I like the Manny's reuben and I am one who will never complain about anything having "too much meat". It just allows me to pull handfulls of the extra corned beef off the sandwich to thin it down a bit.

To answer Gwiv's question: the 2 best Reuben paninis I had at a Corner Bakery were in Orland Park and at 1121 N. State St. in Chicago

ReneG is absolutely right. I've always felt the Reuben was Manny's weakest offering.Not balanced at all and with none of the melding of ingredients into a harmonious synthesis that is at the center of the Reuben's magic. Not to mention that they're often made in advance and served at or near room temp, which spoils the effect even more. I've said it before... cb and pastrami combo Reuben at Frances' deli is the way to go.

Chicago Brauhaus....Lincoln Square.....seriously....

Am I the only one who doesn't care for Manny's Reuben? They put on far too much corned beef, resulting in a completely unbalanced sandwich.

I'm a big fan of Manny's in general so feel I ought to clarify what I said a week ago. I should have said I don't find Manny's Reuben to be a bad sandwich but considered as a Reuben it's a failure. It had been years since my last one so I thought it would be a good idea to try another. My opinion is unchanged: it's a good sandwich but not a good Reuben.

It was just after the lunchtime rush and no Reubens were waiting so mine was freshly made.



The sandwiches, containing a small amount of corned beef plus cheese and kraut, get cooked in a press. Then Gino stuffs in more corned beef.



To say it's a generous sandwich would be an understatement.





The extreme portions are one of the great things about Manny's. I hope management doesn't read this and decide to reduce the amount of meat in their Reuben; that would be a tragedy. But the sandwich's essential Reuben-ness becomes lost in the gross excess of corned beef. The cheese (barely melted by the way) is totally lost, both flavor and texture. The sauerkraut fares a little better. It can be tasted but it should play a larger role. Many would argue that serving the dressing on the side is a major misstep but since I don't particularly care for the stuff it's not an issue for me.

The Reuben is one of the greatest sandwiches ever conceived but I'd consider Manny's version to be much closer to a corned beef sandwich on toast (albeit a very good one) than a proper Reuben.

Rene G wrote:It was just after the lunchtime rush and no Reubens were waiting so mine was freshly made . . .

If you ate this today, just hours before tonight's holiday Gastroextravaganzathon, my admiration for you cannot be conveyed in words.

=R=

Recently had an excellent Reuben at Old Town Social. I also prefer what charcuterie I've had from them more than anyone else's I've had in Chicago. They need to lose the tv's and play the food up more. It was really quite good... and surprising.

seebee wrote:...I really like Rueben sammiches, HOWEVER the corned beef/pastrami is just too big of a sodium overload for my tastes.
...but I generally ask for a "turkey" rueben whenever I get a Rueben jones.
-Grilled Rye (preferably dark, without seeds)
-REAL roasted turkey. (No meat jello, thankyouverymuch)
-Sauerkraut
-1000 island (the only use I can think of for this otherwise vile substance)
-Swiss cheese.
Examples of these done right:
Depot Diner

Market Square in Wheeling or Buffalo Grove on Dundee near 83. Theirs are pretty much perfect. Two+ inches thick - EASILY.

Little America Diner Just W of 83 on Central in Mount Prospect.
I'm sure there are more. Real turkey is generally the key for these.

I know the rueben purists will cry fowl*, but it takes a little bit of the artery clogging out of the equation, and I honestly do like them better.

* Oh come on! It was a little funny.

Well, all of this Reuben talk got me into Reuben mode, and off to Market Square I went. I work really close, so the arm twisting was very minimal. This is your standard Greek diner. Destination dining? Hardly. But the few things that I have found that they do well are REALLY good, and very solid values. The two menu standouts I've come across so far, are the patty melt, and the turkey Reuben. You have to request the Reuben to be grilled, otherwise it's toasted dark rye. It's served open faced with both sides having all components of an entire sammich. One thing I absolutely LOVE about this place, they really must stress carryout packaging to their staff. It is always above and beyond what you'd expect. Always. I order breakfast takeout from here once or twice a month, and they even put a few packets of hot sauce in if you order eggs. Don't even have to ask. And man o man, do I love their pancakes. Anyway, on to this Reuben bidness:

The carryout spread:

Soup; greasy garlicky bread stick; ketchup; mustard; butter; salt; pepper; sammich; fries; LTP; side of 1k Island; knife/fork/soup spoon; and a complimentary soft&chewy oatmeal raisin cookie.


