In expanding his reach to O'Hare Airport, Rick Bayless stands by the elements that have propelled his other restaurants—Frontera, Topolo, XOCO—to the top of Chicago's dining scene. An airport restaurant listing the local farms where its meat comes from? Unheard of. A tart raspberry-and-prickly-pear agua to wash away the tortures of air travel? We'll never fly again without one. And how is this chorizo-egg breakfast torta so bold and hot and delicious? Bayless has outdone himself, proving that even in a high-volume restaurant in a frenetic airport, you don't have to sacrifice the quality of food or the ethics behind its production.