我们参观一家芝加哥餐厅，将炸薯条和奶昔变成美食

如今，人们考虑以观看电影和电视，听音乐和阅读的方式进行旅行和饮食的方式：他们漫不经心地，详尽地进行互联网的投入。几年前，我们启动了第一个旅行节目Pop Pilgrims，我们一直在味道测试食物。Today we’re launching a new video series focused on food, this one a bit more ambitious: The Hi-Lo Food Show features acclaimed chef Erik Anderson (a Food & Wine Best New Chef, founding chef of Nashville’s The Catbird Seat, and chef-owner of the forthcoming Brut in Minneapolis) along with me, the editor-in-chief of this website and a semi-professional eater. Here’s the simple concept: We visit a city and eat at two restaurants, one very expensive and one very cheap, but each highly recommended by professionals and by our local friends. We’ll speak to the high-end chefs about their cuisine and vision, and we’ll talk to each other about the food. (That’ll be mostly me asking Erik questions.) For this first series, we visited three cities, which will roll out over the next three weeks. First up, Chicago’sEl想法，在道格拉斯公园（Douglas Park）附近，这是一个迷人的小地方。厨师菲利普·福斯（Phillip Foss）从高端工作转变为厚脸皮的食品卡车（肉类），然后回到高端EL，在那里，开放式厨房允许食客看到复杂的，有趣的菜肴，并由厨师提供。明天，我们在吉姆（Jim）的原始作品停下来，是无与伦比的波兰香肠。