Maid-Rite Returns to Chicago

Lovers of loose meat rejoice! Maid-Rite has opened in Lincoln Park. Despite what's been written by several sources (here, here, here, here, here) it isn't Chicago's first. From the 1940s through mid-'50s one located on 57th Street supplied Hyde Park with loose meat. I'm not sure if that was Chicago's only previous Maid-Rite. The new Maid-Rite with its red awning sits on Lincoln Avenue between the Biograph Theater and the alley where John Dillinger was gunned down after leaving the theater.







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.

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

Yay!!

LOVE MAID RITE!!!!

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.

Yeah, you got me. I've only had it twice, and have been completely befuddled by the experience both times. That said, I'll probably be stopping by one of these days, just to see if I've changed my mind about it.

Rene G wrote:What can I say? It's a boring sandwich and an outstandingly bad value ($4.92 with tax).

Yeah, from your pic, it doesn't look very exciting. Is the meat at least seasoned? Does one eat it with any sauce or condiment? Maybe some diced onions?

I guess I always imagined that a loose meat sandwich would be something like Flint-style Coney topping on a bun, complete with mustard & onion. But judging by your photo, it appears to just be rather dry sautéed ground beef.

Khaopaat wrote:Yeah, from your pic, it doesn't look very exciting. Is the meat at least seasoned? Does one eat it with any sauce or condiment? Maybe some diced onions?

I guess I always imagined that a loose meat sandwich would be something like Flint-style Coney topping on a bun, complete with mustard & onion. But judging by your photo, it appears to just be rather dry sautéed ground beef.

http://en.wikipedia.org/wiki/Tavern_sandwich

I don't see the attraction, it must be an Iowa-thing.
It appears that it is the downmarket version of our venerable Sloppy Joe.

It's the next Leo's Coney Island, sans to tasty regional food items.

Khaopaat wrote:I guess I always imagined that a loose meat sandwich would be something like Flint-style Coney topping on a bun, complete with mustard & onion. But judging by your photo, it appears to just be rather dry sautéed ground beef.

Based on two visits to Maid Rite on the road to Des Moines, I think the analogy with Coney topping is accurate.

I'd love to hear the partisans of this sandwich explain why they find it so wonderful.

Nope, not sloppy joes, just basically loose hamburger. Not as finely chopped as a sloppy joe would be, but not much more seasoning than beef, salt, onion and pickle.

David Hammond wrote:Based on two visits to Maid Rite on the road to Des Moines, I think the analogy with Coney topping is accurate.

I'd love to hear the partisans of this sandwich explain why they find it so wonderful.

Not quite. Maybe in looks but that's about it. Coney sauce whether it's Detroit style (wet) or Flint (dry) is much more seasoned than the meat on most every loosemeat I've had. For instance this "loose" dog from Bob's Drive In in La Mars, IA tasted much more like a loosemeat with a weiner underneath than a coney dog.


"bob dog" from Bob's Drive In

I'm not the biggest fan of loose meats but I do enjoy making them myself every two years or so. Reason being is they taste alot like an old fashioned hamburger when done right. Beef, mustard, onions and pickles in between a cheap steamed bun always works well together for me. I learned thru the WWW the trick that an old church in Iowa uses for their popular yearly loosemeat social is to absorb the loose meat in chicken stock. I find them much tastier that way. Great sandwich? No but they arent bad if that's whats around. When in Iowa...

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.

Da Beef wrote:

David Hammond wrote:Based on two visits to Maid Rite on the road to Des Moines, I think the analogy with Coney topping is accurate.

I'd love to hear the partisans of this sandwich explain why they find it so wonderful.

Not quite. Maybe in looks but that's about it. Coney sauce whether it's Detroit style (wet) or Flint (dry) is much more seasoned than the meat on most every loosemeat I've had.

I'm not sure where Kalamazoo style fits (probably more toward the Flint style), but the browned meat on the two Coney dogs I had there a few years ago seemed virtually seasoning-free. Maybe some salt. Maybe.

David Hammond wrote:I'd love to hear the partisans of this sandwich explain why they find it so wonderful.

I first heard about the concept of the loosemeat sandwich from the TV show "Roseanne", when the main character bought the Landford Lunch Box. Roseanne Barr has said that she got the idea for the restaurant when her and her husband at the time went to a Maid-Rite.

I got my chance to have a Maid-Rite sandwich in Peru, Il when I went to a wedding in the area.
After I scarfed down the first one, which was plain, I immediately had a second with what is normally put on it (Mustard, pickle and chopped onion). I was hooked ever since. (Mrs. Inn not so much.)

I think the reason why I find it so wonderful is that it was different from what I had as a kid, which were Manwiches. Light seasoned meat that was moist without the addition of an overtly tangly/sweet tomato based sauce. (Pretty much like Open Pit turned me off to BBQ as a kid, but was brough back into the fold when I grew up with real BBQ knowledge and Sweet Baby Ray's sauce. LOL)

When I went to compete at the Bacon Takedown this year, I was happy to see that they opened that Maid Rite right across the street from Lincoln Hall. Unfortunately, once the Takedown was over, I was too exhasted and just wanted to get back to Kenosha.

