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.
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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 experienc...