At the other end of the table, Debbie and Roger get ready to take pictures of the other half.
Food on the Table
The sausages came out much faster than we anticipated, and before we knew it, the entire table was covered. There was a lot of confusion at first about the names of each. Here, Amy, Nick, and Blake try to identify each sausage on the table.
Scenes from the Feast
Going clockwise from the top left: Blake, Dennis, Amy, Lindsey.
Blake is Full
Blake rests his head after sampling all 23 different sausages on the menu. He later went on to pick out his five favorite sausages.
After devouring the menu, the Serious Eats Chicago crew posed semi-triumphantly outside of Hot Doug's.
Behind the Scenes at Hot Doug's
Think it's always a little chaotic to eat at Hot Doug's? Try doing it with ten people, while also attempting to eat and document every single item on the menu.
Our group arrived at 10 a.m., only to find a fairly substantial line. But as Ed Levine so eloquently described, waiting in line at Hot Doug's is kind of the point. Here (from left to right) Amy Cavanaugh, Roger Kamholz, Blake Royer, and Debbie Carlos take the wait in stride.
Before it opened at 10:30, Nick Kindelsperger passed out worksheets with all the menu items to Carol Hilker, Kate Bernot, and Lindsey Becker. We divided the 26 different menu items up between the ten of us.
Sohn takes the time to chat with each guest in line, personalizing the experience in a really unique way. You could exactly replicate every single item on the menu, but this would still be like no other restaurant in the country without Sohn.
One of Everything
Sohn knew we were coming, and already had our ticket filled out ready to go. Still, it was a shock to actually go through with it.
Sausages on the Grill
As soon as the order was placed, sausages started to be thrown on the grill. Sounds easy, but each sausage is a different size, so it's kind of remarkable that they all come out cooked perfectly.
Getting Ready for the Food
Blake and Huge Galdones get their cameras ready to go. While sampling every single sausage on the menu, Blake also took pictures of half of the sausages.