Chow Town: Man-on-the-Street Reviews

RELATED: Full coverage of Lollapalooza 2010 »

It's not nearly as sensational as Lady Gaga’s fire-spitting bra, but when we rated some of the proposed Lollapalooza fare a few weeks ago, we caused quite a stir in the culinary scene. The loudest complaint came from Graham Elliot Bowles, the Chicago chef who was named the fest’s first “culinary director," who tweeted and commented passionately on the story.

Curious how the newer, more sophisticated dishes were being received by fest-goers, we asked a random sampling of Lolla attendees to comment on their grub, focusing on three items: the lobster corn dog from Graham Elliot ($9), the tostada from Big Star ($5), and the shrimp cocktail from The Southern ($8). Ratings were high overall—but we had a hard time finding many takers for the shrimp. Here, the individual remarks of three food items at Chow Town, the festival's concession area

 
MARC LEVALLE

Chicago
Lobster corn dog from Graham Eliot
“Fantastic. I think this would be really good with wine.”
 
TARA DICKSON

Long Beach, California
Lobster corn dog from Graham Eliot
“The taste is good—I like the crunchy texture on the outside.”
 
 
DANIELLE BASCI

Chicago
Lobster corn dog from Graham Eliot
“Everyone has been debating about it, and I’ve been working at the fest all three days and had to try it. It’s pretty amazing—and on a stick, which is the best thing.”
 


KATRINA DINICOLA
Waukegan
Tostada from Big Star
“The tostada is very good; the pork is tender. It’s messy, but if you’re getting it, I guess you expect that.”

 
 
HOLLY GREWALL
Canada
Lobster corn dog from Graham Eliot
“It’s tasty, but weird. It’s almost like it shouldn’t be deep fried in batter. The sauce is good—and it’s on a stick.”
 
KINGA PECAK
Chicago
Tostada from Big Star
“Better food than at most fests we go to. Comparable to what you’d find at one of those late night Mexican places, but less greasy.”
 
 
ADRIAN JARONCZYK
Chicago
Tostada from Big Star
“Good—but you have to find somewhere to sit down and eat it.”
 
ALICIA GILES

Waukegan
Tostada from Big Star
“The meat on the tostada is smoky. I think they used guajillo peppers to make the sauce. It tastes authentic.”
 
 
JIM EASTERHOUSE
Evergreen Park
Shrimp cocktail with peach sauce from The Southern
“To be honest, someone just gave this to me. The shrimp is cold, and eating it has cooled me off a little. I like the seasoning on the shrimp—but I don’t like the sauce. It’s a little too sweet.”
 


DIANNE SKEMP
Dubuque, Iowa
Lobster corn dog from Graham Eliot
“It’s very good. My daughter was here last year, and she wanted me to try it. The [lemon aioli] sauce is just right.”

 
 
     

Photography: Esther Kang