Dmnkly wrote:

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!

It actually reopened on Sunday

gleam wrote:

Dmnkly wrote:

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!

It actually reopened on Sunday

Awwww, man... I'm taking back the beers I was going to send to his then-non-existent crew.

bean wrote:And I was just about to drop off a six pack for the guys who actually do some work.

Are you suggesting that Doug doesn't do any work? He's there every second the place is open, and (i assume) handles all issues of sourcing, menu development and management. True, he always makes time for pleasantries with his customers, but it always seems to me that he's working hard (even tho he's not sweating over the grill). I haven't once seen him sitting back, lighting cigars with Benjamins while his workers toil.

Moreover, he DOES seem to appreciate these guys doing the work. The tip jar is there for them* -- not him -- and i'm pretty sure he gives them days off to participate in various labor-related causes. (I remember hearing of other indicia of good treatment of his workers, but can't remember details right now.)

I don't go that often anymore, so perhaps times have changed, or your experience is much different than mine.

-jim

*It is possible that you are making a very very subtle reference to his tip jar, which i remember saying "for the people who actually do the work" or something like that. If so, then, like the lady used to say on the tee-vee, "never mind."

Dmnkly wrote: 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?*

So...is it hipper to say you went or hipper to say you didn't?

I firmly believe that the food-related "extra-curricular activities" Hot Doug participates in are due to his genuine interest in said activities, and less for the potential monetary gain. (Not that there would be anything wrong with that, anyway.) If Hot Doug only wanted a quick buck all he'd have to do is expand his hours, or agree to franchise his brand, etc. etc. I think he is choosing to do things like Homaro Cantu's show because they sound fun and interesting.

I drive by Hot Doug's almost every day. My rule of thumb is that I'll stop if the line is not out the door and I'm actually hungry. Yesterday's 15 degree temperatures contributed to there being no line out the door at 1pm.

I tried the rattlesnake sausage and a small order of fries. Yes, it is actually rattlesnake meat. I suspected as such because other sausages have little notes that say things like "a pork sausage spiced with..." This one said nothing. Nevertheless, I confirmed with Doug when I ordered and was told that it indeed was rattlesnake meat.

The sausage was excellent - perhaps the best I've had at Hot Doug's. I can't think of any other time I've had snake meat and I'd be hard pressed to identify it when tasted against pork. The sausage had a really nice spice to it and was served with a sweet and spicy curry mustard and topped with coarse shreds of a dry cheese (don't recall the type). Excellent balance.

The fries are really good also. A small order is actually pretty big.

In and out in about 30 minutes.

Darren72 wrote:I can't think of any other time I've had snake meat and I'd be hard pressed to identify it when tasted against pork.

Given that snakes meat is going to be pretty lean, I would not at all be surprised if up to half that snake sausage (which, y'know, sounds redundant, doesn't it?) is pork fat.

I tend to hit Hot Doug's maybe once a year. Lately it's been in the front of my mind because of the weekly twitter updates I receive. Today I had a craving and when I drove by at 2 p.m. there wasn't a line so it seemed like a perfect time. Had never had the Foie Gras dog, felt like I had been neglecting what has become almost a Chicago "specialty".

Found the duck sausage and the accompaniments perfect. Silky smooth, after each bite I wanted to moan out like a Yelper on a maiden voyage to Kuma's. Probably could of eaten a second and put myself into a coma. My only complaint - the bun had not been steamed or warmed in any way. All I could think while eating the sausage was how much it would benefit from a much lighter and warmer bun.

Curious if anyone has ever experienced this at Doug's or if it would be intentional to create a heavier, thicker bun to complement the light and delicate sausage and mousse?

i wouldn't want a bun too soft and warm with the duck - it would make the whole thing seem too mushy and would probably fall apart too easy.

FYI --- Doug will be on vacation from 2/18 to 2/23.

SSDD

thanks!

In the GNR thread there was a lot of discussion about the difficulty of getting into Hot Doug's.

I happen to drive past today at 12:30 and there was absolutely no line. Yes, it rained this morning, but it was perfectly dry by then.

Today was my inaugural visit to Hot Doug's -- yes...i guess I'm a late bloomer.

No line around 12:30 -- just as was mentioned above and we had seats and were served piping hot encased meats within 15 minutes. Best fries I've ever had in this city.

Apparently the Rachael Ray show was there taping today but not while I was there. Although there was a lone guy with a sound boom hanging out there around the time we walked in.

I had a simple chili dog and the calabrese pork sausage with pesto and mascarpone. Both were delish (although the pork was really really spicy and I wasn't prepared for the heat) and I will definitely be back, line or no.

Darren72 wrote:In the GNR thread there was a lot of discussion about the difficulty of getting into Hot Doug's.

I happen to drive past today at 12:30 and there was absolutely no line. Yes, it rained this morning, but it was perfectly dry by then.

