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A sandwich counter tucked inside a Highland Park liquor store, run by a guy who left television writing and producing to make Reubens, which sounds like a premise for a sitcom he'd have rejected. The pastrami comes piled under melted Comte, sauerkraut, and house Russian on griddled seeded rye, with a Gruyere crisp. You order at the register, then claim one of the yellow tables on the sidewalk, ideally while the weather behaves.
The awards strongest first
One number, weighted & current 60
How we scoreThe dishes from the writeups
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Pastrami reuben
“People flock to the low-key operation for a taste of the pastrami Reuben.”
Eater
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