Duffy Duck: Spiced Duck Sausage with Endive Slaw, Raspberry Vinaigrette, Toasted Pistachios, Cherries, and Cherry Foam
1 of 5
Spring Fling: Brat, Sauteed Morels, Asparagus Salad, Pancetta, Chevre, and Basil
2 of 5
Spring Fling: Brat, Sauteed Morels, Asparagus Salad, Pancetta, Chevre, and Basil
3 of 5
Tur-Doggin: Turkey and Date Sausage, Duck Confit, Herb Garlic Aioli, House Pickled Onion Relish, and Pickled Carrots
4 of 5
Owner Alexander Brunacci
5 of 5
Chef Joe Doren and Owner Alexander Brunacci of Franks 'N' Dawgs - Chicago, IL
Photo: Antoinette Bruno | May 2010
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