Mayday, the storied Northside bar, jumped into the restaurant game last month when they hired Chef Julz Lucas and added a full menu of gourmand dishes to their stable of Senate-like hot dogs. The most expensive items on the menu are the $12 fancy charcuterie board (cured meats, cheeses, housemade pickles) and cassoulet, a hearty French stew made with meats and veggies. The night I went, they offered a beet soup with rosemary cream swirled on top, a mac-and-cheese burger and a carrot and zucchini hash side. We tried a cup of the soup ($3.50), which was delicious. Mayday has seven hot dogs on their menu and a monthly dog. What’s nice is that all of their dogs can be made with a vegan wiener for a $1 upcharge or a gourmet dog for $1.50 more.