Chicago's Cutting Edge

From exotic ingredients to innovative techniques, Andrew Zimmern finds foodies in Chicago are pushing the limits. From a dish made with whale vomit, to soup that smells like a dead body, Chicago feeds his adventurous appetite.

From This Episode

A delicious display of Publican Quality Meats’ (PQM) storefront case.
A delicious display of Publican Quality Meats’ (PQM) storefront case.

A delicious display of Publican Quality Meats’ (PQM) storefront case.

Chef Paul Kahan shares his favorite charcuterie from Publican Quality Meats’ (PQM) storefront case. 960 1280

  

Close-up of charcuterie in Chicago

Close-up of charcuterie in Chicago

Charcuterie at its most delectable! PQM makes its quality meats on-site. 960 1280

  

Publican Quality Meats’ basement butcher shop in Chicago

Publican Quality Meats’ basement butcher shop in Chicago

PQM's basement butcher shop serves all of Paul Kahan's famed restaurants around Chicago. 960 1280

  

Close-up of fresh bread and sliced salumi in Chicago

Close-up of fresh bread and sliced salumi in Chicago

A close-up of fresh bread and sliced salumi on the counter at PQM. 960 1280

  

Close-up of a duck dish in Chicago

Close-up of a duck dish in Chicago

Executive chef Dave Beran transported Next restaurant diners to Paris 1906 with this glorious duck dish. 960 1280

  

Behind the scenes at Next restaurant in Chicago

Behind the scenes at Next restaurant in Chicago

Andrew prepares to dig-in at Next restaurant. 960 1280

  

Skewered, fresh ayu (sweetfish) in Chicago

Skewered, fresh ayu (sweetfish) in Chicago

Skewered, fresh ayu (sweetfish) about to be grilled by Next restaurant's executive chef Dave Beran, as he brainstorms his Kyoto menu. 960 1280

  

Andrew Zimmern holds a Korean melon in Chicago

Andrew Zimmern holds a Korean melon in Chicago

Korean melon seeds are very small and the melon skin is very thin. Some folks eat every last bite. 960 1280

  

Caviar dish in Chicago

Caviar dish in Chicago

Close-up of El Ideas’ caviar dish, served without silverware so diners are required to lick their plates! 960 1280

  

the Rare Tea Cellar in Chicago

the Rare Tea Cellar in Chicago

The inside of Rare Tea Cellar looks like a combination of a mad scientist's laboratory and what could have been Indiana Jones' storage space. 960 1280

  

Sampling rare tea in Chicago

Sampling rare tea in Chicago

Exotic tea sampling at Rare Tea Cellar with master tea blender Rodrick Markus and El Ideas’ executive chef Phillip Foss. 960 1280

  

A vacuum brewer in Chicago

A vacuum brewer in Chicago

The newest innovation in vacuum brewers -- this one heats up with a halogen lamp. 960 1280

  

Close-up of authentic Korean food in Chicago

Close-up of authentic Korean food in Chicago

Ready-to-eat hot, authentic Korean food is made on-site and available at Chicago's Joong Boo Market. 960 1280

  

fresh Mebachi tuna in Chicago

fresh Mebachi tuna in Chicago

This fresh Mebachi tuna will cost a restaurant about $1,000 (Andrew's expert butchering not included). 960 1280

  

A storefront in Chicago

A storefront in Chicago

Behind this storefront is one of the biggest seafood distribution operations in the Midwest. 960 1280

  

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