Disclosure: I'm a friend of the owner.

(However, if our first visit to Maid-Rite yesterday had been negative, I'd simply refrain from posting, rather than try to kid you. But after 2320 posts, I think you know that.)

For my orientation into the world of Maid-Rite, I decided to go with the most classic thing on the menu, the loose meat sandwich with no extra toppings. Plus some sweet potato fries and a vanilla malt.

I really liked the sandwich. Life-altering? No. But it had a good beefy taste, and I part company with those who decry a lack of seasoning. I thought it had just enough salt to bring out the beef. I'm not one to shy away from the salt shaker on the table if I think that food needs it, but I was quite happy with this the way it came and wasn't tempted to reach. Nor did I find the need for condiments, which is not to say that the sandwich wouldn't have been good with condiments. Just that the taste of the unadorned meat on a bun was very pleasing to me.

The sweet potato fries were among the best I've had. They had a lot of sweet potato flavor, which (for some odd reason) sweet potato fries don't always, and an ideal texture. I enjoyed my vanilla malt, which came with the thoughtful touch of a wide-diameter straw. (And ever since I was a kid, I've loved when shakes come with the tin in which they were shook holding more shake in reserve. As this did, so it scored points with me right away.)

mrs. riddlemay loved her vegetarian wrap and her slice of cranberry-pear pie.

The place has the feel of a diner, a super-clean and sparkling diner. You order at the register, get a number, put it on your table, and the food is brought to you, a la Culvers, but with more diner feel, with diner-style booths plus seats at a counter.

Sounds like maybe this version is better seasoned than others. Good luck to your friend, and I am being sincere.

The whole thing sounds darn quixotic. Certain regional foods that both appeal to a ready-made fan base of "ex-" wherevers and newcomers I can understand - NY pizza and Texas BBQ come to mind, and even Philly cheesesteaks, in the abstract. Even those slinging objectively tasty fast food aimed at significant transplant populations have a hard time making it work. Leo's Coney Island, for instance (thus my comment above).

Maid-Rite loosemeats, I see appealing perhaps to a narrow subset of Iowans, Springfielders, the toothless, and you. The place does look cool and the shake sounds nice. But I already spent all my Maid Rite capital dragging my family there in Springfield; they thought it was the least appealing part of a mostly charmless town.

Does the Maid-Rite here have pork tenderloin sandwiches, like they do in Iowa? Anybody try one? I was just in Iowa last weekend, and wanted to reappraise Maid-Rite on its own turf to see if my thoughts about it had changed, but somehow other food plans got in the way. One of the things that I remember being annoyed by was how much a pain in the ass these things were to eat, with meat flying out all over the place. A sloppy joe is somewhat easier to hold together (although, you have the slop to contend with, then, if/when it does spill over.)

I'm tempted to try a loose meat using the method mentioned upthread with chicken stock. I know that gets away from the whole "purity of the beef" taste, but it sounds like it could be pretty tasty and, if I want purity of beef flavor, I'll just get a hamburger. The only advantage I see to a loose meat sandwich is that by breaking it up, you have a larger surface area for browning to occur. But with a really thin, fast-food style burger, you've almost maxed out your browning surface area, anyway, and I don't think anything is added with the textural difference of a loose meat sandwich. Might as well take it into a slightly different direction.

I was there last night before a show at Lincoln Hall, and I did order the breaded pork tenderloin sandwich. Yes, the meat is about twice as large as the bun (white or wheat) but it wasn't a problem because I just worked my way in. They put hamburger condiments on it (onions, pickles, ketchup, mustard) which is a little odd but seemed to work. They serve on plates and use glasses for soft drinks. The place was spotless and the employees very friendly. The runner recommended bbq sauce on it, but I didn't think it would mix that well with the other condiments. Maybe next time I'll order it plain and add the bbq sauce. They have tons of sides. They were out of cheese curds already at 7, but I ordered their smashed potatoes, which were okay. I wouldn't make this a destination, but if you are in the hood or grew up with it I would recommend it.

Here's the Lincoln Avenue Maid-Rite menu from mid-September 2012. I think I remember them saying they would be expanding the breakfast offerings.





Maid-Rite
2429 N Lincoln Av
Chicago
773-687-9250

I grew up in Quincy, IL home of probably the best maid rite location in the entire world. It's been around FOREVER and definitely a place I hit when returning to visit the parents.

I wonder how it stacks up to the old school shop back home.

How's the pie? That could be their saving grace.

stevez wrote:How's the pie? That could be their saving grace.

According to Urban Daddy the pies are from the Edgewater branch of Lovely Bakery (1138 W Bryn Mawr). That fits with the "A Lovely Slice of Pie" mention on the menu but doesn't fit with the chalkboard heading "Homemade Pie" I saw when I was there. When I asked if they were really homemade I received an unconvincing assurance that they were indeed made in a home. That's why I put "homemade" in quotes in an earlier post.

My dad grew up in Iowa and we went to visit my grandparents all the time, yet it wasn't until I was in college and visiting the Quad Cities to see my grandfather before he passed away that I tried it for the first time. Then, when sitting shiva we ended up with big catering trays of the loose meat one night (where to get a proper Jewish deli tray in Iowa?!?). Those are the two times I've had it... Perhaps it was the circumstances of my introduction, but there's some sort of comfort food factor to it. I plan to try the LP one, but I do question $5 for that sandwich... they seem like they should be about $2-3.

blipsman wrote:but I do question $5 for that sandwich... they seem like they should be about $2-3.

I completely agree. I've had one and, while I liked it, there's no way it is worth $5 to me when I can get a decent burger from a regional chain (culve'rs or portillo's) for quite a bit less. Not to mention a combo from Johnnie's.

JimTheBeerGuy wrote:

Rene G wrote:What can I say? It's a boring sandwich and an outstandingly bad value ($4.92 with tax). It was the fifth or sixth loose meat of my life and I'm just as puzzled now as when I tasted my first. You must have to grow up with the loose meat to love it.

I grew up in Quincy, IL, with 2 Maid Rites, and I never got it either.

trs23 wrote:I grew up in Quincy, IL home of probably the best maid rite location in the entire world. It's been around FOREVER and definitely a place I hit when returning to visit the parents.

I wonder how it stacks up to the old school shop back home.

I'm guessing you're talking about the 12th St. location, which was the older-school of the two (and of course the only one remaining). I never really got maid rite but hello fellow Quincyan.

One thing I do plan on doing sometime soon is getting out there and trying the tenderloin, since you don't see too many of those up this way. Maybe we can talk them into putting a horseshoe on the menu too?

Not good...boring..really wanted to like it

The best facscimile was the Taco Bell Burger (not sure if that was the name)... a loose meat made with TB ground beef mixture....at least it had some spice (long gone though)...Maid Rite is bland, bland, bland...