Mac's Deli 124 North Sangamon Street

We start with a Vienna Beef® frank on a steamed poppy seed bun, then pile on yellow mustard, bright green relish, chopped onions, tomato wedges, a pickle spear, sport peppers, and just enough celery salt to let everybody know you're eating a real Chicago dog. We'll put ketchup on it... right after we start calling the Sears Tower by any other name.

See that flame-grilled Polish on a poppy seed bun, piled high with grilled onions, yellow mustard, and sport peppers? Don't let those onions fool ya—their sole purpose is to end up on your shirt. That's how you know you did it right.

We stack thin-shaved Italian beef on a fresh French roll, then let you settle Chicago's oldest argument by ordering it dry, wet, or dipped. Finish it with roasted sweet peppers or spicy giardiniera. There's no wrong answer—that's between you, your sandwich, and whatever clean shirt you wore today.

We fry a crispy golden pizza puff packed with seasoned beef, mozzarella, and tomato sauce. It comes out looking harmless enough, but this is Chicago's longest-running game of, "I know it's hot, but..."

We start with a flame-grilled 1/3 lb beef patty on a toasted brioche bun, then top it with crisp lettuce, tomato, onion, ketchup, mustard, and mayo. Turns out, the classics became classics for a reason. Some recipes don't need rewriting.

Take that same flame-grilled 1/3 lb beef patty, melt on American cheese, then finish it with crisp lettuce, tomato, onion, ketchup, mustard, and mayo. Some decisions are easier than others. Nobody's ever complained about adding cheese.

Two juicy flame-grilled 1/3 lb. beef patties topped with melted American cheese, served on a toasted brioche bun with crisp lettuce, tomato, onion, a pickle spear, ketchup, mustard, and mayo.

We stack turkey pastrami with Swiss cheese, crisp lettuce, tomato, cucumber, a light shake of celery salt, and our signature Haymarket Sauce on fresh bread. Fresh-made daily and ready from our deli case whenever you are. "Turns out the North Side isn't just good at baseball debates."

We pile tender corned beef with cheddar cheese, crisp lettuce, tomato, onions, a light shake of celery salt, and our signature Haymarket Sauce on fresh bread. Fresh-made daily and ready from our deli case whenever hunger shows up. "South Side pride comes standard."

Westsider We stack slow-cooked beef brisket with American cheese, crisp lettuce, tomato, onions, a light shake of celery salt, and our signature Haymarket Sauce on fresh bread. Fresh-made daily and ready from our deli case for whatever the day throws your way. "Built with the kind of grit that made the West Side famous."

We serve a Vienna Beef® all-beef frank on a steamed bun with ketchup only. Simple, familiar, and made just for the little Chicagoans. "Ketchup is perfectly acceptable... until you're old enough to know better."

We grill buttery bread until it's golden and crispy, then melt layers of American cheese into every bite. Some sandwiches spend decades trying to become classics. This one never had to. "Chicago may be be famous for beef, but nobody ever outgrows a great grilled cheese."

We build a fresh bed of crisp lettuce with tomatoes, cucumbers, green peppers, onions, and a hard-boiled egg. Served with fresh-made daily Italian dressing on the side. "Proof that even a Chicago deli knows its way around vegetables."

We fry our golden, crispy fries until they're just right, then finish them with a shake of celery salt. It's the same finishing touch that made Chicago's hot dog famous... turns out it works just as well on fries. "Some traditions deserve a second job."

We start with hot, crispy fries, then smother them in warm cheddar cheese sauce. Simple, satisfying, and proof that some combinations never needed improving. "Cheese Fries... enough said."

We pile our famous Northwoods Chili over a basket of crispy fries and finish them with diced onions because eating great chili out of a bowl started feeling a little too ordinary. "Somebody had to think outside the bowl."

We pile crispy fries with our famous Northwoods Chili, warm cheddar cheese sauce, and diced onions. Around here, "side order" is more of a technical term than a serving suggestion. "Some meals come with fries. These fries come with a meal."

We start with crispy fries, season them with celery salt, then pile on thin-shaved Italian beef, grilled onions, roasted sweet peppers, warm cheddar cheese sauce, and spicy giardiniera. Some Chicago classics were made to stand on their own. Others decided to pile onto fries. "Turns out Chicago doesn't need a bun to make a classic."

Northwoods Chili A hearty bowl of Northwoods Chili served with diced onions and crackers. Good enough to enjoy by the bowl... even if it occasionally finds its way onto a hot dog or a basket of fries. "Some recipes refuse to stay in the bowl."

We start with a Vienna Beef® frank on a steamed poppy seed bun, then pile on yellow mustard, bright green relish, chopped onions, tomato wedges, a pickle spear, sport peppers, and just enough celery salt to let everybody know you're eating a real Chicago dog. We'll put ketchup on it... right after we start calling the Sears Tower by any other name.

