Consensus on Max's Famous Italian Beef?

I've been reading the Beefathon reports, and it got me wondering whether the LTHers have hit up Max's Famous Italian Beef, at 5754 N. Western Ave., for a ranking report.
Anybody?

Max's Italian Beef
5754 N Western Ave
Chicago, IL 60659
773-989-8200

I like Max's, and it is pretty well respected among the beef mavens here. There will be, at some point I gather, a north side beef-a-thon including, among others, Max's, Roma's, Tore's, and Suzy's. It seems right now, though, that there is more momentum for southside beefing.

I should note that I find Max's to grandly overstate the degree of their own fame.

Aaron is correct. Nothing has been scheduled, but there will be Beefathons both north and south in the future.

I don't have Suzy's in my database. Can anyone provide location info?

Thanks.

Suzie's is on Montrose, just West of Elston. Suzie's is a great burger stand (open 24 hours) and has any flavor you can imagine of milk shakes/malts. I have never thought of Suzie's as a beef destination, but I will have to give it a try next time I go. I'm quite partial to the Western Burger, which I had for dinner last night.

I don't know if is because I've never been to Max's when they are real busy - so perhaps the beef I'm served has been sitting and toughening up - but I've never been tremendously impressed. I'm not saying it's Beefee-class inedible, I just haven't had one from Max's that I felt was something I'd strongly recommend to someone else. Since being turned on to Roma's on Cicero I find myself over there probably once a week (and it's a little longer drive than it is to Max's) - that's a beef I would recommend. My $0.02.

stevez wrote:I have never thought of Suzie's as a beef destination.

It may not be--I've not eaten there. The place itself seems like it's worth a visit, and RST at one point commented on the unique varieties of beef (e.g., mushroom beef) offered there. My impression is that their beef does not hold up to Roma's or Max's, but its character, longevity, and idiosyncracies might put it on the list.

Growing up in West Rogers Park, Max's was the #1 beef destination. It still holds a special place in my heart even though it may not be the best. At times I find it too greasy, although never tough (as was mentioned).

They do indeed tend to inflate their fame a bit, but I can't blame them for that. If I had a place that's been around as long as they have (nearing 50 years now), I'd toot my own horn a little too.

In the final analysis, I'd say that Max's holds its own with the best of them, but, these days, I'm an Al's fan.

Aaron Deacon wrote:

stevez wrote:I have never thought of Suzie's as a beef destination.

It may not be--I've not eaten there. The place itself seems like it's worth a visit, and RST at one point commented on the unique varieties of beef (e.g., mushroom beef) offered there. My impression is that their beef does not hold up to Roma's or Max's, but its character, longevity, and idiosyncracies might put it on the list.

It's definately a top tier place for burgers and such. I'll report back on the beef sometime this week or next.

ParkerS

I like Max's a lot. A nice size samitch with lots of garlic and a nice hit of paprika in the gravy. Max's also loads up their gardinare with paprika and I like the fact that they leave tubs of the stuff on the table so that you can spoon it on as you go.


The best thing about Max's is that their product is consistant. Looking back on the 8 years that I've been going there I can't remember ever getting a bum beef. Somthing that can't be said for Johnnie's. Had lunch there Monday for the sixth time in as many months.Seems like half the time the beef is overcooked and dry.

Another plus at Max's is the ghetto fries. An order of spuds smothered in Merkt's chedder cheese sauce, BBQ sauce,giardinare and chopped white onions. Damm fine eatin

John

stevez wrote:

Aaron Deacon wrote:

stevez wrote:I have never thought of Suzie's as a beef destination.

It may not be--I've not eaten there. The place itself seems like it's worth a visit, and RST at one point commented on the unique varieties of beef (e.g., mushroom beef) offered there. My impression is that their beef does not hold up to Roma's or Max's, but its character, longevity, and idiosyncracies might put it on the list.

It's definately a top tier place for burgers and such. I'll report back on the beef sometime this week or next.

I made it in to Suzie's for a beef. I think Suzie's is a great destination with an extensive menu. The burgers and shakes are outstanding and, as I said in previous posts, has never seemed to me to be a beef destination. A couple of days ago, I tried a Suzie's beef since it had been mentioned here a few times. I'm still not sure I would go to Suzie's especially for the beef, but it wasn't bad and certainly worthy of addition to any North/Northwest side Beef-Athon. Several different versions of beef were available, but I stuck to the traditional beef-athon order of a beef, dipped with hot and sweet peppers on the side.

The beef was nothing out of the ordinary, and the bread was cut a little smaller than most beef sandwiches...but the giardinara was special. Although it didn't pack much heat, it included the usual celary and califlower, but in addition had corn, carrots and red kidney beans. It was quite unusual and had a spice in it that reminded me in a way of the taste of Al's beef; you know, that certain taste that Al's has that is different than, say, Johnnie's. In that respect, the Suzie's Beef is different than many...but not that different...and is worth checking out, althought if you're like me, you'll probably switch back to a Suzie's Western Burger for your next visit.

stevez wrote:I'm still not sure I would go to Suzie's especially for the beef, but it wasn't bad and certainly worthy of addition to any North/Northwest side Beef-Athon.

Thanks for the report, Steve, that's been quite my impression as well.

It's funny, I drove by Suzy's today. Actually, I've driven by there probably hundreds of times. But this time traffic was backed up and I was stuck just staring at the place. It just has that look as if something must be good there. But anyplace that takes on variations of a standard beef sandwich makes me suspicious. But like I said, I knew just from looking at it that something had to be good there. I'll have to check out the burgers next time I'm in the area.

A friend and I made it to Max's this past Thursday. The decor inside is great, and we each had a beef (mine dunked, his not), and I thought the flavor very good. The giardianera was excellent, and it really snuck up on you if you piled it on--a great burn.
We had the ghetto fries as well, and they were good, though I think I'd have been just as happy with regular fries.
My only complaint might be that the sandwich wasn't very big, but it is probably not different than any other beef, as the bread size is the ultimate factor of how big the sandwich can be.
Thanks for the tips on this place.

Ghetto Fries as reviewed by Mark Brown of the Chicago Sun-Times.

I guess this is where any PR is better than no PR?

What's amazing is it appears no one bothered to actually taste the fries.

Cathy2 wrote:Ghetto Fries as reviewed by Mark Brown of the Chicago Sun-Times.

I guess this is where any PR is better than no PR?

Are Italian Americans the most maligned ethnic group? You be the judge

"I suggested perhaps they were made in Jewtown by colored slaves. What next? 'Wetback refritos?' "

The whole business struck former Sun-Times food critic Don Rose as so offensive that he forwarded the press release to my attention with the observation:

"I suggested perhaps they were made in Jewtown by colored slaves. What next? 'Wetback refritos?' "

I had to admit that it was hard to say what was more offensive: the marketing or the recipe. But I had to pick the marketing, as there is no accounting for taste.

For clarification purposes only.

Wow, what an interesting article. I still don't know how I really feel. But really, isn't associating the term 'ghetto' with African Americans being racist?

BTW, the Ghetto Fries are very good. We had some on the North side beefathon.

midas wrote:But really, isn't associating the term 'ghetto' with African Americans being racist?

Well, according to the dictionary definition, Larry Estes is right in that the word originally referred to the Jewish quarter of Venice.

I would guess that most people today use the term to mean the poorest, inner-city sections of a large metropolis, without regard to the ethnicity of the residents, although one does sometimes hear phrases like "black ghetto," "Hispanic ghetto" and, historically, "Jewish ghetto."

The name doesn't offend me, but I don't think much of the fries. However, I'm a french-fry purist. Just salt, please; hold the ketchup.

I'd give 'em points for bold naming, I guess. As to the fries, while I am not a big fry fan, and when I do eat them I prefer them plain with salt, I did really like my one experience with ghetto fries.

Rereading this thread, I notice that no one even commented on JSM's remark about Johnnie's being variable. Personally, I have only been there twice, one time being pretty good (in this context that means as good as Max's or maybe a bit better) and the other time being wonderful, italian beef transcendant, a revelation; in fact, I believe the clouds did part and the sun smiled down on us. Somewhere there are pictures of this bacchanalia - hearty men smiling while downing this ambrosian beef, I think it was Beefathon III.

If that is what JSM means by variable, heck I will take my chances on whether what I get will be pretty good or fabulous. Have others who frequent Johnnie's more than me had variable experiences?

Dickson,

I think it was Beefathon II when we enjoyed the tracendental experience of Jonnies. Beefathon III included the stop at Max's for a taste of their homemade giardiniera and the above mentioned Ghetto Fries.

IMHO - Ghetto Fries are not offensive unless you are a digestive system.

As I recall we actually debated the name during our visit, but I don't remember any conclusions we came to. I actually enjoyed the combination of flavors. The only improvment I would recommend is to stop using the Sysco frozen fries.

Flip

I went to Max's twice in the past 2 weeks.

The first time was about 3:30 on a Friday and I just got a Dipped Beef and a Chocalate Shake.

Shake was deeply chocolately and thick. I think choco ice cream with choco syrup added.
The Beef was very tasty, but a little dry and rubbery despite being dipped.
The giardinera was maybe the best I've had, although I like more olives.

I then went to Wolfy's on Peterson and had a Beef and Sausage combo.
Quite good, but most of the flavor came from the sausage and not the beef.

The second time at Max's was right at noon on a Monday with friends.
Among us, we got Dipped Beef with sweet peppers, Ghetto fries, chili-cheese fries, and cheese fries.

The Beef was plentiful, very tasty and wonderfully spiced like last time, but far superior in moistness and tenderness. I chaulk this up to time of day and busyness and will plan my next time accordingly.
I've never sought out Italian beef, b/c my past experiences (including Al's #1) have been mediocre. This beef was so much better than past one's that I will seek out this delicacy more in the future.

Ghetto Fries: Tasty and worth a try, but the BBQ sauce makes them too sweet to be a staple.
Chili-cheese fries (with table giardinera added) were very good and I prefer them to Ghetto fries.
Cheese fries (with table giardinera added) were also good and the best buy if you're looking for a medium to get more giardinera in your mouth.
The cheese is good glue to get it to stick to the fries and you get twice the quantity for the same price of chili-cheese and ghetto fries.

I won't give my opinion on the politics of ghetto fries for fear of being edited, but they were aired on the news today.
Apparently the fight against these offensive spuds is reaching new hieghts and some are calling for a "ban". Max's counters that their name comes from the former employee who invented them and who referred to herself as "ghetto girl".

I report, you decide.

the article said the ghetto fries had gravy. What kinda gravy is added?

gp60004 wrote:the article said the ghetto fries had gravy. What kinda gravy is added?

The gravy from the Italian Beef is poured over the fries.

Flip

Thanks Flip. I got my answer when I heard the owner on the radio talking about it this morning. Interesting how he changed his story. The article said a former worker, that later joined the armed forces, invented it. On the radio he said a regular customer would order it and the other workers added to it.

I would like to know the actualy story

Hit Max's for an early lunch today.

Good Italian beef - not great. Had the dipped beef with sweet peppers. Beef was moist and flavorful, at least partially because it was dipped. There was a light, tasty gravy that was consistent throughout the beef. Beef was sliced in short, thin pieces which I prefer to too long and/or thick slices at other beef locales. The gravy was properly applied and not overpowering, which allowed the true flavor of the beef to pervade the sandwich. The sweet peppers were crunchy and fresh and provided a nice mixture with the beef, bun & gravy. I have to say that I was very pleased to have a beef on a bun that was not oversized. Too often when I get a beef the bun-to-beef ratio is much too high. I like the ratio at Max's.

I had the regular fries; opting out of the ghetto variety. The fries, like the beef, were good but not great. Crispy and tasteful with the right amount of light salt seasoning accompanied by a dip in ketchup made the fries a quality side to the beef.

Being a first time post-er, I will avoid desired commentary on the alarmists' propagandizing against the use of the term "ghetto fries" to denote a side item at a quick bite restaurant. In a word: sad.

I'm slowly working my way through the beef stands in this city and this weekend I happened to be near Max's while shopping for Polish mustard at Andy's Deli. I have to say that Max's makes a really weird sandwich. First of all, it's expensive. Like way too expensive for the neighborhood. Even factoring in that the giardinera is "free", I feel the sandwich costs about $1.50 more than it should. Second, it tastes like a Southwestern beef, not an Italian beef. There is a Tex Mex cumin-y kind of flavor to the meat that I associate with expired taco meat seasoning packets. Finally, the roll was stale and it turned to mush as soon as it touched the beef gravy.

In an effort to end on a positive note, I'll say that the trip wasn't a total waste because I got some tasty Polish Mustard out of it (Muzstarda Rosyjska in the green bottle, give it a try!).

eating while walking wrote: First of all, it's expensive. Like way too expensive for the neighborhood. Even factoring in that the giardinera is "free", I feel the sandwich costs about $1.50 more than it should.

I thought the same thing about Max's. I like the beef juice at Max's, and the fries with all the junk on them are pretty tasty. The last time I was there, however, I definitely suffered a bout of sticker shock, but Al's has gotten pretty pricey also (a 'big' beef, fries and a coke is about $13 with tax). At least Max's will give you juice on the side, whereas Al's will only sell you a pint of the stuff. The sides and drinks are where Al's really socks it to you.

I remember when I was about 15, I had a friend who lived at Taylor and Loomis (now a U of I parking lot). We would get a beef and a coke at Al's for $1.03 (with tax). The beefs were 0.86 and the cokes were 0.14, which came to $1 even. Then Illinois started charging 3% sales tax at restaurants (OMG, I sound just like my dad used to).

The last three times I've been to Max's my experience has been extremely disappointing. The beef has been fairly bland, the sausage has been undercooked, the roll has been stale, and the service has been poor. Life is too short to return to a place like this, so I won't.