MOBILE FOOD [CHICAGO STYLE]
There are only so many variations of meat and some type of bread-like item that can be done although most of them are good. It is perhaps one of the most enduringly delicious culinary inventions. Ranging from pate on water crackers to corned beef Reubens there is no end to the textures and tastes that can sprout from this basic theme. However, the best part of the bread/meat combo is the general portability of the outcome. Enabling a patron to walk and eat has advantages for both the restaurateur and the patron. It relieves the restaurateur of providing spacious seating arrangements and gives greater mobility and flexabilty to the patron. The added mobility in eating is one of my favorite “big city” experience. There is something extremely satisfying about eating on-the-go even when there is no real hurry. I have yet to visit a city that takes advantage of mobile eating as much as Chicago. Between the Eastern Europeans, Italians, Middle Easterners, Mediterraneans, and Mexicans, and even Western Europeans that have variously populated Chicago neighborhoods they have all left behind a legacy of wonderfully mobile “city food.” (more…)