We weren't sure that Dave's was even open when we walked up to the door, but ignore the gate and enter the restaurant, which has been in business since 1938. It feels like nothing has changed in decades, with flyers tacked to the wall and yellowing menus. The menu consists of Vienna Beef links (they've been inducted into the Vienna Beef Hall of Fame), like skinless dogs, slicked with mustard and decorated with a thinly sliced pickle and peppers, with relish and onions only by request (as several signs remind you). The fries are hand cut and have a crisp edge, and the steamed bun is soft and pillowy. To eat, squeeze into the tiny wooden booths or hop on one of the stools by the counter.