Our Picks
Hot Doug's, The Sausage Superstore and Encased Meat Emporium
Hot Dougs bills itself as this very cool spot. With a black-and-white checkered floor, bright yellow walls and a line of customers forever snaking out the door, it serves the city's wildest wieners. There's a fine classic Chicago dog glowing with the requisite fluorescent green relish, plus more than a dozen others. Check out from the haute (saucisse de Toulouse, roasted garlic aïoli, and Belletoile triple-cream cheese) to the eccentric (goji-berry pheasant sausage, jerk mayonnaise, and cheese-stuffed sweet peppers). Go on a Friday or Saturday when owner Doug Sohn, a Kendall College Culinary Arts grad, makes duck-fat fries! A must have......
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Hot Doug's, The Sausage Superstore and Encased Meat Emporium
Hot Dougs bills itself as this very cool spot. With a black-and-white checkered floor, bright yellow walls and a line of customers forever snaking out the door, it serves the city's wildest wieners. There's a fine classic Chicago dog glowing with the requisite fluorescent green relish, plus more than a dozen others. Check out from the haute (saucisse de Toulouse, roasted garlic aïoli, and Belletoile triple-cream cheese) to the eccentric (goji-berry pheasant sausage, jerk mayonnaise, and cheese-stuffed sweet peppers). Go on a Friday or Saturday when owner Doug Sohn, a Kendall College Culinary Arts grad, makes duck-fat fries! A must have......
Telegraph Wine Bar
Telegraph is Chicago’s natural wine bar. Our focus is pairing a unique, often rare, European wines, curated by sommelier Jeremy Quinn, with seasonal, inventive cuisine crafted by chef Johnny Anderes.