This Old-Fashioned Illinois Restaurant Serves One Of The Midwest’s Biggest Tenderloins
Ready for a road trip that ends with a tenderloin the size of a hubcap and a grin to match? Buford’s in Sadorus, Illinois has built its reputation on portions that feel almost celebratory, the kind that make nearby tables pause and look twice when a plate passes by.
In this quiet stretch of Illinois farmland, the restaurant has become a destination for anyone chasing the full Midwestern tenderloin experience, crispy, oversized, and unapologetically hearty. The signature cutlet arrives officially weighed, draped far beyond the bun, and served with a pride that feels earned rather than showy.
Conversations tend to linger, cameras come out, and leftovers are practically guaranteed. Come hungry, bring patience for the fry time, and consider ordering extra buns, one sandwich easily turns into several memorable bites.
Exact Location And How To Get There
Buford’s sits at 109 E Market St, Sadorus, IL 61872, just south of Champaign-Urbana in the small village of Sadorus. Plug the address into Google Maps or your preferred navigation app and it will guide you directly to the restaurant in downtown Sadorus.
Parking is available in the immediate downtown area near the restaurant.
The town is small, which keeps navigation simple and stress-free even during lunch rushes. Visitors commonly reach Sadorus via US-45 or I-57, connecting through local roads into the village.
Buford’s operates Tuesday through Sunday with daytime and evening service, typically opening late morning on weekdays and earlier on weekends; Monday is closed. Because hours can change seasonally, it’s best to confirm before visiting.
Call +1 217-598-2313 or check Buford’s official Facebook page for the most current hours, specials, and announcements. When you see the crowd and hear the buzz, you will know a feast awaits.
History And Ownership Snapshot
Buford’s carries itself like a place with stories in the walls, the kind of gathering spot that feels lived-in and loved. It operates as a long-standing community pub and restaurant, currently owned by Jeff Buckler, whose team has helped grow its regional reputation for oversized tenderloins.
The restaurant’s identity is shaped by its staff, loyal regulars, and its role as a gathering place for the surrounding farming community.
Buford’s has gained attention for its very large breaded pork tenderloin sandwiches, including a “Big Boy” tenderloin that the restaurant and customers frequently reference. The Facebook page acts as a living bulletin, posting hours, specials, and glimpses of the kitchen’s handiwork.
Customer posts and photos commonly show the tenderloin being served with a displayed weight, indicating that the sandwich is often weighed and presented with the weight visible.
Decor, Ambiance, And Setting
Step inside and the first impression is classic small-town hospitality with a practical, unfussy design. Wood tones, recognizable memorabilia, and hometown touches create a comfortable backdrop for families, road trippers, and locals on lunch break.
It is the kind of place where the noise level rises cheerfully during peak hours, yet conversations still feel easy.
Seating includes tables and likely a few spots that favor regulars, though newcomers fit right in. Lighting is warm, not moody, so photos of that giant tenderloin turn out great without filters.
When weather cooperates, you might hear chatter about the outdoor area, mentioned by fans who plan to return for a seat in the garden.
What stands out most is how the room reflects its food: generous, approachable, and grounded. No gimmicks, no fuss, just a lively stage for plates that grab attention.
If you appreciate the charm of held-open doors and servers who remember repeat orders, the ambiance will feel like home within minutes, setting the tone for a relaxed, appetite-first meal.
Menu Overview And Notable Dishes
The menu at Buford’s leans hearty and satisfying, anchored by the now-famous breaded pork tenderloin. Menu favorites frequently mentioned by guests include the ‘Big Boy’ tenderloin, the mini version, onion rings, waffle fries, nachos, and garlic cheese curds.
Buford’s Beans are a popular side often highlighted by customers for their sweet-savory flavor.
On select weekend mornings, breakfast items are offered, sometimes featuring tenderloin in specialty dishes. Burgers are also part of the lineup, with specialty variations occasionally highlighted by regulars.
Condiments and toppings arrive generously, encouraging DIY layering for that perfect first bite.
Expect a menu focused on familiar Midwestern cravings rather than experimental flights of fancy. Portions run large, often sending diners home with leftovers that reheat nicely.
Prices land in the $$ range, with value amplified by size and quality. For first-timers, start with the tenderloin, pick a fry style, add beans, and save room for a sampling of curds or onion rings.
Signature Tenderloin: Size, Texture, And Taste
This is the headliner: a breaded pork tenderloin that regularly earns double takes and delighted laughter. The ‘Big Boy’ is served in an aluminum pan and is often presented with its official weight displayed.
