The Review
Dick Portillo opened his first stand in 1963 with $1,100 and a trailer, and built from that into a local institution with near-religious following before expanding into a small regional chain. The Chicago location on Ontario Street is the flagship and the most faithful to the original experience.
The Italian beef is the signature: thin-sliced seasoned beef, slow-roasted and served on a French roll, dipped in the roasting jus. 'Wet' means the whole sandwich goes briefly into the jus before serving — a process that sounds like it would create mush but instead creates something that is soggy in exactly the right way, the bread having absorbed the garlicky, herby, beef-rich liquid while maintaining a structure that holds until you commit to eating it.
The hot dog is also correct: Vienna Beef frank in a steamed poppy seed bun, yellow mustard, relish, onion, sport peppers, cucumber, tomato, and a celery salt finish. No ketchup. The absence of ketchup is not a preference but a point of honor.
Portillo's is a chain now, with locations in several states. The original Chicago experience is best at the original Chicago locations.
What to Order
Italian beef, dipped, with giardiniera (hot peppers). The combo (beef and sausage) if you want both Chicago classics. A chocolate cake from the bakery cases.
Tips
The Ontario Street location is always busy but moves fast. The ordering system is slightly complex — learn the terminology before you're at the counter. Italian beef is best eaten immediately before the jus migration goes too far.
Our Rating
★★★★☆
Price Range
$