A Chicago-style hot dog is a full meal on a bun. Locals say it's been "dragged through the garden." There's one rule everyone knows, even people who've never been here: no ketchup.
What goes on it
In order, on an all-beef frank in a steamed poppy seed bun:
- Yellow mustard
- Bright green ("neon") sweet relish
- Chopped white onion
- Tomato slices or wedges
- A dill pickle spear
- Sport peppers (small and hot)
- A shake of celery salt
That's the classic. Some stands go simpler, like the "depression dog" with mustard, relish, onion and sport peppers, with the fries piled right on top. Some char-grill the dog instead of steaming it. All of them count.
Where to get one
- The nostalgic one: Superdawg Drive-In. Carhops, giant hot dog mascots on the roof, and a 1948 time capsule.
- The downtown one: Portillo's River North. It's a chain, but it's the one every Chicagoan grew up on.
- The late-night one: The Wiener's Circle in Lincoln Park, famous for the trash talk between staff and customers.
- The char dog: Fatso's Last Stand. Snappy, smoky and cheap.
- Near Wrigley: Byron's, with a mountain of toppings.
- The strict one: Jimmy's Red Hots. Ask for ketchup and they'll say no.
- The drive-out classic: Gene & Jude's, a no-seats depression dog buried in fries.
- The deep cut: Fat Johnnie's on the South Side, home of the Mother-In-Law (a tamale in a bun with chili).
Next: the Maxwell Street Polish
Once you've had the dog, try its grilled cousin: a Polish sausage piled with grilled onions, mustard and sport peppers. Start at Jim's Original, or head to Maxwell Street Depot in Bridgeport. See all Polish picks →
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