scottsol wrote:

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.

The comment referred to his not being open on the weekend. He obviously did pay attention to the comment, because he wrote:

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.

Did you pay attention to that?

I'm glad you're taking the time to regroup. I'm sure I will be back at some point.

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.

If you are patient and give us a chance, I promise we will deliver. Sincerely, Aaron Steingold

Hi Aaron! Please don't let some curmudgeonly sniping bother you--I think there are a lot of folks here who are thrilled you are off to a great start and I KNOW there are plenty of us who are more than willing to pay a few extra bucks (which, actually, AREN'T since there are others doing this at the same price point--we just have some folks that, apparently, don't understand some things about high quality restaurant margins and think that Panera sells bagels--whaaaaat?) to get something fabulous.

So enjoy "not enjoying" this weekend and you will be rewarded with many loyal customers who are eagerly anticipating your ability to keep doing what stevez's picture showed you're doing--possibly, the best looking bagel and fish sandwich in the Chi. And Montreal-style pastrami? Yeah, we'll wait!

Signed, your biggest fan who hasn't yet eaten at your restaurant!

jen

P.S. Your bagel man is a great dude!!!

boudreaulicious wrote:

olea111 wrote:And Montreal-style pastrami? Yeah, we'll wait!

The Montreal references that I've seen appear to be in relation to their smoked trout receiving a "Montreal style" pastrami preparation.

olea111 wrote:5. The typo in the hours was due to a glitch in the MOBILE website.

Just FYI, the for-the-time-being-incorrect hours are also posted on the full desktop version of the website. It is not MOBILE only.

Despite my hyperbolic opinion (comedic effect?), I'm not rooting against anyone. I sure as hell want to see independent restauranteurs capture market share from corporate fast-casual garbage like Panera, Chipotle, etc.

spinynorman99 wrote:The Montreal references that I've seen appear to be in relation to their smoked trout receiving a "Montreal style" pastrami preparation.

Well, there's also this, straight from the source:

olea111 wrote: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.

Oy vey! Can't we all just get along?

I'm scheduling my first visit for some weekday morning in mid-October. I think I can wait that long.

=R=

TomInSkokie wrote:

scottsol wrote:

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.

The comment referred to his not being open on the weekend. He obviously did pay attention to the comment, because he wrote:

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.

Did you pay attention to that?

Since you seem so interested in what I paid attention to I will tell you.

1 That calling any new business' decisions the SFDE without having any knowledge of the specifics of the business' operation is just plain wrong headed.

2 That no business owner should react to his decisions being called the SFDE.

3. That the claim of being the SFDE was based on the combination of no weekend hours and closing at 3 on weekdays, not simply being closed on weekends.

4. That Steingold's always planned on having weekend hours but intended to keep hours limited until the operation was running smoothly and was in the position to extend their hours without loosing quality. The SDFE comment was not a factor.

scottsol wrote:Since you seem so interested in what I paid attention to I will tell you.

3. That the claim of being the SFDE was based on the combination of no weekend hours and closing at 3 on weekdays, not simply being closed on weekends.

Despite my wrong headedness, you may have misread my initial post. The SFDE was only in regard to being closed on weekends, since BR had said that would make it impossible for him (and logically, many others) to make it there. Closing at 3pm is fine for a breakfast & lunch place, just don't have 8pm closure posted anywhere on your website. Only bad things can happen with that type of miscommunication.

It's completely within the proprietor's discretion what days to be closed, but for a lox and bagel place, Sat+Sun seem like damn good days to be open, even if it means you aren't open Mon+Tues. The demand is certainly there, and the product has received praise, so Steingold's appears well on its way despite limited hours at the start.

bweiny wrote:

scottsol wrote:Since you seem so interested in what I paid attention to I will tell you.

3. That the claim of being the SFDE was based on the combination of no weekend hours and closing at 3 on weekdays, not simply being closed on weekends.

Despite my wrong headedness, you may have misread my initial post. The SFDE was only in regard to being closed on weekends, since BR had said that would make it impossible for him (and logically, many others) to make it there. Closing at 3pm is fine for a breakfast & lunch place, just don't have 8pm closure posted anywhere on your website. Only bad things can happen with that type of miscommunication.

It's completely within the proprietor's discretion what days to be closed, but for a lox and bagel place, Sat+Sun seem like damn good days to be open, even if it means you aren't open Mon+Tues. The demand is certainly there, and the product has received praise, so Steingold's appears well on its way despite limited hours at the start.

Folks need to READ. The website says they'll soon be open on weekends. The owner said they'll soon be open on weekends. They just opened. They want to ramp up slowly and serve a quality product and a comfortable dining experience. Patience will be rewarded.

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.

I think the owner just said he'd be willing to pay $13 for the Ora King Salmon upgrade

I'm looking forward to trying Steingold's soon! Manny's is a little to far for frequent visits and Max and Bennys is average at best.

I'm going to be really disappointed if Bourbon Chicken isn't on the menu.

Anyone been this week? How are the crowds?

JoelF wrote:

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

Rule 34 notwithstanding, I opened a private browser window and discovered . . . pictures of bagels.

