PlanJam!From your screen to the scene

No bull, just beef! At least that’s what their slogan should be! Of all the places in the city to get a beef sammich, Johnnie’s out in Elmwood Park is the place to go. The line is almost always out the door, but since people know what they want, it moves pretty fast. And people who actually take a second to read the menu will be visually smacked down by the guy behind the register! Let’s face it, the only things you should be ordering here are the beefs, the sausages, the beef / sausage combos, the fries (if you have room!) and the lemonade. If you want anything else, you should really go to that particular chain the novices rave about.

While Chicago is pretty much the only place in the world to get such a beast of a feast, there are plenty of places to go. However, just like our dogs and pizzas, there are really only a couple of joints that have perfected the art of making such a well crafted meal on a bun. Johnnie’s is so worth the drive to the border burb, though the folks who care about your health may bat a few eyelashes if you do so!

The meat itself is perfectly seasoned and literally shredding apart, the bread is gluey and thick and the peppers are definitely something to write home about. The sausages are just as perfect, unlike anything you could make yourself, and yes, they even got the au jus right! That, and the ratio to food vs. price is pretty on par. Plus, there is just something a little special about picking up greasy food from a place that really doesn’t care about setting a trend. They just are.

Folks in the know honker down for this feast on a bun, with both elbows firmly placed on the counter, so that the bread falling apart will make it to your mouth in time. This especially applies to the “soaked” orders, where the au jus almost completely replaces the bread! Now everyone around town has their preference as to how to order a beef sammich, but most want it wet, sloppy and very low brow, sided with extra napkins and wearing a shirt and jeans you don’t care much about staining. Of course, there’s the other argument on the whole sweet vs. hot peppers deal and the one about whether or not to make it a combo, but let‘s just leave that out of the equation for now.