In Chicago, the name Scala Beef conjures up memories of Italian delicatessens overflowing with the incredible aromas of slow-roasted meats. For decades, Scala was the undisputed king of Italian beef, feeding generations of Chicagoans with its signature slow-roasted, paper-thin slices of perfection. But over time, Scala Beef quietly faded from the city’s culinary landscape. What exactly happened to this iconic Chicago brand? Let’s explore Scala’s origin story and the factors that led to its eventual demise.
The Birth of a Chicago Legend
The origins of Scala Beef date back to 1925, when Italian immigrant Pasquale Scala opened a small butcher shop and sausage factory on the South Side of Chicago. Chicago’s Italian population was rapidly growing, and Pasquale aimed to meet the demand for authentic, old-world meats and sausages.
But it was Pasquale’s son Joseph who would turn Scala into a Windy City icon. During the Depression era of the late 1920s, Joseph experimented with thinly slicing slow-roasted beef and serving it on fresh Italian bread The combination was an instant hit, and the original Italian beef sandwich was born!
The Scala family perfected their roasting technique over decades, using only premium cuts of beef seasoned with secret spices The meat was roasted for hours, sliced paper-thin, and served dripping with savory au jus on freshly baked Italian bread Dishing out beef for Italian weddings and special events, Scala became the name behind Chicago’s favorite Italian beef.
The Glory Days of Scala
By the 1950s, Scala Beef reached icon status across Chicago. The company operated a thriving wholesale business supplying restaurants andpizza joints with meat. Scala Italian beef and sausage could also be found in grocery stores across the Midwest.
Generations of Chicagoans grew up eating Scala’s sandwiches laden with tender, juicy beef and spicy giardiniera. Whether bought at the deli or from a neighborhood beef stand, Scala meant quality. Most weddings and special events served Scala Beef, especially in Italian communities.
Throughout the 60s and 70s, demand for Scala continued to grow. Their products perfectly aligned with Chicago’s booming Italian food scene. By providing authentic, old-world recipes using premium ingredients, Scala Beef earned a reputation for superior taste. For those craving a delicious Italian meal, Scala was the definition of excellence.
The Fall of A Chicago Institution
By the early 80s, things started changing quickly in a city where steak houses were now dishing up baby back ribs and mesquite chicken wings. Health crazes took hold. Chicago’s demographics morphed as families moved to the suburbs and new groups arrived in oldneighborhoods. Tastes shifted away from time-honored favorites like Italian beef. Suddenly Scala found itself struggling to attract customers.
Making matters worse, the company faced growing competition from fast food chains offering quicker, cheaper options. Unable to adapt quickly enough, Scala eventually shuttered in the late 1980s, unable to keep pace with an evolving marketplace. Just like that, Chicago lost one of its most iconic homegrown food brands.
While Scala attempted brief comebacks in the 1990s and early 2000s, they failed to regain footing. After nearly 80 years in business, the company closed for good in 2003, ending their reign as Chicago’s beloved Italian beef kings.
Scala’s Everlasting Legacy
Though Scala Beef no longer exists, it remains etched in Chicago’s culinary memory. For many, Scala represents a nostalgic link to the city’s heyday of Italian beef. Countless mom-and-pop Italian delis and beef stands can trace their lineage directly back to Scala.
The beloved Italian beef sandwich remains a Windy City staple. New companies like Buona Beef now rule the roost. But for longtime Chicagoans, Scala Beef stands alone as the one-and-only original. The Scala family created and perfected a sandwich that became Chicago’s very own Italian American food tradition.
So next time you bite into a dripping Italian beef, take a moment to appreciate Scala Beef’s lasting legacy. Their commitment to quality and tradition helped make Chicago the Italian beef capital of the world. Scala may be gone, but their memory lives on in every perfect, savory bite.
Al’s #1 Italian Beef
1938 1079 W. Taylor Street The “original” Italian beef shop, opened at first as a cover business for a gambling racket. It was then opened by Al Ferreri, his sister Frances, and her husband Chris Pacelli Sr. as Al’s Bar B-Q. In 1980 it was renamed Al’s #1 Italian Beef after winning the title from Chicago Magazine. It’s currently operated by Chris Pacelli, Jr. , and has several locations in Chicago and the surrounding suburbs.
