Chicago Hot Dog Sighting

[MarketStEl]

Good news, Chicago hot dog fans!

The genuine article is now being served at a small bakery-cafe at the southeast corner of 12th and Chestnut streets.

The place is called Blue in Green. You can't miss it -- look for the "Vienna Beef" sign in the front window and the food-porn photo of a Chicago dog with an "NK-17" (No ketchup for anyone over 17) advisory on the 12th Street side.

I pass by this place every weekday, twice a day, on my way to and from work. I'm rushing to catch the train in the morning -- and besides, who has hot dogs for breakfast anyway? -- and in the evening, the shop is already closed for the day, so I hadn't had an opportunity to try one until a recent Saturday when I was looking to slay my hunger as a defense mechanism against spending even more on groceries than I do already.

Folks, this is the genuine article, and it's good: One Vienna Beef hot dog (yet another purveyor that leaves Dietz & Watson dogs in the dust) on a poppy-seed hot dog bun, surrounded by onions, a dill pickle spear, a pepperoncini pepper, tomatoes, relish, and mustard.

Besides being the only nutritionally complete and balanced hot dog on Earth, the Chicago hot dog is just plain delicious, and Blue and Green's rendition is no exception.

As I chowed down on mine that Saturday, two women walked in and told the counterguy, "We're from Chicago, and we want hot dogs."

I think this was as many Chicago dogs as he has sold in one day since he started offering them, judging from his response. Why don't you make his day and go order one yourself?

Blue in Green Cafe Bakery

12th and Chestnut streets

7 a.m. to 5 p.m. Monday through Saturday (it appears)

Nearest SEPTA service: Any Regional Rail line to Market East Station; Market-Frankford Line to 11th or 13th Street stations; any bus that runs eastbound on Chestnut or westbound on Walnut to 12th; Bus Route 23 southbound on 12th or northbound on 11th to Chestnut.

[gfweb]

I confess that I miss the point of Chicago hot dogs. They look supremely messy and are filled with vegetables.

I suppose I should eat one, though.

[christine007]

I confess that I miss the point of Chicago hot dogs.  They look supremely messy and are filled with vegetables.

I suppose I should eat one, though.

←

I think, like say, pizza, the unusual condiments/toppings make them very good.

Does that make sense? I'm trying to explain, because I personally adore a Chicago dog, I make them at home a lot.

(I'm not in Chicago)

[Meanderer]

Pepperoncini peppers?! Is nothing sacred? To be authentic, sport peppers must be used. And celery salt. Sales would no doubt take off if they would do it properly. I'd buy a couple, anyway, if I was in the neighborhood.

[Jeff L]

Pepperoncini peppers?!  Is nothing sacred?  To be authentic, sport peppers must be used.  And celery salt.  Sales would no doubt take off if they would do it properly.  I'd buy a couple, anyway, if I was in the neighborhood.

←

Ah brings back memories from my college days in Illinois. I have yet to find a really authentic Chicago Hot Dog in this area.

Chicago red hots are just about the only food that I look back on fondly from that period in my life, I mean the deep dish pizza nonsense...

[Holly Moore]

I like Chicago hot dogs. But I don't really think of them as "hot dogs." More akin to weekenders at a dude ranch - fancied up, over-embellished cowboys, but not real hot dogs as in grilled, mustarded and relished. Tasty, but exotic, like an island resort umbrella drink in lieu of a shot and a beer.

As with cheesesteaks and Philadelphia, it is rare to find a place outside of Chicago that can replicate a true Chicago dog. Will be giving Blue in Green a try in the very near future.

In the mean time, while doing a Turkish eggs and pastrami brunch at Cafe Falya on South Second I saw a sign in their window, "Best Turkish Hot Dog in town." Probably a safe statement.

Edited December 29, 2008 by Holly Moore (log)

[rlibkind]

I agree with Holly. A Chicago hot dog is something to be admired as a piece of art, but it should not be eaten. Not with all that neon green sweet relish! And I've never been impressed with Vienna Beef dogs; they're not bad, just not up there on the top tier,

[Andrew Fenton]

I confess that I miss the point of Chicago hot dogs.  They look supremely messy and are filled with vegetables.

Eat around them! They're just empty vitamins...

