...The hot dogs being longer than the buns they were on, I was able to try a bite of just weiner. They were good—Psilakis' recipes both—and possessed the texture of homemade sausages. But, again, they kind of clashed with the remedially lowf-fi food "comfortability" of the toppings, especially the Chicago dog, which excelled on the toppings but were better suited for a Sabrett's.... [cont.]