ANTHONY BOURDAIN CHICAGO: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON PARTS UNKNOWN – C&C, Cedric Lizotte
The great Anthony Bourdain left his mark everywhere he went. When his death was announced to the world in June 2018, media throughout the globe chimed in and listed all the great things he had done for their respective city. Whereas before, tourists would shy away from exotic foods, thanks to him, travellers now go the extra mile to find and try local bites. With this in mind, here are all the restaurants Bourdain visited and the dishes he tasted when he shot Anthony Bourdain Chicago for his show, Parts Unknown Season 7 Episode 3 (originally aired May 1, 2016):
READ MORE: BEST SHOPPING IN CHICAGO: 15 PLACES TO EXPLORE
Meatloaf – photo by randychiu under CC BY 2.0
Mac n Cheese – photo by Texasfoodgawker under CC-BY-SA-4.0
DISH – Meatloaf, and Mac n Cheese
WHAT IS IT?
Meatloaf – ground meat and other ingredients shaped into a
loaf; Mac n Cheese – macaroni pasta with cheese sauce.
WHERE IS IT?
Valois Cafeteria
1518 E 53rd St
Chicago, IL, United States
READ MORE: TWO DAYS IN CHICAGO: MY FAVOURITE STOPS AND SPOTS
ANTHONY BOURDAIN CHICAGO NOTES
Valois is a popular breakfast place in the Hyde Park neighborhood
of Chicago.
Beef Tartare – photo by insatiablemunch under CC-BY-2.0
Roasted Bone Marrow – photo by NwongPR under CC BY-ND 2.0
Tête de Cochon – photo by Krista under CC BY 2.0
Confit of Beef Tripe – photo by wEnDy under CC BY-ND 2.0
Slow-roasted Cauliflower – Laurel F under CC BY-SA 2.0
DISH – Beef Tartare, Roasted Bone Marrow, Tête
de Cochon, Beef Tripe Confit and Slow-roasted Cauliflower
WHAT IS IT?
Beef Tartare – a dish of raw ground beef; Roasted Bone
Marrow – roasted beef marrow bones; Tête de Cochon – French-Canadian head
cheese with blue cheese and celery relish; Beef Tripe Confit – a confit of beef
tripe; Slow-roasted Cauliflower – cauliflower that has been slow-roasted and
served with caramelized onions and lentils.
WHERE IS IT?
Longman & Eagle
2657 N Kedzie Ave
Chicago, IL, United States
ANTHONY BOURDAIN CHICAGO NOTES
In Parts Unknown Chicago, Anthony Bourdain described Longman
& Eagle as a place “where the flannels and neck beards are abundant, and
the food is excellent.”
Pork Dumplings with Chili Sauce – photo by Alpha under CC BY-SA 2.0
Mapo Tofu – photo by frankzhang0711 under CC0
Spicy Fish Hotpot – photo by Alpha under CC BY-SA 2.0
DISH – Pork Dumplings in Chili Oil, Mapo Tofu
and Fish Hot Pot
WHAT IS IT?
Pork Dumplings in Chili Oil – pork dumplings drenched in
chili oil; Mapo Tofu – tofu and minced meat stewed in spicy sauce; Fish Hot Pot
– fish in spicy soup stock.
WHERE IS IT?
Sze Chuan Cuisine
2414 S Wentworth Ave
Chicago, IL, United States
ANTHONY BOURDAIN CHICAGO NOTES
A Chicago restaurant that offers classic Szechuan fare, with
the fish hot pot as the house specialty.
DISH – Steak Sandwich
WHAT IS IT?
Sandwich of breaded and fried steak.
WHERE IS IT?
Ricobene’s
252 W 26th St
Chicago, IL, United States
ANTHONY BOURDAIN CHICAGO NOTES
Anthony Bourdain on the Breaded Steak sandwich of Ricobene’s:
“A thing of beauty… and tasty”.
DISH – Veal Saltimbocca
WHAT IS IT?
Veal wrapped with prosciutto, drenched with Pomodoro sauce
and baked with cheese.
WHERE IS IT?
Topo Gigio
1516 N Wells St
Chicago, IL, United States
ANTHONY BOURDAIN CHICAGO NOTES
Anthony Bourdain describes Topo Gigio as “a massive
Italian-American joint in the old town of Chicago”.