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Chicago is known for its Italian Beef but what hot spots have the best Italian Beef? Thrillist came up with 10 places with the best Italian Beef in Chicago: 

1. Johnnie’s Beef – Elmwood Park
The beef is as good as it gets in Chicago. The best part? The rich gravy sauce to top the Italian beef.
2. Joe Boston’s Italian Beef – Humboldt Park
Since 1949, this beef stand has outlived the factories in the neighborhood. For being #2 on this list, this place is perfect for cheap eats.
3. Al’s No. 1 Italian Beef – University Village
Um, duh! Everyone has heard of Al’s No. 1 Italian Beef spot! The Taylor Street original Al’s is the oldest and most famous Italian beef in town and surely the most expensive, too. If you order a combo, you’ll forget about all of the money you spent. The taste of the beef is like a party in your mouth!
4. Duke’s Drive-In – Bridgeview
This hot spot has a live charcoal burning for the sausages. This family-run stand in South suburban has juicy, char-grilled sausages, but the beef is just as impressive, served in a rich, beef-soupy gravy.
5. Hot Dog Station – Albany Park
People don’t go here for the hot digs. They come for the Italian beef! This place is known to have the best Italian beef in Albany Park.
6. Bari Foods – Near West Side, Noble Square
This Italian grocer is famous for its great, house-made giardiniera, so no surprise that it’s the star of the Italian beef.
7. Tony’s Italian Beef – South Side, West Lawn
Good beef and a dedicated staff. What more could you want?
8. Roma’s Italian Beef & Sausage – Portage Park
This beef is known to have the perfect spice to it! Dedicated customers will tell you this place has it all.
9. Jay’s Beef – Wicker Park
The meat and gravy are only on the upper-end of average, but the fresh, celery-heavy giardiniera is very good.
10. Mr. Beef on Orleans – River North
If you’re in the downtown area and craving some Italian beef, this place will do. It’s not the best but it does the job.
Have you been to any of these places? What’s your favorite Italian Beef spot?
Tags : food
Tim Padavic
Editor-in-Chief