Food of The Bear (TV series)
| Industry | Restaurant, Food service |
|---|---|
| Headquarters | Chicago , United States |
| Products | Italian beef sandwiches, upscale restaurant cuisine |
The cuisine featured in The Bear plays a pivotal role in the dramedy series The Bear, which explores the landscape of American dining establishments in the aftermath of the COVID-19 pandemic. Central to the narrative are Carmy Berzatto (Jeremy Allen White) and Sydney Adamu (Ayo Edebiri), both accomplished chefs striving to revive the Berzatto family's struggling Italian beef sandwich eatery while simultaneously launching an upscale restaurant named The Bear. The show's genuine culinary depictions are crafted under the guidance of culinary producer Courtney "Coco" Storer, a seasoned chef and sibling to creator Christopher Storer.Cite error: Closing </ref> missing for <ref> tag Once cooked, it is chilled and shaved into very thin slices.[1] The bread used must be sturdy enough to withstand being dipped in jus; while the show features house-baked rolls, Chicago establishments commonly source theirs from bakeries such as Turano, Gonnella, or D'amato's.
Common toppings include sweet peppers (green or red bell peppers or Melrose peppers) as well as hot giardiniera—described as "pickled vegetables and chili peppers preserved in oil." Recently, shredded cheese and tomato sauce have become popular additions. Typically, Italian beef sandwiches are accompanied by French fries and/or Italian ice.[1]
This culinary tradition emerged within Chicago’s Little Italy neighborhood along Taylor Street.[2] Renowned purveyors of Italian beef include Mr. Beef (the inspiration behind the show), Al's #1 Italian, Tony's Italian Deli & Subs located in Edison Park, Johnnie's in Elmwood Park, as well as chains like Portillo's and Buona.[2] Chris Zucchero, an owner within this tradition, advises ordering your sandwich "'hot, sweet, and juicy'"—meaning Italian beef served with spicy giardiniera peppers, sweet bell peppers, and dipped generously in jus.[3]
Peterson points out that Italian beef remains highly localized to Chicago and is challenging to duplicate elsewhere due to intense local culinary loyalties:[1]
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