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Best Reuben In Town

Best Reuben In Town
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  • Best Reuben In Town

    Post #1 - January 29th, 2008, 8:15 am
    Post #1 - January 29th, 2008, 8:15 am Post #1 - January 29th, 2008, 8:15 am
    I don't often order Reuben sandwiches, preferring instead the purity of a corned beef sandwich on rye with just a bit of mustard. Today, I woke up with a Reuben Jones for some unknown reason and I want to scratch the itch with the best Reuben in town. Any suggestions?
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #2 - January 29th, 2008, 8:23 am
    Post #2 - January 29th, 2008, 8:23 am Post #2 - January 29th, 2008, 8:23 am
    Some of my Favorites:


    Manny's Deli - Chicago
    Rockwell Inn - Morris
    Country House - Lisle
    Phillie's - Willowbrook
    Cafe 47 - Yorkville
  • Post #3 - January 29th, 2008, 8:48 am
    Post #3 - January 29th, 2008, 8:48 am Post #3 - January 29th, 2008, 8:48 am
    stevez wrote:I don't often order Reuben sandwiches, preferring instead the purity of a corned beef sandwich on rye


    Do you include a pastrami rueben in your definition of a rueben? some do and some dont.

    I like Manny's best based on quality of beef.

    Palace Grill, around 1400 w madison is also very good.

    If you are downtown the Berghoff in its current incarnation (underground) makes a servicable version.
    Last edited by iblock9 on January 29th, 2008, 1:42 pm, edited 1 time in total.
  • Post #4 - January 29th, 2008, 9:01 am
    Post #4 - January 29th, 2008, 9:01 am Post #4 - January 29th, 2008, 9:01 am
    One of my favorites- the Milk and Honey Smoked Turkey Reuben- far from traditional but so amazingly good.
  • Post #5 - January 29th, 2008, 9:07 am
    Post #5 - January 29th, 2008, 9:07 am Post #5 - January 29th, 2008, 9:07 am
    iblock9 wrote:Do you include a pastrami rueben in your definition of a rueben?


    Absolutely!
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #6 - January 29th, 2008, 9:09 am
    Post #6 - January 29th, 2008, 9:09 am Post #6 - January 29th, 2008, 9:09 am
    Try Valois if you are in Hyde Park:

    http://www.lthforum.com/bb/viewtopic.ph ... ght=valois
  • Post #7 - January 29th, 2008, 9:46 am
    Post #7 - January 29th, 2008, 9:46 am Post #7 - January 29th, 2008, 9:46 am
    Two unusual sources for really good Reubens are:

    The lunch menu at Gibson's in Rosemont where the Reuben is run through the salamander to crisp it up versus being coooked on a griddle. It results is this kid of interesting meld of crispy bread, crispy corned beef edges, cheese, and russian dressing. Definitely a knife and fork reuben.

    The Second, of the coffee shop variety is the Phoenix Restaurant at Cumberland and Lawrence. Griddled, melted corned beef magic with russian dressing and indsutrial fries on the side.
  • Post #8 - January 29th, 2008, 9:51 am
    Post #8 - January 29th, 2008, 9:51 am Post #8 - January 29th, 2008, 9:51 am
    I know what's for lunch today, now! I'll be sliding by the Phoenix to try one to-go, shortly, oh so shortly, but not soon enough ...

    -ramon
  • Post #9 - January 29th, 2008, 9:56 am
    Post #9 - January 29th, 2008, 9:56 am Post #9 - January 29th, 2008, 9:56 am
    I was recently impressed with a reuben from The Depot. It was characteristically huge and the corned beef was fresh, moist, and had a homemade quality in both its thicker cut and pronounced brine which had a distinguishable allspice note. Very nice, now in rotation of my standard orders there (with the turkey club and pot roast sandwich).
  • Post #10 - January 29th, 2008, 10:01 am
    Post #10 - January 29th, 2008, 10:01 am Post #10 - January 29th, 2008, 10:01 am
    I've had great reubens, though not exactly Jewish deli-style, at Seul's Tavern in Northfield. They use a soft variety of rye bread, which tends to work very well in the reuben. Their corned beef is solid, as is their kraut. The sandwich is large, melty, somewhat soft and very greasy. I can't say it's a destination reuben but definitely the thing to order if you are there or in the vicinity.

