Travel

How to Visit the Real-Life Chicago Locations in ‘The Bear’

You won't be hungry after.

Ryan Dickey/flickr
Ryan Dickey/flickr
Ryan Dickey/flickr

When The Bear returned for a second season last week, it was a return, not just to one of the best depictions of a kitchen ever made for television, but a return to the city it’s set in, creator and showrunner Christopher Storer’s native Chicago. The show was a summer hit in 2022, but it was also a lightning rod for authenticity-mad Chicagoans who strongly felt “their” Chicago was being misrepresented. Critics complained that there were inaccurate representations of specific neighborhoods, that just geographically it was confusing, and that the entire premise of the show-that a fine dining chef would come to work at one of their beloved Chicago Italian Beef Sandwich shops and try to impose a brigade system-was unrealistic.

The second season appears to both run toward this criticism, and far away from it. There is one episode set in Copenhagen. There is one episode set in the confines of an imaginary, absurdly high-end fine-dining restaurant, the original shop itself is literally demolished and reimagined as its own slightly more casual fine-dining restaurant (while retaining a sandwich window for takeaway). That eponymous restaurant seems to be embracing a “Chaos Menu,” with nods to the city but seems more interested in the specific perspective of its menu-designing chefs Marcus, Sydney, and Carmen.

But there are plenty of local nods throughout, from the bars the chefs drink in to the dumpling spots and pizza parlors they hit up for inspiration, to the grocery stores they go to for ingredients to start making their ideas and inspirations real. So here is a brief guide to the Chicago spots featured in the show in season two, should you want to follow in their footsteps, and eat and drink like the chefs.

Alice's Lounge
Alice’s Lounge
Alice’s Lounge

Alice’s Lounge

Avondale
Alice’s is a beloved 40-year-old karaoke bar famous for staying open till 4 or even 5 am. During her season-long arc in culinary school, Tina transforms from a steely, stand-offish, hardass cook to a linchpin and leader on the line. The key beat in that evolution can be seen in episode five, when she joins her peers for after-school drinks at this dingey karaoke bar in Avondale. Karaoke requires a willingness to perform, and a degree of vulnerability we would’ve thought Tina incapable of in season one. When she crushes a rendition of “Before the Next Teardrop Falls” by Freddy Fender, we see her growing into the head cook the restaurant will need her to be.

Avec
Avec
Avec

Avec

River North
During her whirlwind food tour Sydney meets with restaurateur Donnie Madia at his oldest restaurant, Avec, which serves Mediterranean via Midwest cuisine including classics like their truffled focaccia and bacon-wrapped, chorizo-stuffed dates. Sydney gets to hang out for a menu rundown with chef Dylan Patel, and futilely attempts to poach some staff off Madia.

Elske

West Loop
Chef David Posey’s Danish-influenced new American restaurant that features a regularly changing menu (and separate regularly changing tasting menu) Elske served as the refurbished eponymous restaurant in season two. It’s also where Ayo Edibiri trained and prepped for season one.

Ever

West Loop
In episode seven, Richie goes to a fictional fine dining temple (run by “Chef Terry,” played by Olivia Coleman) to learn the meaning of hospitality. The actual restaurant is Ever, a two Michelin-starred tasting menu establishment run by Chef Chris Duffy and his longtime collaborator Michael Muser. 

Kasama Restaurant
Kasama Restaurant
Kasama Restaurant

Kasama

Ukrainian Village
Sydney goes on an epic food tour of Chicago trying to eat her way to inspiration working through a dish of marinated radicchio, burnt grapefruit, and chili. Her first stop is at this hit Filipino bakery/restaurant where she orders their famous breakfast sandwich with longaniza and a hash brown, with mushroom adobo and a mango tart (and a matcha latte). Kasama was an obvious reference for the show because chef/owner Tim Florence is one of the only people who have managed to update and refine the Italian beef sandwich in an additive, innovative way (a question Chicago chefs have long struggled with). There’s a great Spielbergian close up on Sydney as the kitchen puts her order together, watching with wide eyes, and thinking.

Lao Peng You

Ukrainian Village
A hit BYOB Northern Chinese shop owned by brothers Daniel and Eric Wat Sydney goes to town on during the episode three food tour. They’re famous for their in-house, freshly made noodles and dumplings, and liberal use of chili oil.

