspired items will come and go. But, we may not have the Foss Hog to kick around much longer.

=R=

I believe Curtis Duffy will be providing the next chef special dog.

I agree with ReneG that experimenting for paying customers is not the way to go, though even the established greats can slip and stumble at times.

When I spoke with Brunacci, he said he was sorry they couldn’t do more of a soft opening, but as soon as they opened, they were deluged with media interest and more business than they were really ready for (though, as some have noted, the place has been empty at times, and if you're not ready to open, then maybe you shouldn't).

I’m fairly confident that FnD will make a go of it, but as we all know about the resto biz, "it’s a tough racket."

Rene G wrote:

The beef curry dog ($7.75) might be the prettiest hot dog I've ever been served. It's garnished with orange salad, orange marmalade, blood orange oil and raisin slaw. Though not listed on the menu description, I think there was a bit of pickled carrot that somewhat cut all that sweetness. Not something I'd order again but if you like sweet with your meat you'll probably enjoy this one. Fries were excellent (though very heavily salted).

Hi,

The other flaw of this curry dog was the bun absorbed all the juices from the fruity topping. Consequently, my portion of the bun was mushy and falling apart.

The cheese fries are their fries scattered with a combination of several cheeses and quickly melted off in the oven. The process creates a crusty layer of cheese on the fries. I was glad to try a new approach to cheese fries, though I prefer fries with melted Merkt cheese.

Regards,

I notice a trend of LTHers sharing these dawgs by cutting them in thirds or other fractions to accommodate a group of tasters. I certainly understand the desire to try multiple sausages, but I hearby declare that if you don't like your sausage after sampling it this way, it is your own fault and your opinion's worth is discounted. You've got to feel the weight of these things - bite into them and experience the juices running down your arm. To cut a sausage like this into thirds is girly and unAmerican.

Kennyz wrote:To cut a sausage like this into thirds is girly and unAmerican.

I was wearing steel-toe boots and smoking an unfiltered Camel when I cut the sausage into thirds. Does that count?

G Wiv wrote:

Kennyz wrote:To cut a sausage like this into thirds is girly and unAmerican.

I was wearing steel-toe boots and smoking an unfiltered Camel when I cut the sausage into thirds. Does that count?

I'll grant you boyhood status only, but not even that if you were part of the crew that sliced the corndog. Who slices a corndog?