Right off the plane and onto the eating...

After a 5 hour flight from Honolulu to LA, a 2 hour layover, a 4 1/2 flight from LA to Chicago, and a 45 minute ride on the Blue Line from O'hare, one would think that I would want to head straight for the nearest bed.

Nope.

I lugged my suitcase, computer, and backpack down the steps of the Damen Ave. stop, and instantly greeted by my brother and a friend who suggested we head straight to Piece, which has become a standard visit when I go to Chicago. We pushed my suitcase a couple of blocks, parked it next to some strollers behind the host stand and sat down for pizza and a beer.

In sharp contrast to deep dish pizzas popular in the city, Piece is home to "traditional New Haven style" pizza, which consists of red sauce topped with oregano, garlic, parmesan cheese and olive oil.

To say it was better than the food I had encountered on the planes and airports would be a gross understatement...

Italian Sausage & Basil Pizza ~ Piece Chicago

Of course that wasn't the end of the eating for the day. After a long awaited nap and some college football, we decided to catch an early dinner at Avec.

Sitting in close quarters at long wooden tables with other patrons makes for an interesting communal atmosphere where diners are almost forced to look at, comment on, and ponder the taste of what nearby diners are ordering and eating.

Farro salad - roasted peppers, rutabaga, crowder peas, fried egg, salsa verde vinaigrette ~ Avec

A nice, hearty 'salad' the egg yolk added some richness and played well with the subtle spice and tanginess of the vinaigrette.

Chrorizo-stuffed medjool dates with smoked bacon and piquillo pepper-tomato sauce ~ Avec

My brother's personal favorite, the sweetness of the dates was not lost behind the saltiness and smokiness from the bacon and chorizo or the spiciness of the piquillo-tomato sauce.

Saffron-marinated chicken thigh with cabbage agridolce, crimini mushrooms, frisee and caraway creme fraiche vinaigrette ~ Avec

Though one might not expect a lot of flavor from a piece of chicken, this dish was a perfect example of how a perfectly cooked piece of chicken (with crispy skin intact, of course) and simple flavors can combine to make a 'complete' dish.

Crispy sweetbreads, house made bread, Nichols farm cherry tomato and comte béchamel ~ Avec

Clean flavors and palate pleasing textures, the flavors of the dish came through and weren't overwhelmed by the rich béchamel sauce.

Pan-roasted mackerel with mint-cured bacon, garbanzos, preserved lemon and nicoise olives ~ Avec

Crispy skin saba and bacon. What's not to like?

Housemade tagliatelle with 'pork,' nichols farm cherry tomatoes and romano beans ~ Avec

Though there was a lot of 'sauce' to this pasta, the pasta was perfectly cooked, the sauce was well seasoned, and didn't feel heavy at all.

A successful first day, I'd have to say, and a perfect way to kick off the trip.

Close, but 4,000 miles apart

Some people think a hot dog is just a hot dog. Those people aren't from Chicago. Actually, I'm not even from Chicago. However, I do have ties to the city and recognize that Chicago hot dogs, particularly those made by Vienna Sausage (absolutely no relation to the canned stuff so popular in Hawaii), stand head and [broad] shoulders above the rest.

The modern "twist" to the classic hot dog stand formula can be found both in Chicago at Hot Doug's and in Hawaii at Hank's Haute Dogs. 

After standing in line outside of Hot Doug's for about 45 minutes, made much more bearable by the beautiful weather on that particular Saturday afternoon, my family and I ordered up a few different dogs to try. 

Hot Doug's proprietor Doug Sohn made headlines during Chicago's absurd ban on foie gras by continuing to serve this...

Duck & Foie Gras Sausage, Truffled goat cheese ~ Hot Doug's

Lamb Merguez Sausage ~ Hot Doug's

Thuringer Bratwurst ~ Hot Doug's

Duck.....fat......fries ~ Hot Doug's

Henry Adaniya of Trio fame recently fulfilled his life long dream of opening up a hot dog stand here on Oahu. Borrowing a bit from Hot Doug's successful formula, Hank has put his own twist on the Chicago hot dog stand out here in Hawaii. He spares no expense to ensure that the Chicago dog he delivers is the real deal, going as far as importing the dogs, green relish, sport peppers, and even the steamed poppy seed buns directly from Chicago and always finishing the dog with a sprinkle of celery salt.

First the classic polish dragged through the garden...

All-beef polish sausage ~ Hank's Haute Dogs

Onto the the twist....

"The Fat Boy" ~ Deep fried bacon wrapped sausage ~ Hank's Haute Dogs

Classic sides...

Best fries in town ~ Hank's Haute Dogs

I'm going to have to return to try Hank's version of duck fat fries (served only on Saturdays and Sundays)

Maui Onion Rings ~ Hank's Haute Dogs

Hank's is enough of a draw that my father (probably the only individual that ever had a personal account with Vienna Sausage, importer of 1,000+ hot dogs and polish sausage every year and a guy who boasts the direct line to the VP of Vienna on his cell phone contact list) still makes his way down to Coral Street to get his fix. The draw is undoubtedly the nostalgia brought on by Hank's flawless reproduction of the classic (my dad, forever the purist, won't go near any of the "haute" sausages). I, on the other hand, usually love to try whatever crazy concoctions Hank can come up with.

There is probably one thing that Doug Sohn, Henry Adaniya, my dad, and I can all agree on though....NEVER PUT KETCHUP ON A HOT DOG!