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Superdawg

6363 N. Milwaukee Ave., Chicago, IL - (773) 763-0660
Superdog has long been in the upper echelon of Chicago’s great hot dog restaurants. Recently remodeled, the old drive-in maintains tremendous kitsch appeal and still has genuine car hops. The eats are definitive Chicago: firm, all-beef franks topped with bright, fresh condiments (including some wonderful spruce-green piccalilli relish) are loaded into soft buns and accompanied by hot crinkle-cut French fries and a Supermalt, Supersoda, or Supershake.
88% Approval Rating (45 votes)

Scorecard

4 - Overall: One of the Best - Worth a Trip
Overall: One of the Best - Worth a Trip
Whoopskidawg
Superdawg
Whooperburger
Whoopercheesie
Supermalt

Highlighted Reviews

rating
Michael Stern - Photos (4)
Roadfood.com Editor
"Superdog has long been in the upper echelon of Chicago’s great hot dog restaurants. The old drive-in maintains tremendous kitsch appeal and still has genuine car hops and “Suddenserver” automated order system. A pair of ten-foot statues of a male and female hot dog ..."   [Read More]
rating
Jack Barry
March 19, 2007
"On my way from O'Hare Airport to the hotel I asked the cabbie to make a pit stop at Superdawg, for my first Chicago-style hot dog experience. As I'm not from the Chicago area, I was prepared not to like the abundance of toppings, but Superdawg soon changed my opinion. ..."   [Read More]
rating
Jason Warren
January 26, 2004
"Excitement grips you as you drive through Lincolnwood looking skyward for the neon hot dogs perched for decades above Superdawg. This place has it all, great food, car ports, neon dogs, a loyal following and a look as distinctive as you can imagine. In warm weather ..."   [Read More]

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Map & Web Site

6363 N. Milwaukee Ave., Chicago, IL
(773) 763-0660

http://www.superdawg.com

Hours & Policies

Seasons:Open Year Round
Meals Served:Lunch
Operational Hours:Always Call Ahead!
Credit Cards Accepted:Yes
Alcohol Served:No
Outdoor Seating:No
Reservations Accepted:No
Delivery Available:No
Takeout Counters:Yes
This is one of Chicago's top red hots, served the traditional way buried under a pickle spear, mustard, onions, and picallili. The poppy seed bun is a nice, soft mitt; and the French fries are HOT from the fry kettle.
"This is one of Chicago's top red hots, served the traditional way buried under a pickle spear, mustard, onions, and picallili. The poppy seed bun is a nice, soft mitt; and the French fries are HOT from the fry kettle."
Michael Stern





This is what emerges after wrestling the dog out of the Superdawg box.
"This is what emerges after wrestling the dog out of the Superdawg box."
Stephen Rushmore


These heavily fried and battered onion chips should be tried after everything else on the menu.
"These heavily fried and battered onion chips should be tried after everything else on the menu."
Stephen Rushmore


The paper wrapping reveals Superdawg's tamale.  It's not the real thing, but interesting nonetheless.
"The paper wrapping reveals Superdawg's tamale. It's not the real thing, but interesting nonetheless."
Young Kim


The thin patty on a toasted hamburger bun is delightful.
"The thin patty on a toasted hamburger bun is delightful."
Stephen Rushmore



""Your Superdawg lounges inside contentedly cushioned in...Superfries""
Stephen Rushmore


It's always fun to read the box in which a Superdawg is served.
"It's always fun to read the box in which a Superdawg is served."
Michael Stern


Supermalts are...well...super!  Thick, rich and frosty while quenching the thirst at the end of the meal.
"Supermalts are...well...super! Thick, rich and frosty while quenching the thirst at the end of the meal."
Stephen Rushmore


Eating a superdawg requires many napkins.  This is one that we managed to preserve without spillage.
"Eating a superdawg requires many napkins. This is one that we managed to preserve without spillage."
Michael Stern


Superdawgs Flaurie and Maurie standing on the roof make this drive-in easy to spot from a distance.
"Superdawgs Flaurie and Maurie standing on the roof make this drive-in easy to spot from a distance."
Michael Stern



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