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060<br />
A LIFELONG CHICAGOAN HITS THE STREETS IN SEARCH OF THE CITY’S TOP DOG O<br />
GO MAGAZINE NOVEMBER <strong>2009</strong><br />
Picking<br />
A Wiener<br />
BY ROD O’CONNOR<br />
PHOTOGRAPHS BY ANNA KNOTT<br />
There are<br />
more than 1,800<br />
hot dog stands<br />
in Chicago—<br />
more than all of the city’s McDonald’s, Burger King and<br />
Wendy’s locations combined. Say what you want about<br />
deep dish pizza, the hot dog is the one food inexorably<br />
linked with our city.<br />
It’s not uncommon for arguments to erupt among<br />
locals—in taverns, on the El, pretty much anywhere—<br />
regarding which hot dog stand reigns supreme. Many<br />
believe the only way to serve a true Chicago-style hot<br />
dog, an all-beef wonder steamed or heated in a warm<br />
water bath, is on a poppy seed bun, dressed with the<br />
“magnificent seven” toppings: yellow mustard, chopped<br />
onions, neon-green relish, tomato wedges, a pickle<br />
spear, sport peppers and a dash of celery salt. Others<br />
scoff at such rigid devotion to those specific ingredients<br />
(some even say the salad-topped hot dog was an invention<br />
for tourists), and prefer purveyors who put their<br />
own spin on this Windy City staple.<br />
But all agree on one thing: ketchup is a no-no.<br />
opposite: Hot Doug’s
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