Lally's Eastside Approved? Bob Roe's Point After, 04/19/2018

The tavern sandwiches at Bob roe's Point After were originally taste tested a couple of years ago and were not very good at the time.

The tavern sandwiches were given a second chance and taste tested again on April 19, 2018. They are very much improved and now meet the standards and requirements to be called a tavern or loose meat sandwich.

Two were taste tested. Bob Roe's does not put condiments such as pickles, mustard or ketchup on the sandwiches, they leave that to the consumer. One was consumed without adding any condiments and one with. The one with condiments added had ketchup, mustard and pickles added to the sandwich.

The bun was nice and soft, it was not toasted or buttered and was the perfect size for the amount of meat added to each sandwich.

The meat was a very nice blend of seasoning and spices. The consistency of the meat was perfect. Not too moist and not to dry. The meat is cooked with diced onion mixed in giving it a nice flavor. It has the traditional slightly greasy flavor and texture that accompanies tavern or loose meat sandwich.

The tavern sandwiches at Bob Roe's Point After are certainly Lally's Eastside approved.

Previous articles in the series:

Little Chicago Approved? Loose Meat Sandwich Restart

Little Chicago Approved? How a Tavern Shall be Made
Little Chicago Approved? History, Recipe, Information
Little Chicago Approved? Little Chicago Deli Tavern
Little Chicago Approved? Madonna Rose Cafe Tavern
Little Chicago Approved? Billy Boy Drive Thru
Little Chicago Approved? Branding Iron Concessions
Little Chicago Approved? Latham Loose-meat's
Little Chicago Approved? B. S. A. Troop 184 Tavern Sandwiches
Little Chicago Approved? Closed
Criteria and requirements of a true tavern sandwich, changes
FROM Little Chicago Approved? TO Lally's Eastside Restaurant approved?, the torch has been passed.

FROM Little Chicago Approved? TO Lally's Eastside Restaurant approved?, the torch has been passed.

A different restaurant has been selected on which to base loose meat or tavern sandwiches.

The restaurant is Lally's Eastside Restaurant located in Le Mars, Iowa.

The tavern sandwich they make meets and exceeds all of the criteria and requirements of what makes a tavern sandwich.

Criteria and requirements: Criteria and requirements of a true tavern sandwich, changes

Lally's Eastside Restaurant has been in Le Mars,Iowa for over 50 years and is a local favorite.

Lally's Eastside Restaurant

Previous articles in the series:

Little Chicago Approved? Loose Meat Sandwich Restart

Little Chicago Approved? How a Tavern Shall be Made
Little Chicago Approved? History, Recipe, Information
Little Chicago Approved? Little Chicago Deli Tavern
Little Chicago Approved? Madonna Rose Cafe Tavern
Little Chicago Approved? Billy Boy Drive Thru
Little Chicago Approved? Branding Iron Concessions
Little Chicago Approved? Latham Loose-meat's
Little Chicago Approved? B. S. A. Troop 184 Tavern Sandwiches
Little Chicago Approved? Closed
Criteria and requirements of a true tavern sandwich, changes

Criteria and requirements of a true tavern sandwich, changes

The criteria and requirements of what makes a true loose meat or tavern sandwich has changed. (The additions are in italics)

The new criteria is:

A true tavern shall have 3 things:

1. A bun that is not too thick, too thin, too dry or too soft. The typical bun is made with white flour. But can be made with wheat and other types of grain. The bun shall be baked as to not allow all of the moisture of the meat and condiments to be soaked into the bun to make it too mushy or be so dry it falls apart. The bun can have sesame seeds on it or be dusted with corn meal but should not be too large. The inside of the bun can be toasted and/or buttered.

