sujormik wrote:Gonna try Wolfy's to see if I want to do carryout for 10 from there, but wondering if anyone has used either the Vienna bulk packaged stuff or like Papa Charlie's that I've seen at Costco? Will be grilling as well, but need to decide whether or not to bring in the IB as well this weekend. Thanks!!

Wolfy's told me they make the beef completely in house including their own meat. I've never used my own meat like Vienna or Papa Charlies, but I haven't heard great things about them and I'd probably get my beef for a party from Portillo's or Johnnie's anyway.

sujormik wrote:Gonna try Wolfy's to see if I want to do carryout for 10 from there, but wondering if anyone has used either the Vienna bulk packaged stuff or like Papa Charlie's that I've seen at Costco? Will be grilling as well, but need to decide whether or not to bring in the IB as well this weekend. Thanks!!

The Papa Charlies product is for people who believe that Carl Buddig is meat. If this meal would be for folks who you'd rather not return to your house, Papa Charlies would be a great start. If you throw it on a table in a bowl, with wonder hot dog buns still in the package, and only a bottle of ketchup as a condiment, anyone who still wants to be your friend truly likes you for you.

That was beautiful.

stevez wrote: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.

"Soaker" is a less common term for gravy bread at Chicago beef stands but it's certainly not unique to Al's. I was a little surprised to see their sign saying it's a new item. I thought nearly all the old-school places (and many newer ones) serve gravy bread, even if it's not listed on the menu. Chickie's is but one example of a place serving this "secret menu" item.



That's the gravy bread from Chickie's on Taylor. It ain't pretty but it tastes good.

ReneG, maybe they just raised the price to 2 bucks and decided that "soaker" was a better name for it now than gravy bread?

Had a Gravy bread at Pop's Beef at 103rd and kedzie last week. It was a buck, and worth every penny. Maybe the soaker can fetch an extra buck! The beef was great as well.

Gravy Bread was always one of my favorite snacks when it was well under a buck. After all how much could it cost? A piece of bread dipped in gravy. $2.00? I think that is out of line.

When it went over a buck I switched over to a Beef, extra juicy. Eat the beef and enjoy the glorious gravy bread.

Rene G wrote:"Soaker" is a less common term for gravy bread at Chicago beef stands but it's certainly not unique to Al's.

I remember first seeing and hearing them called "Soaker's" at Carms BBQ at Cicero & Arthington right by the Eisenhower expressway in the late 60's or very early 70's. I think the demographics in the surrounding area were starting to change and they were seeking a cheaper menu item. This Carms also had another location in Berwyn I believe.

Artie wrote:

Rene G wrote:"Soaker" is a less common term for gravy bread at Chicago beef stands but it's certainly not unique to Al's.

I remember first seeing and hearing them called "Soaker's" at Carms BBQ at Cicero & Arthington right by the Eisenhower expressway in the late 60's or very early 70's. I think the demographics in the surrounding area were starting to change and they were seeking a cheaper menu item. This Carms also had another location in Berwyn I believe.

Yup! Carm's in Berwyn used to be located right across the street from Ino's (which Carm's built and had moved into).

They still have one location at...

Carm's Beef
1801 S Wolf Rd, Hillside
(708) 449-0125

But researching the address they are also listed at...

Carms Beef
1057 W Polk St, Chicago
(312) 738-1046

I have never been to the Chicago location and I am wondering how it is?

The Carms in Chicago is under different ownership from the Carms in Hillside. The Hillside Carms owners told us they are related to the owners of the Cicero Avenue Carms of many decades ago.

The Chicago Carm's was visited during the first Beefathon which was, I believe, pre-LTh (we were then on that other website - I forget its name). The owners were very nice, but the group found the beef wanting.

