Buona

"Locations: Sections 120, 149, and 533 Buona might be a chain, but that fact actually works in your favor. It means their very good Italian beef has a quality standard Sox fans can count on. Though you won’t find as many customization options here, and the slices of beef aren’t quite as thin and tender as we've seen at other locations, the baptized sandwich is a great option for a meal—and for recreating your own version of the Buona Beef Race." - veda kilaru

"The team at Buona in Streeterville made some sort of Faustian bargain to achieve beef slices so thin they’re beyond the scope of what's humanly possible. Each individual slice is packed with meaty flavor and a pleasant black peppery-ness. The filling is juicy enough that it doesn’t need to be ordered wet, but if you do decide to get it “baptized” (Buona’s term of choice), the bread will hold up well." - veda kilaru

"Buona has all the hallmarks of a chain restaurant—ordering kiosks, lots of metal seating, big screen TVs—but at the Streeterville location (which is the only outpost in Chicago) that’s not a bad thing. For one, they'll let you customize your Italian beef in a bunch of ways, including offering plant-based options. Plus it’s always consistent. The beef at Buona is sliced so thin it’s beyond the scope of man’s physical abilities, and each individual slice is packed with meaty, umami flavor and a pleasant black peppery-ness. The filling is juicy enough on its own (and topped with an exorbitant amount of giardiniera) that it doesn’t need to be ordered wet, but if you do decide to get it “baptized” (Buona’s term of choice), the bread will hold up well." - Veda Kilaru

"Carlo Buonovolanto. He’s the chief executive officer at Buona, a chain that specializes in Italian beef. They’re mostly in the suburbs with one Chicago location in Streeterville." - Ashok Selvam

"Buona Beef, the 40-year-old restaurant chain, has added a meatless version of the icon to its menu and over the last week many Chicago-area locations are reporting the item has sold out." - Naomi Waxman