With 120 recipes and still growing; and 16 unique hot dog combination’s, Franks ‘N’ Dawgs is committed to elevating the humble hot dog to a level not yet experienced in the world. The sausages are hand made every night with prime cuts of meat and everything has a homemade sauce or slaw right down to the hand cut fries and French style pain de mie bun.
With kitschy meat on bun creations like “Haute Dawgs” and “Dawgs Gone Global” there are crazy combination’s set to satisfy any foodie’s appetite. The Tur-Dawgen features a turkey and date sausage, crispy duck confit, herb garlic aioli, house pickled onion relish and pickled carrots. The FU vegetarian dawg is made of marinated tofu, grilled eggplant relish and portabello mushrooms with salsa verde. The N’awlins Dawg has down home flavors of Andoiulle, mustard ketchup, fried okra, shrimp and chives. Or go Asian (Malaysian to be exact) with the Veal Percik, veal, date chutney, carrot ginger mayo, cilantro and toasted almonds.
Each month a celebrity guest Star Chef creates a gourmet hot dog named after them. This month, Philip Foss of Lockwood Restaurant introduced the Foss Hog, a pork link, cob smoked bacon, fried egg and maple mayo. A breakfast sandwich gone gaga.
The Dirty Dog, Andouille with dirty rice, hush puppies & cherry tomato relish is the “Charity Dawg of the Month” and benefits local charity Paws. With something for the whole family, grab a Dawg without sacrificing your lux taste buds and enjoy the summer sun, Chicago.
Frank ‘N’ Dawgs is now open at 1863 N. Clybourn Ave. at North.