Lisa Harbin/flickr
Lisa Harbin/flickr
Lisa Harbin/flickr

Margie’s Candies

Bucktown
The titular “Sundae” of the third episode, we see Sydney going in on a towering Jackson Pollack of Whipped cream, ice cream, maraschino cherries, nut crumble, and liquid fudge. Margie’s is a candy store/creamery over 90 years old, famous for their monster sundaes.

Eugene Kim/flickr
Eugene Kim/flickr
Eugene Kim/flickr

Mr. Beef

River North
The inspiration for season one, and still the dressed up storefront/edifice of the show, as well as where the entire pilot was shot. If it wasn’t for this institution of Chicago Italian beef sandwiches, The Bear might not exist.

Pequod’s

Lincoln Park
During Richie’s week staging for Chef Terry in episode seven, a guest requests deep dish pizza, sending Richie running out to this spot known for its platonic rendition of Chicago’s famous, and infamous style pie (which won the Tribune’s 2022 poll for “Best Chicago Style Pizza”). It’s a reflection of the restaurant’s over-the-top, do anything philosophy of hospitality. 

Pizza Lobo
Pizza Lobo
Pizza Lobo

Pizza Lobo

Logan Square
Sydney goes for a slice of roni cup topped pizza from Lobo, a New York-style pizzeria that is famous for a slice featuring pepperoni and Calabrian hot honey. It’s a burgeoning chain with clubby design and eclectic toppings.

Publican Quality Meats

West Loop
Sydney gets an anatomy of beef and the exact location of the short rib, and a cautionary tale, from chef/butcher Rob Levitt during the episode three montage. Publican Quality Meats is an artisanal butcher that makes charcuterie in house, offers sandwiches, does pop-up dinners and offers to go packages for holidays.

Weber’s Bakery

Garfield Ridge
When Richie’s daughter, Eva, recounts celebrating his ex-wife’s promotion in episode three, the gut punch is they got “the good cake from Weber’s,” possibly referring to the nearly century-old bakery’s famous buttermilk pound cake.

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Abe Beame is a Thrillist contributor.

Travel

Ditch your Phone for ‘Dome Life’ in this Pastoral Paradise Outside Port Macquarie 

A responsible, sustainable travel choice for escaping big city life for a few days.

nature domes port macquarie
Photo: Nature Domes

The urge to get as far away as possible from the incessant noise and pressures of ‘big city life’ has witnessed increasingly more of us turn to off-grid adventures for our holidays: Booking.com polled travellers at the start of 2023 and 55% of us wanted to spend our holidays ‘off-grid’.  Achieving total disconnection from the unyielding demands of our digitised lives via some kind of off-grid nature time—soft or adventurous—is positioned not only as a holiday but, indeed, a necessity for our mental health. 

Tom’s Creek Nature Domes, an accommodation collection of geodesic domes dotted across a lush rural property in Greater Port Macquarie (a few hours’ drive from Sydney, NSW), offers a travel experience that is truly ‘off-grid’. In the figurative ‘wellness travel’ sense of the word, and literally, they run on their own independent power supply—bolstered by solar—and rely not on the town grid. 

Ten minutes before you arrive at the gates for a stay at Tom’s Creek Nature Domes, your phone goes into ‘SOS ONLY’. Apple Maps gives up, and you’re pushed out of your comfort zone, driving down unsealed roads in the dark, dodging dozens of dozing cows. Then, you must ditch your car altogether and hoist yourself into an open-air, all-terrain 4WD with gargantuan wheels. It’s great fun being driven through muddy gullies in this buggy; you feel like Laura Dern and Jeff Goldblum in Jurassic Park.  As your buggy pulls in front of your personal Nature Dome, it’s not far off that “Welcome…to Jurassic Park” jaw-dropping moment—your futuristic-looking home is completely engulfed by thriving native bushland; beyond the outdoor campfire lie expansive hills and valleys of green farmland, dotted with sheep and trees. You’re almost waiting to see a roaming brachiosaurus glide past, munching on a towering gum tree…instead, a few inquisitive llamas trot past your Dome to check out their new visitor. 

