Steingold's of Chicago - Jewish Deli

Today was opening day for Steingold's of Chicago, a new fast-casual Jewish deli from Aaron Steingold and his Lebanese wife, Elizabeth Abowd.





I am particularly excited to see Steingold's open on Chicago's north side, where we have been bereft of Jewish delis for a while now. Steingold's is one of the new breed of delis, where, rather than having a humongous menu that caters to the masses, they have a small, focused menu where everything is prepared using traditional, artisanal methods and high quality, locally sourced (when possible) ingredients. I think this will prove to be a winning business plan, given the sad state of Jewish Delis in Chicago.

The space itself is light and airy, with high ceilings and floor to ceiling windows that let in lots of natural light. It's in a brand new building, and the restaurant is clean and modern.

Steingold's of Chicago Interior


I was there at breakfast time and I ordered simply, "lox and chive cream cheese on a bagel". This is what got delivered to my table.

Steingold's of Chicago Lox & Bagel


This sandwich was served on what has to be among the top 2 - 3 bagels in the city (made for Steingold's by "The Bagel Chef"). It included thinly sliced onions, capers, tomato and mandolin-thin slices of lightly pickled cucumber. I opted for the King Ora Lox, which is a high quality nova equivalent (they also offer belly lox for $4 less).

This was a great sandwich...especially the bagel. It was perfectly balanced in every way, and it instantly became my favorite lox & bagel sandwich in the city (sorry, Reno).

Of course, such care in the sourcing and preparation of the food results in a price tag that might be considered a little high by some, although I think you get good value for the money. This sandwich, along with a small cup of Sparrow coffee cost me $19 plus tip.

I am very excited by this restaurant, and plan to go back as soon as tomorrow to sample some of the deli meats for lunch. In particular, their Montreal style pastrami has me intrigued, along with the potato pancakes served with labneh, rather than sour cream...a nod to the Lebanese side of the husband and wife team behind the restaurant.

Steingold's of Chicago
1840 W. Irving Park Rd.
Chicago, IL 60613
773-661-2469

According to a Facebook post, they have sold out of all food and have closed for the day thanks to the overwhelming enthusiasm of their guests. They will be open again tomorrow.

https://www.facebook.com/steingoldsdeli ... 5253653990

Thanks for posting Steve. That sandwich looks fantastic. I've been very excited for a while about their opening, though I wish the hours were better - I'll never be able to get there on a weekday. But I'll definitely get there soon.

I would hold off. I went there just after noon with 2 colleagues. It was jammed with tremendously long waits. We ordered our food to go, each of us separately. The person who ordered last got his sandwich 1st, the other guy and I waited at least 10 minutes longer. I actually never even got a sandwich. When I ordered, I walked up to the counter with a small container of potato salad from the case and ordered a stuffed Uncle Rube. Apparently, the guy taking my order didn't hear me and I didn't check my change, so I didn't notice I was charged only for the potato salad. By the time I realized, it had been a good 30 minutes, so I left with my potato salad.

They don't seem to be well set up for the crowds they experienced today. They had 2 tiny flattops out front, they toasted the bread on one, and they heated the meat on the other. I don't think they can make more than maybe 6 sandwiches at once. The final sandwich assembly was to one side of the flattops and then he passed it behind and to the other side of the flattops for wrapping. It seemed like a good setup for dropping a couple of sandwiches per shift at the least. The guy who was wrapping was having to work partly over the hand sink.
I can understand why they might want to have some of the food prep going on out front, and I don't know how they have their back of house set up, but it seems like they should move sandwich prep to the back, at least while they have the kind of crowd they had today. It seems like the current set up would be very frustrating to work in. (I worked BOH as a pastry chef years ago.)

That being said, everybody seemed to be working hard and the people I interacted with were friendly. It smelled amazing in there. My 2 colleagues are both Jewish and said they enjoyed their sandwiches. The bread they are using for the BLT looks terrific, a nice crusty baguette or roll rather than plain white bread. I'm sure I'll go back once they've gotten the kinks worked out.

Montreal style pastrami

where did you hear he's serving "Montreal Style pastrami"? asking for a friend

rubbbqco wrote:

Montreal style pastrami

where did you hear he's serving "Montreal Style pastrami"? asking for a friend

I think I read it in Crains or Eater.

Hey, knitgirl, I guess I got lucky by getting there early. I was there around 10:00 and there were only one or two other tables occupied and no line to order.

Steve - from Crain's

pastrami-spiced trout, which will be thick-cut, Montreal-style.

not being "that guy"... I just happen to be working on R&D right now for a project we have coming up in Denver - including just returning from a week in Montreal eating smoked brisket and poutine... I heard his pastrami is delicious... just wondering where the Montreal reference came from.. carry on

Like moth to flame Steve Z's image keeps drawing me back..............

BR wrote:I've been very excited for a while about their opening, though I wish the hours were better - I'll never be able to get there on a weekday. But I'll definitely get there soon.

Obviously a moot point on opening day due to overwhelming demand, but their hours are ambiguous and contradictory for the time being.

