{"id":62518,"date":"2025-12-30T00:01:04","date_gmt":"2025-12-30T06:01:04","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=62518"},"modified":"2026-04-06T09:37:04","modified_gmt":"2026-04-06T15:37:04","slug":"guidos-chicago-meat-deli","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=62518","title":{"rendered":"Guido’s Chicago Meat & Deli – Scottsdale, Arizona"},"content":{"rendered":"
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Guido’s Chicago Meat & Deli, Ristorante Fabuloso and Deli Delicioso in Scottsdale<\/figcaption><\/figure>\n

For years now, my Kim and I have largely eschewed American television, especially its sophomoric, lowbrow and “meant for voyeurs” reality shows. \u00a0We’ve been increasingly gravitating to an almost exclusive viewership of British television which we’ve found to be meant for grown-ups rather than children. \u00a0British television programs offer a sophistication direly absent in American programming. \u00a0British programs tend to be more substantive, refined and of much higher quality than their American counterparts. \u00a0That assessment applies to mysteries, comedies, dramas and even commercials.<\/p>\n

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In Between Aisles of Italian Comestibles There’s Seating For 50 Diners<\/figcaption><\/figure>\n

The final nail in the coffin for American television were two absolutely unwatchable reality shows: \u00a0The Kardashians and Jersey Shore. \u00a0Both showcase obnoxious, self-aggrandizing and vacuous characters with no redeeming characteristics. \u00a0The Jersey Show, for example, made celebrities of four loud, foul-mouthed, hypersexual Italian Americans who self-style as “guidos<\/em>” and “guidettes<\/em>.” \u00a0Never mind that “guido” (slang for a working-class urban Italian-American) is widely perceived by Italian-Americans as a pejorative word, like “spic” or “wop.” It’s a very unflattering stereotype.<\/p>\n

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One of Several Refrigerators Displaying Wonderful Italian Commestibles<\/figcaption><\/figure>\n

Lest you think we lowered ourselves to watch such detritus, we caught a promotion for the series which bragged about gathering the “hottest, tannest, craziest guidos<\/em>” and assembling them at a beach resort where all would be laid bare (literally). \u00a0My initial thought was “What an insult to Tony Guido<\/em>,” an Air Force colleague and friend from Massachusetts. \u00a0Tony was an honorable man and a credit to Italian-Americans everywhere. \u00a0Tony exemplified the real translation of the name “Guido” a name which actually means “guide.” \u00a0In that he was one of my trainers and mentors, he certainly earns the honorable name Guido.<\/p>\n

So does Joe Guido, founder-owner of Guido’s Chicago Meat & Deli in Scottsdale. \u00a0Joe is an affable, larger-than-life personality and likely the first person you’ll meet when you step into his eponymous restaurant and deli. Joe certainly guided us through our memorable meal. \u00a0Joe is a pioneer, launching Guido’s in 1983 \u201cright after the cowboys and Indians left<\/em>,\u201d he quipped in an interview with the Scottsdale Progress<\/strong><\/a>, adding: \u201cThey were riding horses behind the store when we got here<\/em>.\u201d\u00a0<\/span>\u00a0 Back then Scottsdale didn’t sprawl much further north than Shea Blvd. where Guido’s is located.<\/p>\n

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If You’re Shy, You Might Be Uncomfortable in Her Presence in the Men’s Room<\/figcaption><\/figure>\n

In its nearly forty years, Guido’s has become so much more than a haven for Windy City transplants who miss their favorite Chicago-area comestibles. \u00a0It’s become one of the most lauded and popular Italian restaurants in the Phoenix metropolitan area. \u00a0Its influence and effect on guests may best be described by this paragraph from the Phoenix New Times: “Sometimes we go into Guido’s and just stare. Even if we’re not hungry (a rare occurrence) or if we have no money (way too frequent an occurrence), we just love to look around, sniff, and imagine the many flavors on our mind’s tongue<\/em>.”<\/p>\n

