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Whither the Deconstructed Chicago Dog?

motodog_foo.jpgEarlier today we asked how on earth it is possible that in our city of experimentation-happy chefs, there's no crazy $50 take on the Chicago-style hot dog.

A tipster reminded us of the Chicago Dog dessert at Moto, where the look of the classic tubular meat is replicated in strawberry sorbet topped with various gelees and lemon curd "mustard" encased in a buttery cake bun. But that's not quite what we're thinking — where's the deconstructed plate where a ribeye hotdog is accompanied by house-cured pickle confetti, greenmarket tomato foam, and a poppyseed confit? Is it really so much to ask?

Chefs, pay attention: We guarantee that if you put a deconstructed Chicago dog on your menu, we will write about it fawningly. That is a promise.

Moto [MenuPages]
Moto [Official Site]

[Photo of Moto's dessert dog via Foo]

Filed Under: Dish Focus,
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6 Comments - Add yours

  • Hi Chef Foss! Love your blog. "Above reader" here. I didn't mean to imply that ONLY Moto or Alinea could pull off such culinary highwire acts. I said "restaurants like...." If you feel you can do something like this and not have it come off as sheer gimmickery, hey....good for you. I think if someone does it and it works and makes sense beyond just the gimmick value, people will respond positively. I hope to try your restaurant soon. If what I've seen on your blog is any indication, I'm sure it'll compare favorably with the Motos and Alineas of the world.

    By E L on 02/23/2009 at 10:13 AM

  • I don't care how gimmicky it is. I'm not trying to outdo the incomparable Hot Doug's or saying I'll put anything on the menu (maybe), but I will do something for the sake of it and make sure it tastes good. And I take it as motivation that the above reader believes only Alinea and Moto should be allowed to handle something so kitschy... or only that their diners in Chicago will appreciate it.

    By phillip foss on 02/22/2009 at 12:08 PM

  • Ben Roche appeared recently as a speaker at the foodpairing seminar in Brugge, Belgium. His topic of discussion / desection? the CHICAGO HOT DOG. Here is a video clip where he sums up everything he demonstrated in the presentation: http://www.youtube.com/watch?v=una1k8Lw1q4

    By tony johnson on 02/21/2009 at 9:25 AM

  • Because they all know it would suck compared to what Hot Doug's offers every day?

    By Mike Gebert on 02/20/2009 at 5:55 PM

  • the fact that we haven't seen what you're describing, helen, is a testimony to the chicago restaurant world and its diners, who eschew gimmicks for the sake of gimmicks. restaurants like moto and alinea succeed because they their innovative, strange presentations actually taste good and make sense within a larger culinary framework. on the other hand, i'm surprised someone didn't do a hot dog version of the overpriced burgers that got so much attention in new york a year or so ago. maybe a foie gras dog topped with lobster, drizzled with uni mustard and topped with gold leaf relish or some such abomination.....

    By E L on 02/20/2009 at 5:03 PM

  • Oh, I remember this one! Once, Ben Roche served this up with "nachos" using kiwi-mint salsa and liquid nitrogen mango made to resemble cheddar cheese, and cream cheese sour cream as part of a dessert package called "ballpark."

    By chuck sudo on 02/20/2009 at 2:02 PM

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