Yeah, okay, the best dog in town is subjective. But most would agree that the best ingredients (along with the best execution) would be a definitive factor in determining the creme de la creme of any dish.
See also: 74: Icehouse's Sipping Shots
Tobie Nidetz agrees. As owner of Prairie Dogs Hot Dogs & Handcrafted Sausages he has developed his signature Chicago-style red hot, the Prairie Dog, using a plus-sized, all-beef Vienna dog for a "meatier, juicer" product. Since the frank is larger than standard Chicago-style buns, Nidetz paired with local Denny's 5th Avenue Bakery to create the custom-sized bun cradling the uniquely large wiener.
The family-owned and -operated Denny's uses eggs, sugar, and shortening for..."a lot of flavor." The custard-hued dough brings together additional liquid (egg whites) and fat-based ingredients (egg yolks) for a rich and supple finish. To top it off, each bun is steamed to order.
There are many primo options at Prairie Dogs, but our favorite is the Prairie Dog for its familiar Chicago flavors: all the trimmings (mustard, onion, neon relish, tomato, sport peppers, pickle, celery salt) served on that perfect steamed poppy seed bun.
After testing the concept with nearly 10 pop-ups in the past year, Prairie Dogs will be opening its first brick-and-mortar space (formerly occupied by the Gray House). All in-house sausages and charcuterie will be locally sourced and prepared by chef/co-owner Craig Johnson.
Nidetz expects to open Prairie Dogs soon after January 1. Wine and local craft beer will be available as soon as licensing is pulled.
"I've always wanted to do something unique and original with a concept," says Nidetz. "I think it's the perfect location...and this will let my business partner, Craig, stretch his creativity with sausages and charcuterie."
100: The Pickle Dog from the Minnesota State Fair 99: Mademoiselle Miel's Honey Bon-Bons 98: Giant Pretzel at New Bohemia 97: Kopplin's Breve 96: Corn Chowder at Barrio 95: Crescent Moon's House Special Football-Shaped Pizza 94: Buffalo Tots at the Blue Door Pub 93: Duck Burger at the Happy Gnome 92: Mac's Industrial Tuna Melt 91: Toast Bar at Canteen 90: Sonora Grill's Eggplant Fries 89: Brasa's Pineapple Ginger Ale 88: The Freehouse's Cheese Curds with Quince Jam 87: Black Coffee and Waffle Bar's Naughty Waffle 86: Czar Jack at Town Hall Brewery 85: Soft-Shell Crab Fried Rice at Tiny Diner 84: Sanduche de Pollo at Chimborazo 83: Grand Café's Eggs en Cocotte 82: Pollo Tacos at Las Teresitas 81: Chicken Tikka Masala at Himalayan Restaurant 80: Cornmeal Galette with Ham and Sweet Corn from Black Walnut Bakery 79: Cheddar Biscuits and Gravy at the Third Bird 78: The Buttermilk Chicken Sandwich at Lake and Irving 77: The Larry from Taco Cat 76: Lobster and Eggs from Eat Street Social 75: New York Strip with Trumpet Royale Mushrooms from Sparks 74: Icehouse's Sipping Shots
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