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"There are no two finer words in the English language than 'encased meats', my friend" - Hot Doug's
During our long weekend in Chicago – a brief trip to interfere in our children’s lives and spoil our granddaughter - there was a lot of bad weather, including big storms and record rainfall. Friday around noon found us out in the middle of it – literally - standing in line at Hot Doug’s, ticking off one of the restaurants on Anthony Bourdain’s list of 13 Places To Eat Before You Die.

45 Minutes of waiting in the pouring rain just built up the anticipation. This is where the famed Chicago-style dog lives, but we weren’t here for anything as pedestrian as that. Nope, today was Friday, and on Friday, Hot Doug’s fries are cooked in DUCKFAT!! And they have FOIE GRAS DOGS!! Can you imagine it? I had been waiting for this day for a long time – ever since I read this:
 “12)  Hot Doug's (Chicago) This place convinced me the Chicago red hot is, in fact, superior to the New York hot dog. And it's home to two great innovations in American gastronomy: the "foie gras dog" and the weekends-only practice of cooking French fries in duck fat. It's proof that food doesn't have to be expensive ... more

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