 In a desperate bid to bring customers back through their doors, Taco Bell has mapped out a plan to start serving alcohol at new urban locations. Taco Bell plans to sell anything from beer and wine to 'mixed alcohol freezes.' The first Taco Bell bar design will be featured at a select location in Chicago this summer and will take an entirely new approach to fast food. The new restaurant design has already been launched in South Korea, Japan and the United Kingdom. The fast food chain, owned by Yum Brands Inc., is desperately trying to court millennials who have fallen out of love with the brand's cheap fast food image. Marketers believe more millennials now prefer restaurants that are more authentic and less run-of-the-mill like Taco Bell. Trying to shed their cheap, cookie cutter image, the new urban Taco Bell will feature a row of lime green stools and a bar that faces the kitchen and a brick wall where local artists can showcase their creativity. The new marketing plan will feature the work of local artists to bring back a familiar, neighborhood feel. The first Taco Bell to sell alcohol and feature local artwork will be the location in the Wicker Park neighborhood in Chicago. Corporate Taco Bell headquarters has no plans to turn their other franchises across the country into bars, but they do have plans to take out some controversial additives from their food offerings. In a rush to bring back business, Taco Bell has recently announced their plan to eliminate artificial colors and flavors from their food , including added trans fats and high fructose corn syrup. While it's a step in the right direction, Taco Bell food is far from healthy. You pretty much have to be intoxicated to eat Taco Bell food in the first place No matter how it's redesigned, Taco Bell represents the bowels of American fast food. Pig out on this food over the weekend and come Monday morning your bowels might not be working so well as you writhe in pain on the toilet. There's hardly any nutrition in these empty-calorie foodstuffs. On top of that, no one really knows if their taco meat is real at all. If it is, were the cows raised on GMO grains, antibiotics and growth-stimulant drugs? Some people might be able to stomach this kind of food once a year, but someone who eats Taco Bell once or twice a week would have to be intoxicated with some kind of substance in order to claim this food as acceptable for their stomach. What the menu has to offer is nothing close to real food, let alone authentic Mexican food. Maybe this is why Taco Bell is experimenting with selling beer. If their customers would just loosen up, then they might stay a while and consider buying a few more bean burritos. By the way, bean burritos are one of the simplest foods to make. Why did Taco Bell turn a simple bean burrito into a complicated nightmare of ingredients? Take a look at the ingredient list for a Taco Bell bean burrito... First there are the pinto beans and the seasoning blend, which should be all that's in it, but there's also soy oil which includes shortening with TBHQ and citric acid to protect the flavor. The burrito filling also includes autolyzed yeast extract, sunflower oil, maltodextrin, inactivated yeast, corn flour, sugar, 'natural flavors,' trehalose, (genetically) modified corn starch and silicone dioxide for processing. With this onerous list of ingredients in the bean burrito filling alone, it's no wonder Taco Bell is pledging to take some additives out to make customers feel better. Adding alcohol to the menu might help customers accept the food again too, as the Taco Bell brand tries to bring back that good feeling that has been lost ever since customers started figuring out that this kind of food was making them sicker and more putrid than ever before. 