They appear to want to start with limited open hours of 7a-3p M-F, meaning you're completely shutout b/c they aren't open on the weekend (huh?! stupidest fucking decision ever if not a typo; you can't make this shit up). However, after making the inquisitive potential customer go to their website (http://www.steingoldsdeli.com) by not posting their hours on their Facebook page (because only the most naive of rubes would dare to assume they could get a sandwich after 3pm), they list (under Contact Us) both 7a-3p M-F & 7a-8p M-F multiple times w/ "NOW OPEN!" preceding it.

I wholeheartedly believe the superlative praise from stevez & general satisfaction of knitgirl's colleagues with regard to the food, but this is the type of shit that leads to broken foodie hearts. I think it is an awful business decision to only be open 7a-3p M-F, but there is nothing deceptive about it and the proprietor is completely within his/her right to make that decision. But you cannot have misleading information like that which they've posted. Get the communication cleared up for everyone's benefit Steingold's.

I promise to stop in within the first two Saturdays if they change their hours!

A quick correction to my post. I don't think I saw the BLT, so I don't know what kind of bread that is on. I saw a photo of what I think is the Sister-in-Law, and that was on a really great looking baguette.

SteveZ, yes, you lucked out/were smart going at 10!

knitgirl wrote:A quick correction to my post. I don't think I saw the BLT, so I don't know what kind of bread that is on. I saw a photo of what I think is the Sister-in-Law, and that was on a really great looking baguette.

According to their menu, the BLT is served on sourdough. Also, all of the bread, except for the bagels, is from Publican Quality Bread.

bweiny wrote:I promise to stop in within the first two Saturdays if they change their hours!

Despite your weining (see what I did there?), opening for breakfast and lunch only is pretty common these days for a multitude of restaurants. I can't fault them for that. Also, according to their menu, they will be serving a brunch menu on Saturdays & Sundays from 9AM - 4PM "Coming Soon". So, if you can display a bit of patience while they work out the opening kinks, you'll be able to eat there on weekends soon.

G Wiv wrote:Like moth to flame Steve Z's image keeps drawing me back..............

you aren't the only one. Even with just having a very satisfying bagel w/lox&chive cream cheese this past Sunday from the Wheeling location of Chicago Bagel & Bialy, I'm still drooling over Steve's photo.

bweiny wrote:

BR wrote:I've been very excited for a while about their opening, though I wish the hours were better - I'll never be able to get there on a weekday. But I'll definitely get there soon.

Obviously a moot point on opening day due to overwhelming demand, but their hours are ambiguous and contradictory for the time being.

They appear to want to start with limited open hours of 7a-3p M-F, meaning you're completely shutout b/c they aren't open on the weekend (huh?! stupidest fucking decision ever if not a typo; you can't make this shit up). However, after making the inquisitive potential customer go to their website (http://www.steingoldsdeli.com) by not posting their hours on their Facebook page (because only the most naive of rubes would dare to assume they could get a sandwich after 3pm), they list (under Contact Us) both 7a-3p M-F & 7a-8p M-F multiple times w/ "NOW OPEN!" preceding it.

I wholeheartedly believe the superlative praise from stevez & general satisfaction of knitgirl's colleagues with regard to the food, but this is the type of shit that leads to broken foodie hearts. I think it is an awful business decision to only be open 7a-3p M-F, but there is nothing deceptive about it and the proprietor is completely within his/her right to make that decision. But you cannot have misleading information like that which they've posted. Get the communication cleared up for everyone's benefit Steingold's.

I promise to stop in within the first two Saturdays if they change their hours!

Chaos today. Suggest putting your visit on hold for a bit.

I blame it on Stevez-that bagelporn he posted here has likely gone viral

boudreaulicious wrote:I blame it on Stevez-that bagelporn he posted here has likely gone viral

I would not recommend googling bagelporn. Rule 34, y'know

Sweet Willie wrote:

G Wiv wrote:Like moth to flame Steve Z's image keeps drawing me back..............

you aren't the only one. Even with just having a very satisfying bagel w/lox&chive cream cheese this past Sunday from the Wheeling location of Chicago Bagel & Bialy, I'm still drooling over Steve's photo.

Agreed, that is a beautiful shot, Steve.

PSA: Steingold's posted via social media that'll be closing at 10am today, Thurs 8/31, and reopening at 7am Tues 9/5.

They're appreciative of the many customers, but didn't have the staff and supplies to handle the overwhelming demand.

Apparently, we've discovered A true, underserved market segment.

boudreaulicious wrote:Apparently, we've discovered A true, underserved market segment.

We shall see, right? This is supposedly a dying category. Is this sustainable demand or just opening momentum? Either way, I'm looking forward to trying it.

=R=

ronnie_suburban wrote:

boudreaulicious wrote:Apparently, we've discovered A true, underserved market segment.

We shall see, right? This is supposedly a dying category. Is this sustainable demand or just opening momentum? Either way, I'm looking forward to trying it.

=R=

I will be very curious how sustainable a $19 bagle and lox sandwich can be. It's not exactly the same, but it reminds me a bit of Snaggletooth. I never made it there before they closed.