Awe and wonder is a common reaction. \u00a0For my Chicago born-and-bred bride, it goes even deeper. \u00a0She was positively agog as she slowly walked the aisles, longingly admiring floor to ceiling shelves packed with Italian comestibles and specialty items. \u00a0Joe told us much of his enchanting inventory comes from Italy where possible, but also from New York, California and (of course) Chicago. \u00a0Turophiles will love the variety of Italian cheeses which deserve to be paired with the superb array of Italian cold cuts. \u00a0We did have a momentary disillusionment when we spotted the Boars Head label on a wall, but were assured that only the ham is acquired from the most commonly eaten cold cuts<\/strong><\/a> brand in America.<\/p>\n

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Chicago’s Famous Italian Beef Sandwich<\/figcaption><\/figure>\n

Other deli items–such as Italian sausage–are made in house. \u00a0So are salad dressings, sauces and lasagna. \u00a0Guido’s even roasts its own roast beef. You probably won’t find any restaurant specializing in salads with the stunning assemblage of salads Guido’s offers. \u00a0If the housemade pastas and sausages don’t grab you, the salads will. \u00a0Don’t be surprised if you take home diet-defeating fresh breads and pretty as a picture Italian cookies as well as olive oils, dressings, wines and pastas. \u00a0It’s everything any Italian food aficionado could possibly want and more.<\/p>\n

30 December 2022<\/strong>: What my Kim misses more about the City of Big Shoulders is a great Italian beef sandwich. \u00a0She grew up on Portillo’s Italian beef and remains loyal to it even though I always argue we can find better. \u00a0In taking her to Guido’s, I proved it. \u00a0On the menu, look for Chicago style roast beef<\/strong><\/em> (oven-braised top round with Italian beef gravy. \u00a0Served with saut\u00e9ed peppers and onions if you wish.) \u00a0By any other name, this is the real thing, what Chicago transplants love as much as they do Da Bears. \u00a0Thanks to an FX series called The Bear<\/strong><\/a>\u00a0there’s been a huge spike in the sale of Italian beef sandwiches across the country.<\/p>\n

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Italian Sandwich<\/figcaption><\/figure>\n

Italian beef sandwiches are THE quintessential Chicago sandwich, piles of thin-shaved roast beef slid au jus into a French roll and topped with giardiniera. \u00a0It\u2019s a magnificent sandwich. \u00a0My Kim prefers onions, bell peppers and cheese to giardiniera and she likes her sandwich \u201cwet\u201d (momentarily immersed in the au jus) \u00a0Guido’s doesn\u2019t offer the Italian beef \u201cwet,\u201d but a side of the au jus is graciously provided. \u00a0Otherwise, it\u2019s an Italian beef sandwich the type of which she grew up with and still loves (maybe more than she loves me.) \u00a0Her verdict: much better than Portillo’s. \u00a026 December 2023<\/strong>: \u00a0For almost an entire year, my Kim pined to return to Guido’s. \u00a0Being the dutiful husband, I brought her back for what will likely become an annual tradition. \u00a0She loved her second Italian beef sandwich as much as she did the first.<\/p>\n

30 December 2022<\/strong>: As is often the case when menus offer a lot of tempting options, our server (Joe Guido himself) had to return several times to see if I was ready to order. \u00a0On his third return trip, I asked for half an Italian sub<\/strong><\/em> (salami, mortadella, capocollo, provolone cheese) to tide me over until I was ready to order an entree. \u00a0All the Italian sub did was whet my appetite for more. \u00a0Made with fresh baked bread and adorned with sliced tomatoes, white onions and pickles on the side, it was a fantastic sandwich. \u00a0I almost cursed myself for not having ordered a whole sandwich, but that would probably not have left room for my entree.<\/p>\n

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Mostaccioli<\/figcaption><\/figure>\n

30 December 2022<\/strong>: Before my Kim and I were married, I was stationed at RAF Fairford in England. \u00a0Because Al Gore had yet to invent the internet and phone calls were more expensive as gasoline under the build back better economy, we wrote War and Peace length letters. \u00a0No detail was too small or trivial. \u00a0We would share what we were having for breakfast, lunch and dinner. \u00a0Among the most intriguing dishes she cooked at home was mostaccioli, a dish this bumpkin had never had. \u00a0Seeing mostaccioli<\/strong><\/em> on the menu brought back memories of our courting days and helped me decide what to have. \u00a0Topped with seasoned ricotta and melted mozzarella, it was the best I’ve ever had since my Kim first made it for me. \u00a0If you’re wondering, the difference between penne pasta and mostaccioli is that penne is ridged while mostaccioli are smooth in texture. \u00a0Guido’s version will probably inspire me to beg, cajole, threaten, bribe, etc., my Kim \u00a0to make it a lot more often.<\/p>\n

