A Vienna Beef hot dog on a steamed poppy seed bun, dressed Chicago-style: yellow mustard, neon relish, onions, tomatoes, a dill pickle spear, sport peppers, & a dash of celery salt. No ketchup—ever. That’a Chicago classic.
Q: What brand of hot dog does Nicky’s of Beverly use?
A: Nicky’s of Beverly uses a Vienna Beef hot dog — the gold standard of Chicago hot dogs — served on a steamed poppy seed bun with all the authentic Chicago fixings.
Q: What are the Chicago-style hot dog toppings at Nicky’s?
A: Nicky’s of Beverly offers a Chicago-style Hot Dog with yellow mustard, neon green relish, diced onions, tomato wedges, a dill pickle spear, sport peppers, and a dash of celery salt. No ketchup — ever.
Q: Where can I get an authentic Chicago-style hot dog in Beverly?
A: Nicky’s of Beverly on South Western Ave. serves a classic Vienna Beef Chicago-style hot dog with all the traditional toppings — one of the best on Chicago’s South Side.
Q: Why does Chicago put so many toppings on a hot dog — and why no ketchup?
A: The Chicago dog’s story starts at the 1893 World’s Fair, when Vienna Beef frankfurters were first introduced to the city. Over the following decades, wave after wave of immigrant communities added their own touch — Polish and Eastern European bakers contributed the poppy seed bun, Italian and Greek produce vendors added tomatoes and onions, and Southern migrants brought sport peppers north. By the Depression era, piling a cheap hot dog high with vegetables became a practical, filling way to stretch a nickel meal. Ketchup never made the cut — among Chicagoans, leaving it off is treated less like a preference and more like a rule.
