Sam Ricobene Sr., 1931-2011. Restaurateur helped build Ricobene's into chain.

http://www.chicagotribune.com/news/loca ... 3847.story

I am not much of a steak sandwich person but I will stick up for the location on Pulaski. Went there a few times over the summer and I thought their pizza by the slice was pretty good, not greasy at all and not nearly as disgusting and bland as a lot of places I have gotten pizza from. But the star of the show is actually the Italian ice. My husband didn't care for the pizza much but he loved the ice. Pina colada and the peach were quite yummy.

Many years ago I was introduced to the breaded steak sandwich at a tiny, corner restaurant called La Milanese, at 32nd. and May Sts. This place, with the grandparent owners, easily into their late seventies, made a spectacular sandwich. It was pounded very thin, super tender, with a flavorful breading and it was easily the size of a dinner platter. The sandwiches were made to order, with all of the usual suspects available as add- ons. Any friend that I introduced to this place were grateful for the recommendation. And then, one day, I tried Ricobene's. Some of the above posters were right. It should be called a Breaded Bigelow Sandwich.

I'm glad I rolled across this thread. I first had this sandwich in 1988 when I was 18 and thought it was total crap while everyone RAVED about it. At 18 I would have eaten ANYTHING and I thought this was the worst thing ever. Even the sauce didn't help. Had it once or twice since then thinking maybe I got a bum one. Nope. Terrible food. Somehow the McRib is the greatest sandwich on earth compared to this place.

AS most places expand --you'll find differences in those locations.

I've been to The Pulaski, Weber Road and the former Wells street locations and
STILL prefer to make the trek to the Original on 26th ! ! ! !

BTW ... And if you want the same taste but not as filling ...
try the Breaded Eggplant sandwich... Its just as GREAT as the Breaded Steak.

Not so fond of the breaded steak bu I love the combo sandwich with mozz and giardiniera.

Does anyone know if there is anything similar to this in the western suburbs? Bensenville, Elmhurst, Addison area

Searched but couldn't find anything.

Eric wrote:Does anyone know if there is anything similar to this in the western suburbs? Bensenville, Elmhurst, Addison area

Searched but couldn't find anything.

Not quite where you requested but worth the drive...

Casciani's Pizzeria
9200 Joliet Rd, Hodgkins

Eric wrote: Does anyone know if there is anything similar to this in the western suburbs? Bensenville, Elmhurst, Addison area..
Searched but couldn't find anything.

Panther in the Den wrote:Not quite where you requested but worth the drive...
Casciani's Pizzeria
9200 Joliet Rd, Hodgkins

Whoa, whoa, whoa. I didn't expect to see this here.
I've been to Casciani's twice now. I probably would go to it more, but, it has been the refuge of something to eat when I go to the Blue Nose Brwy. down the road in Hodgkins. Oh, and I got there via the Pace route #330 bus.
I got the italian beef both times. You're informing me I should try the breaded steak? I've had the italian beef at Ricobene's, and I've had the breaded steak at Duke's on N. Harlem Ave. In each instance, I should have remained with the alternate (original) selection.
What lets you perceive it is a solid-enough breaded steak that compares with Ricobene's?

pudgym29 wrote:

Eric wrote: Does anyone know if there is anything similar to this in the western suburbs? Bensenville, Elmhurst, Addison area..
Searched but couldn't find anything.

Panther in the Den wrote:Not quite where you requested but worth the drive...
Casciani's Pizzeria
9200 Joliet Rd, Hodgkins

What lets you perceive it is a solid-enough breaded steak that compares with Ricobene's?

Because it’s awesome!

Often I will get it with cheese and they run it through the pizza oven. Fork friendly as it does get messy.

It has always been one of their specialties (even when they were in Berwyn). Maybe you missed the big (and repeated) signs outside?

I worked in the area a few years ago and it was the first place everybody recommended.

The second place that was recommended (no breaded steak though) was...

Buck's Pit Stop
6501 Kane Ave, Hodgkins

... which is right around the corner from...

Blue Nose Brewery
6119 East Ave, Hodgkins

Hi Folks,

We removed a few posts here, the first of which erroneously referenced a closing that had not taken place. We apologize for the collateral damage but since we don't edit posts for their content, we had no choice but to remove the entire sequence.

I cannot emphasize enough how important it is to not mention a closing unless you are 100% certain about it. Such posts can do irreparable damage to the establishments in question, and they should not be made in our forums. Ever.

Thanks,

=R=
for the Moderators

Look at this fistful of bread and meat, moistened with red sauce, perked with giardiniera, sweetened with sweet pepper, enriched with mozzarella. Lots of texture in there. We got the "Original" KING SIZE Breaded Steak at Ricobene's, split it for lunch and didn't need to eat again until breakfast this morning. I understand some love it and some don't; I intensely like it.

I remember when Erik M compared their steak to rubber carpet backing.

Cathy2 wrote:I remember when Erik M compared their steak to rubber carpet backing.

Shag carpet covered in tomato sauce, or was it marinara.
I agree with Erik M.
#breadedsteak #notafan

I’d be willing to bet it was better than the offering at...

Luke's
3130 N Harlem Ave, Chicago


... and I had such high hopes being close to home.

To quote Erik from the first post in this thread:

“There were moments when I was absolutely convinced that I was eating breaded carpet padding.”

David Hammond wrote:To quote Erik from the first post in this thread:

I stand corrected, though I remember shag carpet played a part in an old c-h thread. Either way, distinction without a difference, #breadedsteak #notafan

It has always stuck in my memory and it is why I have never gone.

I remember the old shack.

The BS was less uniform in thickness and cooking resulting in delicious crunchy bits from time to time.

Narrow communal high tables where you shared your love with your neighbors.

To clean and almost processed. Lost it’s charm.

Cathy2 wrote:It has always stuck in my memory and it is why I have never gone.

Exactly! Erik's epic take-down stuck in my memory as well, and so I wrote the place off. As recognized throughout this thread, breaded steak is not to everyone's tastes, and Ricobene's is not exactly easy to get to (it's in the bowels of Bridgeport, practically under the Dan Ryan).

On the way home, Carolyn said, "Well, it's not exactly a place I'd want to make the effort to get to again," and I'd have to agree (I mean, there's so much deliciousness closer to home), but I did enjoy my half of one of the big sandwiches (though admittedly, I was very hungry). Just as importantly, I wanted to taste for myself a food that is considered a Chicago original (though who exactly originated the sandwich is not known -- what is certainly true is that Ricobene's has outlasted most if not all of them).

I recently tried it and I love it. Its not that bad to get to. What I like is they have a free parking lot across the street too. Plenty of room and tables in the restaurant.

I first heard about here from when Pat Bruno wrote it up in the Chicago Sun-Times in the early 1980s.
Then it was included in "Hot Dog Chicago" [ISBN 0-914091-27-1], which you may have glimpsed at the LTHF Picnic last Sunday. (It was in the Italian Beef chapter.)
I have generally considered the Ricobene's breaded steak sandwich to be the standard for breaded steaks in Chicago. When contracted out to Sears at the [nee] Sears Tower in 1986, I ventured to its downtown location at Lake and Wabash Sts. at least once a fortnight.
It was so good that I {successfully} snuck it into the U.I.C. Pavilion when attending U.I.C. ice hockey games in the late 1980s [R.I.P.]. (On multiple occasions. )
Has the sandwich changed since they remodeled and expanded the location on 26th St.? I do not think so. Mind you, I have also experimented with the natural sauce [v. the red], and that was fine.