For reliable corned beef in the Loop this St. Patrick's Day, look no further than The Berghoff Bar.
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Is hand-slicing pastrami and corned beef always 100 percent better? Or do people actually prefer the two classic deli meats sliced paper thin?
The Ormand Street Special at Perry's Deli has a lot of potential, but unfortunately bigger isn't always better.
The beauty here is in the simplicity. Take a whopping nine ounces of warm, thinly-sliced corn beef and answer two questions: Mustard? Yes, please. Bread? Dark rye for me. And that's the sandwich.
I realize that I'm writing about a concession item at U.S. Cellular Field even though I recently went to all the trouble of putting together a list of places to eat before a White Sox game. Thing is, even though I'd eaten earlier in the evening, around the the fifth inning or so I got a little peckish, okay?
Recently, a summer cold and the need for matzo ball soup brought me to The Bagel, a Lakeview Jewish deli where I took one look at the patrons eating thick corned beef sandwiches and added one to my to-go order.
At City Provisions, discard any notions of what you think a corned beef sandwich should look or taste like. Unlike most versions around town, the thinly slices feature visible marks of fat, so much so that each each bite almost tastes like fine Prosciutto. This is a good thing, especially since it never tastes greasy, just flavorful.
To celebrate the upcoming week of green wardrobes and beer specials, here's our list of some of the corned beef sandwiches you should eat in preparation. Did we miss a place? Don't pinch us, just leave a comment below.
Eleven City Diner lists two "standards" on its sandwich menu of deli classics: pastrami and corned beef. Which should you order? Both are prepared in house and have their ardent local supporters.
At Vincent in Andersonville I found myself staring at the phrase "the best" printed on the menu next to the corned beef hash ($12). The best! How could I resist, especially since it is braised for 12 hours?
When I'm promised corned beef that's been cured onsite for a week, braised for 12 hours in a special slow roaster, and sliced to order, I start to imagine St. Patty's Day-levels of chaos. A Manny's-style corned beef sprawl of a sandwich this is not, but this diminutive—all right, I'll say it—small corned beef sandwich actually won me over.