Given the choice between a Maid Rite and a Manwich, I'd jump on the former like a hobo on a hamsteak.

I hear ya. I had a loose meat sandwich last year and was unimpressed. It's a sloppy joe with just joe.

David Hammond wrote:I'd love to hear the partisans of this sandwich explain why they find it so wonderful.

As with White Castle's offerings, it's a variation on the Pizza Cognition Theory.

Or as Jazzfood succinctly put it (in describing something else), "Tastes like my childhood, which I thoroughly enjoyed."

Sincerely,

A Nonpartisan

I think that's right on the money.

Khaopaat wrote:Is the meat at least seasoned? Does one eat it with any sauce or condiment? Maybe some diced onions?

The sandwich I had the other day was dressed with the works—ketchup, mustard, diced raw onion and dill pickle slices (all applied to the bottom of the bun). Various cheese options are available (Cheese-Rite, Blue-Rite, Rare Bit) but I wanted to keep it classic. The meat is very minimally seasoned, though probably more than salt is used. It's not an awful sandwich by any means but it isn't very exciting either. I find it very cool Maid-Rite is still around after almost a century but personally I can't imagine ever getting a real craving for one of these sandwiches.

David Hammond wrote:I'm not sure where Kalamazoo style fits (probably more toward the Flint style), but the browned meat on the two Coney dogs I had there a few years ago seemed virtually seasoning-free. Maybe some salt. Maybe.

To echo what Da Beef said above, even the driest, mildest coney sauce I've had seemed more seasoned than the Maid-Rite loose meat. That would be the sauce from Coney Island Hot Dogs in Kalamazoo (same location since 1915) which I assume is the place David refers to. When I posted about CIHD a few years ago I described the sauce as, "basically ground beef in mildly spiced red grease."



The Maid-Rite filling is closer to the "loose hamburger" (minus the sauce) served at Lafayette Coney Island in Detroit.

DirtyDuckInn wrote:I first heard about the concept of the loosemeat sandwich from the TV show "Roseanne", when the main character bought the Landford Lunch Box. Roseanne Barr has said that she got the idea for the restaurant when her and her husband at the time went to a Maid-Rite.

I thought Canteen Lunch in Ottumwa, more than Maid-Rite, was the inspiration for the Lanford Lunch Box. Tom Arnold is a native of Ottumwa, Iowa.



When Canteen Lunch was threatened with demolition to make room for a parking ramp there was such an outcry that the structure was built around the restaurant.

I failed to mention the Lincoln Park Maid-Rite has a surprisingly large menu, including "homemade" pies, pulled pork smoked in house and Swedish pancakes for breakfast. Everyone there was exceedingly nice. Also they are open late: 2am Thursday, 3am Friday and Saturday.

Peter, yes, that's the one. I actually stopped at the place in Kalamazoo with my family in the late 50s (on a driving trip Chicago to Detroit), but I can't say early childhood memories made me love the place or the loose meat on the dogs.

Katie wrote:As with White Castle's offerings, it's a variation on the Pizza Cognition Theory.

Or as Jazzfood succinctly put it (in describing something else), "Tastes like my childhood, which I thoroughly enjoyed."

That's what I was getting at with my last sentence: "You must have to grow up with the loose meat to love it."

David Hammond wrote:Peter, yes, that's the one. I actually stopped at the place in Kalamazoo with my family in the late 50s (on a driving trip Chicago to Detroit), but I can't say early childhood memories made me love the place.

Probably your parents didn't feed you enough loose meat (or Kalamazoo coney sauce). As with any imprinting or phase-sensitive learning, repeated stimulus is required.

We did not get any Coney sauce with our dog on Coney Island. We asked what was on a Coney Dog that made it a Coney, and the woman behind the counter said "just mustard and onions." We knew that was bullshit!

Pie Lady wrote:We did not get any Coney sauce with our dog on Coney Island. We asked what was on a Coney Dog that made it a Coney, and the woman behind the counter said "just mustard and onions." We knew that was bullshit!

No. That's not BS. Hot dogs on Coney Island are served with mustard and onions or sometimes sauerkraut ala Nathan's, etc. and are not called Cony Dogs. They are just called hot dogs, but you happen to be on Coney Island. Coney Dogs are more of a Michigan (or more specifically Detroit area) thing and are served with the meaty coney sauce on top. Those are not the same thing.

Rene G wrote:

DirtyDuckInn wrote:I first heard about the concept of the loosemeat sandwich from the TV show "Roseanne", when the main character bought the Landford Lunch Box. Roseanne Barr has said that she got the idea for the restaurant when her and her husband at the time went to a Maid-Rite.