26 December 2022<\/strong>: \u00a0Portion size at Guido’s is very generous–as in belly-busting, plate-filling, calorie-laden generous. \u00a0Much as we’d both like to order a sandwich and an entree, it’s just too much. \u00a0Our compromise is each of us having a sandwich and splitting an entree. \u00a0There is so much from which to choose. \u00a0I couldn’t talk my Kim into the Big Joe Arpaio Pasta (calamari sauteed with picante sauce), a dish named for Arizona’s toughest sheriff. \u00a0For more than 20 years, Sheriff Arpaio operated a “tent city<\/strong><\/a>,” incarcerating offenders in a concentration camp lacking amenities.<\/p>\n

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Gnocchi Pomodoro With Meatballs and Sausage<\/figcaption><\/figure>\n

We decided instead on the gnocchi Pomodoro<\/strong><\/em> (red and white cream sauce, pine nuts and fresh basil garlic) with both meatballs and Italian sausage. \u00a0Despite sharing an order of the soft, fat and chewy dumplings, our equal shares were pretty prolific. \u00a0The gnocchi is characteristically rich and buttery, each dumpling unbelievably delicate. \u00a0It’s hard to imagine anything other than the red and white cream sauce topping the gnocchi. \u00a0Golfball-sized meatballs and incendiary Italian sausage provide a counterbalance to the richness of the sauce while the basil enlivens the flavor of the dish.<\/p>\n

26 December 2023<\/strong>: In this day and age when there are 700 genders and marriages among different species are likely soon to be permitted, I wonder if it would be possible to marry Guido’s bread. \u00a0When I asked Manny, a ubiquitous presence (greeter, server, ambassador) at Guido’s about that bread that captured my heart, he explained that the bread is baked by a local baker using a recipe created by Guido’s father. \u00a0It’s so reminiscent of the wonderful Italian breads with which I first fell in love during my youth in Massachusetts.<\/p>\n

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Tuna Salad Sub<\/figcaption><\/figure>\n

Though the fresh tuna salad submarine sandwich<\/strong><\/em> (with lettuce, tomato, mayo and onions) falls under the “Cold Subs” section of the menu, do yourself a favor and ask for the bread to be lightly toasted. \u00a0It’s the way Steve’s House of Pizza<\/strong><\/a> in Bedford, Massachusetts prepared the 8,000 or so tuna subs I had back in the late 70s. \u00a0Guido’s tuna is reminiscent of those 8,000 tuna subs. \u00a0I’ve always wondered why tuna sandwiches at restaurants (particularly delis) are so much better than we make at home. \u00a0According to The Practical Kitchen<\/strong><\/a>, “deli tuna salad typically wasn’t made minutes ago; it’s had time to hang out in the fridge overnight. This means “the flavors have time to meld together. The mayo and seasonings absorb into those individual components \u2014 the celery, in particular \u2014 creating a more cohesive tuna salad experience<\/em>.”<\/p>\n

23 December 2024<\/strong>:\u00a0 Though I have nothing good at all to say about Olive Garden, I must begrudgingly admit to having once liked its pasta fagioli.\u00a0 Quite understandably some of my liking has everything to do with the English language.\u00a0 Americans tend to pronounce this classic Italian soup as “fazool” and for the life of me, I can’t understand how we get “zool” out of “gioli.”\u00a0 The proper Italian pronounciation is faa<\/span>\u00b7<\/span><\/span>jow<\/span>\u00b7<\/span><\/span>lee, a term which means “beans” in Italian.\u00a0 Put pasta fagioli together and you have pasta with beans.\u00a0 In Italian kitchens, the most common beans used for this delightful soup is Borlotti beans which have a creamy interior that doesn’t become mushy.\u00a0 Cannellini beans are also a popular choice.<\/span><\/span><\/p>\n

