Welcome to the photo series Eater Scenes, where an Eater photographer visits one of the city's restaurants to capture them at a certain, and very specific, point in the day. For Lollapalooza weekend, Chow Town.[Photos: Marc Much]
The scene at this year's installment of Lollapalooza Chow Town did not disappoint. The ebb and flow of the rushes went from easily manageable to organized chaos within an instant, often becoming the latter when concerts ended at the various stages around Grant Park. Customers ran the gamut, from giddy teens to relaxed forty-somethings. The longest lines formed at Bar Toma, Franks N Dawgs, and Grahamwich, which prepped 1800 lobster corn dogs. It's a good thing they did, as revelers of all ages pointed and chatted about Chow Town organizer Graham Elliot's creation.
The vendors joined in the party atmosphere with shared private beer kegs inside many of their booths. As Salsa Truck owner Dan Salls put it, "no one wants to buy tacos from a sober vendor." The vendors' jovial atmosphere extended to the food as well, as Glazed & Infused and Edzo's collaborated with an off-the-menu creation—a doughnut burger. Salls summed up many of the vendors' excitement by saying, "when we started the Salsa Truck it was our dream to cook at Lollapalooza—this is our announcement that we're here."
· All Chow Town Coverage [-ECHI-]
· All Lollapalooza 2013 Coverage [-ECHI-]