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• There’s only one right way to do a ChicagoStyle dog: It in­cludes a pop­py­seed bun, Vi­enna Beef hot dog in nat­u­ral cas­ing, mus­tard (NEVER ketchup), green rel­ish, white onions, tomato wedges, a pickle spear and cel­ery salt.

• If you ask for ketchup in Chicago, many ven­dors won’t even serve it to you. Ask for it at the Weiner’s Cir­cle, in Lin­coln Park, where in­sults are part of the menu, and ex­pect a tongue-lash­ing.

• Many say that the “Chicago-Style” hot dog came around dur­ing the De­pres­sion when street ven­dors would slice up left­over veg­eta­bles and pile them all on top of the bun, pro­mot­ing it as a full meal.

• Though Ger­man im­mi­grants were thriv­ing in Chicago as early as the 1840s are the ones largely re­spon­si­ble for in­tro­duc­ing their cul­ture’s frank­furter to the city, it’s said that the de­but of the red hot was done by two Jewish im­mi­grants from Aus­tria-Hun­gary, Sa­muel Ladany and Emil Re­ichl, who made the grand in­tro­duc­tion at the World’s Fair in 1893 and then opened their first Vi­enna Beef store the same year.

A Hot Dog Museum

To cel­e­brate their 125th an­niver­sary in 2018, Vi­enna Beef opened a ful­lyfledged Hot Dog Museum. 2501 N. Da­men.

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