2. Condiments and toppings that are well proportioned together. There is no limit to various condiments or toppings, as each establishment is different and everyone has their favorite. But one condiment or topping shall not over power another. Condiments and toppings can include, but are not limited to: ketchup, mustard, pickle, onion, cheese, bacon, and even lettuce, tomato and rice. Sloppy Joe sauce or gravy sauces are NOT condiments when cooked into the meat as sauces are mixed with the meat to make a different type of sandwich. But such sauces or gravy can be added as a topping or condiment after the meat is cooked as can rice. Condiments or toppings should be offered by the establishment preparing the tavern leaving it to the individual consumer to decline and add condiments and toppings themselves.

Some establishments may or will offer the condiments and toppings on the side and let the consumer add them to the sandwich themselves. At this point it is the consumers personal choice as to what to add and how much. If the consumer makes a mistake and adds too much of one topping or condiment that adversely affects the flavor and quality of the sandwich that is on them and not on the establishment or restaurant.

3. The meat shall have enough spices added to allow for an even blend of both allowing for the flavor of the meat and the spices to come through. It shall never be bland with by not having enough or too little spices added or too much spices there is no flavor from the meat. Cooking the meat with onions and or pickles in it is acceptable. The meat shall be moist, but not so much that it soaks into the bun to make it mushy. The meat shall not be too lean or have too much fat content, 85% is usually ideal. Most of the meat shall stay on the bun but not be so moist it sticks together as if it is a solid patty. The meat shall be loose enough so that some will fall out of the bun, making a spoon a necessary to consume the loose meat that does fall out of the bun. The meat shall have a slight greasy flavor and texture to it,

Previous articles in the series:

Little Chicago Approved? Loose Meat Sandwich Restart

Little Chicago Approved? How a Tavern Shall be Made
Little Chicago Approved? History, Recipe, Information
Little Chicago Approved? Little Chicago Deli Tavern
Little Chicago Approved? Madonna Rose Cafe Tavern
Little Chicago Approved? Billy Boy Drive Thru
Little Chicago Approved? Branding Iron Concessions
Little Chicago Approved? Latham Loose-meat's
Little Chicago Approved? B. S. A. Troop 184 Tavern Sandwiches
Little Chicago Approved? Closed

Little Chicago Approved? Closed

Little Chicago Deli has permanently closed.

Loose meat or tavern sandwiches will now have to be compared to the tavern sandwiches of a different restaurant. That restaurant will be selected soon. When it is the restaurant will be announced.

Previous articles in the series:

Little Chicago Approved? Loose Meat Sandwich Restart

Little Chicago Approved? How a Tavern Shall be Made
Little Chicago Approved? History, Recipe, Information
Little Chicago Approved? Little Chicago Deli Tavern
Little Chicago Approved? Madonna Rose Cafe Tavern
Little Chicago Approved? Billy Boy Drive Thru
Little Chicago Approved? Branding Iron Concessions
Little Chicago Approved? Latham Loose-meat's
Little Chicago Approved? B. S. A. Troop 184 Tavern Sandwiches

Little Chicago Approved? B. S. A. Troop 184 Tavern Sandwiches

The tavern sandwiches the B. S. A. 184 Boy Scout Troop made at their food stand during the 2017 Plymouth County Fair in no way meets the criteria or standard as described here: How a Tavern Shall be Made

This tavern sandwich is most certainly NOT Little Chicago approved.

The tavern sandwiches were made at the food stand the boy scout troop operates as a fund raiser for the Plymouth County Fair. Two tavern sandwiches were taste tested on July 27, 2017. One was consumed with condiments and one without.

Despite the good organization the money raised goes toward the tavern sandwiches are not very good. The meat had little to no spice flavor at all and was dry. There was barely the slight greasy flavor and texture that is supposed to blend well with the fat content in the meat. It looked and tasted like it was slightly burned.

The bun is much too large and was very dry. This same food stand also served hot dogs. The hot dog buns looked like they were soft and just the right size. Between the two tavern sandwiches consumed the one with the condiments was better because it actually had more flavor as a result of the pickles, onion, ketchup and mustard that was added.

