A big reason for the latest trend in the encased meat world, gourmet hot dogs, is Lincoln Park’s Franks ‘N’ Dawgs and its chef, Joe Doren. Many of the menu items are house-made, including the tur-doggin and black sheep sausages. While some menu items aren’t going anywhere, Franks ‘N’ Dawgs also like to mix things up by offering a monthly Iron Dawg competition with dogs designed by local chefs as well as a charitable dog created by an amateur chef.

Franks ‘N’ Dawgs also recently added a lobster dog to its menu, but it’s only available on Fridays.

The sides are also delectable, from elegant truffle fries to a surprisingly good brussel sprout salad.

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