Bizarre Foods America: Chicago's Cutting Edge

Go behind the scenes with Andrew Zimmern in Chicago as he finds foodies pushing the culinary limits.

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A cameraman films Andrew Zimmern near the Chicago River. On this trip to the Windy City, Andrew discovers some of the best food in the world. 960 1280

  

Andrew visits George's Kabab Grill in Chicago's Albany Park neighborhood. Andrew eats pacha, an Iraqi stew made with lamb-stomach dumplings, lamb trotters, stewed head and dried mint. 960 1280

  

A butcher prepares several hogs each day to stock the deli counter at Gene's Sausage on Belmont Avenue. 960 1280

  

Andrew stops at Rick Bayless' XOCO, a quick-service restaurant inspired by the Mexican street-food scene. 960 1280

  

Ruby's Fast Food has a variety of tasty Filipino delicacies on their menu. 960 1280

  

Take a look at Franks 'N' Dawgs' tur-dawgen, a turkey and date sausage topped with crispy duck confit, herb garlic aioli, house-pickled onion relish and pickled carrot. 960 1280

  

At George's Kabab Grill, Masma Jajou shows Andrew how to make lamb-stomach dumplings, a key ingredient in pacha. 960 1280

  

This boiled pig head is made into head cheese at Chicago's Mado Restaurant. 960 1280

  

Andrew samples this delicious cheddar risotto bratwurst with beer-braised onions and cheese snack crackers. 960 1280

  

Take a look at Alinea Restaurant's famous sardine antenna made with country bread, yellow tomato, sardine poached in olive oil and aromatics, horseradish, red chili flakes, fried caper, and arugula flower. 960 1280

  

Andrew and Rick Bayless try mango chili and guava ice cream at Maxwell Street Market. 960 1280

  

Graham Elliot's foielipops are made with foie mousse, fleur de sel and strawberry pop rocks. 960 1280

  

The Bizarre Foods production crew films at Graham Elliot's restaurant, where having fun while creating whimsical dishes is required. 960 1280

  

Visit Alinea Restaurant to pick up this unique dish. It's English pea paired with iberico ham, burrata cheese, honeydew melon and sherry wine. 960 1280

  

Be sure to try the stewed goat at XOCO in Chicago. 960 1280

  

Photos

A cameraman films Andrew Zimmern near the Chicago River. On this trip to the Windy City, Andrew discovers some of the best food in the world. 960 1280

  

Andrew visits George's Kabab Grill in Chicago's Albany Park neighborhood. Andrew eats pacha, an Iraqi stew made with lamb-stomach dumplings, lamb trotters, stewed head and dried mint. 960 1280

  

A butcher prepares several hogs each day to stock the deli counter at Gene's Sausage on Belmont Avenue. 960 1280

  

Andrew stops at Rick Bayless' XOCO, a quick-service restaurant inspired by the Mexican street-food scene. 960 1280

  

Ruby's Fast Food has a variety of tasty Filipino delicacies on their menu. 960 1280

  

Take a look at Franks 'N' Dawgs' tur-dawgen, a turkey and date sausage topped with crispy duck confit, herb garlic aioli, house-pickled onion relish and pickled carrot. 960 1280

  

At George's Kabab Grill, Masma Jajou shows Andrew how to make lamb-stomach dumplings, a key ingredient in pacha. 960 1280

  

This boiled pig head is made into head cheese at Chicago's Mado Restaurant. 960 1280

  

Andrew samples this delicious cheddar risotto bratwurst with beer-braised onions and cheese snack crackers. 960 1280

  

Take a look at Alinea Restaurant's famous sardine antenna made with country bread, yellow tomato, sardine poached in olive oil and aromatics, horseradish, red chili flakes, fried caper, and arugula flower. 960 1280

  

Andrew and Rick Bayless try mango chili and guava ice cream at Maxwell Street Market. 960 1280

  

Graham Elliot's foielipops are made with foie mousse, fleur de sel and strawberry pop rocks. 960 1280

  

The Bizarre Foods production crew films at Graham Elliot's restaurant, where having fun while creating whimsical dishes is required. 960 1280