    =R=

    Seul's Tavern & Grill
    1735 Orchard Ln
    Northfield, IL 60093
    (847) 441-8290
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #11 - January 29th, 2008, 10:21 am
    Post #11 - January 29th, 2008, 10:21 am Post #11 - January 29th, 2008, 10:21 am
    jpschust wrote:One of my favorites- the Milk and Honey Smoked Turkey Reuben- far from traditional but so amazingly good.

    I know a place that serves this,
    calling it a Smokey Reubenson.
    :lol:
  • Post #12 - January 29th, 2008, 11:06 am
    Post #12 - January 29th, 2008, 11:06 am Post #12 - January 29th, 2008, 11:06 am
    In southeastern Wisconsin, the Star Bar & Restaurant(I94 & HWY S) serves a good Reuben(Vienna Beef), topped with an excellent home made dressing. Substitute the potato pancake for fries. Benji's and Jake's in Milwaukee serve fine Reubens.
    Image
    Jake's Reuben photo courtesy of buffetbuster.

    Star Bar & Restaurant
    2616 120th Ave aka HWY 142(west) & HWY S(east)
    Kenosha, WI 53144
    262-859-2222
    Mark A Reitman, PhD
    Professor of Hot Dogs
    Hot Dog University/Vienna Beef
  • Post #13 - January 29th, 2008, 11:39 am
    Post #13 - January 29th, 2008, 11:39 am Post #13 - January 29th, 2008, 11:39 am
    I think I recall seeing a Reuben on the menu at Depot American Diner. Now I guess I'll have to try it next time I'm there.
  • Post #14 - January 29th, 2008, 11:58 am
    Post #14 - January 29th, 2008, 11:58 am Post #14 - January 29th, 2008, 11:58 am
    Hi,

    There is an older thread on the same topic with other ideas: http://www.lthforum.com/bb/viewtopic.php?p=22955#22955

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #15 - January 29th, 2008, 1:25 pm
    Post #15 - January 29th, 2008, 1:25 pm Post #15 - January 29th, 2008, 1:25 pm
    I'll second the Depot. I had one the other day and it far exceeded my expectations.
  • Post #16 - January 29th, 2008, 1:52 pm
    Post #16 - January 29th, 2008, 1:52 pm Post #16 - January 29th, 2008, 1:52 pm
    dukesdad wrote:I'll second the Depot. I had one the other day and it far exceeded my expectations.

    Sent this thread to a friend who lives near there. He had this to say:

    "Had one at Depot. Best reuben I've ever had."
  • Post #17 - January 29th, 2008, 3:48 pm
    Post #17 - January 29th, 2008, 3:48 pm Post #17 - January 29th, 2008, 3:48 pm
    I had a surprisingly good reuben the other day at, believe it or not, the American Airlines Admiral's Club in Terminal 3 at O'Hare airport. Granted, my reference space could not be more limited -- this was the first reuben sandwich I ever had in my life. Less than halfway into it I concluded that I have been a complete idiot and wasted most of my life so far. Where reubens are concerned, that is. I might have redeemed myself in a few non-reuben ways in the past 40-some years. But I digress.

    It was surprising not only because I always thought (despite my mother's pleading and prompting) that I woudn't like reuben sandwiches (for the simple that sauerkraut screams SOUR to me), but also because, you know, many of you at least, what kind of sandwiches you usually get at the airport -- too much bread, too little flavor, costing way too much money.

    I confessed my sin to reuben-lovers-in-the-know at my destination, and they said that the sauerkraut was the key. I presume they mean it should not be anywhere near as sauer as the name implies.

    Next stop on my reuben fact-finding mission: Burt's Deli in Libertyville. I'll report back.
  • Post #18 - January 29th, 2008, 4:07 pm
    Post #18 - January 29th, 2008, 4:07 pm Post #18 - January 29th, 2008, 4:07 pm
    jimswside wrote:Some of my Favorites:


    Manny's Deli - Chicago


    I eat at Manny's fairly regularly as it's walking distance from the office . . . but I've never had the Reuben there. Mostly because I've only ever seen them pre-made sitting forlornly in a tray, not something I really want. Do you just tell Gino you want one made fresh?
    Objects in mirror appear to be losing.
  • Post #19 - January 29th, 2008, 4:18 pm
    Post #19 - January 29th, 2008, 4:18 pm Post #19 - January 29th, 2008, 4:18 pm
    Lured by the description:

    Jefe wrote:the corned beef was fresh, moist, and had a homemade quality in both its thicker cut and pronounced brine which had a distinguishable allspice note.


