Chicago owes its entire foundation to meat processing. Beef has given shape to some of Chicago's most iconic dishes. The famous journalist from Baltimore HL Mencken coined Chicago's nickname "Schlachthof am See" shortly after the turn of the century.
Today, beef is still strongly represented in the Chicago restaurant scene. New places such as the highly acclaimed heavy metal burger bar Kuma's Corner ( http://www.kumascorner.com/ ) in Avondale, hold the reputation of the city as the home of exceptional meat dishes that are among the best in the world, alive.
The Chicago 1893 World Exposition was a place of the new inventions for the society of the future. The ferris wheel was presented for the first time (at an altitude of about 80.5 meters). One of the biggest inventions of the exhibition, however, was a culinary one: the "red" hot dog, presented by Viennese immigrants Emil Reichel and Sam Ladany. Vienna Beef is still there today and the combination is the same: Give a Viennese sausage with chopped white onions, sweet pickle relish, tomato slices, chili peppers and a pinch of celery salt and mustard (never ketchup) into a poppy seed roll.
The almost unbelievable success of these handy treats allowed Reichel and Ladany to open their first shop in the near west side the following year. Since then the Vienna Beef Hot Dog has become a Chicago classic. Over the years, there have been various interpretations and creative variations of the classic. Mainly from the famous local culinary legend Doug Son, who served his creations patiently in long queues waiting customers at Hot Doug's. The restaurant was closed in 2014. Nevertheless, the Chicagos still speak with awe. In the meantime, you can dine at Vienna Beef in places all over the country, as well as directly in Chicago, among others at Gene & Jude's ( http://www.geneandjudes.com/ ), a convenient and cozy restaurant in River Grove. Or go straight to the source and take a tour of the Vienna Beef factories ( http://www.viennabeef.com/ ). Those who are serious about it can take part in one of their hot dog university courses ( http://www.viennabeef.com/hot-dog-university ), which teaches students how to do their own classes.
There is a unique vocabulary in Chicago when it comes to ordering an Italian beef sandwich that is accepted everywhere. Whether you like your beef "wet" or "dry" or "hot" or "sweet": there is no wrong way to enjoy this durable classic. The real story about the origin of the sandwich was lost with time. But many gourmets are of the opinion that it was probably the turn of the century in Chicago. The sandwich is made of thinly sliced meat, topped with gingerbread (hot) and / or vegetable paprika (sweet), which can be dipped twice in the meat sauce (wet).
Since Chicago's slaughterhouses were the hub of meat production, the Italian immigrants, who often worked in slaughterhouses, took home the smaller, cheaper beef cuts. It is also said that at Italian weddings and other events, there were so many guests that the meat was cut into thin slices to make sure that it was round and was enough for everyone. An Italian immigrant, Pasquale Scala, who had opened a business after the First World War, continued to expand the business and founded the Scala Packing Company in 1925. He specialized in so-called "Italian" beef and supplied stands and restaurants all over the city, which later became the famous sandwiches.
Another favorite from earlier times, the revered Al's Beef ( http://www.alsbeef.com/ ), opened its doors in 1938 and has become a popular place (now it is a franchise). Johnnie's Beef ( https://www.facebook.com/Johnnies-Beef-169537026394157/ ) in Elmwood Park is transformed into something that is more than the sum of its beef of the charcoal grill with the incomparably spicy-rich sauce of the house Individual components.
The "Cheezborger" in the famous Billy Goat Tavern ( http://www.billygoattavern.com/ ) is the best proof that sometimes is best. Also simply called "Borger", it consists only of meat and cheese on a roll. They add the topping - relish, onion, cucumber and / or ketchup and mustard. There are no fries, just chips. But a bite from your Borger and you recognize the glory of simplicity (by John Belushi, Dan Aykroyd and Bill Murray in the Saturday night comedy show Saturday Night Live in the Sketch "Olympia Café" persifliert).
The Billy Goat is also related to another piece of Chicago folklore: the curse over the baseball team Chicago Cubs. By 1945 the Cubs were one of the most successful teams in the league. Then, while playing four of the World Series in that year, the owner of the Billy Goat Tavern, William Sianis, bought two tickets for the game and wanted to bring his pet, a goat, as a lucky charm. "The Cubs will not win the World Series as long as the goat in Wrigley Field does not get any access Cursed 70 years have passed, and Chicago's baseball team won 107 years ago for the last time the World Series.
The Fulton Market District is a busy, noisy district, where the meat processors are buzzing all day and constantly passing the trains of the Green and Pink Line ("L"). But this outer layer hides a re-emergence of the restaurant and art scene, reinforced by the recently launched second outdoor location for the Green City Market. Fulton Market Kitchen ( http://www.fultonmarketkitchen.com/ ) is a popular place and with a new kitchen chef at the top, there are some exciting changes on the menu, because of which a detour is worthwhile. The latest addition to modern cuisine, such as Chef Chef Stephanie Izard's latest creations, the Chinese-inspired Duck Duck Goat ( http://duckduckgoatchicago.com/ ), or a new project in the inspiring art-food crossovers of the exceptional pastry chef Anna Posey That this district has become a bright spot for new talents. The area, once unheard, proves to be a hidden jewel for local gourmets and tourists who seek and appreciate the quality and taste of the local cuisine.