For more than 70 years, the International Meat Company has been butchering and trimming beef in the Galewood neighborhood on Chicago's Northwest Side.
A 70-year-old beef processing facility that decided to open a retail market across the street during COVID now has some of the best sandwiches in town - at some of the best prices, according to the Food Guy.For more than 70 years, the International Meat Company has been butchering and trimming beef in the Galewood neighborhood on Chicago's Northwest Side.
During the pandemic, the restaurant realized they couldn’t keep injecting brine into briskets without steady customers, so they opened Top Butcher Market across the street.“It kind of evolved into a lunch/restaurant/catering space, that started out with one menu item a day, to now a full-blown menu of 20 items,” said Dave Berni, chef of Top Butcher Market.But it was the sandwich program that really took off. Let’s go back to that brisket for a second.
“It’s such a soft and succulent meat after it’s smoked for 14 hours, you don’t want it cold and then shaved. We slice it by hand, so it almost crumbles and melts in your mouth when you’re eating it,” he said. Stacking it onto griddled rye over some homemade pickles, then dressed with some Carolina barbecue sauce and a mound of tart, vinegary coleslaw, it’s a two fisted affair for sure.“You can get anything shaved and sliced super thin anywhere you go. We wanted to do something slightly different,” said Berni.Feeling out of the loop? We'll catch you up on the Chicago news you need to know.
Doused with homemade marinara and Parmesan, served on a griddled French roll, it’s kind of an Italian fantasy sandwich, and like everything else on the menu, a bargain, when compared to any other deli or meat market in town.
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