ld111134 wrote:I wonder why there is a singular lack of decent beef stands in the Loop?
ld111134 wrote:I wonder why there is a singular lack of decent beef stands in the Loop?
lodasi wrote:ld111134 wrote:I wonder why there is a singular lack of decent beef stands in the Loop?
Fontano's is better than decent. They used to be at 20 E Jackson Blvd, but moved down to 332 S Michigan Ave because of construction in the building.
Ram4 wrote:
My brother and I shared a sandwich at Scatchell's, Bubba's Place, Novi, and Little Joe's. The big surprise was Novi, which I was told wasn't that big of a deal, but both of us were very impressed. The unique, Al's-like giardiniera was about as hot as any beef stand (Johnnie's is the hottest I've had, and this was just as hot). Scatchell's was the most tender, though the bread fell apart pretty fast. Novi had a little Al's thing going which was kind of cool. To me, another solid beef sandwich. We also tried the fries, which were fresh cut and great. It's been a lot of fun trying all these beef joints all over the place.
Jefe wrote:Whether a conscious decision or not, I've been on a bit of a beef tear the past few months. I've been known to make a pretty decent beef from time to time and I do know that an IB built on a D'Amatos roll really cranks the whole thing up a notch. About a year ago I sampled D'Amatos IB and found it to be unremarkable bordering on bad– a chewy, lifeless Scala-like product with equally pre-packaged tasting giardiniere and dry as a bone. I read a post on Serious Eats a ways back talking up the beef at next-door Bari. Why it took me this long, who knows? But hot damn, that might be the best beef in town. Tender, yet structurally-sound slices of beef on a proper Italian roll (not D'Amatos? Did anyone ever get to the bottom of the D'Amatos/Bari fallout?) with the needs-no-introduction house made giardiniere. My only thought remotely close to a quibble would be notice of a heavy hand with the oregano.
I've been a lifetime Pop's devotee, yet my last at the Kedzie branch was mulchy, lacking enough of their brilliant "hot mix", and served on standard issue Gonella. I'm also a big fan of the sausage and combos at Johnnie's, though I find their beef to be underwhelming. And while I like Al's, the prices/quantity and the sometimes griminess of the place turns me off. The whole package of the Bari IB might just be my new gold standard.
Puckjam wrote:Sounds good. What is the red sauce in the cup? Out of curiosity, has anyone been to Tore & Luke's on Rand Road, north of Palatine Road about a mile? I have been going there for 35 years and have always had good luck with their IB combo. Great Beef and very good fries.
Puckjam wrote:Sounds good. What is the red sauce in the cup? Out of curiosity, has anyone been to Tore & Luke's on Rand Road, north of Palatine Road about a mile? I have been going there for 35 years and have always had good luck with their IB combo. Great Beef and very good fries.
seebee wrote:Ram4 wrote:
My brother and I shared a sandwich at Scatchell's, Bubba's Place, Novi, and Little Joe's. The big surprise was Novi, which I was told wasn't that big of a deal, but both of us were very impressed. The unique, Al's-like giardiniera was about as hot as any beef stand (Johnnie's is the hottest I've had, and this was just as hot). Scatchell's was the most tender, though the bread fell apart pretty fast. Novi had a little Al's thing going which was kind of cool. To me, another solid beef sandwich. We also tried the fries, which were fresh cut and great. It's been a lot of fun trying all these beef joints all over the place.
Sounds like fun, indeed.
Odd thing about these beefs tho - inconsistencies.
I've been to Scatchell's twice. Both times, rubbery beef. Just plain out wrong. It obviously is well loved, tho. My assumption is that I got off beefs.
Novi's is one of my go to joints. They are generally tender, not too salty, but their giardiniera, for me, is a real weak spot. The only comparison I can make to Al's is that Novi's beef can sometimes be as tender. After that, I just don't see it. I popped in yesterday for a beef, juicy, hot:
Plain beef, ready for the unique hot pepper mix to be applied. I think they ONLY do "on the side" for their pepper mix:
The red hot pepper condiment/giardiniera:
Applied:
IMO, the beef is generally ALWAYS solid, but this unique hot pepper mix, just adds nothing except a little bit of heat. I'm a major fan of Al's (On Taylor -never been to any of the others,) and I just don't feel the comparison between the two. Don't get me wrong at all - Novi's is solid, but Al's (On Taylor) is in a league of it's own, imo.
Also, everyone needs a bottle of this for fries:
midas wrote:How did Beefee even make it the top 3100 let alone top 31? Wasn't that the place that had the most awful review of any beef place ever here on LTH? Just the fact that it comes wrapped in foil should disqualify it.
eating while walking wrote:Also, that list puts Bari at the very bottom as a non-noteworthy beef. That's enough for me to discount the whole thing.
jimswside wrote:Dolinsky said he ate at each spot twice. Definitely worth a tip of the hat.
Dont sob if your joint is low on the list, its one cats opinion. That and maybe go out and try someplace new, or a joint that he ranked higher, you might be surprised at whats out there.
@stevedolinsky wrote: if I gave every place two chances...
Jefe wrote:jimswside wrote:Dolinsky said he ate at each spot twice. Definitely worth a tip of the hat.
Dont sob if your joint is low on the list, its one cats opinion. That and maybe go out and try someplace new, or a joint that he ranked higher, you might be surprised at whats out there.
I confronted him on Twitter (which I think you saw) about whether he tried the Bari beef more than once and he replied:@stevedolinsky wrote: if I gave every place two chances...
I interpreted this to mean he didn't care to try any place more than once. Which is what it is in terms of a fair critique vs a quantitative approach. Did you interpret this differently or read somewhere see that he tried each beef twice?
jimswside wrote:Jefe wrote:jimswside wrote:Dolinsky said he ate at each spot twice. Definitely worth a tip of the hat.
Dont sob if your joint is low on the list, its one cats opinion. That and maybe go out and try someplace new, or a joint that he ranked higher, you might be surprised at whats out there.
I confronted him on Twitter (which I think you saw) about whether he tried the Bari beef more than once and he replied:@stevedolinsky wrote: if I gave every place two chances...
I interpreted this to mean he didn't care to try any place more than once. Which is what it is in terms of a fair critique vs a quantitative approach. Did you interpret this differently or read somewhere see that he tried each beef twice?
Ha, missed that "if" , been thinking i need glasses as 45 approaches next week.
I still tip my hat to the guy.
Jefe wrote:
Fair enough. I respect the effort too and have a few places on my list now including Frangella in Palos Park which is across the street from where I got my start as a "sandwich artist" and about four blocks from where I grew up. That thing looks mighty. But he dissed two of my favorite beefs, Bari and Pop's.