I think Plush Pup has a pretty good beef, too.

PIGMON wrote:Unlike most of the Italian beef aficionados here, I happened to try the Arlington Heights location first. When I was reading how great the Johnnie's reviews were, I was TOTALLY shocked based solely on my Arlington Heights experience. I found the dip ridiculously oily, rendering a potentially good sandwich just passable. I have since tried Elwood Park and I'm proud to say that I have joined the legions of others on the Johnnie's Hooray Bandwagon. IMO, Johnnie's in Arlington Heights can’t hold a candle.

Update:

It's been several months since I've been back to the Arlington Heights location of Johnnie's and I'm surprised and happy to report that as far as I could tell, on this day, not a single element was the least bit different between the two locations. This is true of the ingredients as well as the preparations of those ingredients. We tried the Beef with both sweet and hot peppers, plain sausage and lemon ice. Even the sweet peppers were chopped in exactly the same fashion. The dip is undoubtedly made from the same hand as the other location.

I had no expectations as I walked through the doors today with the family. But it was a great surprise and pleasure to be enjoying myself every bit as much here today as I normally do in Elmwood Park.

I like Suzy's, on Montrose a little bit west of Elston. Good shakes, too.

Having only sampled Johnnies in Elmwood Park, I cannot really compare. But what I have noticed on our beef tastings is that time of day is awfully important for most places. Being a fairly thin sliced, roasted and then juiced meat product, the window for perfection is narrow - it needs to be fairly fresh off the roaster, and most importantly, have just the right time in the gravy and then on to the bread. The main imperfection at places that do not serve much beef is that the meat either sits in the gravy too long, with the resulting destruction of both the protein and fat, resulting in stringy or overly chewy beef, or beef coming out of the cooler to be quickly nuked and dumped in gravy resulting in a grey denatured product that best belongs in the nearest dumpster.

Typically, none of this is much of an issue at lunchtime in a busy place. But on a slow day, or during an off hour, one might end up with something icky. I did find a sandwich at noon on a Saturday at Johnnies in Elmwood to be much better than one at 5pm (which was not bad, but not as good), because the beef seemed fresher with more of a roasted, rich flavor to it. Chickies and Al's have been pretty high quality every visit on different days and times. But they seem more the exception.

So the problem with the satellite locations might be how well the beef and gravy is tended. I suspect that the gravy, over time, would accumulate an increasing sheen of fat from the beef, and if the server skimmed the surface, all you would get is the fat. Like a good pit man for a barbecue place, one needs qualified staff to tend the beef and gravy, and if the owner loses a good person or begins to focus on conserving beef and gravy even when it has sat a little longer than it should...

Just a theory for the differing experiences.

PIGMON wrote: But it was a great surprise and pleasure to be enjoying myself every bit as much here today as I normally do in Elmwood Park.

At this time of year, I enjoy the Arlington Heights location a lot more -- it has indoor seating.

Pigmon, you must have visited on an off-day the first time around. I'm a regular at both locations and haven't noticed any differences in the food.

dicksond, I often visit the A.H. site near its midnight closing time, and it's good then, too.

Hi,

I was in Luke's in Lake Bluff yesterday for lunch. After scanning the entire menu, I settled on a hot dog dressed to Chicago style. The skinless hot dog was good enough for being what it is: skinless. The fries were pretty crisp without a bit of limpness.

I was reading the take-out menu during People's Court commercials. What I read surprised me quite a bit:

Italian Beef (Luke's Original Recipe): Tender homemade slices of beef simmer in it's own beef juice served on crisp French style broad (a cute typo) .. $4.59

The above items may be topped with your choice of extras.

Hot or sweet peppers ... $0.49
Gravy dip ... $1.49

It was the $1.49 Gravy dip that raised my eyebrows. Unless I misunderstood something, a casual request to dip your sandwich just raised your sandwich price by 33% for a mere dip in cooking liquid.

I am not familiar with Luke's since this was a my first visit. This upcharging for peppers (not extra peppers, just peppers) and gravy, is this something new or long established?

