Revisiting a classic: Nominations for city's best Reuben

[Robin Garr]

We haven't done this conversation for a while, and it might give us a break from the frequent "best pizza: conversations: What's your favorite Reuben?

I might guess that Stevens & Stevens has the Reuben to beat, but I've heard mighty good things about the model at NA Exchange, and I know I've enjoyed decent models at the Cafe and BBC, just to name a random few.

Let's hear it from you, though: Tell us your favorites, and tell us why you love 'em. Extra credit for everyone who doesn't spell it "Rueben" or "Rubin."

Excellent topic (actually we're having Reuben's for dinner tonight)...

I'm tempted to mention where one might get the worst "interpretation" of a Reuben in town ...but will instead get this off on a positive note. Hands down my favorite Reuben is the one Bill and Susie put out at Shady Lane. Wonderful-wonderful sandwich.

Reporting from North of the river, the Nahlbany Exchange (NAX) does a very nice version.
On the flip side, again North of the river, Hubers makes the absolutely worst reuben ever...couple little, thin slices of meat slathered in friggin cole slaw. If I wanted a cole slaw sammie I would have ordered one. Cole slaw don't belong on a reuben...period. Don't cha know a reuben from a rachel?

I've been pretty happy with the reuben from Smoketown USA over on Oak.

I totally agree with Steve on Shady Lane's Reuben. Others that I think are great are NA Exchange, Baxter Station and O'Shea's. I am a total Reuben freak and try them when they are available and these are my favorites!

I'll side with Stevens & Stevens on this one. I believe their corned beef comes from Carnegie Deli.

I'll second the vote for Baxter Station. Although I agree with Annemarie that nothing here can touch a reuben from a good New York deli.

Dundee Tavern has a good one, and personally I like the bread toasted on the flat top!!! $15 for a sammich is a bit steep though. I won't be heading to NYC any time soon to try that one. But then again it is New York!

[Robin Garr]

While it's true that both the real NYC delis like Second Avenue (now gone, I hear) and neighborhood places like Sarge's make awesome Reubens, and even the "tourist delis" like Carnegie make fine, pricey models, one important fact of Reuben anthropology needs to be considered:

The Reuben originated in German bars in the Omaha Stockyards neighborhood, not Jewish delis in New York! What's more, a true Jewish deli could never serve an authentic Reuben, because cheese on meat is not kosher!

Sheesh ...

stevens and stevens is my vote for louisville

The Reuben originated in German bars in the Omaha Stockyards neighborhood, not Jewish delis in New York! What's more, a true Jewish deli could never serve an authentic Reuben, because cheese on meat is not kosher!
Sheesh ...

Maybe it was because I was brought up around too many Jewish delis, but I don't think cheese belongs on a Reuben! What kind do they use normally? Swiss?

Maybe it was because I was brought up around too many Jewish delis, but I don't think cheese belongs on a Reuben! What kind do they use normally? Swiss?

Yep. All melty and gooey.

[Robin Garr]

Maybe it was because I was brought up around too many Jewish delis, but I don't think cheese belongs on a Reuben! What kind do they use normally? Swiss?

Swiss it is. Frankly, a Reuben without Swiss is like a pizza without Mozzarella. You can do it, but it's "non-standard."

IMO, Steven's retains the standard by which all other Reubens in Louisville must be compared...but if Shapiro's were ever to expand from Indianapolis into this market, all bets are off.

I would like to throw Dish's hat into the ring. We make our own corned beef and use really good rye bread, swiss, and 1000 island dressing. I have one about once a week. We also make Reuben wontons that are a big hit when it comes to snack time.