Hold the line, eating and drinking isn’t always on time
A light day for Hot Doug's
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In Israel Horovitz’s play Line, which closes June 27 at Gorilla Tango Theatre, five actors are queued up for a mysterious unnamed event; it eventually devolves into madness, a frantic fight to be first in line. This one-act has been playing in New York for 35 years (the longest running off-off-Broadway play of all time), but seems right at home in Chicago, where the single-file line is a time-honored tradition—especially for foodstuffs. Just look at Hot Doug’s, where the line is not only a constant, but also a necessary part of the sausage-stuffing experience. To find out just how necessary, here’s Decider’s breakdown of a few notable restaurant and bar lines, complete with last-minute options should the wait prove too weighty.
Hot Doug’s
The gold standard at the end of the line rainbow, Doug’s has been lining up hungry encased-meat disciples for years. Hell, it even won over well-traveled chef/TV-show host Anthony Bourdain last year, a New Yorker through-and-through.
Max capacity: 43 people inside, and an additional 20 outside.
Average line time: 15 minutes to two hours. Really, anywhere in there.
Determined by: The speed at which Doug Sohn takes your order. The owner is always at the counter, where he warmly interacts with every customer and makes recommendations.
The good things that come to those who wait: Foie gras and sauternes duck sausage with truffle aioli, foie gras mousse, and sel gris; chardonnay and jalapeño rattlesnake sausage with sweet curry mustard and cocoa cardona cheese; really good corn dogs; duck-fat fries on Fridays and Saturdays… the list goes on, and changes regularly.
Why it may not be worth it: The specials constantly change, so if nothing’s standing out, come back in a week. They’re awfully pricy, after all, at $7 or $8 bucks a pop.
In case of bail out, head to: Urban Belly, the speedy noodle shop run by former Le Lan chef Bill Kim. The ramen broth is packed with rich pho flavor, the pork and cilantro dumplings are refreshingly simple, and the wait is negligible.
Lou Mitchell’s
“We’re glad you’re here” is Lou Mitchell’s folksy slogan, a sentiment echoed by the freebies the 85-year old restaurant throws at line-standers down the block on weekends: flaky, sugar-dusted donut holes, and then free Milk Duds while you wait at the table.
Max capacity: 127.
Average line time: During the weekend, there’s usually a 25-minute wait. Bigger parties can expect longer delays.
Determined by: How long it takes to make extra sure the table is properly cleaned and the kitchen staff is ready to make another meal.
The good things that come to those who wait: Just about every sweet-tooth satisfying and carbohydrate-providing breakfast dish is on the menu here. Belgian waffles? Check. Norwegian omelet? Check. Eggs any style? Yes.
Why it may not be worth it: After waiting in line, diners may be surprised at how quickly they’re ushered in and out of the place. And while the selection of standard breakfast items is considerable, the quality is far from stellar.
In case of bail out, head to: The Bongo Room is totally doable, but also entails a considerable wait. At least they take your name at the door.
The Whistler
Owned by the guys behind Whistler Records, who represent the Blue Ribbon Glee Club, this Logan Square hotspot is home to innovative cocktails, a local art gallery, and a stage for smaller music acts.
Max capacity: 74 inside, 50 on the back patio.
Average line time: Erratic: The bar closely monitors the flow, maintaining a sparse population indoors—good for drinkers, bad for liners.
Determined by: One in, one out.
The good things that come to those who wait: Innovative cocktails created by in-house mixologists. They rotate seasonally: Spring saw such gems as Arrigo Park (rye whiskey, sweet vermouth, bitters, and cucumber), and summer treats are just around the corner.
Why it may not be worth it: The emptiness inside seems unwarranted; even on busy nights, there always seem to be open barstools and tables, especially when the patio’s open. Once people get in, they don’t leave. Gonna be a long night.
In case of bail out, head to: The Burlington is only a short walk away, and shares a laid-back, young vibe. Plus, it has Spotted Cow on tap. But don’t tell anyone—no one wants a line.
