"We all wait ... and with a sense of gratitude that there are still things on this planet worth waiting for."
--Hot Doug's: The Book
I'm not a very patient person, but I will wait for hours for Hot Doug's. I have arrived before they opened, and still waited in line for over an hour. I have battled intense summer heat (last year's 4th of July heat wave springs to mind), winter's bitter cold (the only time I've ever been to Hot Doug's on a Saturday), and the stark depths of my own hunger. I pack a bag -- sunscreen, plenty of water, a snack -- and tuck in for a long wait. The line at Hot Doug's is the perfect spot to catch up with friends, or just enjoy a beautiful summer day.
And then I finally move inside. No longer braving the elements, I make my final decisions so that I arrive at the counter and place my order without hesitation. The line behind me is too long for hesitation. At least two sausages, usually two of the daily specials, though occasionally I yearn for a classic, a brat or Polish sausage.
And then I finally move inside. No longer braving the elements, I make my final decisions so that I arrive at the counter and place my order without hesitation. The line behind me is too long for hesitation. At least two sausages, usually two of the daily specials, though occasionally I yearn for a classic, a brat or Polish sausage.
Hot Doug's is my favorite place for a hooky day. Everything tastes better on a hooky day. Sometimes the wait is more manageable, but I think my longest wait ever was on a Friday hooky day. At least 90 minutes, but surrounded by good friends on a gorgeous day, how could I mind? That day I tried the foie gras dog. So much foie gras.
Right: Polish sausage, charred with everything - pickle, mustard, tomato, celery salt, onions, neon green relish.
Left: Portobello and Swiss pork sausage, topped with sage mustard, smoked blue cheese, drizzled with honey and shiitake mushrooms sautéed in duck fat.
And then a few weeks ago I saw that Open Books (a cool non-profit bookstore) was hosting a talk and book-signing for Doug's new book about the restaurant. With snacks! I'd met Doug before -- he takes every order every day that Hot Doug's is open -- but never really had the chance to talk to him before. He strikes me as the Louis CK of the hot dog world. It was exciting to meet someone who really seems to love what they do and be satisfied with life. I've always been hesitant to whole-heartedly embark on a career in food. What if I destroy my passion by turning it into my work? I asked Doug for his thoughts on this issue. His advice was to make a plan, stick to it, stay focused.
So for now my plan is to keep writing, roughly every Wednesday and Sunday, and continue to be thankful that there are still things in this world that are worth waiting for.
And then a few weeks ago I saw that Open Books (a cool non-profit bookstore) was hosting a talk and book-signing for Doug's new book about the restaurant. With snacks! I'd met Doug before -- he takes every order every day that Hot Doug's is open -- but never really had the chance to talk to him before. He strikes me as the Louis CK of the hot dog world. It was exciting to meet someone who really seems to love what they do and be satisfied with life. I've always been hesitant to whole-heartedly embark on a career in food. What if I destroy my passion by turning it into my work? I asked Doug for his thoughts on this issue. His advice was to make a plan, stick to it, stay focused.
So for now my plan is to keep writing, roughly every Wednesday and Sunday, and continue to be thankful that there are still things in this world that are worth waiting for.
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