The Hillside Carms was visited by the group during Beefathon II (the western suburbs). Several of us thought the beef was quite respectable, though Johnnie's was the clear winner. Here's one of many links to Beefathon II:

http://lthforum.com/bb/viewtopic.php?f=14&t=19&p=777&hilit=beefathon#p777

Carm's in Hillside closed late last year.

http://lthforum.com/bb/viewtopic.php?p=287659#p287659


http://beefwithhot.blogspot.com/2009/12 ... losed.html

Phil wrote:Carm's in Hillside closed late last year.

viewtopic.php?p=287659#p287659
http://beefwithhot.blogspot.com/2009/12 ... losed.html

Dang! I am glad I was able to visit for one last trip last summer.

Farewell to another great institution! You will be missed.

I hate that Johnnies will not serve gravy bread. Sometimes, all you need is a gravy bread and a small ice.

They also won't serve a hot dog with out the bun. My BFF's kid needs a glueten free diet and they continually refuse to wrap the dog and the bun separately. DRIVES ME NUTS!!! (sorry for the rant)

The Food Diva wrote:I hate that Johnnies will not serve gravy bread.

Maybe they haven't heard that you can call them 'soakers' and charge 2 bucks each.

Carm's is one of my all-time FAVORITE beefs.....having worked in Hillside for 4 years back in the 1980's. I found out they have a location in Warrenville. IF it's the same beef it probably is worth a drive out there once in awhile. The Hillside area had some superb places to eat back then some of which I would hope are still open.



Carm's Beef
2S610 State Road 59
Warrenville, IL 60555-1459
(630) 836-1045

seebee wrote:

sujormik wrote:Gonna try Wolfy's to see if I want to do carryout for 10 from there, but wondering if anyone has used either the Vienna bulk packaged stuff or like Papa Charlie's that I've seen at Costco? Will be grilling as well, but need to decide whether or not to bring in the IB as well this weekend. Thanks!!

The Papa Charlies product is for people who believe that Carl Buddig is meat. If this meal would be for folks who you'd rather not return to your house, Papa Charlies would be a great start. If you throw it on a table in a bowl, with wonder hot dog buns still in the package, and only a bottle of ketchup as a condiment, anyone who still wants to be your friend truly likes you for you.

I grilled. But your post made me remember the days when my brother (now a considerable gourmand) LOVED a package of Buddig for an after school snack.

sujormik wrote:I grilled. But your post made me remember the days when my brother (now a considerable gourmand) LOVED a package of Buddig for an after school snack.

My mom used to make passable version S#!+ on a Shingle using Carl Buddig meats.

Some cream sauce, maybe a few canned peas, some toast.

Dmnkly wrote:One thing that can be said for Portillo's is that it's consistent. I'll sometimes send first-timers there simply because I know it'll be good. You'll never get a 10 at Portillo's, but I'd rather a first-timer get a solid, dependable 7 to whet their appetite and leave them with some future upside at the better joints than take the chance they end up catching a bad beef and swearing them off altogether.

My family and I have noticed that our last 4-5 IB experiences at Portillo's out in DuPage have been significantly worse than before. Portillo's is my 2-3x/month stop because it's just too convenient for me on my way home from work.

But in the last 2-3 months, the beef is much drier and has much less flavor. Much more Buddig-like, to reference a previous poster. I thought it was just me and my closest location (83/Plainfield), but my parents independently noticed the same thing twice recently at their closest location (Butterfield/Finley). Can't see myself going back soon, but there's not much IB around me that's good. Buona has gone down since they went chain - we used to drive from Wilmette to the Berwyn original back in the 80s. Teddy's and Johnny's (no relation to Elmwood Park) are just plain bad.

I'm going to try Duke's tonight given the discussion above, but that's a 30 block detour on Harlem and a long drive before getting it home for me.

threadkiller wrote:
But in the last 2-3 months, the beef is much drier and has much less flavor. Much more Buddig-like, to reference a previous poster. I thought it was just me and my closest location (83/Plainfield), .

