There’s no place to sit, so find elbow room along the narrow counter, or dine al fresco in your car or parking lot (one enterprising fellow brought a folding camping chair for just that purpose the other day). Gene & Jude’s favors the “Depression Dog” style, which means the only condiments to find their way onto its hot dogs are mustard, green relish, onions and sport peppers. The sign outside actually says “Gene’s and Jude’s,” but there’s only one possessive in the official name, one of many quirks that distinguish this beloved hot-dog stand, which has occupied the same parcel in River Grove since 1950. Western Ave., 77 Fat Tommy’sĪ hot dog from Gene & Jude's. Fat Johnnie’s is cash-only, but open year-round, with a sole picnic table overlooking Western Avenue. It’s hard to believe so much can be packed in one small space, yet work together so well - which can also be said about the tiny stand itself. Rosen’s poppy-seed bun, then nestle in a Red Hot Chicago skinless dog, Tom Tom tamale, doctored Danielson chili with beans, melted cheese, Lake Valley sweet relish, red ripe tomato, chopped white onion, thick cucumber slice, celery salt, plus sport peppers on request. They’re best known for their mother-in-law (the South Side delicacy that subs a chili-soaked tamale for the sausage in a Chicago-style dog), but our favorite is their Mighty Dog, which puts the hot dog and the tamale in the same bun, with all the Chicago-style toppings plus cheese. (Arthur Bovino/Daily Meal)Īmy Pawlikowski, her brother Ted and their father, Fat Johnnie himself, make some of Chicago’s best hot dogs (or red hots, as the family likes to call them) at their Marquette Park stand, which opened in 1972. The pop-up exhibit is just beyond the Vienna Beef factory store and cafe, which some could argue doubles as a museum gift shop.The Mighty Dog at Fat Johnnie's Famous Red Hots in Chicago. “Wrigley Field, for example, sells over 17,000 hot dogs on average per game.” “That’s a combination of summertime, outdoor eating - picnics, barbeque, and baseball,” McGlade said. He said about 40 percent of their sales happen between Memorial Day and Labor Day. McGlade said the company bought up some competitors while others went out of business. Vienna Beef has long been the leading hot dog brand in Chicago. ![]() ![]() Hot dog artifacts, like a hand crank meat grinder and an umbrella push cart, are also on display. Another wall displays the company’s advertising through the years, including neon and metal signs. “ would allow people to enjoy, walk through, think through all the fun times they had eating a hot dog or going to a hot dog stand, or enjoying it on a backyard grill,” McGlade said.Ī mural takes visitors through a Vienna Beef timeline, starting from the brand’s first appearance in Chicago at the 1893 World’s Fair. Vienna Beef Vice President Tom McGlade said the museum is an opportunity to unveil the artifacts of the sausage maker’s past. ![]() ![]() Pelikan works at a restaurant now where he still sometimes shows people how to make a proper Chicago-style hot dog - a Vienna Beef frank encased in a steamed poppy seed bun covered with yellow mustard, neon green relish, chopped onions, sport peppers, tomatoes, a dill pickle, and celery salt.
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