Jose Andres dishes restaurant advice

Chef José Andrés dashed down to Kentucky this week to help feed communities hit by weekend tornadoes.

• But last week he was in Chicago talking to Monica about his philosophy for fixing the world: "Longer tables, not higher walls."

Andrés also offered tips for Axios readers eating at his new Chicago eateries.

Pigtail speakeasy: Order slices of fine Spanish ham called "jamon Iberico, and our cocktail with pork consomme, sherry and egg foam," Andrés tells Axios. "Oh my god, it's so good."

Jaleo: "A great big paella, and please don't complain that there is too much rice and not enough things on the top," he says, noting that's a true paella. "You're going to get super good rice."

Bazaar Meat: "Get a whole suckling pig. I brought a special oven from Spain just for it, and it is the most fascinating oven you have ever seen."

• "Take a picture when you are there. You're going to love it."