Manny's signature — hand-carved corned beef (not sliced from pre-cut packages) piled so high that the sandwich is almost unwieldy. The meat is tender, well-seasoned with the typical corned beef spices, and the portion is generous enough to be a full meal by itself. It arrives on soft rye bread with coleslaw and mustard. The hand-carving is the point — each sandwich is made to order, ensuring quality and portion control. Multiple reviews note that the corned beef is one of the best in Chicago, with a tender texture and proper seasoning.
Tips from diners
Walk through the cafeteria line, point at the corned beef, and let them hand-carve it fresh. The portion is generous — one sandwich is a full meal.
Come at off-peak times (2-4pm) to avoid crowds and get a seat. Lunch rush (noon-1pm) fills the dining room.
Manny's serves homemade chicken soup made from stock and fresh ingredients. It's a simple, warming broth-based soup with chicken pieces, noodles, carrots, and celery. This is comfort food — the kind of soup Jewish delis are famous for. It's perfect as a side with a sandwich or a light main on its own. Reviews note that homemade soups are increasingly rare at delis, making Manny's version a point of distinction.
Tips from diners
Pair the soup with a corned beef sandwich — the warm broth complements the rich, salty sandwich.
Manny's fresh-baked bagels are thicker and chewier than some bagel varieties. The lox is thinly sliced, cured salmon with a salty, rich flavor. The bagel is topped with cream cheese, thin slices of red onion, and capers for briny acidity. This is a classic deli breakfast that appears on Manny's morning menu. The bagels are baked fresh in-house, making this a significant step above grocery-store bagel options.
Tips from diners
Order at breakfast hours (before 10am) — the bagels are freshest early in the day.
Pastrami is less common than corned beef at delis, and Manny's version is highly regarded. Hand-carved and piled high, the pastrami has a spicier rub than corned beef (traditionally a mix of black pepper, coriander, and garlic) and a slightly smoky flavor. It's served on rye with coleslaw and mustard, same format as the corned beef. Reviewers often compare pastrami and corned beef at Manny's and find both equally strong — it's a matter of preference between the spice profile of pastrami vs. the salt-forward corned beef.
Tips from diners
Pastrami is spicier than corned beef — try both if visiting multiple times to find your preference.
The classic Reuben — hand-carved corned beef, melted Swiss cheese, sauerkraut, and Thousand Island dressing on thick-cut rye bread that's griddled until the cheese is bubbly and the bread is toasted. The sauerkraut provides acidity and tang that cuts through the richness of the cheese and beef. This is a more elaborate preparation than the simple corned beef sandwich but remains true to deli tradition. Multiple reviews single out Manny's Reuben as solid, though some prefer the simpler corned beef sandwich.
Tips from diners
The Reuben is hearty and filling — one sandwich is plenty. Order it griddled for the full experience.
Manny's traces its history back to 1942 when brothers Jack and Charlie Raskin opened the Purity deli at Van Buren and Halsted streets. The business relocated to its current South Loop location at the corner of Jefferson and Roosevelt in 1964, and has remained there for over 60 years. As the nation's oldest operating cafeteria-style Jewish delicatessen, Manny's has maintained the same format: customers walk through a line, point at hand-carved sandwiches, and claim seats in the busy dining room. The restaurant is family-owned by the Raskin family and became famous nationally when President Barack Obama was photographed there. Manny's serves hand-carved corned beef and pastrami, fresh-baked bagels, homemade soups, and traditional deli sides, all in generous portions at reasonable prices.
It's cafeteria-style service — pick up a tray at the entrance, walk the line, point at what you want the staff to carve or serve, and pay at the register.
No reservations — first-come, first-served. The dining room is always busy, but tables turn fairly quickly.
Peak lunch is 12-1pm — arrive before noon or after 2pm to avoid crowds and get a table more easily.
This is where President Barack Obama was photographed — it's become a noted Chicago food destination for visitors seeking authentic deli.
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