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Gingerbread Construction Season is Underway

Gingerbread Construction Season:


Gingerbread Construction Season is Underway

Gingerbread Construction Season is Underway

Gingerbread houses are taking shape all over town.



Gingerbread houses are a quintessential component of the holiday season. Whether you’re making your own or just gawking at glamorous displays in hotels, there’s something so festive and jovial about a house made of cookies, especially ones where witches won’t threaten to cook you. If you’re itching to indulge in a little ginger fun this season, look no further than this fresh batch of cookie construction.………………CONTINUE:




Chicago-Dog Sit well in Hot Dog Variations

Chicago-Dog Sit well in Hot Dog Variations

This is a listing of regional variations on the hot dog. Different areas of the world have local variations on the type of meat used, condiments and means of preparation, which are enumerated below.

Chicago-Dog Sit well in Hot Dog Variations

Chicago-Dog Sit well in Hot Dog Variations

United States Edit


In Birmingham, at Pete’s Famous Hot Dogs and Gus’s Hot Dogs, grilled hot dogs were served with sauerkraut, ground beef, and homemade “sauce” that resembles New York red onion sauce. The owner of Pete’s died in April 2011 taking the sauce recipe with him to his grave.[1][2]


The Sonoran hot dog, found in Tucson, Metro Phoenix, and in neighboring Sonora, Mexico, is a hot dog grilled in a processor or on a griddle, wrapped in Mesquite-smoked bacon, topped with freshly chopped tomatoes, onions, shredded yellow or cotijo cheese, tomatillo salsa or red chili sauce, pinto beans, mayonnaise, ketchup and/or mustard, and served on bread and often with a fresh-roasted chili. It originated in Hermosillo, the capital of Sonora.[3][4]


In Los Angeles, Pink’s Hot Dogs promotes its celebrity customers and its chili dogs, the latter of which come in a wide number of varieties.[5] A local chain, Tommy’s,[6] also has chili dogs alongside its much better-known chili hamburgers, and another local chain The Hat, which specializes in pastrami, has them also.

Other notable Los Angeles chains that specialize in hot dogs include Hot Dog On A Stick, which serves a preparation similar to a corn dog, but with a non-corn breading and Wienerschnitzel, a chain that bills itself as “The World’s Largest Hot Dog Chain.”[7] The Farmer John Dodger Dog is sold at Dodger Stadium. Street vendors in Los Angeles also serve the “Downtown Dog” a Mexican-style bacon-wrapped hot dog with grilled onions, jalapeños, bell peppers, mustard, ketchup and salsa as condiments.

Oki Dog, in West Hollywood, or Oki’s Dog, on Pico[8] serves the Original Oki Dog—two hot dogs on a flour tortilla, covered with chili and pastrami and wrapped up like a burrito.

Also common in Los Angeles are bacon-wrapped hot dogs, often served with toppings such as fried peppers and onions, mayonnaise, etc. These are typically sold by street vendors who grill the hot dogs on small push-carts. The legality of such operations may be questionable in some instances. Locals sometimes refer to these treats as “death dogs” or “heart attack dogs”[9]


Connecticut hot dog restaurants often serve Hummel Bros or Grote and Weigel dogs, which are family operations. There is otherwise no particular Connecticut style. Options range from establishment to establishment, with Blackie’s of Cheshire offering hot pepper relish, brown mustard or ketchup only[10] while the Windmilll of Stratford is known for dogs loaded with sauerkraut, onions, and pickly chili on soft buns.[11] Other noted establishments include Rawley’s of Fairfield and Super Duper Weenie.[12]


thumbIn Chicago, a Chicago-style hot dog is a steamed all-beef, natural-casing hot dog topped with chopped onions, sliced/diced/wedged tomatoes, both a dill pickle spear and sweet picklerelish (a particularly bright green style of relish, referred to as “neon” green relish), yellow mustard directly on the sausage, pickled sport peppers, and is finished with celery salt, and served on a steamed poppy seed bun.[13] Chicago-style never includes ketchup, though some vendors offer small packets of the condiment for those wanting to add it. Outside Chicago this style of hot dog is universally associated with the city, but equally popular within Chicago is a Maxwell Street Polish sausage, usually served on a plain bun with fried or grilled onions and mustard.

Kansas and MissouriEdit

A Kansas City-style hot dog is a pork sausage in a sesame seed bun topped with brown mustard, sauerkraut and melted Swiss cheese. Template:Harvcol


The most popular variety of hot dog in Maine is made with natural casing. The casing is colored red, and so the hot dogs are commonly referred to as red hot dogs, though they are more commonly known as red snappers.


