 The pedigreed sausages from Alexander Brunacci --- brother of Frank Brunacci --- offer a terrific alternative to Hot Doug’s. Here, chefs throughout Chicagoland are getting in on the action by contributing a limited-time selection to the menu each month. We’re quite enamored with the Anson Mills polenta-battered “mystery dog” --- tasty beef, when we tried --- as well as the fine smokin’ trout, locally caught, house-smoked trout salad with garlic aïoli, apples, artichoke chips and dill. Other choices include kimchi-topped, spicy beef sausage with braised short ribs, wild rice and turnips. The plush buns, made fresh by Nicole's bakery, add even more to the appeal. Carrot and cabbage slaw, studded with raisins, proves a lovely companion.
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