Jim Graziano shut down his family’s generations-old wholesale business and started selling sandwiches, beef kits, giardiniera and designer T-shirts. Now, the shop is enjoying its most profitable years ever. Read the full article on BlockClubChicago.org
A short review by Chicago Mag of our house specialty sandwich: the Mr. G Read the review here
Check out this article on the Chicago Tribune website that details the origins of the famous Home Depot hot dog, served by Fixin’ Franks. They use J.P. Graziano’s house giardiniera for their JPG Maxwell Street Polish. Chicago Tribune article: In Chicago, Even Home Depot Hot Dogs Are Worth Saving
J.P. Graziano Celebrates 84 Years Of Feeding Chicago, From Italian Imports To Legendary Sandwiches Vincenzo Graziano launched his Italian food importing business on Randolph Street in 1937. Nearly nine decades later, the family tradition is going strong. “I’m so proud of what we are and what we mean to the city.” Read the Block … Continued
Following the launch of the Barstool Chicago X J.P. Graziano Beef Kit Gift Box, The Sandwich Draft features Jim Graziano to discuss whether or not a hamburger is a sandwich. Listen to the podcast here Check out the Barstool Chicago X J.P. Graziano Beef Kit Gift Box here
Recorded live from DePaul University’s Driehaus College of Business in downtown Chicago, this is the Hospitality Spirit. A podcast designed to share and celebrate all the amazing things about hospitality and tourism. This episode features Jim Graziano, a fourth generation entrepreneur operating a family business in the food and beverage epicenter of Chicago’s West Loop. … Continued
The Chicago Reader poll results were determined by subscribers, who chose J.P. Graziano for “Best Sandwich”. Read the article here
Navigating Now Roundtable Series: EP016: “Small Business Strong” with JP Graziano’s
J.P. Graziano’s has been selling meat since 1937, but its wait-worthy subs have only been on the menu since 2007. None of the sandwiches will set you back more than $10, but the Italian is our favorite: a bunch of meats—hot capicola, Volpi Genoa salami, hard salami and mortadella—plus provolone, tomato, lettuce, red wine vinegar … Continued
There’s a meticulous system to making Jim Graziano’s carnivorous delight. Meats and cheeses are sliced and stacked in a precise order — provolone, prosciutto, salami, and soppressata — before being loaded with pickled artichokes, dollops of truffle mayo, and a slathering of the brine from hot giardiniera (but on only one half of the French … Continued