In Boston, hot dogs are often served steamed as opposed to grilled. The Fenway Frank is a fixture for Red Sox fans, and there are several other local brands such as Pearl that are used. Hot dogs in the Boston area are associated with Boston baked beans, though this is probably not unique to the region. Ketchup, mustard, relish, picalilli, and chopped onions are the most common toppings.[14]


In lower Michigan, a chili dog is called a Coney dog and is very specific as to the ingredients: a beef and pork hot dog with natural casing served on a steamed bun, topped with a beanless, all-meat chili, diced yellow onion, and yellow mustard. There are two variations on the Coney dog: Detroit style, made with a runnier chili, and Flint style, made with thicker, drier chili. With over 350 chain and independent purveyors of these dogs in the metro-Detroit area, an entire restaurant industry has developed from the hot dog and are called Coney Islands.[15]

New JerseyEdit

New Jersey’s potato dog includes diced stewed potatoes combined with brown mustard served on a spicy hot dog. The most common brands of spicy hot dogs used are Sabrett’s or Best’s, both of which are NJ companies. A traditional Newark Style Dog (also called an Italian Hot Dog) is made by cutting a round “pizza bread” in half (for a double) or into quarters (for a single), cutting a pocket into it and spreading the inside with mustard. A deep-fried dog (or two if it is a double) is put in the pocket, topped with fried (or sautéed) onions and peppers, and then topped off with crisp-fried potato chunks. A quicker version of this, often simply called a double dog, can also be requested at some lunch trucks, luncheonettes and pizzerias in the state. Instead of the traditional potato round, French fries are substituted and in some spots a Portuguese or sub roll replaces the traditional round bread used.[16]

Rutt’s Hut in Clifton, NJ is famed for its rippers, hot dogs deep-fried to the point where the sausages burst open, resulting in a dense, caramelized outer casing. The rippers are served with Rutt’s homemade relish, a blend of mustard, onions, carrots and cabbage.

New YorkEdit

In New York City, the natural-casing all-beef hot dogs served at Katz’s Delicatessen, Gray’s Papaya, Papaya King, Papaya Dog and any Sabrett cart are all made by Sabrett’s parent company,Marathon Enterprises, Inc. of East Rutherford, New Jersey Template:Harvcol. Nathan’s hot dogs, which are all-beef and come in both natural-casing and skinless, were also made by Marathon until several years ago Template:Harvcol. Local kosher brands—which are not permitted natural casings—include Hebrew National, Empire National Template:Harvcol. The usual condiments are mustard and sauerkraut, with optional sweet onions in a tomato based sauce invented by Alan Geisler, usually made by Sabrett. Hot dogs are available on street corners as well as at delicatessens. New York street vendors generally store their unsold dogs in warm-water baths, giving rise to the semi-affectionate moniker “dirty water dog.” Bagel dogs are also sold in Manhattan.[16]

The white hot is a variation on the hot dog found in Rochester, New York, and the upstate area.[17] It is composed of some combination of uncured and unsmoked pork, beef, and veal; the lack of smoking or curing allows the meat to retain a naturally white color.[18] White hots usually contain mustard and other spices, and often include a dairy component such as nonfat dry milk.

North CarolinaEdit

In North Carolina, hot dogs are prepared Carolina style which includes chili, slaw and onions; locally, mustard sometimes replaces slaw, or is added as a fourth item. Merrit’s Burger House has been serving Carolina hot dogs since 1958.[19]


When Cincinnati chili is served on a Coney-style hot dog, dubbed the “Cheese Coney”, the chili is also topped with cheese. The default Coney also includes mustard and a small amount of diced onion.[20]


Main article: Seattle-style hot dog

In Seattle, hot dogs are served with cream cheese and grilled onions on a toasted bun. The sausages are split in half and grilled before being put in the bun. Stands offer a variety of condiments, such as Sriracha sauce and jalapenos.[21]

West VirginiaEdit

An “all-the-way” hot dog in West Virginia generally, but not always, features yellow mustard, chopped onions, chili (or “sauce”), and cole slaw.[22]

Canada Edit


A Montréal-style hot-dog, as popularised by numerous shops such as the famous Montreal Pool Room,[23] is either steamed or toasted. It is generally topped with coleslaw, onion, mustard, relish, and occasionally paprika or chili powder. Due to the bilingual nature of Montréal street culture, these are usually ordered, and condiments named, in Franglais.[24] Montreal hot dogs can be found throughout Eastern Canada and the United States.[25]

