Thrillist

"This place, which has been around for more than 50 years has six different Rubens on the menu. Try the Russian Ruben or the Roast Beef Ruben, or stick with the classic with thin-sliced Chicago corned beef, Swiss cheese, hot sauerkraut, and house-made Reuben sauce."

Jess Dawson

"The menu has all the standby favorites, including an entire section devoted to Reubens, which made my heart sing. I went with the spicy Reuben on grilled dark rye with spicy mustard and pepper cheese. The pastrami was thin and flavorful, amply layered under tangy sauerkraut and sandwiched between the dark rye, which was, of course, baked in house."

Max Leibowitz

"The Reuben? Per. Fect. The leanest corned beef. The dark, toasted Rye subtly cradling a closed-face. Just the right amount of sauerkraut. Interestingly, Thousand Island dressing is replaced by a “secret” sauce, which I believe was sour-cream based, but whose recipe was not shared upon request. Oh that I could have bottled some of that sauce! It made this most delicious of Reubens almost legendary."

Bradley Traynor

"Start with a reuben. After all, that’s what they’re known for. And what’s not to love? Corned beef, swiss cheese and sauerkraut stacked on thick, dark rye bread, topped with Cecil’s special sauce. If you only order one thing, make sure it’s a reuben."

Betsy Rathburn

"The reuben sandwich is especially delicious. With Chicago corned beef, Swiss cheese, sauerkraut, and rye, this mouthwatering sandwich put Cecil's on the map."

Bradley Machov

"The Rueben was great. The bread was grilled to perfection and didn’t fall apart under the weight and moisture of heaping piles of tender corned beef, liberty cabbage, and swiss. I don’t often order Reubens, but I’d definitely get this one again."