This is real turkey, none of that gelatinous "stuff" that confused people eat. Again, I simply just do not believe that the word "turkey" is open to interpretation. There is only one substance on this earth that is turkey. Subway, Potbelly, and a lot of other subpar grubslingers do not use turkey. If you think that gelatinous rectangular stuff is turkey, then I just strongly disagree.


Stacked and ready to be engulfed:


One more pic for scaling purposes:



I have no idea how the corned beef is here. I rarely eat the stuff. If this turkey Reuben looks like something you'd like, I'd suggest going on a Tuesday if you are in the area. Tuesday is split pea soup day, and they do a fantastic job with it. Their other soups are just "fair to middlin" foodservice standards. I had their chili once...yup, exactly once.
Again, I don't stray very far away from the turkey reuben or patty melt here, so if you are thinking "oh this diner must have great food if someone likes the turkey Reuben"..um, no. I can vouch for the turkey Reuben, the patty melt, the pancakes, the split pea soup on Tuesdays, and the carryout packaging. You're on your own for anything else.

try making a Reuben with red cabbage instead of sauerkraut, it's better!!

May I place the name of Kelly's Pub in the Reuben sweepstakes. Located in the DePaul area at 949 Webster, they have a limited bar menu done well, including a terrific reuben. It's a big sammy, served with skinny fries, for around 7.50. They serve food during lunch and evening hours. The place has been in the hands of the Kelly Family for about 75 years. It is a lot of fun. But it ain't fancy.

Kelly's Pub
949 West Webster Avenue
Chicago, IL 60614
773-281-0656

Figured I would bump this thread to see if anyone had any new favorites?

Anyone know where they make them using red cabbage? Sounds like a good possibility!

While I am a bit ashamed to admit it, and I am not calling it the best reuben in town, the pastrami reuben at the recently-opened Jacob's Deli (chain) in the loop is a tasty lunchtime option. The free soft serve ice cream with every meal is not a bad enticement either.

In a blind taste test, I think it would hold up just fine.

This is a question rather than an answer, but has anyone had the reuben at 11 City Diner? Based on my enjoyment of their pastrami on rye (very good quality meat, in my opinion), I'd expect their reuben to be good as well.

Chicago Hokie wrote:While I am a bit ashamed to admit it, and I am not calling it the best reuben in town, the pastrami reuben at the recently-opened Jacob's Deli (chain) in the loop is a tasty lunchtime option. The free soft serve ice cream with every meal is not a bad enticement either.

In a blind taste test, I think it would hold up just fine.

Do you perhaps mean Jason's? I Googled and could not find a Jacob's in the loop.

kitty wrote:Anyone know where they make them using red cabbage? Sounds like a good possibility!

Red cabbage? That's not a Reuben.

The reuben at NYC Bagel Deli on Wacker near the Sears (whoops, Willis) Tower is pretty darn good. And the potato salad they have is awesome.

spinynorman99 wrote:

kitty wrote:Anyone know where they make them using red cabbage? Sounds like a good possibility!

Red cabbage? That's not a Reuben.

It's a simple question.

Anyone have a decent reuben joint in their back pocket in the Lombard / Hillside / Oak Brook area? Not Gibson's, I don't think they serve them for dinner, and this will be a dinner - plus, I'm not waiting for a reuben. Diner is fine, no need for fancy. Taking a college kid out for their favorite sammich before they go back to skule this weekend. I'm sure I can find one at one of the mally big chain joints if nothing else.

seebee wrote:Anyone have a decent reuben joint in their back pocket in the Lombard / Hillside / Oak Brook area? Not Gibson's, I don't think they serve them for dinner, and this will be a dinner - plus, I'm not waiting for a reuben. Diner is fine, no need for fancy. Taking a college kid out for their favorite sammich before they go back to skule this weekend. I'm sure I can find one at one of the mally big chain joints if nothing else.

A long time ago, Schmaltz' Deli used to have a location on Butterfield near the Best Buy at Finley. I'm pretty sure it's gone now though...

kitty wrote:

spinynorman99 wrote:

kitty wrote:Anyone know where they make them using red cabbage? Sounds like a good possibility!

Red cabbage? That's not a Reuben.

It's a simple question.

Red cabbage seems like it would be an acceptable variant.

