A FEW FACTS...
• 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.