I just listened to a podcast that featured an interview with the real Abe Frohman - Doug Sohn, proprietor of Hot Doug's in Chicago. He seemed like a cool guy (really, who goes to culinary school to open up a hot dog shop? Awesome.). What hooked me though is the mention of French fries cooked in duck fat. I have to try that before I die.
Speaking of culinary fowl and the Windy City, shame on the city council for banning oh-so-delicious foie gras.