Is Portillo's Still Good Chicago-Style Food ?!?!?

[@maureencora1]

2023 Portillo's Has Two in TEXAS, North Dallas and Coming Soon to Houston. I was Made in Chicago, IL. (southside)

[@maureencora1]

2024 Portillo's is Gonna Have 9 Locations in TEXAS 5 in Dallas / Fort Worth & Soon 4 in Houston. I was Made in Chicago. IL. (southside)

[@geo102094]

I tried the Portillos in Orlando and St Petersburg FL! Nothing like Chicago! Was entirely disappointed!

[@FelixzWrath82]

Good is subjective, the portions of meals and quality has dropped, but where they really took a huge hit is customer service. But keeep enjoyed your mcbeef

[@gtifury310]

Dick Portillo sold the company for a billion dollars a few years back. Shortly after that is when the quality started to decline. It's a damn shame. Luckily we have a lot of other good greasy spoon spots in the Chicago area.

[@mikeymutual5489]

You won't hear that from this channel...

[@larrymee1484]

Not a chicago dog when you take half of the most definitive ingredients off.

[@richardvinsen2385]

I couldn’t believe it when he ordered it without relish.

[@karl0667]

Portillos is not my first choice for beefs. If I get a craving I will drive 40 minutes past ten portillos and go to Duke's (from Bridgeview) in Mokena.

[@jje70]

Portillos is ok. I have never thought their beef was top 10. It's good,decent, but I would go to Jay's, Chickies, Johnnie's, Romas or many others b4 I would go there. Their hot dogs have always been excellent, however. That polish definitely looked burnt, I would have taken that back and gotten another. BTW, it's not an Italian hoagie, it's French bread, always has been. That's what all beef stands use. Turano, Liborio, or Damatos are most common since Gonnella stopped baking fresh bread.

[@mikeymutual5489]

They are all Italian companies that happen to make something called a "French Roll." It is still Italian bread, sorry.

[@jje70]

It's French bread. 30 years in the restaurant business in the Chicago area, grew up on beefs within walking distance of the best there is, I know my beef. French bread is more dense and holds up to the juices better. It has always been the standard. Sorry, doesn't matter who makes it, still French bread

[@mikeymutual5489]

@@jje70 OK, you can go tell all of the Italians that run those companies that they are, in fact, making French bread. Good luck with that.

[@jje70]

Doesn't matter who makes it, French bread is a style and type of bread. Can't explain it any clearer there, genius

[@mikeymutual5489]

@@jje70 Did it every occur to you that the French Rolls made by these bakeries are not actually real French bread, but just a name they give to a style of bread made for sandwiches, Mr. Culinary Scholar? You can run along now, Chief.