Who’s found a good Italian-beef sandwich in town?

You can’t put down a great Italian beef. You literally can’t put it down because the juice will have started to soak into the bun, leaving the sandwich’s integrity dangerously in question.

But as any Chicagoan worth his celery salt will tell you, why would you want to put it down? Thinly shaved roast beef with sweet or hot peppers and giardiniera (a garden’s worth of pickled vegetables). Salivating yet? And in talking to a number of Chicago transplants to the Kansas City area, it seems like Italian beef could be one of the things that this city sorely needs.