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Schilo's Delicatessen Restaurant Review: Schilo’s has occupied its present location since 1945, but its roots go back to Papa Fritz Schilo’s 1917 saloon, giving it the hands-down crown for hospitality history. We doubt that recipes have changed much since the institution’s inception. Tuesday’s corned beef, cabbage and boiled potatoes are the stuff of serious nostalgia, and the dauntingly dense split pea soup---with or without franks or knockwurst---is a ticket to another time. Nor have cold plates with beef tongue or hot ones with ham hocks succumbed to contemporary trappings; they remain stalwartly straightforward. It's likely true that a classy croissant with chicken salad would not have appeared on a plate in Papa Fritz's days, but there are always chicken and dumplings to uphold tradition. After 5 p.m., wienerschnitzel, sauerbraten and Vienna paprika chicken grace the menu. Then, and at lunch, lines may breach the doors, but persevere because the homey-historic food is worth the wait.