I think that Route 83 WIllowbrook location is one of the worst of the Portillo's I have eaten at. I have pretty much stopped going there(except fo rthe occasional chili cheese dog), and I work maybe 3 miles away. I have found their beef small, and it or the peppers packing an odd chemical tastes(plastic like).

Lil' Joes in Countryside is pretty close, and I think they are probably the best in that area, and a good standbye when a trip to Johnnie's or into Chicago is too far of a schlep.

Jim, at first I thought it was just that location, so I didn't think much of it. Disappointing, but it could have just been a manager or training issue. (The Northlake location used to have some time-of-day quality issues years ago when I lived in Elmhurst.) What struck me was when the Lombard location ended up digressing just as much in the same ways, which implies a more fundamental ingredient issue.

I'll add Little Joe's to the list to try out - Countryside is a pretty easy detour for me if the beef is up to par!

threadkiller wrote:
I'll add Little Joe's to the list to try out - Countryside is a pretty easy detour for me if the beef is up to par!

its worth a try I think, and it has grown on me as I go more often.

Artie wrote:

Rene G wrote:"Soaker" is a less common term for gravy bread at Chicago beef stands but it's certainly not unique to Al's.

I remember first seeing and hearing them called "Soaker's" at Carms BBQ at Cicero & Arthington right by the Eisenhower expressway in the late 60's or very early 70's. I think the demographics in the surrounding area were starting to change and they were seeking a cheaper menu item. This Carms also had another location in Berwyn I believe.

Carm's on Cicero was a regular place for a few years back in the late 80s and early 90s. I was keeping odd hours in a factory and my lunch time was around 9 am. I think they were open nearly 24 hours for the truckers from nearby terminals. Good beef and soakers. I've called them soakers ever since.

Another 24 hour service for the truckers were a number of lot lizards in the parking lot. "No thanks, all I want is my beef right now. Thanks."

AngrySarah wrote:lot lizards in the parking lot

Heh, beef 'n' pork.

So, to begin my quest to replace the 83/Plainfield Portillo's as my "stop on the way home from work" IB place, I tried Duke's on 83rd/Harlem. I'd driven by the place many times and never put two and two together with this thread before:

Detour from regular commute was 3.5 miles, but fast at 7pm. Harlem south to 81st, then 79th west to LaGrange and north back to 55. Probably 8-9 minutes each way, definitely reasonable as long as you avoid the main rush hour time, what I do 1x/month to go to Chuck's. I would just have to check that the Fire wasn't in town. I ordered a beef juicy hot ($4.65 + 75c for the peppers), and a hot dog with fries ($2.80). Ate the hot dog while driving on 79th street, it was serviceable, fries were standard Sysco. There was a gravy sandwich on the menu for $1.95, which appeared to be without peppers.

As for the beef, I ate it when I got home - tradition is to eat it while watching that day's Pardon the Interruption off of my TiVo. The meat itself was very good - a better slice thickness and texture as well as tastier, and maybe a little less cooked. My disappointment was in the "hot" which was full of seeds, very coarsely cut and rather skimpy in terms of vegetable variety. For a 75c upcharge, I expect much better. Maybe it's a neighborhood thing - I grew up on the Berwyn places. The gravy and thus the gravy-soaked bread was a little on the bland side, maybe because it didn't have the hotness from the peppers, or maybe it had been watered down a little as it was after the dinner rush.

Verdict: They'll get a second try, eaten on site, without the hot. But not until after I try some more places, both IB places as well as other types of places around 79th/Harlem, which is emerging as one of the go-to food area for me on the weekends within 25 minutes of my place.

