Hot Doug's Chicago Reviews
An eclectic combination of Celebrity, Class, Genius, and Meat All on a Bun Feb 15, 2010
Congratulations you have reached the review of Hot Doug's, one of the greatest sausage emporiums ever assembled (sorry Oscar Meyer!). You have reached the first step in tasting hot doug perfection, but a long journey awaits you.
The first thing you must do is head to the windy city with an open attitude, a heart of god, and an empty stomach. The next step is to check the hot doug website (hotdougs.com) to determine if the place is open. The owner, Hot Doug likes to go on vacation, and he will only allow the place to open if he is present.
When you arrive to hot doug’s (either by train, bus, or car since there is ample free parking nearby) there will no doubt be a large line to get in, stretching out the door and around the corner. Yes there is a long wait but it is worth it. A good guideline for how long you will wait in line is for every 5 feet of line you will wait one minute, so a 100 foot line is a 20 minute wait. Do not leave the line and people are forbidden from holding places and let people cut line. One thing to gain courage for this wait, sometimes in severe weather, or bone chilling cold is to see the smiling face exiting the joint, all recently satisfied with a giant sausage, and knowing that shortly you will be them too.
Once inside you will be delighted by the aroma of hot doug, a warm atmosphere with hot dog decor, and the hundreds of satisfied faces. The menu is on a big giant board of hot dougs, and be sure to check out the game and celebrity specials.
Me and my date got the The Alexandre Bilodeau, a Smoked Crayfish and Pork Sausage with Shrimp Remoulade and Goat Cheese; the Tuscan Wild Boar Sausage with Pesto Dijonnaise, Tomato Concasse and Chistou Cheese; the Paul Kelly, a bratwurst soaked in beer (like Paul!); and fries with cheese sauce. However the menu is extensive, check out his website for a full menu of celebrity sausages and exotic stuffed meats.
It was amazing, and everything on the menu is good. When you finally reach the front of the line you get to place your order with the great hot doug, an imposing figure in the world of sausage, whose whit and charm will dazzle anyone. The weirdest thing was having a three minute conversation with this guy who is in charge of an overcrowded restaurant about the legality of me referring to myself as SteveO. After that you place your order, wait a few minutes, and you get the food and will be amazed! So come to Chicago and engage in a quest for hot doug goodness.
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