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Pasta Fagioli Soup<\/figcaption><\/figure>\n

Luigi’s homemade pasta fagioli<\/strong><\/em> is comfort food soup at its very finest.\u00a0 Served in a bowl roughly the size of a child’s wading pool with steam wafting toward your anxiously awaiting nostrils, it is my favorite pasta fagioli anywhere.\u00a0 Swimming in a reddish broth are cannellini beans, celery, tomato, carrots and pasta.\u00a0 This is where Vietnamese have the right idea by serving pho with large ceramic or porceline spoons that give you twice as much soup per spoon.\u00a0 And, Guido’s could take a page off the French by serving the pasta fagioli with bread for sopping up every bit of that wonderful soup.\u00a0 As you can probably tell, even a soup that’s as close to excellent as is possible can always be improved.<\/p>\n

23 December 2024<\/strong>:\u00a0 Guido’s has been a Christmas season tradition for three years now.\u00a0 It wasn’t until our most recent visit in 2024 that we found out Guido’s menu includes broasted chicken<\/strong><\/em>.\u00a0 That revelation was made known to us when we passed by a diner enjoying a four piece broasted chicken dinner.\u00a0 As we were escorted to our table, we espied several other diners enjoying two- or four-piece broasted chicken plates.\u00a0 Our server informed us that broasted chicken has been on Guido’s menu for more than thirty years.\u00a0 Folks, the menu is so expansive that we had never before noticed.\u00a0 Maybe we shouldn’t be in such a hurry to order that we don’t peruse the menu thoroughly enough.<\/p>\n

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Broasted Chicken with Broasted Potatoes<\/figcaption><\/figure>\n

At first glance the broasted chicken looks like fried chicken and it even tastes like some of the very best fried chicken you\u2019ve ever had anywhere. A two piece all white meat portion includes two breasts Mae West would envy. Seriously, they were prodigious enough for The Dude and I to share some of Kim’s bounty.\u00a0 Usually breast meat is less moist and juicy than thigh meat, but not this one.\u00a0 The small (two piece) broasted chicken meal is accompanied by your choice of two sides: salad or coleslaw, broasted potatoes or potato salad.\u00a0 The broasted potatoes are Texas fry sized and seasoned nicely.<\/p>\n

23 December 2024<\/strong>: On Festivus Day 2024, it was only fitting that I enjoy pastrami the most sensual of all salted, cured meats.\u00a0 Guido’s hot pastrami sandwich<\/strong><\/em> (mustard, Provolone, onions) made it a great Festivus day, one devoid of grievances.\u00a0 As with every sandwich at Guido’s, the lightly toasted bread made the perfect canvas.\u00a0 The pastrami itself was a bit thicker than the shards I prefer, but it had a nice lean to fat ratio.\u00a0 Then there’s the mustard which adds depth and a slight tang that compliments the richness of the pastrami.<\/p>\n

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Hot Pastrami Sandwich<\/figcaption><\/figure>\n

30 December 2025:\u00a0\u00a0<\/strong>Few people have engendered as much controversy in Arizona as former Maricopa County sheriff Joe Arpaio.\u00a0 Hailed as “America’s Toughest Sheriff,” a title he relished, Arpaio once set up a “Tent City” which he described as a concentration camp.\u00a0 One of Arpaio’s public relations actions was the requirement that inmates\u00a0wear pink underwear in order to prevent its theft by the released inmates.\u00a0 Arpaio’s jail detention practices included serving inmates Nutraloaf and edibles recovered from\u00a0food rescue and limiting meals to twice daily. \u00a0He also banned inmates from possessing “sexually explicit material” including\u00a0Playboy<\/i> magazine.\u00a0 Though civil rights advocates railed against his incarceration tactics, others praised his methods.<\/p>\n

