Wind-whipped streets and towering architectural marvels set the stage for a glorious, meat-centric exploration of the Midwest’s ultimate culinary titan. Captured in 2009 for the fifth season of No Reservations, this deep dive into Chicago highlights a city that wears its unpretentious, hardworking ethos as proudly as its Michelin stars. The culinary landscape is an exhilarating mix of hearty, fiercely beloved local staples and avant-garde, mind-bending gastronomy. Bypassing the obvious tourist traps, the angle here is to celebrate the beautifully stubborn soul of the city—a place where a perfectly constructed hot dog or a mammoth Italian beef sandwich commands the exact same respect as a meticulously engineered tasting menu. It is an unapologetic love letter to the people who fuel the city’s relentless energy with bold, unapologetic flavors and cold beer. Discover the incredible lineup of eateries that made this midwestern adventure an absolute triumph of taste and tradition.
When Anthony Bourdain visited Chicago on his show No Reservations, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased in a convenient list.
This is No Reservations, season 5, episode 5. It first aired on February 2, 2009.
READ MORE: TWO DAYS IN CHICAGO: MY FAVOURITE STOPS AND SPOTS
DISH – Hotdogs
WHAT IS IT?
They had a hotdog with tamale called “Mighty Dog” and another hotdog called the “Mother-in-law”. They also had a drink called “Suicide”.
“I’m liking this, this is really good stoner food.” -Anthony Bourdain
WHERE IS IT?
Fat Johnnie’s Famous Red Hots
7242 S Western Ave, Chicago, IL 60636, United States
Chicago, Illinois
NOTES
Unfortunately, this restaurant has since closed its doors.
DISH – Deep-dish Pizza
WHAT IS IT?
They had Chicago style pizza or deep-dish pizza made of spinach, mushrooms, peppers, and bell peppers.
“I gotta admit, I like this stuff. A lot. I think my problem was just calling it a pizza. Whatever this is, I like it.” -Anthony Bourdain
WHERE IS IT?
Burt’s Place
8541 Ferris Ave, Morton Grove, IL 60053, United States
Chicago, Illinois
DISH – Chicago-style Smoked Fish
WHAT IS IT?
They had smoked trout, salmon and shrimp.
“It taste like… well, fish, and smoke and… fish oil.” -Anthony Bourdain
WHERE IS IT?
Calumet Fisheries
3259 E 95th St, Chicago, IL 60617, United States
Chicago, Illinois
READ MORE: BEST SHOPPING IN CHICAGO: 15 PLACES TO EXPLORE
DISH – “Humorous Chicago-style Dishes”
WHAT IS IT?
First: “Roadkill” made of beet puree, mushrooms into brain form, shredded duck and puff rice shaped like maggots.
Second: “Cuban cigar” made of Cuban sandwich wrapped in a dried cabbage leaf, sesame, Brazil nut garnish.
Third: Barbecue pork topped with cornbread puree.
“Homaro’s like the kid in school who shot spitballs and made fart jokes at the back of the class but still knew all the answers to the math problems on the board. While it appears he takes nothing seriously, the flavors and rather extravagant techniques say otherwise.” -Anthony Bourdain
WHERE IS IT?
Moto Restaurant
945 W Fulton Market, Chicago, IL 60607, United States
Chicago, Illinois
NOTES
Unfortunately, this restaurant has since closed its doors.
DISH – “3 Little Pigs Sandwich” – No Reservations Chicago
WHAT IS IT?
They had shrimp cocktail, flintstone-sized baby back ribs and onion rings.
They also had a sandwich called “3 little pigs” made of smoked ham, brioche bun, pork cutlet, 2 strips of bacon and 2 fried eggs.
“This is bat-f*cking-nuts, this is–this is, you know, this is the work of genius… in an evil way.”- Anthony Bourdain
WHERE IS IT?
The Palm – Chicago
323 E Wacker Dr, Chicago, IL 60601, United States
Chicago, Illinois
DISH – Seafood – No Reservations Chicago
WHAT IS IT?
First: Yellowtail tuna.
Second: Mussels and coconut gelee with chili pepper and green apple essence.
Third: Salmon roe and cured escolar with pepper and crystallized lettuce.
Fourth: Fluke with caviar and shiso leaf.
Fifth: Akagai clams with rice wine vinegar and white soy.
Sixth: Butter poached lobster with sea urchin roe and sauteed squid.
Seventh: Seared taro with dried wasabi, celery garnish and green apple salad and green olive and soya.
“Each creation perfectly blending flavor and texture with the directness and seaming simplicity yet nothings masks the pure, deep ocean flavors of the fish itself.” -Anthony Bourdain
WHERE IS IT?
L2O
2300 N Lincoln Park W, Chicago, IL 60614, United States
Chicago, Illinois
NOTES
Unfortunately, this restaurant has since closed its doors.
DISH – Chicago Hotdogs – No Reservations Chicago
WHAT IS IT?
They had hotdogs. First, the famous Chicago dog: with mustard, neon green relish, tomatoes, onions, dill pickle and topped with celery salt. Second, a foie gras hotdog made of duck sausage with truffle mustard and topped with foie gras.They also had french fries cooked in duck fat.
“Oh yeah, perfection in a dog.” -Anthony Bourdain
WHERE IS IT?
Hot Doug’s
3324 N California Ave, Chicago, IL 60618, United States
Chicago, illinois
NOTES
Unfortunately, this restaurant has since closed its doors.
READ MORE: CHICAGO: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON THE LAYOVER
Chicago consistently represented the very best of American hospitality and culinary ingenuity in his travels, standing as a testament to the Midwest’s profound cultural impact. This particular visit remains highly memorable for its brilliant juxtaposition of blue-collar comfort food with the dizzying heights of molecular gastronomy, perfectly encapsulating the city’s diverse appetite. The genuine warmth of the locals and the fierce pride they hold for their regional specialties resonate deeply, reinforcing the idea that great food does not require pretension. Allow this hearty, flavor-packed adventure to be the ultimate catalyst for planning your own epic eating tour through the Windy City.
