Chicago's most extreme bloody marys
Pickles? Cocktail onions? Celery? Eh. While a great bloody mary certainly starts with a balanced, housemade mix, it's the over-the-top skewers that make the bloodys at certain bars and restaurants memorable. In their quests to assemble the most outlandish garnish, Chicago bartenders reach for oysters, hot dogs, even slices of pizza. And now that football season has made 11 a.m. drinking totally acceptable -- not that I was judging you before -- it's high time you cozied up to one of these extreme bloody marys. Bonus: You won't be hungry 'til halftime.
Image 1 of 8
Sumo Mary at Sunda ($40)
Available: Saturday and Sunday
Somewhere under a skewer that includes--brace yourself--Chinese broccoli, pickled daikon raddish, herb-roasted potatoes, bacon, wok-fired shishito peppers, a duck bao bun, a grilled cheese, braised pork belly, a snow crab maki roll and a fried cheese stick, there's 32-ounces of bloody mary mix. It's made with Absolut's new "Chicago" vodka, which has flavors of rosemary and olive. Best of luck with this one.