Chicago is a city with broad shoulders, unapologetic swagger, and an incredibly dense, layered food scene. When Bourdain visited in 2016 for Parts Unknown (Season 7), he actively bypassed the obvious tourist traps—you won’t find deep-dish pizza or generic hot dog stands on this itinerary. The city’s culinary DNA is deeply rooted in robust, working-class comfort food and the distinct flavors brought by massive immigrant populations, particularly from Eastern Europe, Italy, and Asia. His angle was to unearth the authentic, unpretentious soul of the city, focusing on places that deliver immense satisfaction without the hype. He sought out the legendary cafeteria lines that feed politicians and neighborhood regulars alike, the fiercely authentic regional Chinese spots in Chinatown, and the hearty, meat-heavy institutions serving massive, breaded steak sandwiches. It was a journey into the neighborhoods that truly define Chicago’s big-hearted, heavy-hitting palate. Let’s explore the genuine, highly caloric spots that won Bourdain over.
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
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.
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.”
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.
Unfortunately, this restaurant has closed its doors.
DISH – Steak Sandwich – Anthony Bourdain Chicago
WHAT IS IT?
Sandwich of breaded and fried steak.
WHERE IS IT? – Anthony Bourdain Chicago
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 – Parts Unknown Chicago
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”.
READ MORE: ANTHONY BOURDAIN PHILIPPINES : ALL OF THE RESTAURANTS PICKED ON NO RESERVATIONS
This 2016 Chicago episode perfectly encapsulated Bourdain’s deep affection for cities that favor substance over style. By championing old-school joints like Valois Cafeteria and Ricobene’s, alongside the elevated neighborhood fare of Longman & Eagle, he celebrated the city’s inherent lack of pretension. It is memorable for recognizing that Chicago’s true greatness lies in its diverse, working-class neighborhoods and the hearty, uncompromised food that sustains them. It proves that the most satisfying meals are often the messiest, requiring no reservations, just an empty stomach. If you hit the Windy City, skip the tourist-clogged downtown and venture into the neighborhoods to taste the real, formidable flavors of Chicago.
