A pure chicago tradition. Thinly sliced beef, simmered in delicious au jus, served on french bread with hot or mild peppers. Double the meat for only a little cents more.
Classic taste with the famous snap.
Italian sausage and beef, served on french bread, topped with hot or mild peppers. Double the meat for only $0.99 cents more.
Two dogs, one bun
A hickory smoked classic, fried or steamed.
Thinly sliced beef, dripping with BBQ sauce, served on french bread.
Spicy vienna beef polish, friend or steamed.
A pure milwaukee tradition, served steaming hot with any fixing you desire.
A dogg even our vegetarian friends can enjoy, imported from canada.
The big dogg of the vienna beef family
The one, the only, the original. yellow mustard, onions, relish, tomatoes, two sport peppers, kosher pickle spear, topped with a dash of celery salt
Once claimed by the pueblo people, today it can be yours. Covered in salsa, sour cream and jalapeno peppers.
The Dirty South. Covered with coleslaw & chili-napkins
For your pepper fanatics. Jalapeno peppers, sport peppers and diced onions.
Covered in hot or mild giardiniera peppers, mozzarella and a sample of italian beef
Sauerkraut, onions, mustard and relish.
Dipping in BBQ sauce, cheddar cheese, onions and italian beef
On the border of these buns, jalapeno peppers, onions, relish and mustard.
Mozzarella, cheddar and nacho cheese strategically combined.
Hand cut red onions and yellow mustard.
Nacho cheese and jalapeno peppers.
Three tabasco's, franks red hot, sriracha sauce and hot giardiniera.
Salsa, shredded cheese, sour cream and onions.
Vienna beef hand rolled in corn breading, then deep fried to perfection
Fresh sauerkraut, onions and mustard.
Vienna beef slathered in fresh, hot, chili.
Corn tortilla chips with nacho cheese poured on top, plus whichever ingredients you choose to add.
Reviews powered by
Nicole L.(via Yelp)
May 3, 2018
I'm not going to lie, when I think Dogg Haus, I think drunk food (they're open until 3am and right on Brady), but if I soberly wanted a hot dog outside of...
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