Now, a portobello/tempeh/red cabbage "reuben"* - that's what not a reuben is.

*Internet browse result.

I like all the food at Shannon's Deli in Lombard. Reuben is especially good.

http://shannonsdeli.com/

11 S Park Ave
Lombard, IL 60148

I know it doesn't nswer the question about ruebens in Lombard, but somehow missing in this thread is the reuben served at Edgebrook Diner. For my money, the best reuben in town. In fact, I'm going to get one right now!



Edgebrook Diner
6322 N Central Ave
Chicago, IL 60646
(773) 657-3974

Stevez, why did you post that picture! A reuben is a 2 or 3 times a year thing for me and it's not in the plan for a while, but now I want one just like that!

Not sure if its been mentioned in this thread, but the Ultimate Homemade Reuben from Lil Guys in Bucktown is the best I've ever had. They only serve it Friday and Saturday. They take Rye dough and put bake it with the meat, cheese and saurkraut already on it. It comes out of the oven almost like a calzone. 1000 on the side. Its amazing.

shakes wrote:Not sure if its been mentioned in this thread, but the Ultimate Homemade Reuben from Lil Guys in Bucktown is the best I've ever had. They only serve it Friday and Saturday. They take Rye dough and put bake it with the meat, cheese and saurkraut already on it. It comes out of the oven almost like a calzone. 1000 on the side. Its amazing.

I considered heading to Lil Guys for a Reuben this past weekend, but I was concerned about how the fresh-baked bread would actually work with the sandwich because I love the griddled crispness of a well-made Reuben. Was the bread soft throughout or did the pan have some fat added to it to get the outside nice and golden? I might have to give this a try now that someone here has vouched for it.

shakes wrote:Not sure if its been mentioned in this thread, but the Ultimate Homemade Reuben from Lil Guys in Bucktown is the best I've ever had. They only serve it Friday and Saturday. They take Rye dough and put bake it with the meat, cheese and saurkraut already on it. It comes out of the oven almost like a calzone. 1000 on the side. Its amazing.

Kaufman's has a similar item in their Reuben knish. I wouldn't bypass any of the great recommendations for actual Rubens in favor ot it, though.

Kaufman's Delicatessen
4905 Dempster Street
Skokie, IL 60077
(847) 677-6190

It's not technically a Reuben, but the salted beef sandwich at the Red Lion pub on Lincoln just north of Fullerton (and south of Montana) is AMAZING. Delicate house corned beef, cut thick, topped with slaw and horseradish mustard on a dark rye. Together with the Fumare smoked beef sandwich, these are my top two brined beef sandwiches in Chicago, and surely in the upper echelon nationally. It comes with excellent, crispy outside, creamy inside, fries. Pair of with an English bitter or the cult favorite Sri Lankan Lion Stout (or ask for a stout floater in your ale) and you've got some mighty fine eating in one of the coziest and classiest pubs in Chicago (presence of a few TVs notwithstanding). I love the Red Lion and will be doing a full write up soon. Oh and the proprietor is a real mensch that guy. A helluva bloke with a flinty Chicago accent, a love of Anglophilia, and just knowledgeable about history in general. This place is miles away from the Irish/Sports/Gutter Trash pubs that line Lincoln.

Any updates on really good Reubens? I've been very disappointed in those I have ordered. I like it on regular rye bread, not dark rye and I like it buttered and then griddled. Often it is missing the Russian or thousand Island dressing. The last one had red cabbage on it. And many are hardly cooked so they don't get that crisp taste you are looking for. Around me, I think the Country House might be the best place to try. I hope they make it on regular rye and not the dark stuff. Years ago you could get a good Reuben at a lot of places. Trouble is people try to get creative with them and then they suck.

toria wrote:Trouble is people try to get creative with them and then they suck.

Sadly, this is true of so many standards. The wheel cannot be reinvented.

I'm still a fan of the Reuben at Stormy's Tavern in Northfield. It's not the greatest one I've ever had but it's the best non-homemade one I've had lately. I'd say it's worth a stop if you're nearby (e.g. it's ~5 miles from the Chicago Botanic Gardens) but not necessarily a hardcore destination sandwich . . .


Reuben Sandwich and Tater Tots @ Stormy's

=R=

Stormy's Tavern and Grille
1735 Orchard Ln
Northfield, IL 60093
(847) 441-8290