If you’ve lived anywhere near Will County for more than five minutes, you know that unmistakable smell. It’s heavy, it’s sharp, and it basically seeps into the upholstery of your car before you even make the turn onto Theodore Street. We are talking about the garlic. Specifically, the "garlic butterine" that has fueled Merichka’s Restaurant in Crest Hill for nearly a century.
Honestly, calling it a restaurant feels like a bit of an understatement. It’s more of a local pilgrimage site. People don’t just "go to dinner" at Merichka’s; they return to a specific, red-and-white-checked-tablecloth version of 1933 that somehow still exists in the middle of a modern suburb.
👉 See also: Columbia University Barnard College: What Everyone Gets Wrong About the Partnership
But here is the thing: for a place that is legendary, there is a lot of weird misinformation floating around. People argue about the recipe, the history, and even what the name actually means.
Why the Merichka's Restaurant Crest Hill Poorboy Isn't What You Think
Most people hear "Poorboy" and think of New Orleans. You’re picturing fried shrimp, remoulade, maybe some shredded lettuce on airy Leidenheimer bread.
Forget all of that.
At Merichka’s Restaurant in Crest Hill, a Poorboy is its own beast entirely. It’s a 6-ounce slab of cube steak—specifically U.S.D.A. Choice inside rounds—that’s been trimmed and tenderized in-house. It is served on a crusty French roll that has been absolutely drenched in that signature garlic butterine.
- The Meat: They don’t buy pre-portioned patties. They have their own butcher shop in the building.
- The Bread: Toasted just enough to hold up against the oil, but soft enough to bite through without a fight.
- The "Butterine": This is where the magic (and the controversy) happens. It’s a blend. Butter, margarine, and a massive amount of minced garlic.
The most surprising fact? The restaurant opened in 1933, but the Poorboy didn’t even hit the menu until 1959. For the first 26 years, this "Home of the Poorboy" wasn't even serving them. They were a steakhouse and a bar first. The sandwich was actually inspired by a trip the family took to the Kentucky Derby. They saw a version of it there, brought the idea back to Illinois, tweaked it with their own garlic obsession, and the rest is basically Will County history.
The Secret in the Basement
You’ve probably seen the signs. They sell about 2,000 of these sandwiches every single week. But if you think they just whip up a batch of garlic butter in the morning and start slathering, you’re wrong.
There is a literal aging process.
Deep in the basement of the Crest Hill building, the garlic butterine sits in containers to "mellow out" and age for at least a few weeks. It’s a fermentation-adjacent process that takes the raw, biting edge off the garlic and turns it into that savory, addictive flavor that sticks to your ribs (and your breath) for forty-eight hours.
💡 You might also like: Finding Free Printable Word Searches for Adults Large Print Without the Eye Strain
It’s also why the "copycat" recipes you find online never quite taste right. You can’t replicate three weeks of basement aging in a microwave in ten minutes.
It Started on a Porch (Literally)
The history of Merichka’s Restaurant in Crest Hill is a classic Depression-era survival story. Mary "Merichka" Zdralevich—Merichka is the Slovenian translation for Mary—started selling sandwiches off her front porch.
Why? Because Theodore Street was under construction.
She saw a bunch of hungry workers building the road and realized they had nowhere to eat. She and her son, Joe, officially opened the doors on April 18, 1933. That date is significant—it’s right when Prohibition was being repealed. Joe worked as a lithographer by day and tended bar at night, while Mary ran the kitchen.
The building itself is a bit of a maze because of this. The middle section of the restaurant was originally just the family home. Over the decades, they kept tacking on additions. Joe Zdralevich actually did a lot of the construction himself. That’s why the layout feels a bit sprawling and non-linear; it’s a living record of the family's growth.
More Than Just Steak
While everyone talks about the Poorboys, the "Supper Club" side of the menu is where the old-school vibes really shine.
- The Double-Baked Potato: These are hand-scooped and legendary. It’s the standard side for anyone doing a "Poorboy Plate."
- The Yodel Burger: Basically a Poorboy but with a ground beef patty and Swiss cheese.
- The House Dressing: Joe III describes it as a "French/Russian concoction." It’s tangy, thick, and people beg them to ship it across the country.
- The Custom Butcher Shop: They still grind their own beef and cut their own steaks (filets and ribeyes) every single day.
The "Real" Experience
If you’re a first-timer, there’s a bit of a culture you have to navigate. It’s a sit-down place, but it moves fast. They can seat 300 people, and on a Friday night, they usually need every single one of those chairs.
You’ll see the "single service" tablecloths—fresh, crisp white-and-red linen for every new guest. It’s a small touch, but it’s a point of pride for the Zdralevich family, who are now into their fourth generation of running the place.
Honestly, the atmosphere is half the draw. It’s loud, it’s friendly, and it smells like a garlic factory in the best possible way. You’ll see people in suits sitting next to guys in work boots. It’s one of the few places where that "Midwestern supper club" vibe hasn't been manufactured by a corporate marketing team. It’s just real.
Common Misconceptions and Nuances
One thing that confuses people is the "Crest Hill vs. Joliet" debate. While the address is 604 Theodore St in Crest Hill, most people in the area just associate it with Joliet. It’s a "Joliet institution" that happens to be a few blocks past the border.
Also, don't go looking for a "Po'Boy" (the Louisiana kind). If you ask for shrimp and lettuce on your sandwich, you're going to get some very confused looks. This is a steak-and-garlic town.
Actionable Tips for Your Visit
- The "Social" Rule: Don't plan a first date here unless you both eat the garlic. If only one of you eats a Poorboy, the other person will be able to smell you from across the room for the next two days. It is not a subtle meal.
- Order the Plate: Don't just get the sandwich. Get the Poorboy Steak Plate. It comes with the double-baked potato and the cracker basket. The cracker basket is a weird, delightful relic of 1950s dining that you just don't see anymore.
- Check the Specials: They do noon specials (11 AM to 2 PM) that are actually a steal. You can usually get a half-Poorboy with fries for a much lower price point if you aren't feeling up for the full 6-ounce meat coma.
- The Yodel Burger: If you want the garlic experience but prefer a burger texture over cube steak, the Yodel is the "insider" pick.
- Take Home the Dressing: You can buy jars of the house dressing. It’s the only way to make a home salad taste even remotely like the Merichka’s experience.
Merichka’s Restaurant in Crest Hill isn't trying to be trendy. They aren't doing "fusion" or "deconstructed" anything. They are doing the same thing they’ve done since the 30s: high-quality meat, ridiculous amounts of garlic, and a family-first attitude. In a world of fast-casual chains, that is exactly why they are still clearing 2,000 sandwiches a week.
✨ Don't miss: Personalized Father's Day Book: Why Most People Choose the Wrong One
Next Steps:
If you're planning a visit, call ahead at (815) 723-9371 to check for large party availability, as they don't always take standard reservations during peak weekend rushes. Be sure to check their current 2026 hours—typically 11 AM to 8 PM or 9 PM—before heading out.