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 ...

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Vienna Beef

Chicago has more hot dog restaurants than any other major city in the US. Andrew visits the Vienna Hot Dogs factory.

2501 North Damen Ave. Chicago, IL 60647

Franks 'N' Dawgs

Franks 'N' Dawgs' hot dogs are more than a food -- they're an art. The sausage are filled with duck confit hot dogs, beef masala, orange marmalade and more.

1863 N. Clybourn Ave. Chicago, IL 60614

Alinea Restaurant

Twenty chefs use modern technology to concoct some innovative food combinations that result in explosive flavor.

1723 North Halsted Street Chicago, IL 60614

Graham Elliot Restaurant

Andrew travels to Chicago's South Side to visit this restaurant. Graham Elliot happens to be the youngest Michelin-starred chef in America.

217 W. Huron Street Chicago, IL 60654

Uncle John's

Andrew visits Uncle John's, a restaurant known for some fo the best barbeque in Chicago and prepared in an aquarium smoker.

337 E. 69th Street Chicago, IL 60637


Andrew meets up with Chicago Restaurant owner Rick Bayliss, a world renowned authority on authentic Mexican food, to try the Mexican cuisine at Bayliss' new restaurant.

449 North Clark Street Chicago, IL

Maxwell Street Market

Andrew and Rick Bayliss explore the Maxwell Street Market to sample some authentic Mexican food, including lamb stomach sausage.

548 West Roosevelt Road Chicago, IL 60607


Andrew heads to Mado, where the owner gives lessons on how to butcher an animal and determine the tastiest cuts of meat on a pig.

1647 North Milwaukee Ave. Chicago, IL 60647


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