South America Edit


In São Paulo state, and particularly the city of Campinas (SP), some hot dogs consist of a non-heated semi-circular bun filled with a weiner-type sausage, chopped tomatoes, vinaigrette, sweet corn, ketchup, mustard, mayonnaise, shoestring potatoes, and topped with mash potatoes, contained in a plastic bag, which it fills completely, and shaped such that the top layer of mashed potatoes (or optional cheese) forms a flat circular surface.[26]


thumb In Chile there is a popular variation called completo (Spanish for “complete”, “total”) which, besides bread and sausages, can be made up of mashed avocado, chopped tomatoes, mayonnaise, sauerkraut, a variation of the sauce américaine, Chilean chili, green sauce and cheese. Its size can be twice of an American hot dog.[27]

The multiple combinations of the ingredients od the completo leads to have specific names for the most typical ones, for example:

  • Completo (Complete): Traditional version with chopped tomatoes, mayonnaise (a large amount) and sauerkraut.
  • Italiano (Italian): Consists of chopped tomatoes, mashed avocadoes and mayonnaise. The name comes from its resemblance with the colors of the Italian flag.
  • Dinámico (Dynamic): A mix of the aforementioned ingredients (tomatoes, avocados, mayonnaise and sauerkraut or sauce américaine.
  • Tomate mayo (Tomato-mayo): As its name suggests, it a version with only chopped tomatoes and mayonnaise.[28]

Asia Edit


In Japan, hot dogs are used in bento boxes and are often sliced to resemble an octopus. Japanese Fusion Dogs are not actually from Japan but are a Pacific Northwest invention that pairs hot dogs with Japanese and Asian condiments like wasabi, kimchi and teriyaki.[29]


Taiwanese style hotdogs are put on a sticky rice bun or without a bun on a stick.[30]

Oceania Edit


In Australia, the term “hot dog” refers to the combination of frankfurt and bun, generally with condiments such as tomato sauce and mustard, but sometimes served with additional toppings such as fried onion or shredded cheese. Variations of the frankfurt include the “continental frankfurt” and the “cocktail frankfurt”, which is shorter.[31]

Europe Edit

Denmark & IcelandEdit

The most popular European variation is the Danish hot dog. It usually includes a red sausage (Røde Pølser), ketchup, dijon mustard, fried onion, raw onion and remoulade, a mayonnaise-based sauce with sweet relish and topped with sliced dill cucumbers. The Danish style hot dog is spread in the Scandinavian countries as well as Germany.

Steff Houlberg/Tulip corporation operates 4300 hotdog stands in Denmark alone, and has also opened a chain in Korea, Japan and China.[2].

In August 2006, the British newspaper The Guardian selected Bæjarins beztu as the best hot dog stand in Europe.[3]. Bæjarins beztu pylsur (English: The best hot dog in town) often shortened to simply “Bæjarins beztu”, is a popular hot dog stand in central Reykjavík, Iceland. Hot dogs from this stand are derived from the Danish hot dog. They are often ordered with “the works,” i.e., all condiments, or in Icelandic “eina með öllu”.

Tre Soldi, White Oak Tavern: Brunch Bites

Tre Soldi, White Oak Tavern


Tre Soldi and White Oak Tavern

(Tre Soldi pizzas are even better for brunch)

Tre Soldi, White Oak Tavern

In this week’s batch of brunch bites, Tre Soldi puts a Roman spin on the American weekend pastime and White Oak Tavern & Inn raises the brunch bar in Lincoln Park.


Brunch may be as American as apple pie and baseball, but that doesn’t mean we’re not open to cultured brunch menus that stretch beyond borders. Take the new Italian brunch menu at Tre Soldi, for example. The Streeterville restaurant is giving brunch an Italian accent with pancetta-strewn breakfast pizzas, French toast with cocoa feuilletine, n’duja-filled omelets, and eggs Benedict made with polenta cakes in lieu of English muffins.………………CONTINUE:




Gift Guide for Chicago Foodies

Gift Guide for Chicago Foodies:

Gift Guide for Chicago Foodies

Gift Guide for Chicago Foodies from Fig  & Olive


Give the gift of food and booze this year.

Whether your friends and family have been naughty or nice this year, everyone’s gotta eat. Good food and drink is something that can bond us all, especially when said food and drink are derived from some of Chicago’s top restaurants and bars.


FIG & OLIVE: If high-end olive oil, jams, spices, and vinegars sound like something your friends would love, then visit FIG & OLIVE’s retail component, accessible here or at the restaurant. The provisions at this ritzy Mediterranean-inspired restaurant are ideal for holiday parties, glam stocking-stuffers, and hostess gifts. The olive oils are their bread and butter, so to speak, available in assorted bottles boasting different bodies, characteristics, and flavor profiles. One might be good for dressing a salad, while another might be prime for marinating or sautéing. They’ve also got infused olive oils made with the likes of blood orange and white truffle.



