You can stop here and hold in your hands a perfectly passable, generic cookout dog-or continue on toward Chicago-style paradise: a dill-pickle spear laid parallel to the sausage red arcs of fresh tomato scalloping the length of the bun tiny pickled sport peppers (which are medium-hot and about an inch long there is no other acceptable variety) nestled on top like green torpedoes and, as a final flourish, a sprinkling of celery salt. Color is key: the mustard should be crayon yellow the sweet-pickle relish a shocking, supernatural neon green the minced onions, snow white. The sausage is boiled or steamed, not grilled, and all-beef, never a blend. The bun is steamed, never toasted, and must come bedecked with poppy seeds.
Among the devout, none of the dog’s nine individual elements is unimportant, and any deviation amounts to sacrilege. Over time, this food of convenience evolved into a holy cultural object, until the act of building a proper Chicago dog demanded a degree of attention and care that verged on the liturgical. Like any other hot dog, it was an affordable meal, fast to prepare and fast to eat, that appealed to Chicago’s working-class population. The Chicago dog was a product of the Great Depression, when venders at the city’s Maxwell Street Market bulked out meagre sausage sandwiches with a dramatic pile of relatively cheap vegetables. The final rule is, more or less: the hot dog contains all of these elements, and no more. “No ketchup” is not the one unbreakable rule of a true “dragged through the garden” Chicago-style hot dog, and this is because a true Chicago-style hot dog has at least a dozen unbreakable rules, involving nine exactingly specific ingredients, particular methods of preparation, and the precise order of assembly.
I tell you this as a born-and-bred Chicagoan: those people are wrong. No ketchup on the premises, within a city block, within nineteen miles-no ketchup even by the existentially accommodating standards of a Noël Coward Martini, wherein a glass of gin is waved in the general direction of Italy. You can always catch your favorite Chicago sports on our TV’s and keep up with what’s happening in your home city and Chicago with our Daily News.People will tell you that the one unbreakable rule of a true Chicago-style hot dog is that it should never, ever have ketchup on it.
Our Service is fast and friendly and our restaurants are clean. The food’s so good you might actually think you’re in the Windy City. From our famous Chicago Dogs to the Italian Beef, Gyros and Sliders, we’ll have something you'll like…guaranteed!Īt Al’s Chicago Style we pride ourselves on making the BEST Chicago Style Hot Dogs, Italian Beef Sandwiches, Gyros and Hamburgers outside of Chicago. So find the location that is closest to you and come see us. I've made a commitment to my customers that I will only serve the highest quality Chicago Style Food.Īt Al’s, we use only the best ingredients like Vienna Hot Dogs and Italian Beef, Gonella Rolls and Girardinera Peppers, and our signature green relish. After searching with no luck, I decided to open my own place and bring a little piece of Chicago to the hot desert of Arizona. and began looking for a Hot Dog joint that reminded me of home. Later, I would go on to work at Ira’s, where I learned the Hot Dog business from the inside. I guess you could say that I've always been in the Hot Dog business, I just started out on the customer side! Going to and from school, my friends and I would visit local joints like Terry’s and Paul’s Umbrella.Īs time passed, I was introduced to places like Wolfy’s, Flukey’s, Gilley’s and Dave’s Food Factory. When I grew up in Roger’s Park, a northern Chicago neighborhood, I ate hot dogs at several of Chicago’s best known places. Al's Chicago Style - the BEST Chicago Style Hot Dogs, Italian Beef Sandwiches, Gyros and Hamburgers outside of Chicago
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