eating while walking wrote:I feel that in general, a beef from a random deli is going to be better than a beef from a random stand. Like if you had to pick between a deli and a stand with no other information available, go with the deli every time. I've never had a bad deli IB and there have been some great ones - like Bari.
I know a guy who doesn't care for any of the deli beefs over the stands. I've kind of saved many of the famous deli beefs for later on my beef sandwich journey. I've had Frangella and Freddy's Pizza which were both excellent beef sandwiches (both bigger than most stands). When the COVID thing is over I am going to finally have Bari, Notolli, Riviera, and Serrelli's and any other that I missed.Panther in the Den wrote:eating while walking wrote:I feel that in general, a beef from a random deli is going to be better than a beef from a random stand. Like if you had to pick between a deli and a stand with no other information available, go with the deli every time. I've never had a bad deli IB and there have been some great ones - like Bari.
I wouldn’t say better but different.
A deli beef will be fresher, slightly pink that might carry through to the sandwich, maybe freshly sliced...
... whereas a Italian Beef from a stand won’t have that pink color but will be tender, delicious. A time tested preparation refined over the years and what we have come to know and love.
Both are great! Top of their class in their respective styles.
HonestMan wrote:Solid List, I would have put Johnnies at #1....
If this ever was to occur, I would picket outside the McDonald's in the West Loop (1035 W. Randolph St.) for at least two hours one weekday afternoon | evening.G Wiv wrote: In reading this thread, and Nick K's article, I had a scary thought. McD's featuring a Chicago Style Mc-Italian-Beef. Think McR*b but worse, if possible.
G Wiv wrote:In reading this thread, and Nick K's article, I had a scary thought. McD's featuring a Chicago Style Mc-Italian-Beef. Think McR*b but worse, if possible.
G Wiv wrote:In reading this thread, and Nick K's article, I had a scary thought. McD's featuring a Chicago Style Mc-Italian-Beef. Think McR*b but worse, if possible.
JoelF wrote:Wouldn't that just be Arby's?
G Wiv wrote:G Wiv wrote:In reading this thread, and Nick K's article, I had a scary thought. McD's featuring a Chicago Style Mc-Italian-Beef. Think McR*b but worse, if possible.JoelF wrote:Wouldn't that just be Arby's?
I had an Arby's about a year ago, 7.6.19, first in at least a decade. I doubt I will live long enough to have another. Fries on the plus side of edible drenched in horsey sauce.
Caution - food may appear more delicious than actual
JimTheBeerGuy wrote:Arby's was a special treat when I was a kid, and as such I still enjoy it in a nostalgic way from time to time. Still, it ain't no Italian Beef. If anything, given the choice of Arby sauce and/or Horsey sauce, it's more of a Madame Tussaud figure of a Baltimore Pit Beef.
Marshall K wrote:Several months ago I replaced Johnnie's with Mr. D's even though I find it extremely difficult not to order the Steak or Shish-Kabob. I feel the taste is on par with Johnnie's then there is the size, sauteed (not canned) sweet peppers, and those Fries not to mention avoiding the ridiculously long lines, makes it a no brainier for me.
Additionally based on another member recommendation I went to Pete's on Roosevelt in Oak Park last week for the first time. The Beef sandwich hit all the right buttons. Beef tender, gravy nice and spicy, bread perfectly dipped without disintegrating, loved both Sweet and Hot, and the one way I judge a beef is by the temperature of the Gravy (must be hot) I believe Gravy temperature can make or Break a beef sandwich and this was right on. If it proves to be consistent, Pete's has just shot up near the top of my list!
bob kopczynski wrote:brschwartz wrote:
I would only go there after they closed the kitchen
at the "Bucket of Suds" 3121 n Cicero.
The best bar ever! Closed about 5 yrs ago.
Have I finally come across another old regular from Bucket O Suds (BOS)? Probably the most legendary bar in chicago, mainly due to the PT Barnum of bartenders, Joe Danno. I first met Joe and his sister Fina in 1973 and we became fast friends up until his last day in business some years ago.
This is a place that deserves its own thread,even though it is long gone. Real italian kitchen cooking and home made hard liquor!!! If there are any other old BOS'rs out there let me know and we can start a thread to figure out the recipe for elixer of lucifer.
Bob
Is a Chicago-style Italian beef sandwich still an Italian beef without the beef? Buona, the Berwyn-based restaurant company founded with the Buonavolanto family’s Italian beef recipe 40 years ago, will launch its plant-based Italian Beefless Sandwich ($7.99) on Monday. The vegan creation will be available at all 24 locations in the Chicago area and Indiana for an unspecified limited time through this summer.
JimTheBeerGuy wrote:G Wiv wrote:G Wiv wrote:In reading this thread, and Nick K's article, I had a scary thought. McD's featuring a Chicago Style Mc-Italian-Beef. Think McR*b but worse, if possible.JoelF wrote:Wouldn't that just be Arby's?
I had an Arby's about a year ago, 7.6.19, first in at least a decade. I doubt I will live long enough to have another. Fries on the plus side of edible drenched in horsey sauce.
Caution - food may appear more delicious than actual
Arby's was a special treat when I was a kid, and as such I still enjoy it in a nostalgic way from time to time. Still, it ain't no Italian Beef. If anything, given the choice of Arby sauce and/or Horsey sauce, it's more of a Madame Tussaud figure of a Baltimore Pit Beef.
I recently acquired this Arby's-inspired art to add to my somewhat odd but on-brand collection.
Dave148 wrote:Is a Chicago-style Italian beef sandwich still an Italian beef without the beef? Buona, the Berwyn-based restaurant company founded with the Buonavolanto family’s Italian beef recipe 40 years ago, will launch its plant-based Italian Beefless Sandwich ($7.99) on Monday. The vegan creation will be available at all 24 locations in the Chicago area and Indiana for an unspecified limited time through this summer.
https://www.chicagotribune.com/dining/c ... story.html
seebee wrote:So -
I made an effort to search for a dedicated Buona Beef thread, and if you knew how lazy I was, you'd think I spent enough time searching. I tried. Mods, if you think this belongs in it's own thread, I doubt anyone would disagree.
ronnie_suburban wrote:seebee wrote:So -
I made an effort to search for a dedicated Buona Beef thread, and if you knew how lazy I was, you'd think I spent enough time searching. I tried. Mods, if you think this belongs in it's own thread, I doubt anyone would disagree.
The only dedicated Buona Beef thread that I could find contains a single post, made in 2009. Since Santander, who is a Mod, posted about Buona here the other day, I'll let him decide whether to move these few recent posts about it to a dedicated thread or leave them here.
=R=
for the Moderators