And never leave.
Hot Doug's was closed, as was Frontera Grill. Apparently people really fucking love America out there, and Rick Bayless takes his entire staff to Mexico for an annual culinary retreat of some sort, and because he's awesome.
Smoque, however, was open and delicious. Adam had the half rack of back back ribs with macaroni and cheese, beans and coleslaw. After eating a pulled pork sandwich at the Taste of Chicago earlier in the day, I opted for a chopped brisket sandwich. An hour wait, with a line out the door and inside, a "How is everything?" from Barry, and a bottle of sauce later, we called it a night.
Welcome to our first night in Chicago.
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