The crust shatters with a fork tap, revealing juicy, well-seasoned pork that balances salt, pepper, and a savory depth.
Texture is key. The breading is light yet sturdy, clinging without sogginess and holding up to condiments.
Each bite combines crunch and tenderness, and the thickness is more generous than many versions, avoiding the paper-thin trap that can dry out the meat.
Many guests choose to share or request extra buns to portion the oversized cutlet. Toppings come classic: lettuce, tomato, onion, pickles, and a roster of sauces.
Fans report leftovers stretching into the next day, still satisfying after a quick reheat. If you have ever chased the perfect tenderloin, this one sets a new reference point.
Service Style And Staff Interaction
Reviews frequently describe service as friendly and attentive, with staff offering guidance on portions and menu choices. During peak times, there can be a leisurely cadence, but hospitality stays front and center.
Newcomers are treated like friends, with staff offering tips about portion sizes, side choices, and how to best tackle the Big Boy. There is a helpful clarity in how they explain options, including extra buns, carryout lids, and smart ways to share.
Large parties may wait a bit, yet the team keeps spirits high.
Families report a welcoming environment suitable for casual dining with children. Questions about hours or specials are answered with easy confidence, and the Facebook page is updated for timely info.
Altogether, the service style matches the food: generous, practical, and focused on making sure you leave happy.
Customer Experience And Atmosphere
From the moment you step in, there is a buzz that signals something special. Tables fill with families, road-trippers, and tenderloin devotees who snap photos before the first bite.
Conversation flows, servers weave through with practiced ease, and plates land with friendly fanfare.
The overall atmosphere feels celebratory without being loud for loud’s sake. Even during a Friday lunch crush, guests describe noise levels as manageable and the vibe as down-home comfortable.
That said, timing matters if you want a quieter meal, since the star attraction draws big appetites and bigger smiles.
You will likely see leftover boxes heading out, proof of generous portions and satisfied guests. People compare weights, trade tips on toppings, and swap bites of fries or curds.
The experience is social, a little theatrical, and very Midwestern. When you are in the mood for food that becomes a story, Buford’s delivers in spades.
Price Range And Value
Prices are generally considered moderate for the portion sizes offered. The Big Boy tenderloin, in particular, has been praised for coming in well under what you might expect for the sheer spectacle and size.
Sides like waffle fries, hand-cut fries, or beans provide affordable ways to round out the feast.
Even breakfast options and smaller tenderloin versions make the menu approachable if you are eating solo. For groups, sharing turns the table into a customizable buffet, with a cost per person that often beats chain alternatives.
The weight display adds a memorable visual element to the dining experience.
Given the quality of frying technique, seasoning, and attentive service, the bill aligns with the satisfaction level. Keep an eye on the Facebook page for daily cues and any specials.
Overall, you can walk out pleased with the number, proud of the leftovers, and already plotting the next visit.
Hours, Best Times, And Visiting Tips
Buford’s operates Tuesday to Thursday 11 AM to 8 PM, Friday 11 AM to 9 PM, Saturday 7 AM to 9 PM, and Sunday 8 AM to 4 PM, with Monday closed. The early weekend openings make breakfast and brunch a tasty opportunity, especially if you want a calmer room and quick service.
Phone ahead or check Facebook for any updates.
For first-timers eyeing the Big Boy, consider arriving just before the noon wave on weekdays or slightly off-peak on weekends. Large parties should call to gauge current wait times, as the dining room fills predictably during lunch and dinner rushes.
Extra buns are available upon request for guests planning to share.
Leftovers are common, so ask for carryout containers from the start. Arriving slightly before peak lunch or dinner hours can help minimize wait times.
Finally, keep an eye on seasonal notes or special menus, since the team occasionally highlights new twists while staying true to the classics.
What To Order First Time
If it is your first visit, start with the tenderloin. The mini offers an approachable intro, while the Big Boy turns lunch into a group event worth retelling.
Either way, request classic toppings and consider extra buns to maximize the crisp-to-bread ratio.
Round out the plate with Buford’s Beans, which many call a must-order side thanks to a savory-sweet kick and satisfying texture. Choose your fry style based on mood: hand-cut for rustic comfort or waffle fries for airy crunch.
Onion rings or garlic cheese curds add a fun communal nibble that earns quick fans.
If tenderloin is not your pick, burgers hold their own, including a pineapple option that regulars praise for balance. Breakfast hours can feature tenderloin cameos that reward early birds.
Whatever you choose, pace yourself and plan for leftovers. Snap a photo of the weight flag, then dig in and let the story write itself.