Buona, The Original Italian Beef, announced the opening of its first location outside of Illinois at 324 US 41, Schererville, Indiana, 46375 on March 27. The opening represents a significant milestone for the family-owned business, as it signals its intent to spread the “national” sandwich of Chicago beyond Illinois’ borders. The restaurant will be the group’s 23rd location.
“This move is the first wave of spreading some Buona Beef love outside of Illinois,” says second-generation owner, Joe Buonavolanto, Jr. “We’re excited to share Chicago’s original Italian beef sandwich with the residents of Schererville—made exactly like it was in 1930’s Chicago, spiced just right and free of additives and preservatives.”
To celebrate the opening, 1,981 prizes (a number that commemorates 1981, the year the family opened their first restaurant in Berwyn, Illinois) will be given away on opening day and on Friday and Saturday March 30th and 31st. Prizes include free beef for a year, SWAG and more. Buona is also hosting a beef-eating contest at 11:00 am on Saturday March 31 that pits athletes from Griffith and Highland High Schools who will compete for a $250 catering package.
The family-owned fast casual restaurant group serves a blend of old-school Chicago classics, including their signature Italian Beef, Italian Sausage, Beef & Sausage Combo, Meatball and Pepper & Egg sandwiches, alongside fresh, scratch-made fare including pizzas, salads and more. The menu also features Chicago-style hot dogs and seasonal shakes, sandwiches and more. The new restaurant is in a comfortable modern setting, and offers dine-in, carry out and delivery services. The restaurant also offers catering services that include ready-made sandwiches, heat-and-eat options, and platters of Italian favorites such as mostaccioli and lemon chicken.
Seating 130, the Schererville location’s design features a mix archetypal Chicago materials and classic modern elements. The location will feature additional outdoor seating in warmer months.
For more information, read the full article from QSR Magazine.