Think I'm pleased . . . or relieved . . . or something.

Giovanna

Jamie wrote:Anyone been this week? How are the crowds?

Yes. I work very close by, and there are limited options if you want to walk somewhere. I was debating with myself all morning: mediocre Thai or try Steingold's?I discovered you can order online, so I did. Got a confirmation email and one giving the expected time it would be ready (about 20 - 25 minutes later). I got there 3 or 4 minutes after the estimated time and my sandwich was ready and waiting on the pickup counter. There were a bunch of people eating, several waiting for orders and only 1 or 2 people placing orders at around 12:30.

I didn't grow up eating pastrami and the last pastrami sandwich I had was probably 30 years ago in Hyde Park, so I don't have the same frame of reference as some of you. I got the "sister-in-law" and really enjoyed it. There was enough fat, not too much. I thought the kimchi was a genius move. It was a nice counterpoint to the pastrami. One of my Jewish colleagues said that the pastrami had a little sweetness, like honey baked ham. He said he prefers the sandwiches at Manny's (I think that's where he said.) because of that. I really enjoyed the slight sweetness, but then, I was raised Catholic, so ham is something I've had a lot of. I really can't eat big sandwiches like that often, but next time I'm ready for one, I'll be back. I'll probably go healthy and try the shepherd's salad next.

From a Facebook posting yesterday:

Beginning Monday, we will be open 7am-7pm M-F with weekends coming soon.

https://www.facebook.com/steingoldsdeli ... 1276611721

knitgirl wrote:Yes. I work very close by, and there are limited options if you want to walk somewhere. I was debating with myself all morning: mediocre Thai or try Steingold's?

I guess GNR Aroy Thai is just a bit too far to walk if you're on a tight schedule. It's a mile from Steingold's

=R=

ronnie_suburban wrote:

knitgirl wrote:Yes. I work very close by, and there are limited options if you want to walk somewhere. I was debating with myself all morning: mediocre Thai or try Steingold's?

I guess GNR Aroy Thai is just a bit too far to walk if you're on a tight schedule. It's a mile from Steingold's

=R=

Yes, I live closer than that to Aroy, so that's an evening/weekend place for me.

So, after giving Steingold's a couple of weeks to get their footing, I've returned a few times to see them running at a high level. Most of the negative things that people commented about here and elsewhere have been taken care of (other than still occasionally running out of things, a high class problem to have). Here's a shot of a pastrami Reuben that I had last week.

Steingold's "Uncle Rube" (W/Pastrami)


This is another outstanding sandwich. The house made sauerkraut really balances the thin cut, rich pastrami. This sandwich, like the Steingold's Classic (aka lox and bagel), are permanently in my Steingold's rotation, although I still have quite a bit of menu to work may way through.

Steve,

These pictures are getting to be a bit much. People want choices in their deli options, not a monopoly!

Good bagel. Nice people.

I like a little more chew (I like Montreal style) and might prefer NYB&B and the old Dillman's bagel you can still find at 3 Greens (or you could fairly recently). But still miles ahead of most others around here. Excellent cream cheese and some of the best slices of tomatoes I've ever been served in a restaurant (and I just returned from Catalunya).

Use code BAGEL1 for $5 off an online order of $15 or greater, website: www.steingoldsdeli.com
-

Per sign on their door:

Weekend hours, 9 -3, begin tomorrow.

woot! just in time for jewish new year ongoing family celebrations.

Now that I have had a Rueben here and enjoyed it quite a bit, do I still need to try one at the hours challenged Edgebrook diner?

scottsol wrote:Now that I have had a Rueben here and enjoyed it quite a bit, do I still need to try one at the hours challenged Edgebrook diner?

Having had both, I'd say yes, they are both worthy of trying.

Mrs Willie & I went to Steingold's on this beautiful Sunday morning, stevez's bagel/lox porn photo did not overhype how good it was, nit pick negative is they forgot to toast my bagel which I discovered on first bite, I still devoured it, excellent.

Mrs Willie had the eggs & pastrami on challah roll. Tasty indeed.

For those who like diet coke in the morning, Steingold's doesn't have fountain drinks. Coffee & bottled juices, tea.

About 3-4 others in line this morning at 9 when they opened, by 9:30, place was packed.

Sweet Willie wrote:nit pick negative is they forgot to toast my bagel

I haven't been yet, so I don't have a point of comparison, but this might have been intentional? I know my husband's family (who I got my lox and bagel education from) doesn't usually toast a fresh bagel and only gives a light toasting to older ones as kind of a refresher.

LPython wrote:

Sweet Willie wrote:nit pick negative is they forgot to toast my bagel

... but this might have been intentional? I know my husband's family (who I got my lox and bagel education from) doesn't usually toast a fresh bagel and only gives a light toasting to older ones as kind of a refresher.

It very well could have been/or is norm not to toast a fresh bagel. I would hope the person taking the orders (who I'm pretty sure was th owner) would have said something as I requested a toasted bagel. Per my post I devoured it, I just personally prefer a toasted bagel.

Yeah, toasting a fresh bagel is considered heresy in some circles.

=R=