[Rich Pawlak]

Russ Cowan has always had an affinity AND ability to create a Chicago hot dog in Philly, first hen he ran that hot dog emporium on South St in the 80s, to Pastrami & Things at 15th and Locust a few years back, he served a properly accessorized Chicago dog, right down to the Vienna beef dogs, sport peppers, celery salyt and poppy seed roll. I suspect he would make a few with some advance notice at FAmous Deli if asked. Like a cheesesteak, or a tomato pie, Chicago dogs are iconic and worthy of worship. Once you have the authentic version, then and only then do you understand the cult following.

Gotta get me to Green in Blue to see how close they come to the real deal!

And how did Sandy scoop Holly on this one? I mean, Holly, ya got the Hot Dog Page and all.......

[KatieLoeb]

In the mean time, while doing a Turkish eggs and pastrami brunch at Cafe Falya on South Second I saw a sign in their window, "Best Turkish Hot Dog in town."  Probably a safe statement.

←

Yeah. Probably. But what exactly is a "Turkish Hot Dog"??

In a topical aside, I'd like to give props to the nice folks at Cafe Fulya. It's like stumbling distance from my front door and the food is absolutely delicious and completely off the radar. I don't understand why they don't have a line out the door. And they're so NICE.

I've never actually had a Chicago hot dog. I was too busy eating deep dish pizza and killer Italian food when I was there. I think I'm going to have to get myself over to Blue in Green to check out the local version. Neon relish doesn't scare me!

[John]

About 90% of the time I just have mustard on my hot dog as I prefer enjoying the flavor and snap of a good natural casing hot dog unencumbered. I do like chili occasionally and the unique relish at Rutt's Hut in N.J. Shortly after the Shake Shack opened in New York, I went to try what I was told was an authentic Chicago style hot dog. I had one and a regular Vienna beef dog with mustard. I didn't care for the Chicago style dog. Most places in Chicago don't put cucumbers or lettuce on their dogs. Mine wasn't served hot enough either. I preferred just the plain Vienna dog with mustard. And even that was just fair. Dog wasn't hot, flavor a little mild for a beef dog, and usually I prefer grilling to boiling.

A few years ago a guy from Chicago opened a hot dog restaurant selling Chicago style hot dogs, Chicago Italian Beef sandwiches, hamburgers, and barbecue. This place (now gone) was close to me, so I went often. So much so that I aquired a taste for the Chicago hot dog. Still not my favorite style, but I grew to appreciate the mildly spiced Vienna beef frank and how it is a good choice for this type of dog, blending in with the other ingredients. A spicier Sabrett or Nathans would overpower everything else and throw it out of balance. I liked the contrast between hot meat and cool vegetables. Js Beef served a nice sized 6 to a lb Vienna beef frank on a poppy seed bun and topped it with yellow mustard, onions (which I omit), neon green relish, tomato slices, pickle slices, sport peppers, and celery salt. Most of the ingredients were imported from Chicago. Everything was fresh and the dog was served hot. Infinitely better than what I got from the Shake Shack and a cart in South Jersey offering their version of a Chicago style hot dog. The owner of J's even got a letter from the president of Vienna Beef praising his product as an authentic Chicago style hot dog.

I haven't been to Blue and Green, but there's no doubt in my mind that they would be capable of serving an authentic Chicago style dog providing that they use the right ingredients and prepare it the proper way.

Sandy, for a regular hot dog with just mustard, I prefer Dietz and Watson to Vienna Beef. I think it's a very good hot dog. Their New York style beef frank. This is also served under the name Black Bear. Shop Rite's entire line of Black Bear products is produced by Dietz and Watson. Someone I spoke with who works at Dietz and Watson told me that their franks and those made under the Black Bear name are one and the same. Their meats are comparable to Boars Head and Thumann's in my opinion. And I prefer D&W's roast beef to Boars Head.

A few years ago I had an Italian Hot Dog from a place in Trenton called Casino Tony Goes. Unlike most places making an Italian Hot Dog, Casino Tony Goes used a beef and pork dog rather than an all beef dog. All wrong for this type of sandwich as a spicy beef dog goes better with the spices, peppers and onions in an authentic Italian Hot Dog. But the underlying frank was delicious. I asked the brand and found out it was Dietz and Watson beef and pork. Also an excellent dog. Unfortunately, it is hard to find in my neck of the woods, so I haven't had it since.