Luke's
203 North Waukegan Road
Lake Bluff, IL 60044
Phone: 847/615-9705
http://www.lukeslakebluff.com

Regards,

Cathy2 wrote:It was the $1.49 Gravy dip that raised my eyebrows. Unless I misunderstood something, a casual request to dip your sandwich just raised your sandwich price by 33% for a mere dip in cooking liquid.

I am not familiar with Luke's since this was a my first visit. This upcharging for peppers (not extra peppers, just peppers) and gravy, is this something new or long established?

Are they related to the Luke's in The Loop? If so, they also upcharge for any peppers but not gravy. I'm highly opposed to the pepper's charge (just make the sandwich more expensive--Italian Beef comes with hot or sweet peppers in the same way that a hamburger comes with its condiments). Ultimately, though, it's not a big problem for me since I'd give their IB sandwich about a C-. I don't waste my lunch calories on it.

That "dip charge" raises more than eyebrows. It's downright laughable. I would imagine that the ketchup that they put on a burger costs 100x more than the gravy that gets soaked into IB sandwich.

Best,
Michael

Cathy2 wrote:It was the $1.49 Gravy dip that raised my eyebrows. Unless I misunderstood something, a casual request to dip your sandwich just raised your sandwich price by 33% for a mere dip in cooking liquid.

C2,

I'd guess in this instance Gravy Dip for $1.49 means a cup of gravy on the side. Still high for a side serving of gravy dip, but not as usurious as if it was for a quick dunk in beef juice.

Enjoy,
Gary

eatchicago wrote: I'm highly opposed to the pepper's charge (just make the sandwich more expensive--Italian Beef comes with hot or sweet peppers in the same way that a hamburger comes with its condiments). Ultimately, though, it's not a big problem for me since I'd give their IB sandwich about a C-. I don't waste my lunch calories on it.

I agree with the rating of Luke's--perhaps, I might make it even lower. Anyways, is not a seperate charge for peppers, sweet or hot near universal?

In the olden days, it was common, or common enough, for places to have the giardinara on the tables for the customers to help themselves. Johnnies used to do this. Does any place do this still? On past beefathons, Max's and Roma's still offered giardinara for the taking, but I have not been to either in ages. My experiences generally have been that peppers, sweet of hot, cost extra. Both of my faves, Johnnies and Al's charge.

G Wiv wrote:

Cathy2 wrote:It was the $1.49 Gravy dip that raised my eyebrows. Unless I misunderstood something, a casual request to dip your sandwich just raised your sandwich price by 33% for a mere dip in cooking liquid.

C2,

I'd guess in this instance Gravy Dip for $1.49 means a cup of gravy on the side. Still high for a side serving of gravy dip, but not as usurious as if it was for a quick dunk in beef juice.

Enjoy,
Gary

Quite a number of beef places serve plain Gonella bread dipped in gravy. I'm guessing that's what they mean by Gravy Dip. I've never heard of anyplace charging for dipping a beef sandwich. The charge for peppers, while heinous, is not all that uncommon.

I suppose I'm spoiled because I grew up on Max's, where giardiniera was free-flowing. Also, living across the street from Tore's beef for years (a solid beef--no upcharge) contributed to my expectations.

stevez wrote:Quite a number of beef places serve plain Gonella bread dipped in gravy. I'm guessing that's what they mean by Gravy Dip. I've never heard of anyplace charging for dipping a beef sandwich. The charge for peppers, while heinous, is not all that uncommon.

Curiosity whetted, I went with EatChicago protocol 1.7 and called Luke's of Lake Bluff on the phone. Steve Z is, as he is an unnervingly high percentage of the time, correct. Gravy Dip for $1.49 is French style bread dipped in gravy. Reminds me of a similar starch gravy offering at Hamburger King, rice and gravy, though I do not remember the price.

Alan, the owner, went on to say if customers ask for gravy on the side with Italian beef they get a 4-oz souffle cup of gravy no charge.

Enjoy,
Gary

Hamburger King
3435 N Sheffield Ave
Chicago, IL 60657
773-281-4452

G Wiv wrote:

stevez wrote:Quite a number of beef places serve plain Gonella bread dipped in gravy. I'm guessing that's what they mean by Gravy Dip. I've never heard of anyplace charging for dipping a beef sandwich. The charge for peppers, while heinous, is not all that uncommon.

