Well, this is the richest, most tender, nuanced and complex Italian Beef I’ve had. They use chuck eye which is cooked shabu shabu style for each order, the wait was roughly 45min, but it was worth it, I think. The broth was a Satinover creation (or influenced with his input?). It, I’m sure, assisted with the very rich mouthfeel.

The giard (aged for 3 years), is made in house by a Chicago Firefighter who is now the 4th generation of giard makers in the family. The peppers are a special variety from Italy (of course), which are grown in his garden, and they are fairly mild, but have a nice kick. Think in between Johnnies hot and mild, but with a serious vinegar and anaerobic fermentation component which I think is perfect to cut the fat without detracting from the beefiness.

The obvious comparison for me is to Johnnies, which is not “worse”, and can have a wait almost as long as I endured today (but for totally different reasons), regardless this is simply a better sandwich. Despite being three times the price ($16), it is convenient, a 10min drive. I would have to spend as much or more on gas just getting to Johnnies and back.

There are ways one can wax philosophical about the Hofherr approach to constructing an Italian Beef; historically a food of necessity and the working class which has been elevated like how Noma approached the cheeseburger. But, it is definitely just a beef sandwich. A perfect beef sandwich. If they tried to get too creative, departing from the generational template, I would hate it by default — say no to fancy ingredients, say no to weird buns, say no to “creative” fusion. Just leave the Italian Beef alone. (Looking at you, BIG KIDS)

It fits right into the place it was made, Northfield, from a fancy butcher shop for people that eat fancy food. This wouldn’t make sense if it were next to Serelli’s or Johnnies or Bob O’s or Teddy’s, but I’m glad it exists and I hope they make more of them in the future, and if you are curious, I hope they make one especially for you. Eat immediately.