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RIP. Beloved sausage stand with a sense of humor.

Our Review

Most afternoons people line out the door of Doug Sohn's wildly successful emporium, willing to wait for the Crown Prince of Tube Steak's Polishes, brats, Thuringers, andouille, and Chicago-style dogs, dressed and cooked to customer preference--whether char-grilled, deep-fried, steamed, or fried then grilled. There are daily gourmet specials with silly names and a "game of the week" sausage--gator, boar, rattlesnake, rabbit, duck, kangaroo, or duck sausage with foie gras. Fridays and Saturdays fresh-cut fries are cooked in duck fat, and the only request Sohn will refuse is to smother them in cheese sauce. Sohn has duplicated the goofy decor of his previous place, the victim of a fire; the newer spot is chockablock with Elvibilia and hot-dog-related kitsch, and there's outdoor seating and plenty of street parking.

Mike Sula

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