If you are hooked on Fat Pat’s reuben sandwich, there is no need to worry.

Steve DiSalvo and his father, Vincent, also know a good reuben sandwich when they eat one.

So when they took over Fat Pat’s on North 27th Street and renamed it Big Sal’s, the first thing they did was keep the old restaurant’s menu — which includes one of the city’s best reubens.

“It’s our biggest seller,” Steve DiSalvo said.

Of course it is.

Big Sal’s reuben, which also can be enjoyed at the former Fat Pat’s sister restaurant, Patty’s Pub on North Cotner, uses real corned beef instead of the sliced deli kind.

Throw in some sauerkraut, cheese and Durkee’s on grilled pumpernickel and you have a sandwich that must be tried (and savored).

Fat Pat’s food and strong reputation were reasons the DiSalvos decided to get in the bar and grill business. They took over in mid-January and slowly but surely are making the pub their own.

“(Fat Pat’s) always seemed like a neighborhood bar and pizza place to me,” Steve DiSalvo said. “That’s what we want it to stay.”

Inside, Big Sal’s has new paint, wall decor and eye-catching black and mustard-colored menus with a 1950s sort of flair.

Coming soon are more restaurant-friendly tables and chairs. There are plenty now for large groups, especially in the bar area, but not many for couples. Getting rid of one of the pool tables will help a lot, too.

Outside is a new, bright yellow awning that is quite visible from 27th Street. The DiSalvos hope to change the sign soon (it still says Fat Pat’s).

The DiSalvos are keeping the food the same. It continues to bring neighborhood residents and others back again and again.

In addition to the reuben, Big Sal’s features other select sandwiches, subs and burgers. Each comes with a choice of side (fries, potato salad, dinner salad, onion rings, etc.) and costs $6 to $8.

The other big draw is Big Sal’s gourmet pizzas.

There are 10 specialty pies, ranging from the Big Sal (Italian sausage, cream cheese, onions and jalapenos) to Chix Mesquite (mesquite grilled chicken atop a BBQ sauce base). They come in three sizes: large (16 inches, $16.95), medium (14 inches, $12.45) and small (7 inches, $4.95).

Diners also can build their own pizza with 15 toppings available.

My dining companion and I tried the Big Sal and split a reuben. We really enjoyed the pie. It was a combination we hadn’t tried before, and the jalapenos gave it a little extra zest.

The medium thick crust is OK — not great, but OK. I’ve enjoyed better crusts elsewhere. The key to Big Sal’s specialty pizzas is the unique combinations of ingredients.

The pub has several specials worth noting. A 16-ounce porterhouse with salad and potato is $8.95 on Tuesdays; prime rib with a side is $7.50 on Wednesdays.

The most popular special is on Fridays, when a large three-topping pizza costs just $10. That one is hard to beat.

Almost as difficult as topping Big Sal’s reuben.

Reach Jeff Korbelik at 473-7213 or jkorbelik@journalstar.com.

Big Sal’s

838 N. 27th St.

Atmosphere: Casual

Specialty: Pizza, sandwiches

Payment: Cash, checks and major credit cards

Hours: 11-1 a.m. Monday-Saturday, noon-midnight Sunday (kitchen closes at 10 each night)

Phone: (402) 474-7800

Notes: Parking, alcohol, takeout