Hot Doug’s has been getting a great deal of
press for their odd encased meats. The logo on the back of each
shirt and on the wall states…”There are no finer words in the
English language than “Encased Meats” My friend.”
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We had caught wind that the wait in line might not be indicative of the quality of the product so we decided to give it a shot. Lucky for us it was a cold rainy day in the Windy City and our wait was about half an hour. The day before we had experienced Gene’s and Jude’s and it seemed criminal to attempt to replicate their simple beauty…so we stepped into the world of rarely seen encased meats to find out what is going on here. The signs that lead you inside claim to herald a service system that works for them and it does. You order, find a table afterwards…not before, and your food will find you. The line to seating ratio somehow works out perfectly. Doug himself, as promised is standing behind the counter taking orders and to highlight his sense of humor the tip jar on the counter says…”For the people doing actual work. (Not the Lamebrain making bad jokes and pretending he knows what he is doing)”. |
We, in our interest of the bit different ordered the following:
The Sally Vega (formerly the Ace Patrick and
the “Psycho” Ronnie Raines) The Game of the Week: Creole-Style Smoked Bison Sausage with Cajun Remoulade and Smoked Provolone Cheese Jack Daniels and Fennel Smoked Pork Sausage with Bacon-Garlic Mayonnaise and Cheese-Stuffed Hot Peppers Foie Gras and Sauternes Duck Sausage with Truffle Aioli, Foie Gras Mousse and Fleur de Sel
Duck Fat Fries |
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The Sally Vega |
Crispy Corny |
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The Game of the Week: Buffalo |
Smokey and Rich |
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Jack and Fennel Pork |
Spicy and Satisfying |
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Foie and Duck??? |
Subtle Complicated Delicious |
The corn dog had a unique crust surrounding a
juicy hot dog. The crust was…well, crusty. Deep fried dark it broke
into delicious corny chunks with each bite. Nice. The smoked Bison
mixed with the Cajun Remoulade and the smokiness of the provy gave
the sensation of a good kielbasa on a bun. The ruddy red sausage had
an excellent snap to the casing and a luscious interior. So far so
good but it gets weirder from here. The pork link with Jack Daniels
and fennel was topped with a bacon-garlic mayo. Man, you could taste
the Old No. 7 and fennel which fit well with the bacon aioli. It
wasn’t til my second bite that I hit one of the peppers and WHAM!
Hot cheesiness. But it shouldn’t really work with the bourbon and
fennel…but what do I know...? It’s delicious. It makes me wonder how
many combos they try that end up, well, just disgusting. They are
putting things together with such abandon that the successes just
blow my mind. Such as the last thing we tried. It’s a hot dog…a Foie
Gras and Sauternes Duck Sausage with Truffle Aioli, Foie Gras Mousse
and Fleur de Sel. I mean put the bong down…only a stoner would think
of creating or eating something like this. Some odd combo.
Unbelievably delicious is what it turns out to be. Strong mix of
subtle flavors. You can taste it all the duck, the wine, the foie,
the salt. He might be out of his mind, but if he is, it apparently
results in spectacular tasting links. |
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On Friday and Saturday they have a special fry available. If you have been reading along you know how I feel about taters dipped in duck fat. Two days only and it’s Friday. We didn’t intend to order fries…but it’s duck fat!!! We got a bottle of vinegar and ketchup was on the table…typical fry accompaniment. We each grabbed a fry and started chewing…looked at each other…then took the vinegar back to the condiment table and left the ketchup alone. So Good. Hot Doug’s is strange, kitschy, unique and amusing. It also offers a nice blend of strange and delicious. It should be experienced.
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Caressed in Duck Fat. No Condiment Required |
Ratings | |||||||
Food |
Service |
Ambiance |
What's Best |
What's Worst |
Overall |
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A | B | B+ | A | N/A | A | ||
Unique and Capital | No Single Standout |