Anthony Bourdain Tells Us His Favorite Chicago Spots

Noted chef / television receiver host / author / well - reason curmudgeon Anthony Bourdain loves Chicago . " [ It ] has a tiptop - humbled allowance for bullshit . The fact that Chicago does n’t compare itself to another city – which is fresh as a New Yorker . Its sense of humour and the knowledge that Chicago was built on hard employment . I find that really interesting and compelling . ”

So , it only makes sensation that Bourdain returned to the metropolis last evenfall to shoot an episode of his CNN show , Parts Unknown . In the episode , which debuted May 1st , Bourdain taste restaurants and talk about the city ’s past , present , and futurity with mark local Steve Albini , Lupe Fiasco , Stephanie Izard , and Old Town Ale House proprietor Bruce Elliott ( we assume he ’s in dear standing in regard to theNo Shotslist ) .

While the show itself is never meant to be a comprehensive face at a city ( “ It ’s personal stories , to adjudicate and catch an experience or experience , and that ’s it ” ) , we were able to get his own top picks from his Chicago journeys thus far . If you want to feed at Bourdain ’s favorites , these are the nine spot to hit .

Anthony Bourdain eating

Courtesy of CNN

Johnnie’s Beef

know asthe queen of Italian beefin the Chicago domain by those in the know , Johnnie ’s has been slinging kick since 1961 . Have cash , an appetite , and forbearance for the line . Bourdain enjoy it because:“Either on my manner into townsfolk or out of town , I ’m going Italian beef at Johnnie ’s . ”

Piece Brewery and Pizzeria

Beer and pizza pie go bridge player in mitt here at this raucous , bustling restaurant . The beer : medal - winning brews from the Great American Beer Festival and World Beer Cup . The pizza pie : lean crust pattern after the Neapolitan elan popularized in New Haven that can ordered with topping fromHoney Butter Fried Chickenand the departed Hot Doug’s . Bourdain loves it because : “ I do n’t think we include it in the net cut . I had existent thin - gall pizza . Really , really delightful . slender cheekiness than most Italian pizza . It was just very serious , wood - fired , non - deep - dish pizza pie . I hate the bass peach . It chafe me that a dandy city like Chicago … they should be identified with their strongest suit of clothes , not their weakest . One of the affair I know is that no Chicagoans I know eat that shit . ”

Girl & the Goat

Stephanie Izard ’s restaurant busted out of the Bill Gates fully packed due to her triumph onTop ChefSeason 4 . Try goat any which mode from goat milk ricotta on bruschetta to goat lumbus with fume apple - spud purée . reservation may be hard to come by , but showing up at the source of military service to snag a table is achievable . Bourdain lie with it because:“Girl & the Goat is awful . I love her and I love her food for thought . For me that ’s the very picture of a tough , dictated Chicagoan . That ’s a very heavily - working chef . ”

Valois

Local pol eat and hobnob with reckless abandon at this smorgasbord - style counter service joint . Bourdain loves it because : Of the meat loaf and mac & cheese . “ Two of my shamed pleasure on one plastic tray . ”

Sze Chuan Cuisine

At Sze Chuan Cuisine , a young smear in Chinatown that specializes in warmth , Bourdain is accompany by Stephanie Izard – having late openedDuck Duck Goat– on a visit forParts Unknown . Bourdain fuck it because : “ One of my favorite dishes in the mankind . Mapo Dofu . Yes . A bean curd dish . Stipled with porc and a burning , numbing,9 ½ Weeks - style exercise in sadomasochism that will lead off you thinking some deeply disturbing thought . ”

Avec

Mediterranean - revolutionise , tiny , and boast a dish – chorizo - gormandize dates with piquillo pepper sauce – that will never , ever come off the menu ( lest they incite a riot).Bourdain loves it because : Bourdain has never been shy about his deep admiration and regard for Paul Kahan and his establishments , here again citing this one as a “ terrific restaurant . ”

Ricobene’s

You ’re here for the sandwich that has made interior headlines . A annulus steak that gets breaded and fried , slapped on a Turano French ringlet after getting dredge in meat sauce . It ’s Chicago , not LA … rust the sandwich . You ’re welcome . Bourdain loves it because : “ I liked that sandwich . Now that was something that everyone should be proud to have on their iris . It is very , very just . ”

The Publican

Paul Kahan ’s beer hall - way tribute to pork barrel and oysters anchor a now bustling block of restaurants in the ever - move back meat boxing area of the city . Bourdain loves it because : When asked in our audience what makes The Publican so good in his eyes , Bourdain but say : “ cracking food . ” Reaching back to his old Travel Channel show , The Layover , he was a bit more verbose key the spot as a “ big , loud beer foyer with a tendency towards pork . ”

Topo Gigio

The Tuscan - flair kitchen in the inwardness of Old Town has trade on a lively atmosphere and friendly stave for about 30 old age . The bill of fare hits the expect spread of rich pastas and desserts along with hot bread and a kitchen sump salad . The grand second - story dining room is staring for political party , and the patio is coveted for days above 60 degrees . Bourdain loves it because : " Topo Gigio is a massive Italian - American junction that serves – much better than you would suppose – old - school stuff . "

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Italian beef at Johnnie’s beef