How To Pour A Beer
June, 1999
The perfect Chicago-style hot dog starts with a Vienna Beef frank simmered for ten minutes and placed in a poppy seed bun, according to Barry Potekin, founder of Gold Coast Dogs. He smears a thin layer of mustard along the dog with the back of a spoon ("squeeze-bottle squiggles don't look right"), then does the same with relish. Next are chopped onion and three sport peppers (like serranos, only less fiery). Then he places a long slice of dill pickle and three slices of tomato along th...