Curiosity whetted, I went with EatChicago protocol 1.7 and called Luke's of Lake Bluff on the phone. Steve Z is, as he is an unnervingly high percentage of the time, correct. Gravy Dip for $1.49 is French style bread dipped in gravy. Reminds me of a similar starch gravy offering at Hamburger King, rice and gravy, though I do not remember the price.

I'm immediately reminded of a similar neighborhood treat when I was a kid. New Star Chinese on Touhy served "noodles and gravy" for a buck (I think). It was a regular size Chinese food container filled with soft chow mein noodles and covered with brown gravy. When I was busy feeding all my money into video games and I was hungry, this was the best way to fill up for little dough.

Best,
Michael

G Wiv wrote:

stevez wrote:Quite a number of beef places serve plain Gonella bread dipped in gravy. I'm guessing that's what they mean by Gravy Dip. I've never heard of anyplace charging for dipping a beef sandwich. The charge for peppers, while heinous, is not all that uncommon.

Curiosity whetted, I went with EatChicago protocol 1.7 and called Luke's of Lake Bluff on the phone. Steve Z is, as he is an unnervingly high percentage of the time, correct. Gravy Dip for $1.49 is French style bread dipped in gravy.

That's some solid investigative journalism!

I've never heard this sandwich called "Gravy Dip." In my experience, it's called "Gravy Bread," which is somewhat more clear.

David Hammond wrote:I've never heard this sandwich called "Gravy Dip." In my experience, it's called "Gravy Bread," which is somewhat more clear.

I agree, but keep in mind that we are talking about some place in the burbs far enough out of the city that things might not be what we consider to be "normal".

stevez wrote:

David Hammond wrote:I've never heard this sandwich called "Gravy Dip." In my experience, it's called "Gravy Bread," which is somewhat more clear.

I agree, but keep in mind that we are talking about some place in the burbs far enough out of the city that things might not be what we consider to be "normal".

I was surprised that this type of cheap street eat -- to my mind Depression-era, urban chow -- is being served anywhere outside city limits.

stevez wrote:

David Hammond wrote:I've never heard this sandwich called "Gravy Dip." In my experience, it's called "Gravy Bread," which is somewhat more clear.

I agree, but keep in mind that we are talking about some place in the burbs far enough out of the city that things might not be what we consider to be "normal".

Stevez, you might remember a place at the confluence of Howard & Lincoln, a hamburger joint called Bay's that also served donuts. They did a killer gravy bread way back when.

I was thinking that Jack's on Touhy also served gravy bread, but I think it was gravy fries instead!

David Hammond wrote:
I've never heard this sandwich called "Gravy Dip." In my experience, it's called "Gravy Bread," which is somewhat more clear.

Years ago,Carms's Beef at Cicero and Arthington was the first place I ever saw it. They started serving it after the economic area around there started getting depressed.They called it a 'soaker".

My mom grew up in Beverly and as a youth I spent alot of time on da south side with my cousins. My grandma lived across the street from St. Xavier and we would always ride our bikes over to Pop's on Kedzie, which is the first place I ever saw it. We would munch on gravy bread before dinner, I loved it. It got to the point where I would ask for it at places on the north side and they wouldnt have it on the menu or know what it was but they made them for me anyways and at places like Branko's and Boston's it made the menu b/c I ate it so much as a kid. My guess is it was a way for the spots to use up all the day old bread.

FYI- Pop's has opened a location in Crown Point, IN.

A few of my uncles attended St Ignatius in the 50's 60's and I have heard many, many times of the $.10 gravy bread available on Taylor St. I will try to get more details, probably something about having to hide their thin dimes from the dukes so they could get a gravy bread before walking up hill all the way back to Oak Park, and post the results.

third coast foodie wrote:A few of my uncles attended St Ignatius in the 50's 60's and I have heard many, many times of the $.10 gravy bread available on Taylor St.

GNR Winner Al's Taylor Street location serves gravy bread, but I think they have their own name for it. It's on the menu. I think Patio on Taylor serves it as well.

Charging for peppers - sweet and/or hot - is a common practice from what I've seen and experienced, for a very long time now. $0.50 is almost always the added charge I've paid.