If this organization is going to continue to make and sell tavern sandwiches they should read up on how they are supposed to be made or simply stop making and selling them.

Previous articles in the series:

Little Chicago Approved? Loose Meat Sandwich Restart

Little Chicago Approved? How a Tavern Shall be Made
Little Chicago Approved? History, Recipe, Information
Little Chicago Approved? Little Chicago Deli Tavern
Little Chicago Approved? Madonna Rose Cafe Tavern
Little Chicago Approved? Billy Boy Drive Thru
Little Chicago Approved? Branding Iron Concessions
Little Chicago Approved? Latham Loose-meat's

Little Chicago Approved? Latham Loose-meat's

The Latham Loose-meat's meets and exceeds all of the criteria as described here: How a Tavern Shall be Made

This loose-meat is definitely Little Chicago approved.

The loose-meat's are made by for the Latham Park Art in the Park festival every year. They are made with an excellent blend of spices and without condiments or toppings. Condiments and toppings are offered for the consumer to add to the loose-meat. The texture and moisture level is just as a loose-meat meat should be made. Only one loose-meat was consumed. Even with condiments and toppings being added the loose-meat had a excellentblend of flavor, spice and texture. The toppings enhanced the flavor and texture of the loose-meat.

These loose-meat's are available during events at Latham Park when the concession stand is set up.

Previous articles in the series:

Little Chicago Approved? Loose Meat Sandwich Restart

Little Chicago Approved? How a Tavern Shall be Made
Little Chicago Approved? History, Recipe, Information
Little Chicago Approved? Little Chicago Deli Tavern
Little Chicago Approved? Madonna Rose Cafe Tavern
Little Chicago Approved? Billy Boy Drive Thru
Little Chicago Approved? Branding Iron Concessions

Little Chicago Approved? Branding Iron Concessions

The Branding Iron Concessions tavern's meets and exceeds all of the criteria as described here: How a Tavern Shall be Made

This tavern is definitely Little Chicago approved.

The tavern's made by Branding Iron Concessions are made with an excellent blend of spices and without condiments or toppings. Condiments and toppings are offered for the consumer to add to the taverns. The texture and moisture level is just as a tavern meat should be made. Two taverns were consumed. One with onions and pickles and the other with no condiments or toppings. The toppings enhances the flavor and texture of the tavern and the other was just fine without condiments or toppings.

These taverns are available where ever Branding Iron Concessions is set up at certain events.

Previous articles in the series:

Little Chicago Approved? Loose Meat Sandwich Restart

Little Chicago Approved? How a Tavern Shall be Made
Little Chicago Approved? History, Recipe, Information
Little Chicago Approved? Little Chicago Deli Tavern
Little Chicago Approved? Madonna Rose Cafe Tavern
Little Chicago Approved? Billy Boy Drive Thru

Little Chicago Approved? Billy Boy Drive Thru

The Billy Boy Drive Thru loose meat meets and exceeds all of the criteria as described here: How a Tavern Shall be Made

This loose meat is definitely Little Chicago approved.

The Billy Boy loose meat is on a hot bun with pickles and mustard and with just enough pepper in the recipe to give it a good flavor but not overpower the taste of the meat. The consumer can add the ketchup to taste if they wish. During the taste test one was consumed. The meat has the distinctive taste and texture associated with tavern sandwiches.

These loose meats are served at Billy Boy Drive Thru in the Riverside neighborhood of Sioux City, Iowa.

Previous articles in the series:

Little Chicago Approved? Loose Meat Sandwich Restart

Little Chicago Approved? How a Tavern Shall be Made
Little Chicago Approved? History, Recipe, Information
Little Chicago Approved? Little Chicago Deli Tavern
Little Chicago Approved? Madonna Rose Cafe Tavern

Little Chicago Approved? Madonna Rose Cafe Tavern

The Madonna Rose Cafe tavern meets and exceeds all of the criteria as described here: How a Tavern Shall be Made

This tavern sandwich is definitely Little Chicago approved.

