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Trib Good Eating: Hot Doug's to reopen Labor Day

Trib Good Eating: Hot Doug's to reopen Labor Day
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  • Trib Good Eating: Hot Doug's to reopen Labor Day

    Post #1 - August 18th, 2004, 9:28 am
    Post #1 - August 18th, 2004, 9:28 am Post #1 - August 18th, 2004, 9:28 am
    As sometimes happens, the Trib misses the forest for the trees: In a fluffy little article about what wines might be served with hot dogs, the real headline -- the reopening of Hot Doug's -- is buried halfway down.

    http://www.chicagotribune.com/features/ ... eating-hed

    (Requires free registration. Donated accounts can be found at bugmenot.com but may not work for long.)

    Note that I am not suggesting, not at all in a million years, that we be in line gratuitously early so that he's cleaned out within an hour or two of the doors opening. (Typically, for me, on a holiday "gratuitously early" means the big glowy flame sky orb is still up... but I'm going to try to make the effort.)
  • Post #2 - August 18th, 2004, 10:23 am
    Post #2 - August 18th, 2004, 10:23 am Post #2 - August 18th, 2004, 10:23 am
    This is great news. I'll be there on opening day too. Hopefully he'll have my favorite "Duck Sausage with Michigan Cherries", but I'll settle for a Thuringer.
  • Post #3 - August 18th, 2004, 10:25 am
    Post #3 - August 18th, 2004, 10:25 am Post #3 - August 18th, 2004, 10:25 am
    Hi,

    Just in case you don't care to register, the salient information is:

    Chicago Tribune wrote:Doug Sohn would choose a pinot noir to go with what he calls the "ba-sic dog." He is owner of Hot Doug's, a BYOB Chicago gourmet wienerie that was shuttered by fire three months ago and is slated to reopen Labor Day. Sohn prefers the style and price of pi-not noir from the Pacific Northwest.
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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  • Post #4 - August 18th, 2004, 10:30 am
    Post #4 - August 18th, 2004, 10:30 am Post #4 - August 18th, 2004, 10:30 am
    Is anyone else at least mildly puzzled by the description of Hot Doug's as "BYOB"? I have never, ever, seen anyone drinking anything other than either HD's beverages or perhaps a bottle of water. Or should I just consider the source?

    I sure would like to see Doug have his webpage updated with this kind of information - until then I'll just keep playing the wacky music. :lol:
    Objects in mirror appear to be losing.
  • Post #5 - August 18th, 2004, 3:00 pm
    Post #5 - August 18th, 2004, 3:00 pm Post #5 - August 18th, 2004, 3:00 pm
    I have to say, I haven't seen much sign of work there since a ladder was propped up against the upstairs window. Let's hope Labor Day is right.
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  • Post #6 - August 18th, 2004, 11:26 pm
    Post #6 - August 18th, 2004, 11:26 pm Post #6 - August 18th, 2004, 11:26 pm
    Clipped from this week's "Dish" (nee Morsels):

    Chicago Magazine wrote:Hot, but Not Bothered
    Doug Sohn, owner of the recently burned down Hot Doug’s (2314 W. Roscoe St.; 773-348-0326), still wants to reopen as soon as possible in the original spot. Per Sohn: “The landlord is currently working on the rehab, but I’m also seeking new locations as well.”
  • Post #7 - August 19th, 2004, 8:01 am
    Post #7 - August 19th, 2004, 8:01 am Post #7 - August 19th, 2004, 8:01 am
    Bob S. wrote:Clipped from this week's "Dish" (nee Morsels):

    Chicago Magazine wrote:Hot, but Not Bothered
    Doug Sohn, owner of the recently burned down Hot Doug
  • Post #8 - September 7th, 2004, 10:11 am
    Post #8 - September 7th, 2004, 10:11 am Post #8 - September 7th, 2004, 10:11 am
    so guys, did this happen or not? i have a small wager going with a friend as to whether doug's is moving to my neighborhood ( humboldt park) or not. said friend apparently has heard many rumors.
  • Post #9 - September 7th, 2004, 10:16 am
    Post #9 - September 7th, 2004, 10:16 am Post #9 - September 7th, 2004, 10:16 am
    It did not happen. There's no new news.

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