Edited December 30, 2008 by John (log)

[Meanderer]

I agree with Holly. A Chicago hot dog is something to be admired as a piece of art, but it should not be eaten. Not with all that neon green sweet relish! And I've never been impressed with Vienna Beef dogs; they're not bad, just not up there on the top tier,

←

Well sure, if you focus on that peculiar color of that relish, you aren't going to be able to enjoy the sandwich properly, just as I couldn't enjoy a cheesesteak properly if I really thought about the Cheez Whiz.

[gfweb]

What is a sport pepper? It it like a sport bra?

[jmbrightman]

What is a sport pepper?  It it like a sport bra?

←

Sport Peppers

Edited January 5, 2009 by jmbrightman (log)

[gfweb]

I like my original idea better.

[Holly Moore]

Blue In Green comes darn close to a Chicago Style hot dog including the Vienna Frank, poppy seed roll and neon green relish.

This one is from Portillo's in Chicago, for a comparison

Biggest difference are the pickle spears vs the slices.

Only issue I had was the regular dog. Blue In Green has to invest in some brown mustard and forest green relish.

Edited January 11, 2009 by Holly Moore (log)

[Meanderer]

That looks like a sport pepper in the top photo.

[MarketStEl]

About 90% of the time I just have mustard on my hot dog as I prefer enjoying the flavor and snap of a good natural casing hot dog unencumbered. I do like chili occasionally and the unique relish at Rutt's Hut in N.J. Shortly after the Shake Shack opened in New York, I went to try what I was told was an authentic Chicago style hot dog. I had one and a regular Vienna beef dog with mustard. I didn't care for the Chicago style dog. Most places in Chicago don't put cucumbers or lettuce on their dogs. Mine wasn't served hot enough either. I preferred just the plain Vienna dog with mustard. And even that was just fair. Dog wasn't hot, flavor a little mild for a beef dog, and usually I prefer grilling to boiling.[...]

Sandy, for a regular hot dog with just mustard, I prefer Dietz and Watson to Vienna Beef. I think it's a very good hot dog. Their New York style beef frank. This is also served under the name Black Bear. Shop Rite's entire line of Black Bear products is produced by Dietz and Watson. Someone I spoke with who works at Dietz and Watson told me that their franks and those made under the Black Bear name are one and the same. Their meats are comparable to Boars Head and Thumann's in my opinion. And I prefer D&W's roast beef to Boars Head.

A few years ago I had an Italian Hot Dog from a place in Trenton called Casino Tony Goes. Unlike most places making an Italian Hot Dog, Casino Tony Goes used a beef and pork dog rather than an all beef dog. All wrong for this type of sandwich as a spicy beef dog goes better with the spices, peppers and onions in an authentic Italian Hot Dog. But the underlying frank was delicious. I asked the brand and found out it was Dietz and Watson beef and pork. Also an excellent dog. Unfortunately, it is hard to find in my neck of the woods, so I haven't had it since.

←

Dietz & Watson, Boar's Head and Thumann's are rivals at the top of the deli-counter heap, no doubt about it. I had heard from another source that ShopRite's Black Bear line is Dietz & Watson under another name. But thus far, I've generally preferred Boar's Head's deli meats to D&W's comparable products -- especially the regular ham; Boar's Head branded is head and shoulders above any other deli ham I've tried. The two purveyors are much closer together on roast beef, I will grant. I have yet to try Boar's Head franks, though.

I find D&W's regular beef franks a bit bland for my taste. I tend to prefer bolder dogs, like Nathan's. Vienna Beef IMO is bolder than D&W but not as bold as Nathan's. I do, however, have this vague memory of purchasing some natural-casing premium D&W franks at a deli counter somewhere and finding them quite good indeed.

(Edited to add: What is your neck of the woods, John? Most local supermarkets that carry D&W hot dogs carry both their beef and their beef and pork dogs, as well as the "lite" versions of each.)

Philadelphians have pretty much made their preferences clear: When the Super Fresh chain, no doubt acting on orders from corporate in Montvale in the "New York" part of New Jersey, replaced Dietz & Watson with Boar's Head as the premium national brand line in its delis (the chain's delis also stock A&P's premium store brand, Master Choice; anyone know who makes it?), customers complained long and loud. Dietz & Watson regained pride of place at Super Fresh after about three months.

That looks like a sport pepper in the top photo.

←

It is. I misidentified the peppers as pepperoncini in my original post. And there is celery salt on it too.

Edited January 12, 2009 by MarketStEl (log)

[Batard]

Poppy seed roll and neon green relish? Oh. My. God.

Get thee to Rutt's Hut, my friends.