I'm not following that thread, but last time I was there, on 3/19, from the time I got in line to the time I left after eating, was almost exactly one hour. That was on a Friday, between 11:30 and 12:00 or so, I don't consider that to be a big deal.

SSDD

Darren72 wrote:In the GNR thread there was a lot of discussion about the difficulty of getting into Hot Doug's.

I happen to drive past today at 12:30 and there was absolutely no line. Yes, it rained this morning, but it was perfectly dry by then.

Tuesdays are definitely the day to go if you can. Even on the nicest days you can be the third or fourth person in line if you get there before 11:50 on a Tuesday, I have seen the lines get really long by 12:30 on Tuesdays in the summer tho'.

I recently decided that despite my skepticism towards hype, averseness to long lines, and the thought that I could have a really good meal for less than the nine dollars a foie gras dog goes for, that I was going to go to Hot Doug's because as a food-loving Chicagoan, I owed it to myself to go at least once. I had this Saturday morning in mind for my maiden voyage, and running into Doug Sohn in line at Costco earlier in the week all but assured a visit was meant to be.

If I was going to go, I was going to do it right and not only get there early but also try to be the first in line.



FIRST! I got there embarrassingly early.

It being my first time, I went with the HD classics: Foie Gras and Sauternes Duck Sausage with Truffle Aioli, Foie Gras Mousse, and Fleur de Sel and an order of duck fat fries. I also took the opportunity to try some exotic meats I'd never had, and ordered the Smoked and Spicy Alligator Sausage with Spicy Shrimp Remoulade and Irish Whiskey Cheese, and the Ostrich Sausage with Cumin Mustard Cream, Tabasco Olives and Aged Piave Cheese.



Well...it was pretty damn good. Foie Gras was melt in your mouth rich, alligator was incredibly juicy, fatty, and bursting with flavor, and the ostrich had that wild, gamey taste that I was hoping for but was my least favorite overall as it was on the dry side and the flavor combination of it all didn't wow me. The gator was definitely the big winner, as it was packed with spice and had small chunks of fat, perhaps pork fat, that helped turn what I've heard is otherwise a relatively lean meat into something really unctuous. Duck fat fries were good, but nothing special.

The verdict? I can see why Hot Doug's gets so much love, as it is a place with a devoted owner offering up unique and tasty food in a charming atmosphere that you really can't get anywhere else. While I won't be running back-I still hate long waits and there are just too many other places to eat-when the craving for some creative dogs hits, I'll know HD's is definitely worth the trip.

*As a point of reference. People started lining up behind me around 9:30, and there were a few cars of people who had gotten there a little earlier but had waited in their cars for awhile (it was nice and chilly). Line was about 25 deep when it opened at 10:30 and when I left around 11:00 I'd guess there were 40 or so people in line.

Well add me to the list. I finally got there this morning, 1130ish. Found a parking spot almost literally in front. After walking the wrong way for some reason, I got inside and the end of the line was in the little vestibule. Sweet. After finally compiling a list of the meats to order I saw the sign about cash only. Doh! I began sweating and counting my cash ($26) and figuring out what to get now. In the end I managed a foie for there, and an alligator and a bacon to go for later. I even gave the alligator to my husband when I got home.

Of course the foie dog was wonderful. All previous reports have been correct as to its loveliness. I was in and out in a half hour. I enjoyed the sandwich very much but when I was eating it I didnt see angels descend from heaven. About 10 minutes into my drive home (to Algonquin) I realized a sense of euphoria or equilibrium had settled over me. 10 minutes later I thought== I'm buzzed! So I guess the angels did descend, but must have gotten caught in Chicago construction on the way.

pigOut wrote:*As a point of reference. People started lining up behind me around 9:30, and there were a few cars of people who had gotten there a little earlier but had waited in their cars for awhile (it was nice and chilly). Line was about 25 deep when it opened at 10:30 and when I left around 11:00 I'd guess there were 40 or so people in line.

Good sausage pics.

9:30 is pretty early...what's the difference between waiting in no line for an hour vs waiting in line for an hour?

A decent tip: The Anthony Bourdain effect from last year is starting to wear off...us non-9-5ers are starting to get our old Doug's back! I've been in there multiple times this month - mondays/tuesdays/wednesdays after 2:30 or 3 pm you'll find you're able to walk right in and order. It's been nice. Don't know if that's gonna change when the weather turns, but we'll see.

djenks wrote:9:30 is pretty early...what's the difference between waiting in no line for an hour vs waiting in line for an hour?

The difference is one results in gaining some sort of satisfaction in being the first customer of the day. Also, unfortunately I'm an early riser, so I didn't see the point in sitting around the house looking at the menu online any more than I had already done for the past week.

NB: Hot Doug's is closed for vacation thru Memorial Day weekend.

found that out the hard way. d'oh.

With everyone following Tweeter feeds and press releases to locate the line for the latest foodwagon or predict the winner of the latest Lincoln Park celebrity sausage off, I wonder whether Hot Doug's has just fallen off the LTHForum radar. I'm glad to report that it's still going strong, and Doug's newest offerings are also some of his finest.

