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Street Food

Food excursions are one of my interests. At the point when my best old companion Greg said that Julie (his significant other) was going to Sanibel with her companion LuAnn for a week and did I need to work on something while she was gone the words “Chicago excursion” flew out of my mouth, apparently without speculation.

I have had a Chicago excursion, scrounging for profound dish pizza, Italian hamburger and Chicago style sausages, made arrangements for quite a long while. Had the opportunity at long last shown up? I think it had.

We left Friday evening and with the exception of two speedy refueling breaks passed straight through from Minneapolis to Chicago. 400 miles and after 7 hours we halted at our first port of call… Mr. Meat for Italian hamburger sandwiches… at 12 PM. streetfoodguy.com

Our host, Caesar, disclosed to us that he will serve 150-200 sandwiches on a Friday night, late, to the after bar swarm. On Saturday evenings as much as 300 sandwiches. Mr. Hamburger makes their own giardinera, a hot, marinated vegetable blend, and it was heavenly. One chomp disclosed to me that we had picked astutely. This was a great sandwich

We were batting 1000.

Saturday morning, 11 am. We simply had early lunch, which comprised of profound dish pizza and a Lou’s plate of mixed greens at Lou Malnati’s on State Street, in the South Loop. I have three words for our involvement with Lou’s… ridiculously great pizza.

Truly, I’m a dainty covering pizza fellow and I was anticipating a thick substantial pizza over stacked with cheddar and sauce. What was conveyed to our table was totally unique. What showed up was a pizza that found some kind of harmony between sauce, outside layer and garnishes, that tasted new, light and not overcooked.

Our server, Esteban, was emphatically awesome and “dealt with us” in that way that a solitary a great server can.” He began us out with Lou’s plate of mixed greens, a delectable yet not phenomenal plate of mixed greens with a sweet dressing, diced tomato and cooked fresh salami. Esteban likewise presented to us a cup of house made Minestrone soup.

At that point came the pizza, which Esteban had requested for us, a spinach, tomato, pepperoni mix with some limited quantity of cheddar. Completely stupendous, and to make things fascinating he served giardinera and red wine vinegar as fixings. An extraordinary creative touch. Both Greg and I found the giardinera superb as a substitute for red pepper chips. As recommended, we plunged our covering closes in the red wine vinegar, not life getting updated, however absolutely captivating.

I need to state, this was one of those food encounters that was incredibly improved by the cooperation with the server. When we imparted to him that we had driven from Minneapolis looking for Deep Dish pizza, Italian Beef and Chicago franks, he quickly stepped in, took control and made our experience very paramount.

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