The latest chapter in the croissant-donut hybrid craze, the crognet (cro-NYAY) is a cronut by another name (a croissant that can be fried like a donut or beignet).
Katz's sinfully delicious new creations include a burger and a breakfast sandwich that can be ordered in single, double or triple sizes. He sources his crognets from La Boulangerie, Chicago's originator of the cronut-style pastry.
The Demon's Delight burger features a maple-glazed, bacon-covered crognet filled with a steak burger, American cheese and Devil Dawgs' own subtly spicy remoulade Devil Sauce.
The Wake n' Bacon "breakfast/brunch/hangover cure" features a fried egg on the maple-bacon crognet with American cheese and Devil Sauce.
Devilish prices are $6.95 for a single patty or egg, $7.95 for a double and $8.95 for a triple.
"The mixture of the crognet, maple glaze, bacon, cheese and our own Devil Sauce makes these treats possess your tastebuds like nothing else," says Katz,
Trained at the prestigious Culinary Institute of America, Alan Katz has a long working history in Chicago restaurants, including Blue Mesa, Wilde, The Red Tomato and Carlucci's. At Devil Dawgs, Katz is on a mission to elevate traditional hot dog stand fare with trendsetting offerings and better ingredients while keeping prices affordable. The devil is in the details, with all-beef Chicago dogs in natural casing, steak burgers and three-step-process hand-cut fries from No. 1 Idaho Russet Burbank potatoes forming the menu's foundation. The original Lincoln Park stand will soon be joined by a second location at 767 S. State Street, Chicago. For more information, visit www.devildawgs.com.