    I made a bee line to the Depot Diner for lunch today. Although the sandwich was nothing like the above description, the corned beef seemingly standard Vienna food service quality sliced thin, the Depot made a very good version of a Reuben on dark but soft bread. I was very glad I went.

    Depot Diner Reuben Sandwich
    Image
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #20 - January 29th, 2008, 6:38 pm
    Post #20 - January 29th, 2008, 6:38 pm Post #20 - January 29th, 2008, 6:38 pm
    Kman wrote:I eat at Manny's fairly regularly as it's walking distance from the office . . . but I've never had the Reuben there. Mostly because I've only ever seen them pre-made sitting forlornly in a tray, not something I really want. Do you just tell Gino you want one made fresh?


    Well, the sandwiches are premade with a very small amount of corned beef, and then stuffed with fresh corned beef when you order 'em. So they're only sort of pre-made.

    That said, I bet Gino or one of the other guys will make one fresh if you ask.
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #21 - January 29th, 2008, 6:52 pm
    Post #21 - January 29th, 2008, 6:52 pm Post #21 - January 29th, 2008, 6:52 pm
    stevez wrote:Lured by the description:

    Jefe wrote:the corned beef was fresh, moist, and had a homemade quality in both its thicker cut and pronounced brine which had a distinguishable allspice note.


    Although the sandwich was nothing like the above description, the corned beef seemingly standard Vienna food service quality sliced thin,


    FWIW, that looks different than the beef I tried two weeks ago. Possible?
    Glad you enjoyed it, nonetheless.
  • Post #22 - January 29th, 2008, 7:22 pm
    Post #22 - January 29th, 2008, 7:22 pm Post #22 - January 29th, 2008, 7:22 pm
    YourPalWill wrote:. . . the coffee shop variety is the Phoenix Restaurant at Cumberland and Lawrence. Griddled, melted corned beef magic with russian dressing and indsutrial fries on the side.

    Will, I hope you mean Thousand Island dressing . . . do you??? Since I too work in the O'Hare area, I'm curious to give this a try.

    But my favorite Reuben is hands-down Manny's. It's everything a Reuben should be -- plenty of kraut, dressing, cheese, excellent corned beef and crispy, buttery rye toast. Don't be afraid to ask them to make you one from scratch because sometimes they have pre-made ones that look a bit old.
  • Post #23 - January 29th, 2008, 8:19 pm
    Post #23 - January 29th, 2008, 8:19 pm Post #23 - January 29th, 2008, 8:19 pm
    The duck reuben at Hopleaf is awfully good, too. Nice starter reuben for the timid - plus you get those awesome frites and aioli. Talk about good eats.
  • Post #24 - January 29th, 2008, 9:41 pm
    Post #24 - January 29th, 2008, 9:41 pm Post #24 - January 29th, 2008, 9:41 pm
    Without a doubt my favorite Reuben in the city is the corned beef and pastrami combo version at Francis' deli on Clark. Really. It is. If you like Reubens you should check this one out for sure.
    Lacking fins or tail
    The Gefilte fish
    swims with great difficulty.

    Jewish haiku.
  • Post #25 - January 29th, 2008, 10:13 pm
    Post #25 - January 29th, 2008, 10:13 pm Post #25 - January 29th, 2008, 10:13 pm
    BR wrote:Will, I hope you mean Thousand Island dressing


    Funny you mention this...earlier in the thread I asked the OP if he considered a "Pastrami Reuben" to be a "Reuben" to which he enthusiastically said yes. It is my understanding that a Reuben, as created at the restaurant of the same name in NYC (at least according to my dad who knows about such things), can either be constructed with corned beef or pastrami, thousand island dressing or russian dressing and served on either dark rye or pumpernickel bread. That having been said, the constant is always sauerkraut :)

    My personal preference is corned beef/thousand and dark rye which i consider the default construction at least in the chicago area

    Not to get too tangential but I would be interested in what people think of the above.