  

Visit Alinea Restaurant to pick up this unique dish. It's English pea paired with iberico ham, burrata cheese, honeydew melon and sherry wine. 960 1280

  

Be sure to try the stewed goat at XOCO in Chicago. 960 1280

  

Andrew Zimmern stands in a field of corn in Iowa

Andrew Zimmern stands in a field of corn in Iowa

Andrew Zimmern, a seasoned chef, author, TV host and James Beard Foundation Award winner, finds himself in the cornfields of Iowa for the new season of Bizarre Foods America. 960 1280

  

Andrew Zimmern at Ben's Chili Bowl in Washington DC

Andrew Zimmern at Ben's Chili Bowl in Washington DC

Andrew Zimmern digs into an out-of-this-world, delicious chili dog at Ben's Chili Bowl on DC's famous U Street. 960 1280

  

Close-up picture of blue Maryland crabs

Close-up picture of blue Maryland crabs

Freshly steamed blue crabs caught in the Chesapeake Bay, outside of Baltimore. 960 1280

  

Andrew at Common Good City Farm in Washington DC

Andrew at Common Good City Farm in Washington DC

Andrew assists in harvesting greens at Common Good City Farm in DC's LeDroit Park. 960 1280

  

Close-up picture of a smoked pig in Iowa

Close-up picture of a smoked pig in Iowa

Hot off the pig spit is an Iowa Swabian Hall (cross-bred in Iowa from a Russian wild boar), cooked to perfection. 960 1280

  

Andrew Zimmern with pigs in Iowa

Andrew Zimmern with pigs in Iowa

Andrew poses with some pigs as they chow down on healthy greens at Rustik Rooster Farm in Waverly, IA. 960 1280

  

Braised elk tongue in Oregon

Braised elk tongue in Oregon

Braised elk tongue with potato gnocchi courtesy of Lincoln Restaurant chef Jenn Louis in Portland, OR. 960 1280

  

Andrew Zimmern at Black Earth Meats in Wisconsin

Andrew Zimmern at Black Earth Meats in Wisconsin

Andrew assists on the cut floor at Black Earth Meats in Black Earth, WI. 960 1280

  

Close-up picture of fish-in-the-guts in Wisconsin

Close-up picture of fish-in-the-guts in Wisconsin

A Wisconsin tradition: fish-in-the-guts prepared by cooking whole whitefish in their own fat. 960 1280

  

Andrew Zimmern poses with a sea cucumber in Alaska

Andrew Zimmern poses with a sea cucumber in Alaska

Andrew, with sea cucumber (of the Dr. Seuss variety) in Alaska. 960 1280

  

Picture of a lake with the Sitka Harbor in Alaska

Picture of a lake with the Sitka Harbor in Alaska

The best of both worlds: The mountains create a beautiful backdrop at Sitka Harbor in Alaska. 960 1280

  

Desert in a coconut shell in Chicago

Desert in a coconut shell in Chicago

Chicago’s Next restaurant's "Taste of Thailand" dessert was served in a coconut shell. 960 1280

  

Andrew Zimmern at Publican Quality Meats in Chicago

Andrew Zimmern at Publican Quality Meats in Chicago

Andrew gets a behind-the-scenes tour of Publican Quality Meats' basement butcher shop, which serves all of chef/restaurateur Paul Kahan's famed restaurants around Chicago. 960 1280

  

Andrew Zimmern eats at Bruce's Bar in Severance Colorado

Andrew Zimmern eats at Bruce's Bar in Severance Colorado

Andrew dives into a tri-plate of buffalo, turkey and bulls' balls (Rocky Mountain oysters) at Bruce's Bar in Severance, CO, outside of Denver. 960 1280

  

Skinned jackrabbit on a rock in Denver

Skinned jackrabbit on a rock in Denver

Fresh meat of a jackrabbit is prepped before grilling in Denver. 960 1280

  

Andrew Zimmern holds an eel in San Francisco

Andrew Zimmern holds an eel in San Francisco

Andrew comes face to face with a monkeyface eel at the Golden Gate Bridge in San Francisco. 960 1280

  

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