ATASTE
of the City
Signature dishes give you the chance to tour top destinations with your taste buds.
BY LINDA DOMINGO, LAURA DOWNEY, CAROLYN HENEGHAN AND NATALIE HOPE MCDONALD
W
hen in Rome, do as the Romans do—and that, of course, is eat bruschetta, pasta and all of those Italian
indulgences that both locals and travelers crave. When in Philadelphia, visit the Liberty Bell, but don’t
forget to enjoy an authentic Philly cheesesteak. Whether globetrotting or trekking across domestic soil,
along with every location’s must-sees and must-dos, there are at least a few must-eats. In the following pages, discover
the famous foods that have become key ingredients in the history, culture and local pride of these American cities.
Good Dogs
PHOTOS ON SPREAD BY ERIKA DUFOUR
Chicago pride runs deep through the
veins of its longtime residents, and
embedded somewhere in each individual’s DNA is the recipe for a Chicagostyle hot dog. There’s room for some
minor variation in cooking style, but the
basic elements—which have remained
unchanged since the dogs were
sold for a nickel during the Great
Depression—are as follows, in
order: a poppy seed bun, an all-beef
frankfurter (most Chicagoans swear
by Vienna Beef ), yellow mustard,
green relish, quarter-inch diced
onions, two half-slices of tomato, a
Bob Corbett dishes up hot dogs at Fatso’s Last Stand.
pickle spear and two sport peppers, all
seasoned with celery salt.
The dogs are found on what seems
like every street corner, but there are
a few institutions that battle for the
title of best in Chicagoland. Among
the greats, Jimmy’s Red Hots is known
for its Depression-era style, boiled
sausages; in nearby River Grove, the
Gene & Jude’s version comes steamed;
and Fatso’s Last Stand—previously
known as Phil’s Last Stand—touts
a charred frank. But even if you’re
privy to the Windy City’s top dogs,
there’s one sure-fire way to out yourself as an out-of-towner. “We have a
little sign up that says, ‘Notice: It is
considered bad manners and harmful
to your taste buds to put ketchup on
your hot dog within the city limits of
Chicago,’ says Bob Corbett, general
”
manager of Fatso’s and a born and
raised Chicagoan. If a grown man
asks for ketchup, he jokes, “I’ll ask
[the customer] where they’re from
and when they’re going to turn 18.”
The staff members at Jimmy’s Red
Hots and Gene & Jude’s are known to
take offense to such a request, however,
so Corbett says to exercise caution.
“They get mad,” he warns. “Don’t
even ask.” To add to these mainstays,
Corbett’s new restaurant, Frank Meats
Patty, recently opened in the Avondale
neighborhood. The eatery takes up
residence in the building that once
housed Hot Doug’s, a former hot dog
haven famous for its exotic meats and
infamous for its long lines. Among
its menu items, the new Frank Meats
Patty offers burgers, po’ boys and, of
course, Chicago-style dogs.
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4/14/15 12:22 PM