This is pretty true, except that the dog has to be a Vienna Beef dog, and the bun must be an S. The canonical recipe does not include ketchup, and there is a widely shared, strong opinion among many Chicagoans and aficionados that ketchup is unacceptable. Most often they are steamed, water-simmered, or less often grilled over charcoal (in which case they are referred to as “char-dogs”). The method for cooking the hot dog itself varies depending on the vendor’s preference. The complete assembly of a Chicago hot dog is said to be “dragged through the garden” due to the many toppings. The hot dog is topped with yellow mustard, chopped white onions, bright green sweet pickle relish, a dill pickle spear, tomato slices or wedges, pickled sport peppers and a dash of celery salt. The “Chicago-style hot dog” has its own Wikipedia page, which notes the essentials:Ī Chicago-style hot dog, Chicago Dog, or Chicago Red Hot is an all-beef frankfurter on a poppy seed bun, originating from the city of Chicago, Illinois. I was able to partake of a good dog and a visit to the museum. The cafe was still there, and they’d opened a pop-up Vienna Beef Hot Dog Museum, which will close in a month.

I learned then that the factory had just closed and moved to a new location in Bridgeport (a Chicago neighborhood). I took a visitor there yesterday-after all, no visit to Chicago is complete without a real Chicago dog (or a deep-dish pizza or rib tips or an Italian beef sandwich or a good steak). (The store is conveniently located a few blocks from where I buy my wine.) It had been a factory where the all-beef dogs were made, so the dogs were super-fresh and there was a cafeteria for the workers that was also open to visitors. From all of us at Vienna, we wish Papa Chris’ much continued success.For years I’ve been stopping by the Vienna Beef Factory Store and Cafe to get a genuine Chicago hot dog-the finest dogs in the land. This is why we acknowledge and congratulate Nick, the Sideris family and staff as we welcome Papa Chris’ Place into the Vienna Beef Hot Dog Hall of Fame. Great food with passionate people who care are key pieces to what makes Papa Chris’ achieve longevity. Vienna Beef hot dogs have been a long time menu favorite which also features their gyros, ribs, chicken, and homemade Italian beef. Even the side street has been named “Papa Chris’ Place” as an endearing reminder. Papa Chris’ Place has become that habit forming food emporium that is a cornerstone of many communities.

Generations of customers celebrate birthdays and anniversaries, while others just come in for good food and some interesting conversation. Now about thirty years later, Nick, his sisters Pam and Kathy, and long time employees: Sam, Noe, and George, have perpetuated Papa Chris’ Place into a neighborhood icon. After those first few decades, Chris and Nick opened a new place in 1986. Even earlier, Chris honed his skills and learned from the best as a waiter at the legendary Berghoff’s and Blackhawk restaurants. Nick Sideris is proud to continue to pay homage to his father Chris, who started the family business with a couple of restaurants from the mid-sixties to the mid-eighties.

Vienna beef hot dogs