When it comes to dogs, you’re more of an eata than a PETA.
Bask in meaty glory at Franks ’n’ Dawgs, a new Lincoln Park BYOB with serious kitchen cred. Chef Joe Doren (Blackbird, Sixteen) uses fresh, local ingredients in made-from-scratch condiments like garlic-herb aioli, carrot-ginger mayo, and date chutney. Which he slathers over beef franks and house-made sausages wrapped in buttery, golden brown buns.
Gourmet choices include N’awlins (andouille, fried okra, shrimp), Spoiled Brat (red cabbage, beer mustard, red pepper relish), and Beef Curry (orange marmalade, orange salad). Vegetarians can feast on Fu (marinated tofu, grilled eggplant, salsa verde).
Every month Franks honors a renowned Chicago chef with a signature recipe. March belongs to Phillip Foss’s (Lockwood) Foss Hog (pork loin sausage, fried egg, bacon).
Try one. It’s for a good cause.
Franks ’n’ Dawgs, 1863 North Clybourn Avenue, at Wisconsin Street (312-281-5187 or franksndawgs.com).
Hear ye, hear ye: Last chance to enter the Ultimate Wedding Contest — worth a whopping $100,000 — from DailyCandy and Crate & Barrel. You must register by March 31 at crateandbarrel.com/ultimatewedding.