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  • Chicago is home to plenty of burger spots.

  • But if you can call themselves an underground oasis for politicians, celebs and journalists.

  • Over 85 years, this restaurant has evolved into one of Chicago's most iconic culinary landmarks.

  • And although it's hidden beneath the city's bustling Michigan Avenue, it's become a required stopping point for both hungry locals and visitors.

  • Because of the history here, places like these are hard to find.

  • Good old mom and pop shops with the old culture food and nothing's changed.

  • The food for years have been the same year.

  • This is Billy Goat Tavern, and it's been cooking up its legendary cheeseburger since the 19 sixties.

  • Step inside Billy Goat Tavern in your instantly overwhelmed with its history, Thea Underground shop is covered in a collage, Um, use clips, pictures of celebrities and politicians and, of course, notes of high praise for its legendary cheeseburger, cheeseburger, cheeseburger, cheeseburger, cheeseburger, cheeseburger, double the best Billy goats Burger is sandwiched in between two halves of a Kaiser roll bun.

  • In between the bun is a juicy, thin slab of fresh, all natural beef and two slices of cheddar cheese.

  • We got deliveries of burgers every day, So we make them fresh every day that second generation owner Billy Sanjana's and then we get fresh bread every day.

  • Kaiser roll.

  • We toast this on the grill so we just wait, you know, until they start to sweat, basically, then you flip them.

  • It's gonna be a nice here, and that gives it the flavor way.

  • Put cheese on there, and these are the doubles, and you could make triples as well.

  • But this is why we do the thinner patty, because you could do different size burgers to make for a more mouthwatering experience.

  • Billy always recommends getting a double cheeseburger.

  • Customers can choose whether to pile their burger with pickles, onions or other toppings, but don't expect any lettuce or tomato.

  • Well, we say the goat ate all those lettuce and tomatoes so we don't have any of them.

  • Bread is really good.

  • The pickles relish on there like that you can throw your own toppings on.

  • There really good is very delicious.

  • Um, meat is French, Billy says.

  • The meat of a Billy goat burger is made from a Claude and Chuck blend, which comes from the shoulder area of a cow.

  • Billy's father and his great uncle didn't want any filler meat and wanted to sell just pure beef and the reason they kept their Patties thin.

  • It was because you wanted toe sear it, but also be juicy inside.

  • You do that when you cook it fast.

  • Also, you could stack it using a leaner racial.

  • It cooked better and stay the same size.

  • That didn't shrink too much.

  • So that was the ratio that they liked.

  • And we've been using that ever since.

  • But selling quality cheeseburgers isn't the only reason this tavern became a Chicago institution theory journal.

  • Billy Goat Tavern was born in 1934 across from the Chicago Stadium now known as the United Center, when William purchased the Lincoln Tavern for only $205.

  • After a few months of being open, a goat fell off a truck and landed in front door and brought it in as the customers came in and he saw that the reaction of the people they liked, it s so he decided to keep it, and he used that as a mascot.

  • From then on, William was known as Billy Goat.

  • He adopted the goat, grew a goatee, changed the name of the bar to Billy Goat Tavern and made the goat part of his business.

  • She started taking the go to different events.

  • Across the street was Chicago Stadium, so used to take it to political events.

  • Sporting events used to hide the goat in like like a suitcase or something.

  • Billy Goats stunts continued to grant him local fame.

  • In 1964 he moved his tavern to where it is today.

  • Underground, right in the middle of the city.

  • Theo Tavern has since expanded to eight locations across Chicago.

  • So delicious on.

  • But it's cheap, cheaper, cheaper, cheaper.

  • That's Sam Sianis, nephew of Billy Goat Sianis, who's still yelling out their iconic catch rays e 1 51 50.

  • Back in the sixties, my dad and other cooks were mostly Greek.

  • Some of them came straight from Greece.

  • They don't know a lot of English, so what they first learned was what was on the menu.

  • So when a customer comes in and they placed the order, they yell out the order.

  • So what do you have?

  • A cheeseburger next cheeseburger Next, cheeseburger, cheeseburger.

  • And it sounded like you were getting yelled at, but they were just telling you what was on the menu.

  • Billy Goats catchphrase became so well loved by its customers that Saturday Night Live writer and Billy Goat regular Don Avello turned it into a popular sketch on the show's third season.

  • Cheese, a Cheese from then on Be Illegal, gained national fame and even received high praise from food icon Julia Child E.

  • It's an institution in Chicago.

  • It's a great place to be.

  • This place feels like home, so it's not anything like different, but appreciate that people recognize the place and they come here to eat and have a good time, Yeah.

Chicago is home to plenty of burger spots.

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Chicago's Most Legendary Cheeseburger | Legendary Eats

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    林宜悉 posted on 2020/11/05
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