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Every neighborhood in Chicagoland has a hot-dog stand, a gyros place or an Italian beef joint. Often, the menus aren’t much different from one to the next — typically encompassing all three Chicago favorites. So how do you tell which is which? By the sign outside! Nary a hot-dog stand in the city serves the brand, but we can hardly let Hot Dog Month go without a few words about Chicago’s most famous sausage maker: Oscar Mayer. (Part 9 of a series in honor of National Hot Dog Month.) Yes, we’re the home of the extra-long wiener. (Part 8 of a series in honor of National Hot Dog Month.) Chicagoans aren’t the only ones who think ketchup on hot dogs is abominable. (Part 7 of a series in honor of National Hot Dog Month.) The Chicago hot dog — with the white of the onions, the red of the tomatoes, the brilliant green relish — “It’s like a work of art.” A look at the condiments. (Part 6 of a series in honor of National hot dog month.) What is anything without its proper foundation? The bun doesn’t get the attention that other parts of the canonical Chicago hot dog do, but it forms a critical base for the wiener and its load of condiments. (Part 5 of a series in honor of National Hot Dog Month.) Through July 31, Seasons Lounge and Bar inside Streeterville’s Four Seasons Hotel Chicago serves this handmade version of a Chicago hot dog. (Part 4 of a series in honor of National Hot Dog Month.) A top-notch Chicago-style red hot is more than the sum of its parts. Nevertheless, you can’t achieve a great banquet on a bun without a fine frank at its core. (Part 3 of a series in honor of National Hot Dog Month.) The “banquet on a bun” had its origins in a Maxwell Street vegetable cart. (Part 2 of a series in honor of National Hot Dog Month.) “A hot dog is a masterpiece,” says Jim Photopoulos, proprietor of Photo’s Hotdogs. (Part 1 of a series in honor of National Hot Dog Month.) |
 
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