Franks 'n' Dawgs is stepping things up from their already-stepped-up gourmet haute dogs. The Lincoln Park sausage shop announced it'll start serving charcuterie on Tuesdays. Chef Joe Doren (Blackbird) will offer a $15 plate featuring ham hock rillettes, guanciale, pancetta and country pate. The meats will be served with pickles made in house and various mustards. So if you were wondering why salami was hanging in the cooler, now you know. [Stew/Trib]
[Photo: Joe Doren]