To fully capture the awe of inhabiting a geodesic dome for a few days, a little history of these futuristic-looking spherical structures helps. Consisting of interlocking triangular skeletal struts supported by (often transparent) light walls, geodesic domes were developed in the 20th century by American engineer and architect R. Buckminster Fuller, and were used for arenas. Smaller incarnations have evolved into a ‘future-proof’ form of modern housing: domes are able to withstand harsh elements due to the stability provided by the durable materials of their construction and their large surface area to volume ratio (which helps minimize wind impact and prevents the structure from collapsing). As housing, they’re also hugely energy efficient – their curved shape helps to conserve heat and reduce energy costs, making them less susceptible to temperature changes outside. The ample light let in by their panels further reduces the need for artificial power. 

Due to their low environmental impact, they’re an ideal sustainable travel choice. Of course, Tom’s Creek Nature Domes’ owner-operators, Cardia and Lee Forsyth, know all this, which is why they have set up their one-of-a-kind Nature Domes experience for the modern traveller. It’s also no surprise to learn that owner Lee is an electrical engineer—experienced in renewable energy—and that he designed the whole set-up. As well as the off-grid power supply, rainwater tanks are used, and the outdoor hot tub is heated by a wood fire—your campfire heats up your tub water via a large metal coil. Like most places in regional Australia, the nights get cold – but rather than blast a heater, the Domes provide you with hot water bottles, warm blankets, lush robes and heavy curtains to ward off the chill.

nature domes port macquarie
Photo: Nature Domes

You’ll need to be self-sufficient during your stay at the Domes, bringing your own food. Support local businesses and stock up in the town of Wauchope on your drive-in (and grab some pastries and coffee at Baked Culture while you’re at it). There’s a stovetop, fridge (stocked as per a mini bar), BBQs, lanterns and mozzie coils, and you can even order DIY S’More packs for fireside fun. The interiors of the Domes have a cosy, stylish fit-out, with a modern bathroom (and a proper flushing toilet—none of that drop bush toilet stuff). As there’s no mobile reception, pack a good book or make the most of treasures that lie waiting to be discovered at every turn: a bed chest full of board games, a cupboard crammed with retro DVDs, a stargazing telescope (the skies are ablaze come night time). Many of these activities are ideal for couples, but there’s plenty on offer for solo travellers, such as yoga mats, locally-made face masks and bath bombs for hot tub soaks. 

It’s these thoughtful human touches that reinforce the benefit of making a responsible travel choice by booking local and giving your money to a tourism operator in the Greater Port Macquarie Region, such as Tom’s Creek Nature Domes. The owners are still working on the property following the setbacks of COVID-19, and flooding in the region —a new series of Domes designed with families and groups in mind is under construction, along with an open-air, barn-style dining hall and garden stage. Once ready, the venue will be ideal for wedding celebrations, with wedding parties able to book out the property. They’ve already got one couple—who honeymooned at the Domes—ready and waiting. Just need to train up the llamas for ring-bearer duties! 

An abundance of favourite moments come to mind from my two-night stay at Tom’s Creek: sipping champagne and gourmet picnicking at the top of a hill on a giant swing under a tree, with a bird’s eye view of the entire property (the ‘Mountain Top picnic’ is a must-do activity add on during your stay), lying on a deckchair at night wrapped in a blanket gazing up at starry constellations and eating hot melted marshmallows, to revelling in the joys of travellers before me, scrawled on notes in a jar of wishes left by the telescope (you’re encouraged to write your own to add to the jar). But I’ll leave you with a gratitude journal entry I made while staying there. I will preface this by saying that I don’t actually keep a gratitude journal, but Tom’s Creek Nature Domes is just the kind of place that makes you want to start one. And so, waking up on my second morning at Tom’s —lacking any 4G bars to facilitate my bad habit of a morning Instagram scroll—I finally opened up a notebook and made my first journal entry:

‘I am grateful to wake up after a deep sleep and breathe in the biggest breaths of this clean air, purified by nature and scented with eucalyptus and rain. I am grateful for this steaming hot coffee brewed on a fire. I feel accomplished at having made myself. I am grateful for the skittish sheep that made me laugh as I enjoyed a long nature walk at dawn and the animated billy goats and friendly llamas overlooking my shoulder as I write this: agreeable company for any solo traveller. I’m grateful for total peace, absolute stillness.” 

Off-grid holiday status: unlocked.

Where: Tom’s Creek Nature Domes, Port Macquarie, 2001 Toms Creek Rd
Price: $450 per night, book at the Natura Domes website.

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