1948 (closed) Taylor Street, Chicago Siblings Don Caputo and Eleanor Varelli operated this hot dog stand and pizzeria. The shop also sold Italian Beef sandwiches.
1949 (closed) 2932 W. Chicago Ave, Humboldt Park Founded by Joe Boston, the shop closed in 2017. It started out originally as a social club, but was known for house-made meat and giardiniera. It also served Polish sausages.
Eddie and Stubby Schatchell opened the business in 1953 at 4700 W Cermak Rd. in Cicero. It is now run by Frankie Levato and Barry Reggi, who took over in 1985.
1961 7500 W North Ave, Elmwood Park, IL Started by Johnnie Aretos; now owned by his son-in-law Frank Stompanato The shop makes it’s own beef, giardiniera, and lemon Italian ice. The shop is cash-only.
1963 (renamed 1967) Villa Park, IL Founded by Dick Portillo, the restaurant started out as a hot dog stand, Dog House. He founded it with $1,100 he and his wife intended to use to buy their first home. The business almost failed, in part because Portillo didn’t even know how to properly cook a hot dog. In 1967, it was renamed Portillo’s and offered a menu of fast food like burgers and Italian beef, and began opening additional restaurants around Chicago. Since the 2000s, it has been expanding beyond Chicago, and there are now locations in Florida, Texas, California, Arizona and across the midwest. In 2017, Dick Portillo sold the company to Berkshire Partners.
1972 730 N Damen Ave, Chicago Only open for lunch, the shop was founded by Edwin Steven “Odge” Boksa Sr and now is run by his son Edwin “Eddie” Jr. The shop is decorated with Route 66 memorabilia and childhood lunch boxes according to Bon Appetite.
1975: 7007 S. Pulaski Rd., Chicago, IL 60629: A family-run business that makes its own beef and giardiniera recipe with chickpeas. The shop also offers catering.
In 1979, the shop at 5754 N Western Ave. in Chicago closed. It was owned by Larry and Randee Estes and was famous for its bright red giardiniera. The shop closed in 2014, citing rising costs.
1979 666 N. 58th Street and Orleans, Chicago: Joe Zucchero bought the stand from Carl Bonovolanto and Tony Ozzauto, who opened it in 1963. The shop is now run by his son, Chris Zucchero. Mr. Beef also serves as the location for The Bear.
1980 Berwyn, IL: Joe and Peggy Buona opened the first store in what is now a growing chain with locations all over the region. Joe was the brother of Carl Buonavolanto, the original Mr. Beef.
Chicago’s Italian Beef history
FAQ
Is Scala beef still in business?
What sandwich is Chicago famous for?
Who made the original Italian beef sandwich?
Is Italian beef only a Chicago thing?
Why did Scala beef go out of business?
Scala Beef was once a household name in Chicago, known for its premium Italian beef and sausage. However, over time, the company’s popularity began to decline, and it eventually disappeared from the market altogether. There are several factors that contributed to Scala Beef’s downfall. One of the main reasons was the changing tastes of consumers.
Is Scala beef still popular in Chicago?
While Scala Beef may be gone, the legacy of Italian beef lives on in Chicago. However, some experts suggest that the traditional Italian beef sandwich may be losing ground to newer, more artisanal options like the Italian sub. These sandwiches are less messy and feature a variety of meats that appeal to a more diverse range of tastes.
Where did Scala beef come from?
Scala Beef’s history dates back to the early 1900s, when Italian immigrants who worked in Chicago’s Union Stock Yards would bring home less expensive cuts of beef to feed their families. To make the meat more palatable, they slow-roasted it to make it tender and flavorful, before simmering it in a spicy broth with Italian-style spices and herbs.
Who is Scala meat packing?
Anybody who follows the inner workings and history of the local Chicago Italian meat business, knows the great name Scala. For those who don’t know, Scala Meat Packing was controlled by the Scala family throughout it’s entire life.