Since John and Asanette Soulian opened their South Side burger shop in 1942, three generations have kept the same devotion to grinding USDA choice round steak in-house daily. The burgers emerge juicy despite the lean cut, sizzled in their own juices and served on feather-light buns alongside fresh-cut fries cooked in beef tallow. Slide into a worn Formica booth in Beverly and taste why Chicagoans have crowned this their burger standard-bearer for over 80 years.
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