[Rich Pawlak]

About 90% of the time I just have mustard on my hot dog as I prefer enjoying the flavor and snap of a good natural casing hot dog unencumbered. I do like chili occasionally and the unique relish at Rutt's Hut in N.J. Shortly after the Shake Shack opened in New York, I went to try what I was told was an authentic Chicago style hot dog. I had one and a regular Vienna beef dog with mustard. I didn't care for the Chicago style dog. Most places in Chicago don't put cucumbers or lettuce on their dogs. Mine wasn't served hot enough either. I preferred just the plain Vienna dog with mustard. And even that was just fair. Dog wasn't hot, flavor a little mild for a beef dog, and usually I prefer grilling to boiling.[...]

Sandy, for a regular hot dog with just mustard, I prefer Dietz and Watson to Vienna Beef. I think it's a very good hot dog. Their New York style beef frank. This is also served under the name Black Bear. Shop Rite's entire line of Black Bear products is produced by Dietz and Watson. Someone I spoke with who works at Dietz and Watson told me that their franks and those made under the Black Bear name are one and the same. Their meats are comparable to Boars Head and Thumann's in my opinion. And I prefer D&W's roast beef to Boars Head.

A few years ago I had an Italian Hot Dog from a place in Trenton called Casino Tony Goes. Unlike most places making an Italian Hot Dog, Casino Tony Goes used a beef and pork dog rather than an all beef dog. All wrong for this type of sandwich as a spicy beef dog goes better with the spices, peppers and onions in an authentic Italian Hot Dog. But the underlying frank was delicious. I asked the brand and found out it was Dietz and Watson beef and pork. Also an excellent dog. Unfortunately, it is hard to find in my neck of the woods, so I haven't had it since.

←

Dietz & Watson, Boar's Head and Thumann's are rivals at the top of the deli-counter heap, no doubt about it. I had heard from another source that ShopRite's Black Bear line is Dietz & Watson under another name. But thus far, I've generally preferred Boar's Head's deli meats to D&W's comparable products -- especially the regular ham; Boar's Head branded is head and shoulders above any other deli ham I've tried. The two purveyors are much closer together on roast beef, I will grant. I have yet to try Boar's Head franks, though.

I find D&W's regular beef franks a bit bland for my taste. I tend to prefer bolder dogs, like Nathan's. Vienna Beef IMO is bolder than D&W but not as bold as Nathan's. I do, however, have this vague memory of purchasing some natural-casing premium D&W franks at a deli counter somewhere and finding them quite good indeed.

(Edited to add: What is your neck of the woods, John? Most local supermarkets that carry D&W hot dogs carry both their beef and their beef and pork dogs, as well as the "lite" versions of each.)

Philadelphians have pretty much made their preferences clear: When the Super Fresh chain, no doubt acting on orders from corporate in Montvale in the "New York" part of New Jersey, replaced Dietz & Watson with Boar's Head as the premium national brand line in its delis (the chain's delis also stock A&P's premium store brand, Master Choice; anyone know who makes it?), customers complained long and loud. Dietz & Watson regained pride of place at Super Fresh after about three months.

That looks like a sport pepper in the top photo.

←

It is. I misidentified the peppers as pepperoncini in my original post. And there is celery salt on it too.

←

John Fox, arguably one of the country's foremost experts on all things hot dog, hails from Union, NJ, Sandy. To spend an afternoon touring Jersey hot dog joints with John, which I have done twice now, is to be in the prescence of expert greatness.

[Holly Moore]

What Rich says re John Fox. He is my go to for times when bluster won't do and I need to cite actual hot dog facts. John guided me to many of the hot dog places on my site though we have yet to have met in person.

[jdanton]

I like the idea of the pickle slices vs. the spear. While non-traditional, the spear is the most difficult thing about keeping the CSHD contained. The slices would allow for cleaner eating.

My last Chicago dog was at O'Hare Christmas eve, and spear is hard to deal with.

[John]

About 90% of the time I just have mustard on my hot dog as I prefer enjoying the flavor and snap of a good natural casing hot dog unencumbered. I do like chili occasionally and the unique relish at Rutt's Hut in N.J. Shortly after the Shake Shack opened in New York, I went to try what I was told was an authentic Chicago style hot dog. I had one and a regular Vienna beef dog with mustard. I didn't care for the Chicago style dog. Most places in Chicago don't put cucumbers or lettuce on their dogs. Mine wasn't served hot enough either. I preferred just the plain Vienna dog with mustard. And even that was just fair. Dog wasn't hot, flavor a little mild for a beef dog, and usually I prefer grilling to boiling.[...]

