‘Outrageous’ Dogs

CHICAGO — A little more than a year ago, Coal City native Ryan D’Arcy and his friend opened a hot dog restaurant in Lincoln Park. It has already hit the big time.

At 9 p.m tonight, Friday, Nov. 5, it will be featured on the Food Network’s new show, “Outrageous Food,” because D’Arcy’s place is not just any Chicago hot dog joint.

Chicago’s Dog House, 816 W. Fullerton, Chicago, is a gourmet hot dog restaurant serving hot dogs with unique trimmings and game sausages from alligator to kangaroo meat. Some of its menu items include BBQ smoked duck; the T-Frank, a specialty hot dog with bacon, cream cheese, avocado and homemade hot sauce; and crawfish sausages.

“We try to do everything different than most hot dog places because there is one on every corner,” D’Arcy said.

D’Arcy and his partner, Aaron Wolfson, opened the restaurant in June 2009. Although they had no restaurant experience, they decided to try it after making an attempt at the job market. D’Arcy went to college at DePaul University for business.

“I looked in at the job market, it was kind of slow and I didn’t want to be in sales,” D’Arcy said. “I always wanted to do my own thing, from selling sweet corn on the side of the road in high school to running a T-shirt company in college.”

“I can be honest, I didn’t know anything about running a restaurant. My theory is, if it tastes good, people will like it,” he continued.

After opening, Chicago’s Dog House started getting immediate media attention from WGN news, blogs and local newspapers. That attention got him noticed by the Food Network.

“Outrageous Food” host Tom Pizzica finished among the final three contestants on season six of “The Next Food Network Star.” Chicago’s Dog House was filmed about a month ago and required the hot dog place to close for the better part of two days, D’Arcy said.

“He goes around finds interesting, outrageous places, talks to them, tries their food and puts it on TV,” D’Arcy said.

The show features “over-the-top” foods that are unique, such as D’Arcy’s specialty dogs, a 6-foot burrito in Wisconsin, and a 105-pound burger in New Jersey. Tonight’s episode will feature three restaurants, including D’Arcy’s, and it is the premier of the show.

From Chicago’s Dog House, the “Gator Gone Wild,” an alligator corn dog topped with chili-cheese Frips, bacon, sauerkraut and giardiniera, will be featured.

Frips are Chicago’s Dog House’s own version of french fries, which are a cross between a fry and a chip. They use a spiral potato cutter that is attached to an electric drill. The potatoes are cut fresh per order and put straight into the fryer, D’Arcy said.

“I’m nervous. I hope it turns out well. A lot of people are going to be watching,” he said.

From the host to the camera man, the whole filming crew were good people, D’Arcy said. He was able to invite family and friends out for the filming, as well.

“It was really interesting. They had the restaurant closed for practically a day and a half while they were filming,” said D’Arcy’s father, John D’Arcy. “Of course we got to eat all the samples.”

TOUCHES OF HOME

Although D’Arcy stayed in Chicago after college, he brought a bit of his hometown with him.

The table tops in his restaurant are made of the bowling lanes from the old Coal City bowling alley and the counter tops made of wood from a corn crib on his parent’s farm.

“I like to use recycled materials,” D’Arcy said.

He still makes his way home often, said D’Arcy. Just recently he went home to help his dad combine.

“It’s much different than being in the city. It’s nice to be in a field going 4 mph and to not be in a rush,” he said.

While D’Arcy will have a small get together in California, where he is currently visiting, to watch the show, his parents will be having family and friends over at their home to watch it while serving Chicago’s Dog House hot dogs and sausages.

“We’re very excited and proud of him,” said D’Arcy’s mother, Diane D’Arcy. “They do have a unique menu and I’m glad they’re being recognized for all their hard work.”