Duke's was visited during Beefathon V. Though that was some years ago, the comments and comparisons may still be apt.

http://lthforum.com/bb/viewtopic.php?f=14&t=7216&hilit=duke+s+beef

Like many others, at first I was shocked and awed by $2 gravy bread, after further research and analysis (consisting of a recent $15 lunch at the Taylor Al's) and consideration, however, I've reached the conclusion that this is actually an Al's bargain. Three soakies would probably make for a full meal, with the bread-heavy content supplanting the need for fries. With a pop, you would be getting out of there for around $9. If you wanted to splurge a little and spend an even sawbuck, you could add hot and sweet (or perhaps a couple slices of cheese?) to one of your three orders, or save the extra dollar for a lemonade or some lupinis. Getting hungry.

Ahmad Shareef wrote:Three soakies would probably make for a full meal, with the bread-heavy content supplanting the need for fries. With a pop, you would be getting out of there for around $9.

Thinking about this has killed my appetite.

I tried Little Joe's last Friday (e.g. a week ago) on my way home from work. Net detour for me was less than 7 minutes, so that's a plus. I liked the peppers (a fair amount of celery, but also carrot and no olives), gravy, and bread. Didn't like the meat, too crumb-like in texture.

Duke's beef with Little Joe's peppers, gravy, and bread would be a very formidable combination for me.

I'm planning on going to Johnnie's on Monday or Tuesday night (I was going to go for lunch tomorrow, but the weather is very threatening for that line) to reaquaint myself with an outstanding IB sandwich.

Drove by Enzo's on Chicago rd. in Chicago Heights not too long ago while out on work and was told by an old colleague that it's worthy of a stop. I decided to stop in and try a beef with hot and upon doing so it was like going back to an old beef joint from the 70's. Cafeteria seating with an old ice cream parlor next door connected from within. The old menu was on the wall with the standards like beef, sausage, meatball sandwich, hot dogs and Polish along with a charred salami (I assume) and sloppy Joe's. The menu had a "Combo #2" with sloppy Joe and Italian beef. It was very cool that they had an indoor grilling pit area seen below where some items like the sausage were made. I should of got a combo but I always get a beef with hot on my first visit to a beef joint which is a rare thing these days since I feel like I'm winding down trying all of the ones deemed worthy of doing so. So its always nice to find an old spot that new to you.



Enzo's, Old menu (up R) charcoal grill (low L) beef with hot (low R)

The sandwich was alright. I asked for a beef with hot and it came with sport peppers which I don't mind on a beef but I prefer them with giardineria. The beef was a little above average, it was like a roast beef, not shaved so a little thicker but I ate the whole thing happily. I guess this place was a favorite back in the day when Chicago Heights had a strong Italian presence. Anybody been to either of the old school pizza spots along Lincoln Highway U.S Route 30? Carlo's Lorenzetti's or Nino's Pizza? They both look like old school tavern style joints. I'm going to try one of them out next week when I'm back up there.

Enzo's Beef & Sausage
1710 Chicago Road
Chicago Heights, IL 60411-3405
(708) 754-7040

Da Beef wrote:Anybody been to either of the old school pizza spots along Lincoln Highway U.S Route 30? Carlo's Lorenzetti's or Nino's Pizza? They both look like old school tavern style joints. I'm going to try one of them out next week when I'm back up there.

I sampled the beef at Nino's earlier this year but have never been to Carlo's. Nino's is definitely worth a stop, more for pizza than beef I'd say. Nino's beef is far from awful but it will never make your Top Ten list. A few of us went out one Saturday to try a bunch of the 50-plus-year-old far south and southwest side pizzerias (yet another report "in progress") and Nino's was our first stop.





Beef, clearly prepared in house, is minimally seasoned. Ditto the peppers. A couple unusual features: bread is lightly toasted and some shaved red onion is included in the sandwich (not sure if this is standard). Great old-school atmosphere, still family run. I want to return for pizza and pitchers in the cozy bar/dining room.

Nino's Pizza
4630 Lincoln Hwy (Rt 30 [= 211th St] east of Cicero)
Matteson IL
708-747-4210

Carlo's Restaurant
560 W Lincoln Hwy (Rt 30 east of Western)
Chicago Heights IL
708-747-9480