great photos, thanks very much for sharing the name and details of this restaurant. we'll be visiting Osaka later this summer.
To jump on the bandwagon, I concur completely that Hot Doug's is the best hot dog in Chicago, and perhaps in the world. Further, it's really important that it's Vienna beef, don't accept anything else! Since most places use that brand, you're a good bet to get a good dog at many places, but a few do better preparation and have fresher ingredients than others.
Here's my top 3:
Just a few of my personal favorites:
Italian - Lombardino's
Japanese - Takumi
BBQ - Smoky Jon's (which has won best BBQ at the national contest 6 years in a row)
Bistro - Sardine
Burger - Dotty's Dumpling Dowry
Barfood - Great Dane or Weary Traveler
Thai - Sa Ba Thong or Ha Long Bay
Burrito - El Pastor
Slice - Ian's
Whole Pizza - Pavlov's
Brick Oven Pizza - Pizza Brutta
Fries - Brasserie V (also best for beer)
Place to Hang - Union Terrace
This is a good question and there seem to be quite a few quality answers here. I'd qualify the parameters of the question a bit, though, and argue that the 'best' steak in town really depends on a lot of factors including (and especially) what kind of steak you're ordering, what day of the week you're eating, how you want your steak prepared, and what (if any) sauces you'd want with your steak. The best bone-in ribeye I've had in town is actually at Pete Miller's in Evanston. The best T-Bone at Keefer's, and the best strip at Gene and Georgetti's. Gibson's is consistently good. Tramonto's has an absurdly large, good, and expensive steak if you're far enough north and west to end up in Wheeling, and the best sauce again goes to Keefer's, who incidentally offers your choice of fine sauce free with every steak. I admit that I haven't yet been to David Burke's, and look forward to trying a long-term salt aged steak, but I've been to most of the Chicago 'classics', and found that no specific steakhouse is the monolithic 'best', but that each of the notables has their own strenghs. Anyone agree/disagree or have anything to add about specific specialties per steakhouse?