This tavern is served with pickles on the side and no ketchup or mustard. The consumer can add the pickle, ketchup and mustard to taste or not. During the taste test one was consumed with no toppings or condiments and the other with pickle and ketchup. Both were were equally good. The sandwich with the ketchup and pickle added enhance the already excellent flavor of the tavern meat. Part of the flavor of the tavern meat is it has fresh diced, sweet yellow onion cooked into it.

The taverns served at Madonna Rose Cafe in the Morningside neighborhood of Sioux City, Iowa.

Previous articles in the series:

Little Chicago Approved? Loose Meat Sandwich Restart

Little Chicago Approved? How a Tavern Shall be Made
Little Chicago Approved? History, Recipe, Information
Little Chicago Approved? Little Chicago Deli Tavern

Little Chicago Approved? Little Chicago Deli Tavern

The Little Chicago Deli tavern meets and exceeds all of the criteria as described here: How a Tavern Shall be Made

All future taste tested loose meat or tavern sandwiches shall be measured to those served at Little Chicago Deli in Sioux City, Iowa.

The taverns served at Little Chicago Deli in downtown Sioux City are excellent and are highly recommended.

Previous articles in the series:

Little Chicago Approved? Loose Meat Sandwich Restart

Little Chicago Approved? How a Tavern Shall be Made
Little Chicago Approved? History, Recipe, Information

Little Chicago Approved? History, Recipe, Information

Timeline:

1924 - Dave Higgin created the tavern sandwich in 1924 at his restaurant, Ye Old Tavern.

1925 - Charles Miles opens his small local grocery store in Sioux City, Miles Inn.

1926 - Muscatine resident and founder of the Maid Rite restaurant franchise created his version of the loose meat sandwich.

1927 - The Maid Rite restaurant chain is established.

1934 - Abraham, or Abe Kaled purchased Ye Old Tavern, renamed it Ye Olde Tavern and created his own formula for the loose meat sandwich, calling it the Ye Olde Tavern Tavern.

Abe and his wife, Bertha sold the sandwiches for a dime each in wax paper without a plate. They originally bought the buns from a local bakery, the Iowa Baking Company, which was later acquired by and renamed as Old Home Bakery. The buns were from then on dual-sourced depending on bread quality. Because of the restaurant's success, imitations started appearing, though they were actually an imitation themselves, based on Dave Higgin's original creation.

Later on, the restaurant went from just serving sandwiches to serving meals also. Abe's sandwich creation was served at fundraisers, churches, restaurants, and bars in and around the greater tri-state and Sioux City area.

Bertha sold the taverns at an event called Tavern Days, Ye Olde Tavern Day which served 875 people in less than two hours. Their children helped at the restaurant when Bertha became ill. The restaurant closed in 1974 because of Bertha's failing health; none of their children were interested in operating it.

At some point during its history Ye Olde Tavern sold the recipe for their famous tavern sandwich to the owner of Coney Island. Coney Island has been using it ever since. They currently use it for their tavern or loose meat sandwiches at the Hamilton Blvd location.

1940's to 1950 - Miles Inn becomes a bar.

c.1950 - Charles Miles invents his version of the loose meat sandwich, the Charlie Boy, naming it after his son, Charles Jr.

July 1955 - Vincent and Marie opened Tastee Inn and Out opened at 2610 Gordon Drive in Sioux City.

1957 - A second Tastee Inn and Out location is opened at 1902 Court Street in Sioux City.

1974 -  Ye Olde Tavern closed. Some time after 1974 Gus's Family restaurant opened in the building at 14th and Jackson Streets in Sioux City, Iowa Ye Olde Tavern occupied. Gus's had their own recipe of the tavern sandwich.

April 2012 - Gus's Family Restaurant closed. Ending another era of tavern sandwiches. a new restaurant will open in the same location. It is unknown as to whether or not they will serve tavern or loose meat sandwiches.

