Hot Dougs bills itself as this very cool spot.   With a black-and-white checkered floor, bright yellow walls and a line of customers forever snaking out the door, it serves the city's wildest wieners. There's a fine classic Chicago dog glowing with the requisite fluorescent green relish, plus more than a dozen others.  Check out  from the haute (saucisse de Toulouse, roasted garlic aïoli, and Belletoile triple-cream cheese) to the eccentric (goji-berry pheasant sausage, jerk mayonnaise, and cheese-stuffed sweet peppers).  Go on a Friday or Saturday when owner Doug Sohn, a Kendall College Culinary Arts grad, makes duck-fat fries!  A must have......