Edit: It's apparently a $19 sandwich plus coffee.

gastro gnome wrote:

ronnie_suburban wrote:

boudreaulicious wrote:Apparently, we've discovered A true, underserved market segment.

We shall see, right? This is supposedly a dying category. Is this sustainable demand or just opening momentum? Either way, I'm looking forward to trying it.

=R=

I will be very curious how sustainable a $19 bagle and lox sandwich can be. It's not exactly the same, but it reminds me a bit of Snaggletooth. I never made it there before they closed.

Edit: It's apparently a $19 sandwich plus coffee.

Sandwich is $15. Can almost tolerate the price point if it's really good. My bigger concern is a bagel and cream cheese priced at $4.

spinynorman99 wrote:My bigger concern is a bagel and cream cheese priced at $4.

Still cheaper than the airport. What does Kaufman's charge? New York Bagel & Bialy is $2.09 (bialy and cream chees) according to an Urbanspoon menu.

JoelF wrote:

spinynorman99 wrote:My bigger concern is a bagel and cream cheese priced at $4.

Still cheaper than the airport. What does Kaufman's charge? New York Bagel & Bialy is $2.09 (bialy and cream chees) according to an Urbanspoon menu.

Einsteins and Panera are around $3 for a bagel and a smear. I'm ok with $11 for the sandwich (or $15 with the upcharge) if it comes looking and tasting like stevez's photo.

JoelF wrote:

spinynorman99 wrote:My bigger concern is a bagel and cream cheese priced at $4.

Still cheaper than the airport. What does Kaufman's charge? New York Bagel & Bialy is $2.09 (bialy and cream chees) according to an Urbanspoon menu.

Which I would pay in a heartbeat if my minimum order there wasn't a full dozen and 3 tubs of cream cheese (I have a weakness for NYB&B).

And who gets a bagel at the airport? I'd rather starve. I'm either on my way somewhere, in which case shame on me for not grabbing something before I leave the house, or on my way back - and NYB&B never closes, so there's never an excuse to get an airport bagel once you've landed.

thetrob wrote:

JoelF wrote:

spinynorman99 wrote:My bigger concern is a bagel and cream cheese priced at $4.

Still cheaper than the airport. What does Kaufman's charge? New York Bagel & Bialy is $2.09 (bialy and cream chees) according to an Urbanspoon menu.

Einsteins and Panera are around $3 for a bagel and a smear. I'm ok with $11 for the sandwich (or $15 with the upcharge) if it comes looking and tasting like stevez's photo.

Einsteins and Panera don't sell bagels, it's more of a donut-shaped bread.

Good evening everyone! I am so happy I stumbled upon this forum As said maker of "the stupidest fucking decision ever" I'd love to set some things straight.

1. I was misquoted in Crain's. Our pastrami spiced trout is not thick cut.

2. Our pastrami is made in the Montreal method, i.e. straight to smoke after brine, but is more inspired by the bbq of my native North Carolina and is spiced more traditionally from the land of my parents and grandparents on the Lower East Side of Manhattan.

3. We will be open on weekends! Just as soon as we can find enough TALENTED AND QUALIFIED people to staff the restaurant for that many hours. There is a huge reason why there are no super successful restaurants serving great deli cuisine. The menus have always been to big and the hours are too long. We are planning to be a truly excellent restaurant. I have been fortunate enough to be a part of several truly excellent places, and if given the chance, know Steingold's will be quite special. The media attention, combined with the underestimation of business on my part, means we must retreat, be smart, make some adjustments and return on Tuesday. We are also acquiring larger equipment and more staff.

4. You can get a fantastic bagel, house blended and whipped cream cheese, lox, w onion, heirloom tomato, caper leaves and macerated cucumbers for $11. For $4 more dollars you can get Ora King Salmon from New Zealand, though the $11 is still Farro Island and is no slouch. I, myself would prefer to pay $2 more than the average to get something well above average.

5. The typo in the hours was due to a glitch in the MOBILE website. Guys, we are not part of Boka Group or Heisler, or One Off. I am a boot strapper doing the best I can to create something truly special. If you are patient and give us a chance, I promise we will deliver. Sincerely, Aaron Steingold

olea111 wrote:Good evening everyone! I am so happy I stumbled upon this forum As said maker of "the stupidest fucking decision ever" I'd love to set some things straight.

Hahaha - love it. Well, welcome to the forum . . . and congrats on the opening. Being swarmed beyond belief is a hell of a lot better than watching people walk by and listening to crickets. I look forward to eventually getting in there. Best of luck!

Aaron -

Welcome. Many restaurateurs have participated in our community over time and their insights are as welcome as their cuisine (and I can see you've already picked up on the interest and excitement here on that topic). Wishing all success.

Matt / Santander
--for the moderators

olea111 wrote:Good evening everyone! I am so happy I stumbled upon this forum As said maker of "the stupidest fucking decision ever" I'd love to set some things straight.

Your hours are clearly not the SFDE. If you had paid any attention to that comment, that would have been the SFDE.

Best of Luck.