Jewish dating places to go

06 May

We tried with the big sandwiches, but people are not willing to pay like they are in New York, because (the big sandwich) seems to be more of a tourist attraction."This gets us to the next and harder part of what Wolf was really inquiring about, because it wasn't just corned beef or chicken soup.

Follow-up emails revealed her real question: What happened to Jewish deli food culture in Chicago?

A crowd would gather, and there'd be hecklers; sometimes little fights would break out.

It was a very lively area."When asked if he ever got up on a soapbox, Cutler said laughing, "No, I was a kid then."But back to our reader's question.

Kaplan opened Hemingway's in the early 1970s, then sold it in late 1976 to focus on his eponymous deli, according to Peter Engler, a Hemingway's diner, member of the Chicago food chat site LTH Forum, and former University of Chicago genetic research scientist. The kiosk offers huge variations on the Reuben, including The High Rise () with corned beef, Swiss cheese, sauerkraut and Russian dressing on dark rye.

Ashkenaz Deli Ashkenaz was the last big Jewish deli in the Gold Coast, at 12 E.

In "Save the Deli," Sax said, as did many other sources I spoke to for this story, the public expected high-quality smoked meat, piled mile-high but still low-priced. Lincoln Ave., with sky-scraping sandwiches plus super-thick and rich chocolate malts. Kaplan's the names got punnier, like the Lake Shore Chive, with roast beef and cream cheese with chives on black bread, and the Studs Turkey for radio journalist Studs Terkel, with beef tongue, hot turkey breast, Canadian bacon, cranberry sauce and shredded lettuce on French bread. Levy's Deli at the United Center as part of the culinary upgrade of the stadium in the Near West Side.

There were indeed great and big delis in the Gold Coast area.

Eli's Stage Delicatessen The most legendary of the neighborhood's delis was Eli's Stage Delicatessen, opened in 1962 at 50 E.

Max Stern, The Bagel Chef, can be seen as a new guard of makers of Jewish food.

Here he demonstrates how he makes his plain and everything artisan bagels at Kitchen Chicago (Louisa Chu / Chicago Tribune) Max Stern, The Bagel Chef, can be seen as a new guard of makers of Jewish food.