Grilling Tips from Leo's Coney Island

The crew from Leo's Coney Island stopped by the FOX Plaza on Labor Day with some tips on grilling up tasty hot dogs, burgers and chicken.

Opened in February of 2010, Leo’s Coney Island is the first Chicagoland location of the beloved Michigan restaurant establishment. Transplants from the Great Lake State flock to Leo’s for a familiar taste of home, from the classic Coney dogs to Greek salads to Vernor’s ginger ale and Sanders Hot Fudge.

• The Classic Coney with chili, onions and mustard.
• Chicago Dog: Vienna dog, bright neon green relish, chopped onions, two tomato wedges, pickle spear/slice, two sport peppers, dash of celery salt in a Poppy Seed Bun
• ’Houston Astro Dog’- Kosher Dog, mustard, ketchup, mayo, Pico De Gallo, shredded lettuce and parmesan cheese
• Greek Feta Burger: ½ lb Angus burger, lettuce, tomato, pepperoncini, Feta cheese and tzadziki sauce
• Leo’s famous Greek Salad: Crisp lettuce, tomato, cucumber slices, pepperoncini, Greek olives, beets, chick peas, feta cheese and Leo’s famous homemade Greek dressing
• Chicken Finger Pita: Grilled chicken breast pita with lettuce, tomato, Swiss and American cheese with sauce