Christmas Dining in Chicago’

Christmas Dining in Chicago:

Christmas Dining in Chicago

Christmas Dining in Chicago

Where to dine out for Christmas in Chicago.

It’s almost that time of year when a merry bearded man comes flying down people’s chimneys to deliver presents and eat their cookies. It’s also the time of year for filling up on familial meals at home and at restaurants. We can’t dictate what you do in your home kitchens, but we can help guide you to deliciousness for Christmas dining in Chicago restaurants.………………CONTINUE:





Tippling Hall and Chop Shop: Brunch Bites

Tippling Hall and Chop Shop: Brunch Bites

Tippling Hall and Chop Shop

Tippling Hall and Chop Shop

In this week’s batch of brunch bites, Tippling Hall and Chop Shop both add weekend brunch programs to their repertoire.

It seems like every week a new restaurant or two instates brunch service. It’s almost a mandatory requirement nowadays in Chicago. This week, we strike gold with two full-fledged new brunch programs from two hot dining destinations. First is River North’s eclectic new watering hole, late night haunt, and globally inspired dining destination, Tippling Hall, a juggernaut of a concept from the folks behind Mercadito. Nestled in the nexus of hangover city.………………CONTINUE:


Merriest Dishes and Drinks in Chicago

Merriest Dishes and Drinks in Chicago:

The Merriest Dishes and Drinks in Chicago

The Merriest Dishes and Drinks in Chicago

Remember: if you don’t consume peppermint, eggnog, and gingerbread by the metric ton this holiday season, you will be added to the naughty list. Fortunately, meeting that merry quota is easy in Chicago, where restaurants, bars, and bakeries are chock full of jolly Christmas-y dishes and drinks. Consider this your edible bucket list for holiday dining in Chicago.………………CONTINUE:


Sourdough Cinnamon Roll at Baker Miller: Sweet of the Week

Sourdough Cinnamon Roll at Baker Miller:

Sourdough Cinnamon Roll at Baker Miller

Sourdough Cinnamon Roll at Baker Miller

Unlike most bakeries, Baker Miller goes the extra mile of actually milling their own grains to make everything from oatmeal and grits to chocolate chip cookies, pie, and cinnamon rolls. The added effort pays off in otherwise bulky desserts like that cinnamon roll, which benefits from the refreshing, airy fluff in the dough. Unlike so many cloying cinnamon rolls, this sourdough iteration is discernibly wheaty and more fibrous, which serves to balance out quite nicely against the cream cheese frosting over top. The cinnamon-sugar amalgam is nicely balanced, the perfect juxtaposition against the savory twang of the sourdough, and an ideal compliment to the tartly sweet frosting. It’s the rare cinnamon roll that does it all, and does it all well. And I’ve officially found my new pastry temptress.………………CONTINUE:


Holiday Rock & Roll, The NOSH, Cuban Holiday Menu

Holiday Rock & Roll, The NOSH, Cuban Holiday Menu:

Holiday Rock & Roll, The NOSH

Holiday Rock & Roll, The NOSH

Holiday Rock & Roll

The only thing more festive this time of year than caroling and ice skating is the annual Holiday Rock & Roll event at Cafe des Architectes. Hosted by executive chef Greg Biggers and pastry chef Leigh Omilinsky, the event culls together several of Chicago’s top pastry chefs whipping up their modern takes on classic Bûche de Noël. Running from 6:00 p.m. until 8:00 p.m., the event features sweet and savory food stations, cocktails, and live music. Tickets cost $45, with proceeds benefitting Share Our Strength. Get tickets.………………CONTINUE:



Steak News: PM Prime Takes Flight With Aviation Homage

Steak News: PM Prime

Steak News: PM Prime Takes Flight With Aviation Homage

Steak News: PM Prime

PM Prime boldly goes where no steakhouse has gone before: into the annals of aviation history.Have you ever been eating a nice steak and thought to yourself, “I wish there was a plane nearby?” Well you’re in luck! Because PM Prime has launched a veritable homage to aviation in Chicago. The Highwood steakhouse, one of the best of its ilk to debut in the northern suburbs, is now serving up steak with a side of flight.

The newly opened PM Prime soars far beyond the typical steakhouse in more ways than one. For example, the decor honors pioneers in the history of aviation, not something seen in your everyday steakhouse. CEO Steve Platcow is the man behind the high-flying vision, amassing a collection of more than 200 black and white photographs depicting historic aviation through the ages. With imagery of the Wright Brothers, Amelia Earhart, the Tuskagee Airmen, and lots more, PM Prime practically doubles as a steakhouse/flight museum, making the dining experience even more rare — pun intended.………………CONTINUE: