From Our Editors
Dan Weinberger makes sure his sandwich-smiths are thoroughly trained to make subs, brats, and deli sandwiches the same way his father did when the original shop opened in Chicago in 1952. The italian beef upholds the legacy of sandwich artistry with a recipe that, like the lindy hop and disapproval of the lindy hop, hails from the 1920s. A spit turns beef and lamb meat roasting for gyros, and buns cradle all-beef hot dogs and sausages. The selection of subs is heavy on Italian deli meats such as hot capicola, mortadella, and genoa salami, but there's a special menu section for vegetarians, too.