With funky corrugated steel walls, counters constructed from salvaged barn wood and table tops made out of vintage bowling lanes, Chicago's Dog House ain't your average hot dog stand. Ryan D'Arcy and Aaron Wolfson, the guys behind this haute hot dog spot located a stone's throw from Depaul University's Lincoln Park campus, are recent college grads that decided the cubicle life wasn't for them. A better fit? Serving upscale dogs such as the French Poodle, garnished with fresh sliced pear, melted brie and dijon mustard. They also serve fresh sausages specially ordered from local meat markets, crafted with ingredients such as smoked duck, ribeye and applewood-smoked chicken. Curly chips made from sweet or regular potatoes, which are cranked out and fried to order, are available on the side.