I was reading old (new to me) Chowhound posts and in November of last year Mark mentions that Hot Doug's is frying their French fries in duck fat on Friday and Saturday afternoons. Duck fat fries sound absolutely delicious and I am looking forward to trying them, just one of many interesting things I've learned reading Chowhound in the last few weeks.
I like the variety of dogs at Hot Doug's, but have found his fries to be the weak link in the sausage chain. Actually, after the second visit to Doug's I stopped ordering fries, concentrating on either the daily special, chorizo or my favorite andouille topped with caramelized onions.
On my initial visit I was a bit surprised to find that, given the fact that Doug is a graduate of the Kendall College culinary program, he does not make any of his sausages in-house. Though the various commercially made sausages he carries are quite good. Doug also has corn dogs, very good corn dogs for that matter, which seem to be a scarce commodity in Chicago.
Speaking of good fries, one of my favorite lunches is to go to MK and order the lobster club with apple smoked bacon on brioche toast with a side order of fries. MK's fries are fried in beef suet, served with truffle cream and are among the best fries in the city. The MK on Franklin may not still be serving lunch now that they opened the Nothfield MK, call first.
2314 W. Roscoe
868 N. Franklin
Chicago, IL. 60610
305 S. Happ Rd.