If the Chicago-style hot dog were a hit TV show, the title character would, of course, be the star: a Vienna hot dog, made in Chicago.
Beloved supporting characters would be yellow mustard, Plochman’s please, the brand mixed — ingredients in mustard aren’t cooked, just blended — in nearby Manteno. A pickle spear and neon relish plus, for that healthful touch, tomato wedges and onion bits. Followed, last and least, by the twin oddities of sport pepper and celery salt.
If you actually like those last two, well, God bless you. I’d rather dress my hot dog with the vendor’s thumb, pickled and dusted in cooties.
We could talk about those elements all day, and people do. Yet somehow, the endless Chicago-style hot dog conversation never gets to the foundation, the one unsung actor who literally holds the whole show together: the S. Rosen’s poppyseed bun.
Let’s fix that.
“We are the bun purveyor in the city of Chicago for well over 95% of all the hot dog stands,” said Mark Marcucci, president of Alpha Baking Co., which owns S. Rosen’s.
He’s sitting on the second floor of the Lyndale Avenue facility, immediately south of Hermosa Park and three-quarters as big. The building used to house Mary Ann bakery —the logo is still on the floor in the entry — and though there is no sign whatsoever on the street, this is a spot in fast food history.
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