I thought Canteen Lunch in Ottumwa, more than Maid-Rite, was the inspiration for the Lanford Lunch Box. Tom Arnold is a native of Ottumwa, Iowa.



When Canteen Lunch was threatened with demolition to make room for a parking ramp there was such an outcry that the structure was built around the restaurant.

I stand corrected.

I still want to try a Maid Rite with Blue Cheese. Mmmmm

They called them Coney Dogs on their menu, so we assumed that's what they meant. This is very confusing. It was still a good dog.

While I never grew up with them, I'm a huge fan of loose meat burgers. Don't know why I like them so much...

Anyone know how they compare to the loose meat burgers at Madvek's in Hammond, IN?

I'll join in, I can't explain why I like them but I grew up with them in NW Illinois and they even served a version in our school cafeteria once a month or so. I guess it is personal preference and what you are used to. For example, I still don't understand why people go crazy for Five Guys.

I happy to see them come to Chicago. I stopped at the one in Newton, IA on the way to KC and I enjoyed my sandwich with cheese (American), but that is probably because of the throwback atmosphere of that particular location, which often hosts presidential candidates glad-handing during the Iowa caucuses. I figure I'll stop by the one near DePaul once a year or so.

Da Beef wrote:

David Hammond wrote:Based on two visits to Maid Rite on the road to Des Moines, I think the analogy with Coney topping is accurate.

I'd love to hear the partisans of this sandwich explain why they find it so wonderful.

Not quite. Maybe in looks but that's about it. Coney sauce whether it's Detroit style (wet) or Flint (dry) is much more seasoned than the meat on most every loosemeat I've had. For instance this "loose" dog from Bob's Drive In in La Mars, IA tasted much more like a loosemeat with a weiner underneath than a coney dog.


"bob dog" from Bob's Drive In

I'm not the biggest fan of loose meats but I do enjoy making them myself every two years or so. Reason being is they taste alot like an old fashioned hamburger when done right. Beef, mustard, onions and pickles in between a cheap steamed bun always works well together for me. I learned thru the WWW the trick that an old church in Iowa uses for their popular yearly loosemeat social is to absorb the loose meat in chicken stock. I find them much tastier that way. Great sandwich? No but they arent bad if that's whats around. When in Iowa...

This is what I have had in Ypsilanti; a hot dog bun with loose meat. I think it can be traced to a diner in Ypsilanti that has been around for a long time. Somewhere, I posted about it. The hotdog bun version of the loose meat sandwich makes a lot more sense. It is much easier to eat than the burger bun version. It is basically a "dry" Coney Island. "hold the Wiener". If I remember correctly it was pretty inexpensive, like around $1.25, which makes more sense than 5.29. I liked it with mustard,onions and relish. As I recall the sandwich was called a loose hamburger, although it was served on a hotdog bun.

EDIT: After a little searching, I found the place in Ypsilanti on Menuism. It is called Abes Coney Island, and is a 24hr greasy spoon full of drunken Eastern Michigan University students after 3 AM. As I recall, without the onions and mustard, the sandwich was pretty bland. What is interesting is that the coney was actually .25 cheaper than the "loose burger" which was basiclly a coney without the hot dog. Still, at 1.25 they were a cheap and effective late night (early morning) suds sponge, and with the hotdog bum format, it kept you from finding bits of "loose meat" embedded in your Eagles hoodie. It is also easier to eat while driving.

I'll join in, I can't explain why I like them but I grew up with them in NW Illinois and they even served a version in our school cafeteria once a month or so. I guess it is personal preference and what you are used to. For example, I still don't understand why people go crazy for Five Guys.

Exactly. I grew up with them in Iowa. I love them.

A couple of pickles and some mustard, yellow mustard only and gosh, I'm
starting to drool a little right now.

Rene G wrote:

Khaopaat wrote:

I thought Canteen Lunch in Ottumwa, more than Maid-Rite, was the inspiration for the Lanford Lunch Box. Tom Arnold is a native of Ottumwa, Iowa.

isn't that the place where Butch Cassidy & the Sundance Kid made their last stand?

stevez wrote:

Pie Lady wrote:We did not get any Coney sauce with our dog on Coney Island. We asked what was on a Coney Dog that made it a Coney, and the woman behind the counter said "just mustard and onions." We knew that was bullshit!

No. That's not BS. Hot dogs on Coney Island are served with mustard and onions or sometimes sauerkraut ala Nathan's, etc. and are not called Cony Dogs. They are just called hot dogs, but you happen to be on Coney Island. Coney Dogs are more of a Michigan (or more specifically Detroit area) thing and are served with the meaty coney sauce on top. Those are not the same thing.

Yeah, I've always been under the impression that the "Coney Dog" as in, chili dog, was a Midwestern thing. I've never had that type of dog on Coney Island myself.

For me, the best Coney Dog is the cheese coney from Skyline (Cincinnati.) Greater than the sum of its parts.