Jim's Original, a beloved 24/7 hot dog stand since 1939, serves up iconic Chicago-style Polish sausages piled high with grilled onions and spicy peppers, perfect for late-night cravings.
"What To Get: Polish with grilled onions and mustard, grape soda. What To Know: This counter-service spot in University Village opened in 1939 and claims to have created the original Maxwell Street polish. " - adrian kane, john ringor, nick allen, veda kilaru
"The Bear is such an Italian beef show that, aside from Superdawg, it rarely features hot dog stands. That changes a bit with the season three montage’s shots of Jim’s Original Hot Dog in University Village. We get to see the inside, where their famous Maxwell Street Polish is packed with grilled onions, and the outside, where we like to stand while eating the polish and other delicious $10 meals, because Jim’s doesn’t have seats. " - adrian kane, nick allen
"This South Loop stand claims to have created the Maxwell Street Polish sausage, which we choose to believe because of how tasty theirs is. But they also have porkchop, grilled chicken, and fish filet sandwiches, plus burgers—all of which cost less than $10 and come with crispy fries. There’s no actual seating, but it’s still satisfying whether you’re eating at the standing counters on the side or trying to avoid spilling mustard all over your dashboard." - john ringor, veda kilaru
"This iconic counter-service hot dog stand opened in 1939 and claims to have created the original Maxwell Street polish, which we choose to believe because of how tasty their all-beef version topped with grilled onions is. There’s no actual seating, but a hot dog or burger at Jim’s Original is still satisfying whether you’re eating at the standing counters on the side or trying to avoid spilling mustard all over your dashboard. And if the line is long, you can always try for a hot dog next door at the equally iconic Express Grill." - veda kilaru, adrian kane
"This late-night street foot spot, famous for its Maxwell Street Polish, is in the montage in Episode 1, Season 3. We get to see the exterior and practically smell the onions on the inside from the original location." - Samantha Nelson, Ashok Selvam
