Owner Hank Adaniya's idea of a hot dog involves things like wild boar sausage with cran-apple relish. Originally a true hole-in-the-wall, the gentrified Hank's is still a tiny spot where you can go classic with the Chicago Dog, made with the traditional fixings (including neon-green relish), or gourmet with the butter-seared lobster sausage topped with garlic-relish aioli. And always get the duck-fat fries with a house-made dipping sauce (curry ketchup is a winner). Or get a burger—they're equally good. Forget cola; here you can have island-fresh drinks like hibiscus lemonade and lilikoi-lime soda. Order at the counter, stake out a bar stool inside, or wander outside to the bar and picnic tables. Fun Fact: Adaniya is the restaurateur who gave celeb Chicago chef Grant Achatz his first big break at the late restaurant Trio in Evanston, Illinois.