    Finally, in an earlier response I suggested avoiding 11 city diner's reuben...i thought about it for a while and edited my post to remove my comment as it had been some time since i had been to 11 city. Today I decided to cab it down to 11th and wabash for a long overdue return visit. I have to say i was pleasantly surprised. The soup was much better then i remembered, matzo balls were huge and light and the reuben and pastrami sandwiches were excellent with the pastrami being particularly peppery and good. I have definitely changed my opinion about 11 city and will return.
  • Post #26 - January 29th, 2008, 10:31 pm
    Post #26 - January 29th, 2008, 10:31 pm Post #26 - January 29th, 2008, 10:31 pm
    iblock9 wrote:i thought about it for a while and edited my post to remove my comment as it had been some time since i had been to 11 city.

    IBlock,

    In the future I suggest not editing past posts dependant on the ebb and flow of a sandwich (for example). It is infinitely interesting, at least to me, to read through a thread and see how places develop, change, modify over the course of time. Removing obvious points of reference, such as a ruben sandwich, tend to muddy the waters.

    If you are worried someone will take your outdated advice, just do exactly what you did naturally, post an update to the thread noting your change of opinion.

    Enjoy,
    Gary
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #27 - January 29th, 2008, 10:41 pm
    Post #27 - January 29th, 2008, 10:41 pm Post #27 - January 29th, 2008, 10:41 pm
    Point well taken, I wasnt really sure how to handle it because I felt like taking my remark back almost immediately after i posted it because i really felt it was unfair. Since I removed the comment shortly after my original post I thought it bordered on appropriate. I mentioned it because I am feeling guily about having removed it which is why i posted about it in followup. Obviously, the better way to handle the situation would have been a retraction or clarification in followup. Live and learn.
  • Post #28 - January 30th, 2008, 4:47 am
    Post #28 - January 30th, 2008, 4:47 am Post #28 - January 30th, 2008, 4:47 am
    iblock9 wrote:It is my understanding that a Reuben, as created at the restaurant of the same name in NYC (at least according to my dad who knows about such things), can either be constructed with corned beef or pastrami, thousand island dressing or russian dressing and served on either dark rye or pumpernickel bread.


    There is some controversy as to whether or not the Reuben was actually invented in NYC. Many people seem to think it was invented in Nebraska. Be that as it may, in New York, russian dressing and thousand island are often the same thing. They seem to be unaware of the orange/red stuff that we call Russian dressing here in the Midwest, but of course they know best. We're just a bunch of prairie wankers, to hear them tell it. :wink:
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #29 - January 30th, 2008, 7:24 am
    Post #29 - January 30th, 2008, 7:24 am Post #29 - January 30th, 2008, 7:24 am
    Kman wrote:
    jimswside wrote:Some of my Favorites:


    Manny's Deli - Chicago


    I eat at Manny's fairly regularly as it's walking distance from the office . . . but I've never had the Reuben there. Mostly because I've only ever seen them pre-made sitting forlornly in a tray, not something I really want. Do you just tell Gino you want one made fresh?



    On my trips to Manny's I have had the Reuben made fresh, I have even been in there during the end of the traditional breakfast time when they are cutting corned beef, and had the rueben for breakfast.
    Last edited by jimswside on January 30th, 2008, 8:31 am, edited 1 time in total.
  • Post #30 - January 30th, 2008, 8:30 am
    Post #30 - January 30th, 2008, 8:30 am Post #30 - January 30th, 2008, 8:30 am
    If you will permit a digression: as a burgeoning foodie watching David Rosengarten's old show on The Food Network, I saw him offfer up his favorite version of a reuben featuring corned beef, swiss, kraut and thousand island dressing, but with soft rye bread and - horror of horrors - he steamed the thing!

    Rosengarten claimed when one steamed the sandwich all of the stacked ingredients were evenly heated through and the softer texture of the sandwich lent itself to enjoying more of the flavor combination without the distraction of the crusty bread exterior.

    I grew up eating reubens in the western suburbs (we made them at home alot) and they were always grilled and always with dark rye. I thought - this guy has his own TV show and must know what he's talking about so I'[ll give it a try. What a disappointment. The thing was a mushy train wreck of a sandwich.

    I am all about trying new variations but David - don't mess with my reuben!

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