2012 - 2013 - The Garden Cafe opened in the same building that housed the original Ye Olde Tavern and Gus's Family Restaurant.

There is a rumor stating Carroll Dietz created something called a steamed hamburger sandwich in Missoula, Montana in 1920. This same information states it was copied by Abraham Kaled in 1934 at Ye Old Tavern in Sioux City, Iowa. There is no documented proof of Carroll Dietz creating such a sandwich in 1920. There is documented proof of Dave Higgin first creating the tavern sandwich at Ye Old Tavern. Until such documented proof is presented it shall stand that the tavern sandwich was first invented in Sioux City in 1924.

Sources:

From possum to loose meats, Sioux City had it all

These loosemeats have staying power

Battle of the loosemeats

Miles keeps 'em smiling

Tastee Inn and Out History

A classic born in Iowa: loose meat sandwich

The Original "Tastee" From Tastee Inn & Out

The Blue Mill Tavern Loosemeat Sandwich

A TALE OF THE TAVERN

Taverns that have stood the test of time

Previous articles in the series:

Little Chicago Approved? Loose Meat Sandwich Restart

Little Chicago Approved? How a Tavern Shall be Made

Little Chicago Approved? How a Tavern Shall be Made

The term loose meat is generic and encompasses pretty much all forms and styles of the sandwich. It is more commonly known as the tavern, a tavern has to be made a certain way for it to be defined as a tavern.

The definition of a loose meat or tavern is: ground beef prepared loose, not formed into a pattie, scooped onto a bun, typically with an ice cream scoop and topped with, but not limited to: mustard, ketchup, onion, pickle, even cheese and bacon. Tavern meat, when cooked right, should have 2 distinct tastes: 1. seasoned, steamed beef. 2. a light greasy taste and texture. A true tavern NEVER has any sort of sauce or gravy added to into the meat while cooking, whether tomato based or otherwise. Once a sauce is added the sandwich is no longer a tavern and CANNOT be called such. Tavern meat shall NEVER have rice mixed in with it during the cooking process. Meat that does shall never be called or considered tavern meat, but rice can be used as a topping or condiment.

A true tavern shall have 3 things:
1. A bun that is not too thick, too thin, too dry or too soft. The typical bun is made with white flour. But can be made with wheat and other types of grain. The bun shall be baked as to not allow all of the moisture of the meat and condiments to be soaked into the bun to make it too mushy or be so dry it falls apart. The bun can have sesame seeds on it or be dusted with corn meal but should not be too large. The inside of the bun can be toasted and/or buttered.

2. Condiments and toppings that are well proportioned together. There is no limit to various condiments or toppings, as establishment is different and everyone has their favorite. But one condiment or topping shall not over power another. Condiments and toppings can include, but are not limited to: ketchup, mustard, pickle, onion, cheese, bacon, and even lettuce, tomato and rice. Sloppy Joe sauce or gravy sauces are NOT condiments when cooked into the meat as sauces are mixed with the meat to make a different type of sandwich. But such sauces or gravy can be added as a topping or condiment after the meat is cooked as can rice. Condiments or toppings should be offered by the establishment preparing the tavern leaving it to the individual consumer to decline and add condiments and toppings themselves.

3. The meat shall have enough spice to allow for the taste of both the meat and the spice. It shall never be bland with no taste from the spices or so much spice there is no flavor from the meat. Cooking th emeat with onions in it is acceptable. The meat shall be moist, but not so much that it soaks into the bun to make it mushy. The meat shall not be too lean or have too much fat content, 85% is usually ideal. The meat shall stay on the bun but not be so moist it sticks together as if it is a solid patty of meat. The meat shall be loose enough so that some will fall out of the bun, making a spoon a necessary utensil to consume the loose meat that does fall out of the bun.

Previous articles in the series:

Little Chicago Approved? Loose Meat Sandwich Restart