See that flame-grilled Polish on a poppy seed bun, piled high with grilled onions, yellow mustard, and sport peppers? Don't let those onions fool ya—their sole purpose is to end up on your shirt. That's how you know you did it right.

We stack thin-shaved Italian beef on a fresh French roll, then let you settle Chicago's oldest argument by ordering it dry, wet, or dipped. Finish it with roasted sweet peppers or spicy giardiniera. There's no wrong answer—that's between you, your sandwich, and whatever clean shirt you wore today.

Somewhere along the line, somebody looked at an Italian Beef and figured one Chicago classic deserved another. So we stack thin-shaved Italian beef with a flame-grilled Italian sausage on a fresh French roll and finish it with roasted sweet peppers or spicy giardiniera. Somebody looked at an Italian Beef and said, "Needs more meat." Chicago's been thanking 'em ever since.

We fry a crispy golden pizza puff packed with seasoned beef, mozzarella, and tomato sauce. It comes out looking harmless enough, but this is Chicago's longest-running game of, "I know it's hot, but..."

We start with a Vienna Beef® frank on a steamed poppy seed bun, then pile on yellow mustard, bright green relish, chopped onions, tomato wedges, a pickle spear, sport peppers, and just enough celery salt to let everybody know you're eating a real Chicago dog. We'll put ketchup on it... right after we start calling the Sears Tower by any other name.

See that flame-grilled Polish on a poppy seed bun, piled high with grilled onions, yellow mustard, and sport peppers? Don't let those onions fool ya—their sole purpose is to end up on your shirt. That's how you know you did it right.

We start with a flame-grilled 1/3 lb beef patty on a toasted brioche bun, then top it with crisp lettuce, tomato, onion, ketchup, mustard, and mayo. Turns out, the classics became classics for a reason. Some recipes don't need rewriting.

Take that same flame-grilled 1/3 lb beef patty, melt on American cheese, then finish it with crisp lettuce, tomato, onion, ketchup, mustard, and mayo. Some decisions are easier than others. Nobody's ever complained about adding cheese.

Two juicy flame-grilled 1/3 lb. beef patties topped with melted American cheese, served on a toasted brioche bun with crisp lettuce, tomato, onion, a pickle spear, ketchup, mustard, and mayo.

We stack turkey pastrami with Swiss cheese, crisp lettuce, tomato, cucumber, a light shake of celery salt, and our signature Haymarket Sauce on fresh bread. Fresh-made daily and ready from our deli case whenever you are. "Turns out the North Side isn't just good at baseball debates."

We pile tender corned beef with cheddar cheese, crisp lettuce, tomato, onions, a light shake of celery salt, and our signature Haymarket Sauce on fresh bread. Fresh-made daily and ready from our deli case whenever hunger shows up. "South Side pride comes standard."

We fry our golden, crispy fries until they're just right, then finish them with a shake of celery salt. It's the same finishing touch that made Chicago's hot dog famous... turns out it works just as well on fries. "Some traditions deserve a second job."

We start with hot, crispy fries, then smother them in warm cheddar cheese sauce. Simple, satisfying, and proof that some combinations never needed improving. "Cheese Fries... enough said."

We pile our famous Northwoods Chili over a basket of crispy fries and finish them with diced onions because eating great chili out of a bowl started feeling a little too ordinary. "Somebody had to think outside the bowl."

We pile crispy fries with our famous Northwoods Chili, warm cheddar cheese sauce, and diced onions. Around here, "side order" is more of a technical term than a serving suggestion. "Some meals come with fries. These fries come with a meal."

We start with crispy fries, season them with celery salt, then pile on thin-shaved Italian beef, grilled onions, roasted sweet peppers, warm cheddar cheese sauce, and spicy giardiniera. Some Chicago classics were made to stand on their own. Others decided to pile onto fries. "Turns out Chicago doesn't need a bun to make a classic."

Northwoods Chili A hearty bowl of Northwoods Chili served with diced onions and crackers. Good enough to enjoy by the bowl... even if it occasionally finds its way onto a hot dog or a basket of fries. "Some recipes refuse to stay in the bowl."

We build a fresh bed of crisp lettuce with tomatoes, cucumbers, green peppers, onions, and a hard-boiled egg. Served with fresh-made daily Italian dressing on the side. "Proof that even a Chicago deli knows its way around vegetables."

We serve a Vienna Beef® all-beef frank on a steamed bun with ketchup only. Simple, familiar, and made just for the little Chicagoans. "Ketchup is perfectly acceptable... until you're old enough to know better."

We grill buttery bread until it's golden and crispy, then melt layers of American cheese into every bite. Some sandwiches spend decades trying to become classics. This one never had to. "Chicago may be be famous for beef, but nobody ever outgrows a great grilled cheese."