Chicago-born filmmaker Drew Kabbe, 22, turned into a restaurateur after finding himself stuck in Bangkok due to travel restrictions.

 

Kabbe visited Thailand last year for voluntary work at an NGO, but the short trip turned into a long lockdown and, in no time, he debuted Pappy’s. The hot dog specialist, based in 100-bit Barcade at FooJohn, is an ode to his family’s recipes and the classic Chicago street food.

 

For the uninitiated, Chicago-style dogs are an entirely different breed from their New York counterparts. They feature all-beef hot dogs loaded with toppings like hot sport peppers, pickle spears, and onions—often a neon-green relish, too—on a poppy seed bun.

 

Pappy’s largely adheres to this recipe with its Chicago-style dog (B180), a homemade, all-beef hot dog that Kabbe says has been “dragged through the garden” with tomatoes, onions, homemade pickled peppers, pickle spears, and mustard on a poppy seed bun. There’s a pork version for those who don’t eat beef in the Fugazi dog (B120), which comes with the same toppings. 

 

Pappy’s also serves smoked burgers, served with bacon, signature sauce, pickled pepper relish, Sriracha mayo, and American cheese on a black sesame seed bun. The Jordan Burger features beef (B260) while The Southsider comes with a pork patty (B200). 

 

For sides, Pappy’s heads north from the Windy City with Wisconsin-style cheese curds (B180) as well as French fries (B40 small/B80 large). Wash it down with a float, like the sherbet-and-Sprite The Cooler (B100) or the Old School (B100), root beer poured over a scoop of vanilla. 

 

Drop by 100-bit or order via Line.