Franks 'N' Dawgs

Apparently I’m a ‘keeper’, or at least I was told so by a staff member at “Franks ‘N’ Dawgs” last weekend. I was bestowed this title after I devoured an entire "Foss Hog" along with a side of truffle french fries (the new title picture for Food Babies) without the aid of cutlery. Franks 'N' Dawgs is a new (opened April 15th) addition to the gourmet sausage scene here in Chicago, joining the original, "Hot Dougs," as well as "Weiner and Still Champion" in Evanston. Joe Doren, the chef at Franks 'N' Dawgs, has quite the gourmet pedigree, with stints at Blackbird and Sixteen (at the Trump tower).

The Exterior of Franks 'N' Dawgs

Franks 'N' Dawgs is centrally located on Clybourn Ave in Lincoln Park and has a slightly more mature decor than Hot Dougs, but is certainly still casual. Once you place your order you are instructed to chose a celebrity picture to bring to your table (we clearly choose Paul Newman), and your food is brought out when its ready. Although the menu is broken down into six different types of sausages, there are basically two choices, traditional and gourmet. Prices range from an inflated $4 for a classic jumbo dog, all the way to $10 for the most expensive gourmet dog, but most sausages are around $7. While these prices are a little high, they are comparable to the other gourmet hog dog joints in town. Beyond the non-traditional ingredients, what really sets Franks 'N' Dawgs apart is their use of a brioche style bun, which until now, I have only seen accompanying a lobster roll. These buns are no afterthought, they are strong enough to hold the mountain of ingredients on each sausage, and have a buttery richness that a normal hot dog bun just can't provide.

The Foss Hog at Franks and Dawgs

As mentioned previously, our first sausage choice was obvious, "The Foss Hog," a previous entry in Franks 'N' Dawg's "Iron Dog" competition is a must try (FYI, the Iron Dog is a monthly contest in which chefs from around the city design a special sausage for Franks 'N' Dawgs and see who sells the most). The Foss Hog was a previous creation of chef Phillip Foss of Lockwood, but was so popular it is now a regular menu item. This photo-friendly beast of a dog consists of a pork loin sausage, cob smoked bacon, a fried egg, and is topped with maple mayo – all of course nestled in Franks 'N' Dawg's extremely naughty lobster bun. I thoroughly enjoyed the sweetness from the maple mayo, and the fried egg was cooked to a gooey perfection. The bacon however, was a little fatty for my taste, and the pork loin sausage had an über intense ‘porky flavor’, which surprisingly overpowered the other ingredients.

As for the fries…. Mmmmmmmmmmmm! As a truffle lover, AND a french fry lover, I couldn’t have asked for more. The waffle fries had a beautiful golden crispy shell, and soft, fluffy potato goodness on the inside. Plus, you can smell the truffle even as they are brought to the table – again, yum. The normal Truffle Fries are available for $5, but on the weekends, for an extra $5 you can add freshly shaved truffles which I highly recommend.

Aside from the “Foss Hog” we also enjoyed Keith’s order of the “Dirty Dog”. This gourmet dog is comprised of an excellent andouille sausage, dirty rice (with ground beef), hush puppies, and a cherry tomato relish. Although it may sound a little heavy, it was actually quite light, and was a welcome break from the “Foss Hog” gut bomb.

Franks 'N' Dawgs = 3.5 Food Babies

All in all, Franks 'N' Dawgs is perfect for a fun lunch date. From getting to pick a celebrity photo as your table marker , to the lovely green putt-putt carpet, to the very friendly staff, we enjoyed our meal through and through. Franks 'N' Dawgs is a welcome addition to the gourmet hog dog scene here in Chicago and provides comparable (but not as good) offerings to Hot Dougs without the 3 hour lines.

-Jess

Franks 'N' Dawgs
1863 N Clybourn Avenue, (312) 281-5187
Open Mon - Saturday: 11am - 7:30 pm, Sunday: 11am - 5pm.
For more information see the Franks 'N' Dawg's website and the thread on LTHForum.