The wheels started turning and by the time he got home the experiment in topping hot dogs with fries had begun. "Looking down at the food in his hands, he felt something was missing. "While at the game, the group ordered some hot dogs and drinks," notes Gene and Jude's website. Really, you can't.Ī trip to Wrigley Field in 1945 by Gene Mormino and friends turned into the inspiration for a Chicago institution, one that many people claim serves the best hot dog in a city known for great ones. you've found the place that holds the Vienna Beef Hall of Fame. Steamed bun, juicy dog, all the right toppings, and proportions. And if you plan far enough ahead, you can get a more personal touch through a guided tour. And yes, it feels a bit like a cafeteria and the one-on-one exchange will not likely be the same as any you'll experience (for good or evil) at the rest of the hot dog places on this list, but you'd be hard-pressed to find a more exemplary version of the platonic ideal. In 1972, Vienna made Chicago's North Side home, setting up headquarters where you can stop by for a hot dog when they're open for the season. Their first store opened a year later, and their sausages spread across Chicago in 1908, went from horse to buggy in 1928, expanded beyond Chicago in 1950, and started regularly getting dragged through the garden in 1957. They're predictably proud, and why shouldn't they be? As they note, "From the moment Emil Reichel and Sam Ladany gave Chicago its first taste of Vienna, we've been making hot dog history." According to the company, the big debut was in 1893, when more than 27 million people flocked to the World's Columbian Exposition in Chicago to witness the latest inventions, including the Vienna Beef hot dog, created by Austrian-Hungarian immigrants Reichel and Ladany. Vienna has been around for more than 120 years, so you have to figure they know what they're doing when it comes to making a Chicago-style hot dog. A char-broiled dog with all the Chicago fixings is more complex and interesting than most other dogs you'll find, but if you feel the need to go big, Murphy's offers two great options: the charbroiled foot-long red hot and the "Screamin' to Be Eaten Polish," Murphy's one-third-pound charbroiled Polish sausage. Char-broiling is more prominent here than at most of Chicago's notable hot dog joints, and that split, charred dog adds lots of texture and flavor to the Chicago icon. One difference here is the fresh, crusty French roll on which Murphy's serves dogs. It's what Bob Schwartz, Vienna Beef senior vice president and author of Never Put Ketchup on a Hot Dog, says hearkens to "another time, when small storefront shops were set up on ground floors or in back of the restaurants or stores" and owners lived nearby, as Schwartz noted Murphy's owner Bill Murphy does. On the North Side of Chicago, just blocks from Wrigley Field, off the corner of North Racine and West Belmont on the ground floor of a gray-vinyl-sided house, Murphy's is a throwback joint.
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