True to its name, Kush Bowl sells stoner cuisine-heaping bowls of rice topped with meats and veggies-with goofy names, suggesting this operation owes its inspiration and humor to a Half-Baked marathon. But the two guys running the place aim for something higher. They carefully arrange orders-kebabs crossing one another like swords at a Marines wedding, meat and rice divided by diced green onions-on actual plates instead of Styrofoam.
I’ve eaten at many car-wash restaurants—great Chicago dogs, terrible tacos, passable bagels and more lunches of Reese’s Pieces washed down with Cactus Cooler than ever advisable—but I’ve never experienced anything as simultaneously lowbrow and... More »
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