Among the pristine storefronts that line Evanston’s quaint downtown lies a greasy jewel—a dingy North Shore hotspot that serves up made-to-order fried fare.

Wiener and Still Champion, located at 802 Dempster St., has been the subject of chatter in the foodie sphere in recent years, receiving local and national attention for its humble looks but notoriously distinct take on unabashedly unhealthy cuisine.

The restaurant will be celebrating National Corndog Day on March 20 by offering half-price Dippin’ Dogs, a version of the corn dog that owner Gus Paschalis said he has perfected by using his own recipe of fresh corn batter.

Though the original hotdog stand opened in 1975, Paschalis has held the restaurant’s reins since 2005. The menu offers traditional ballpark items such as hamburgers, hotdogs and fresh-cut fries, but there’s more to Paschalis’ menu.

While some people think culinary art is composed of small plates, fancy presentation and foodie buzzwords, Paschalis proves food appreciation is not limited to four-star restaurants. He’s constantly experimenting and “keeps new ideas in the pipeline,” he said.

Some of the more interesting menu items include country fried bacon, deep-fried pickle chips, a bacon-wrapped fried hotdog, deep-fried cornbread with a chili center, a country-fried gyro and giardinara cheese fries.

“I think what separates us from other local hotdog is the specialty items,” Paschalis said. “I also think it’s the dipping sauces—I try to have 52 different sauces a year, one for each week.”

In this restaurant, sacks of potatoes and stacks of canned pop line the walls near the cash register, and though the inside of the restaurant looks like it could use a visit from Mr. Clean, WaSC patrons don’t seem to mind—or notice for that matter.

Friends and self-proclaimed WaSC regulars Steve Eskoz and Rich Malitz say they visit the restaurant at least once a week.

While Eskoz said he loves the deep fried jalapeños, Malitz said his favorites are the fries and the charburger. Both agree, however, that there’s nothing on the menu they wouldn’t try.

“If it’s deep fried, how bad can it be?” Malitz, a Highland Park resident, said.

Eskoz has taken WaSC’s “911” challenge—a test not for the weak of stomach. The idea is to see how fast one can consume the nine patties and 11 slices of cheese that make up the three-pound Triple Undisputed cheeseburger. If the challenger finishes the burger in one of the top three times, he or she will receive the meal on the house. This proves difficult, however, since the top time currently sits at under two minutes.

Eskoz, who lives just around the corner from the restaurant, said it took much preparation to consume the Triple Undisputed in his time of 10:44, still one of the restaurant’s top times.

“The night before, I ate a giant pot of rice to expand my stomach,” Eskoz said. “Then the day-of, I didn’t eat until the challenge at 7 p.m. I also took a long walk before eating to get my metabolism going.”

But Eskoz and Malitz aren’t the only ones who cheer for WaSC. With 691 Twitter followers, 272 Facebook fans and 1,268 MySpace followers, WaSC has a hefty virtual fan base. Since he started using social networking sites to attempt to boost his business, Paschalis said a number of customers have referenced something they saw online.

“I only advertise ‘Wiener Wednesdays’ on Facebook and Twitter, so when customers come in asking for the special, I know that’s where it’s coming from,” Paschalis said. “Our Wednesday business has really picked up because of it."

 For more information about Wiener and Still Champion, go to www.wienerandstillchampion.com.

By Bridget Doyle
TribLocal Reporter