Sandy, for a regular hot dog with just mustard, I prefer Dietz and Watson to Vienna Beef. I think it's a very good hot dog. Their New York style beef frank. This is also served under the name Black Bear. Shop Rite's entire line of Black Bear products is produced by Dietz and Watson. Someone I spoke with who works at Dietz and Watson told me that their franks and those made under the Black Bear name are one and the same. Their meats are comparable to Boars Head and Thumann's in my opinion. And I prefer D&W's roast beef to Boars Head.

A few years ago I had an Italian Hot Dog from a place in Trenton called Casino Tony Goes. Unlike most places making an Italian Hot Dog, Casino Tony Goes used a beef and pork dog rather than an all beef dog. All wrong for this type of sandwich as a spicy beef dog goes better with the spices, peppers and onions in an authentic Italian Hot Dog. But the underlying frank was delicious. I asked the brand and found out it was Dietz and Watson beef and pork. Also an excellent dog. Unfortunately, it is hard to find in my neck of the woods, so I haven't had it since.

←

Dietz & Watson, Boar's Head and Thumann's are rivals at the top of the deli-counter heap, no doubt about it. I had heard from another source that ShopRite's Black Bear line is Dietz & Watson under another name. But thus far, I've generally preferred Boar's Head's deli meats to D&W's comparable products -- especially the regular ham; Boar's Head branded is head and shoulders above any other deli ham I've tried. The two purveyors are much closer together on roast beef, I will grant. I have yet to try Boar's Head franks, though.

I find D&W's regular beef franks a bit bland for my taste. I tend to prefer bolder dogs, like Nathan's. Vienna Beef IMO is bolder than D&W but not as bold as Nathan's. I do, however, have this vague memory of purchasing some natural-casing premium D&W franks at a deli counter somewhere and finding them quite good indeed.

(Edited to add: What is your neck of the woods, John? Most local supermarkets that carry D&W hot dogs carry both their beef and their beef and pork dogs, as well as the "lite" versions of each.)

Philadelphians have pretty much made their preferences clear: When the Super Fresh chain, no doubt acting on orders from corporate in Montvale in the "New York" part of New Jersey, replaced Dietz & Watson with Boar's Head as the premium national brand line in its delis (the chain's delis also stock A&P's premium store brand, Master Choice; anyone know who makes it?), customers complained long and loud. Dietz & Watson regained pride of place at Super Fresh after about three months.

That looks like a sport pepper in the top photo.

←

It is. I misidentified the peppers as pepperoncini in my original post. And there is celery salt on it too.

←

Sandy,

While taste is subjective, the big three (D&W, Boars Head, and Thumann's) are all known for high quality meats. I agree with you that Nathan's is bolder in terms of spice and flavor, followed by Dietz and Watson and Vienna. All depends on the level of spicing you like. Although it's been some time since I've had a D&W/Black Bear beef frank, I liked to prepare this frank on a griddle as it was tender and juicy. For awhile, it was my favorite beef hot dog. Then either they changed the recipe (as some people I know contend) or my taste changed. But I still consider it a top notch dog.

Boars Head natural casing all beef franks are as good as it gets. Nice tough casing and a delicious frank. In my top 3 along with Usinger's and Best's. Boars Head beef and pork dog is ok, but not a standout. In my opinion, the Dietz and Watson beef and pork dog is much better.

[rlibkind]

Boars Head natural casing all beef franks are as good as it gets. Nice tough casing and a delicious frank. In my top 3 along with Usinger's and Best's. Boars Head beef and pork dog is ok, but not a standout. In my opinion, the Dietz and Watson beef and pork dog is much better.

←

That's Best Provisions of Newark (NJ), not Best of Chicago. Alas, Best Provisions' dogs can only be found in the skinless variety in supermarkets. For the NC dog (either five-to-a-pound "Syd's" version or the smaller but still delicious eight-to-a-pound variety), you've got to take a trip to Avon Avenue in Newark.

[dagordon]

While the Chicago dog at Blue in Green is excellent, so is the egg sandwich. It's served on a homemade croissant, and the sandwich is available during the day until the guy runs out of croissants. The ham, egg, and cheese sandwich is really outstanding. And cheap.