Steve Dolinsky

"They still use top sirloin here, roasting in-house, cooling, then slicing extremely thin each day and letting it bathe in the richly-flavored jus – which was among my favorites in town (I had written down “yum” in my notebook)."

Mason Johnson

"Their beef sandwiches aren’t dry like the competition, they’re nice and juicy. It is highly recommended by everyone living that you get them with hot peppers."

Michael Gebert

"I always feel the beef is a bit under-seasoned, even after you scoop on plenty of giardiniera. But I give it an A for “I want to get my head out of the office for 20mins” Chicago jamoke atmosphere."

Tim Padavic

"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."