I have only encountered free self serve giardiniera one time. I think the upcharge for giard is $0.69 at Suzies. Don't forget to add city sales tax!

My go-to joint for hot dogs delivered at my workplace (Munchies- Elk Grove: Yelp link) calls the wet bread 'juicy bread'. I think it's $1.50 there, too.

Vital Information wrote:My experiences generally have been that peppers, sweet of hot, cost extra. Both of my faves, Johnnies and Al's charge.

Like others have said since, that's been my experience as well. An extra charge for giardiniera or hot peppers on my beef is about as annoying as the charge for extra zsatziki sauce on my gyros, but I'm sadly resigned to my upcharged fate.

This whole Italian beef thread got me jonesing for one.

We have a very local, family owned, little place called Nano's, in Morton Grove, on Lincoln Ave. I LOVE their IB sandwiches and ran down there to get one today. I always order it on garlic bread (extra .50 charge) with hot peppers (extra .20 charge). With fries, not skin on but deliciously crisp on the outside and not greasy. My total bill was $7.66 for sandwich and fries....took it to go and did the drink at home (Fuze, if anyone is interested).

People in our neighborhood are very loyal to Nano's.....the people who own the place are very nice to the homeless people who live in the forest preserve down the street, to the west. Good chicken, good pizza and good pasta dinners. You can eat-in (the ambiance is fast-food type, some tables and a TV going in the corner) and they do delivery and, of course, take out.

Nano's Pizza
5906 Lincoln Ave
Morton Grove, IL
847-967-9700
Fax-847-967-9708 (call to confirm faxes)
Hours:
Mon-Sat 10:30 AM to 9:00 PM
Sun 4 PM to 8 PM

YOU SHOULD NEVER MISTAKE A WRAPPED ITALIAN BEEF FOR A HOT DOG!!!

......Yet that is EXACTLY what happened to me today!!
This morning I was reading this thread and my pregnant self was working up a true beef craving.
So late this afternoon I took my girls (1 & 3) to try Johnnie's in Arlington Heights. I live in Niles so it took about 25 minutes to get there. I factored that into how I would judge the beef.
So we get there and I order a beef and a combo and an Italian Ice. Let me state that I LOVE Italian ice. Even when it is not that good I like it. This tasted like cloves. Yuck. My kids disliked it as well.
.....onto the beef. I brought a special cooler to keep them warm and they were still hot when I got to the house. So hubby was getting the kids their dinner while made up our plates. I cried "Oh no they gave us hot dogs instead of beefs!" Only to open them in horror and see that these were the beefs. Smallest, chaunciest beef sandwiches I have EVER seen in my life!!!

So we split them so we can try each. I started with the beef. It had a good flavor but it was gone in 2 bites!!!

The combo was strange tasting. I swear that was not Italian sausage but a hot link. It had that same sawdust consistency.

I have never been to the one in Elmwood Park so I can only judge this location. If you are a petite flower who wants to require another meal an hour after eating this one then give this place a try.

JeanneBean wrote:YOU SHOULD NEVER MISTAKE A WRAPPED ITALIAN BEEF FOR A HOT DOG!!!

......Yet that is EXACTLY what happened to me today!!

When I read this, I thought of the book: The Man who Mistook his Wife for a Hat, which is about brain injured people. I'm not implying anything, just what came to me when I read that sentence.

I'll be near Luke's again soon. I will cheerfully order and photograph that dipped bread. While I had heard of gravy bread, I never thought this could be the situation here. My apologies for the wild goose chase nature of my post earlier today.

Regards,

I had a surprisingly good IB (actually a combo) at Bob-O's on Irving last week. It's not Beef-a-Thon worthy, but well above average.

And to keep this off-topic, they call their gravy bread a Soggie.

8258 W Irving Park Rd.
(between Pittsburgh Ave & Plainfield Ave)
Chicago, IL 60634
(773) 625-9840

As a kid growing up and to this day, Gravy bread to me is tearing off a hunk of bread from the loaf and dipping it in the pot of Sunday Gravy simmering on the stove.

Mods:

I think "gravy bread" needs and should be moved to its own thread.

this post should be deleted in 5 4 3 2 1 seconds
-ramon