Hailed by press outlets from the Food Network to Bon Appétit magazine, Franks ’n’ Dawgs surprises diners with a rotating menu of gourmet sausage sandwiches. Artisan sausages, handmade daily from veal, bay scallops, spicy beef, and other meaty bases, bury themselves beneath unexpected toppings—from cognac-glazed pork belly and crispy shark bacon to maple mayo and grapefruit. Locally sourced ingredients compose the eatery’s celebrated New England–style lobster rolls, which are lightly buttered, toasted, and test-juggled by a local baker. In addition to vegetarian dogs, the menu opens its borders to any competition dogs submitted by amateur chefs that Franks ’n’ Dawgs deems menu-worthy. A selection of sides keeps up with the creative main menu, touting wisconsin-cheese curds, key-lime s’mores, and yukon-gold waffle-cut fries selected by the Huffington Post as Chicago’s Best Truffle Fries.