I don’t know what Guido’s position on Joe Arpaio may be, but have always been curious about the Big Joe Arpaio Pasta<\/strong><\/em> (calamari sauteed with picante sauce) on the menu.\u00a0 \u00a0As with many Italian dishes, I ordered it only because the kitchen could prepare it with penne pasta.\u00a0 Guido’s prepares its pasta to an al dente level, a degree of doneness I appreciate.\u00a0 A netful of chewy calamari\u00a0 ringlets swims with penne in a “picante” sauce with about as much real heat as Campbell’s tomato soup.\u00a0 It seemed contrary to the bombastic, red hot personality of the sheriff for whom it was named.\u00a0 That’s not to say it was bad.\u00a0 It just didn’t have the piquant notes promised on the menu.<\/p>\n

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Big Joe Arpaio Pasta<\/figcaption><\/figure>\n

30 December 2022<\/strong>: Phoenix New Times raves about Guido’s cannoli, describing it as “perfect.” \u00a0If anyone would know if it’s possible to improve upon perfection, it would be Manny. \u00a0Instead of recommending the cannoli, he suggested the cheesecake. \u00a0Call it heresy if you will, but the cheesecake is from New York NOT Chicago. \u00a0It’s often debated which of those cities makes the best cheesecake. \u00a0My vote has always gone to Chicago, but the version at Guido’s is fabulous. \u00a0It’s thick, dense and absolutely worth an extra three or four hours on the treadmill.<\/p>\n

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New York Cheesecake<\/figcaption><\/figure>\n

26 December 2023<\/strong>: \u00a0Starting in the 1930s, glamorous, images of scantily-clad pin-up girls were published in magazines and newspapers, postcards and as lithographs, and calendars. Pictures of pin-up girls were also known as cheesecake in the U.S. \u00a0 Cheesecake originated as a female alternative for the term \u201cbeefcake,\u201d which refers to attractive photographs of men. \u00a0Does this go to show that sexism goest both ways? \u00a0Frankly, I get more turned on with real cheesecake than any photograph or pin-up.<\/p>\n

That’s especially true of lemon ricotta cheesecake<\/strong><\/em>. \u00a0Guido’s wife makes the best we’ve ever had. \u00a0Every aspect of her cheesecake is handmade, fashioned from a family recipe. \u00a0A quarter-inch bottom crust may or may not be made from Graham Crackers, but they’re been ameliorated by some secret ingredient that keeps that bottom crust intact. \u00a0In fact, you really have to press down on your fork to cut into it. \u00a0It’s definitely worth the effort. \u00a0The cheesecake itself is rich and decadent with a tart-tangy flavor of fresh lemons. \u00a0This will remain my very favorite cheesecake at least until our next visit to Guido’s.<\/p>\n

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Lemon RIcotta Cheesecake<\/figcaption><\/figure>\n

Guido’s Chicago Meat & Deli is synonymous with comfort food deliciousness. \u00a0It’s everything an Italian deli should be and so much more.<\/p>\n

Guido’s Chicago Meat & Deli<\/strong>
\n10893 North Scottsdale Road
\nScottsdale, Arizona<\/strong>
\n(480) 951-0636<\/span><\/a>
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 23 December 2024
\n1st VISIT<\/strong>: 30 December 2022
\n# OF VISITS<\/strong>: 3
\nRATING<\/strong>: Outstanding<\/strong><\/span>\u2013A stand-out; delivers a memorable dining experience through a harmonious blend of exceptional food, attentive service, and consistent quality
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: New York Cheesecake, Tiramisu, Mostaccioli, Italian Beef Sandwich, Italian Sandwich, Lemon Ricotta Cheesecake, Tuna Salad Sandwich, Gnocchi with Sausage and Meatballs, Broasted Chicken, Pasta Fagioli, Hot Pastrami Sandwich
\nREVIEW #1312<\/strong> <\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

For years now, my Kim and I have largely eschewed American television, especially its sophomoric, lowbrow and “meant for voyeurs” reality shows. \u00a0We’ve been increasingly gravitating to an almost exclusive viewership of British television which we’ve found to be meant for grown-ups rather than children. \u00a0British television programs offer a sophistication direly absent in American programming. \u00a0British programs tend to be more substantive, refined and of much higher quality than their American counterparts. \u00a0That assessment applies to mysteries, comedies, dramas and even commercials. 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