Spinach and Mozzarella Sausage with Pepper-Olive Relish and Burrata Cheese:


Whether it's the foie gras that famously tops one of his specialty dogs or the burrata on this one, Doug is extremely generous with luxury ingredients. The burrata here was seriously as good as the freshest cheese I've had in Italy. The relish added just a little bite, but not so much as to overwhelm the cheese, which was clearly the star. Even the sausage itself, in this case, played merely a Best Supporting Actor role.



Swiss Cheese Knockwurst with Bacon-Garlic Sauce & Shredded Cheese (Gouda?)


In contrast to the first dog, here the sausage itself was the star. That oozy swiss cheese that flowed out of the meat with each bite was a beautiful thing, and the sausage itself was smoky and garlicky.


The trend followers in Chicago may have moved on to Izakaya wagons or Eastern tacos, but it will take more than that to convince me that Doug's isn't still the hottest dog in Chicago.

I'm sure Doug will have a truck soon enough.

My hope is that it parks along the corner of Roscoe and California around lunch time, to serve sausages street truck-style to all the poor schmucks waiting in line to get in to Hot Doug's.

-Dan

dansch wrote:I'm sure Doug will have a truck soon enough.

[I think you're kidding, but I'll respond seriously anyway . . . ] You think Doug will have a truck? Doug is a guy who won't bash through a wall and expand seating at his restaurant, and closes it when he's on vacation. I could see him having a truck only if he's on it, and even then, he'd close his restaurant while the truck was doing rounds.

My mom visited recently, and it was a bit of a challenge, as usual. You see, she doesn't like food. (A trait that runs strongly throughout my entire family: I don't know where I came from.) And she also doesn't like Chicago. No matter what I suggested - Polish, Thai, goat heads - she either didn't like it or it was better in California. Finally, in desperation, I took her to Hot Doug's.

And there she had a bratwurst that was declared better than anything California could produce. I almost dropped dead from shock. So thanks, Doug, for being the cause of a sentence I never thought I'd hear!

Went to Doug's today around opening for some brunch. Minimal line, although busier than the last time I went on a Monday morning at 10:45.

Thuringer

Bacon and Jalapeno Duck Sausage with Blood Orange Mustard and Velours Blue Cheese


Here's a couple of pictures from my visit a couple of months ago.
The Atomic Bomb: Damn Spicy Pork Sausage with Chipotle Dijonnaise and Fontina Cheese

Marsala and Roasted Garlic Wild Boar Sausage with Anchovy-Parsley Goat Butter and Black Pepper Affinois Cheese

i love me some Hot Dougs but i must admit I haven't had the duck fat fries in years because of the huge lines. I just go right at opening on monday- wed. or you better have time to burn. The Worst part is it sooooo worth the wait.

wingnut75 wrote:i love me some Hot Dougs but i must admit I haven't had the duck fat fries in years because of the huge lines. I just go right at opening on monday- wed. or you better have time to burn. The Worst part is it sooooo worth the wait.

I still like the standard fries more than the duck fat fried, and when ever I go I budget an hour of my day.

SSDD

Hot Doug's
3324 North California
Chicago, IL 60618



I made my way up from the city yesterday to take a long lunch, bringing a friend from out of town on his first visit to Hot Dougs. I've found that visiting on a Saturday can be a complete zoo...with lines at 11am snaking down the block and taking an hour to get your food. Going during the week is the way to go, as I've rarely seen the line longer than 15 people at noon on a weekday.

Anytime I come to Hot Doug's, I try to go light on the fries and enjoy a couple of sausages as they are so unique (and ever changing) I can't choose just one. Yesterday, I went with my all time favorite sausage: the Foie Gras and Sauternes Duck Sausage with Truffle Aioli, Foie Gras Mousse and Fleur de Sel, and the day's celebrity sausage: Saucisson Alsacienne: Bacon Sausage with Creme Fraiche, Caramelized Onions and Morbier cheese.

The duck sausage is heaven on a bun, as three of my favorite things to eat are foie gras, truffle, and duck. I even had my picky eater friend order it and he loved it. When I asked him if he liked the foie gras, he said yes and "what is foie gras? I hope it's not pork liver or something crazy like that."...I told him to google it when he got home.

The celebrity sausage exploded with bacon flavor, and I loved the morbier cheese coupled with the onions. Very good and an example of the sausage talents of Hot Doug's.

I also took a bite of my wife's order, which was the Traditional Irish Pork Banger with Guinness Stout Mustard and Cahill's Porter Cheese. This was pretty good, but in my opinion nothing special.

The only benefit to coming on a weekend and standing in line is that they have the duck fat fries, so we settled and had some of the standard fries.

All in all, Hot Doug's is a favorite and a place that everyone who comes to visit the city should try to see in order to experience the "real" Chicago.