From the Southern Foodways Alliance:
"Gus Alexander, a native of Greece, opened Gus’s Hot Dogs, sometime in the late 1940s. Alex Choraitis (current owner of Andrew’s Bar-B-Q) took the place over in the 1960s, when Gus and his wife returned to live in Greece. Then, George Nasiakos took it over soon after his arrival to Birmingham in 1997. ... The hot dogs served at Gus’s are your typical Birmingham fare: a grilled dog with mustard, onions, and the elusive special sauce. The sauce recipe used there today is the original concoction that Gus Alexander created and then sold to Aleck and later George. George says he’s added his own touch to the sauce in the intervening years. No matter, it’s still one of the best dogs to be found in the Magic City."
No alcohol available. Serving during breakfast hours Mon–Fri, lunch hours Mon–Sat. Closed Sun.
"I got their special dog, which comes with mustard, onions, sauerkraut, ground beef and a mysterious, thick brown special sauce. We have no idea what's in it. My best description would be to call it a cinnamony-barbecue sauce, but that's probably not accurate."
— Marie, Let's Eat blog, May 10, 2010
From the Southern Foodways Alliance:
"Gus Alexander, a native of Greece, opened Gus’s Hot Dogs, sometime in the late 1940s. Alex Choraitis (current owner of Andrew’s Bar-B-Q) took the place over in the 1960s, when Gus and his wife returned to live in Greece. Then, George Nasiakos took it over soon after his arrival to Birmingham in 1997. ... The hot dogs served at Gus’s are your typical Birmingham fare: a grilled dog with mustard, onions, and the elusive special sauce. The sauce recipe used there today is the original concoction that Gus Alexander created and then sold to Aleck and later George. George says he’s added his own touch to the sauce in the intervening years. No matter, it’s still one of the best dogs to be found in the Magic City."
No alcohol available. Serving during breakfast hours Mon–Fri, lunch hours Mon–Sat. Closed Sun.
"I got their special dog, which comes with mustard, onions, sauerkraut, ground beef and a mysterious, thick brown special sauce. We have no idea what's in it. My best description would be to call it a cinnamony-barbecue sauce, but that's probably not accurate."
— Marie, Let's Eat blog, May 10, 2010