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Fodor's Chicago 2014
Epic Burger Review
After walking through exhibits at the Art Institute, follow the local college crowd to this order-at-the-counter eatery. While the ambience is kitschy (think bright orange walls and televisions broadcasting cartoons), the food is, as owner David Friedman describes it, "more mindful." Friedman sources fresh, natural beef for Epic's burgers, which are shaped by hand, cooked to order, and served atop fresh buns on non-petroleum-based plates. Burger add-ons include Wisconsin cheese, nitrate-free bacon, and an organic fried egg. While this might mean the meal costs more than other counter-service spots, it all goes back to Friedman's goal of building a greener burger joint—and it all just seems to taste extra good.
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Where: Chicago with a friend and her pre-teen daughters
When: Two days in February 2014
Why: After being housebound by what seemed to be a never-ending winter (enough already!), it was time to bundle Read more
In December 2013/January 2014 my wife and I did a three week trip to the USA, with the aim of experiencing a proper North American winter. Read more
We've never been to Chicago other than changing planes.
We'd like to go for a few days but that's a lot of flying to spend 3-4 days in one place.
Any add-ons in the area?
Thanks. Read more
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