Just back from a Beef Seminar in Chicago where—after touring the Vienna Beef Factory—the other food writers and I were served a lunch of deli meats, prepared chilis and the classic Chicago Hot Dog.
Not being a hot dog lover (mainly because they repeat on me), at first I didn’t put one on my plate, but felt I should go with the flow—or beef I should say—and taste test the dog, the Chicago way. That’s an all-beef dog (Vienna of course) on a steamed poppyseed bun topped with yellow mustard (no Dijon allowed), chopped fresh onions, tomato wedges, bright green (almost psychedelic) relish, a kosher-style pickle spear, a couple of spicy sport peppers (medium-hot, small peppers) and finally, a dash of celery salt. It’s basically a dog with a salad on top. And it’s an amazingly good amalgam of hot and cold, crisp and soft, spicy and bland. That was—until after I ate it. Need I say more?
Even with my indigestion, I’d still recommend you experience a hot dog, Chicago Style, on your next visit to the Windy City.
I make Chicago-style hot dogs at all my summer/fall barbecues. I put up a little sign telling guests how to assemble them. My recollection was slightly different than yours when I experienced my first one years ago. I was served a kosher hot dog, finely chopped cucumber and tomato, shredded lettuce, and that “glow-in-the-dark” relish. A sprinkle of celery salt and kosher pickle spears–no hot peppers. Same bun and yellow mustard. Whenever I fly into Chicago’s O’Hare airport, I look for their Chicago Hot Dog Stand. Sadly, they’re never as good as that first one.
Personally, I prefer Coney Island hot dogs, Detroit style. They’re the best!