There is a lot of smoking, curing and baking these days in Evanston - not only at a new deli but at a new bagel shop as well.
There is a lot of smoking, curing and baking these days in Evanston - not only at a new deli, inspired by the owners’ own childhood memories of growing up on the North Shore, but a new bagel shop as well.With the Jewish High Holidays beginning next week, there is suddenly demand on the North Shore for trays of bagels, smoked fish and other deli staples.
The only difference here is they proof the dough overnight, resulting in larger bagels, which will serve them well for sandwiches. Unique flavors like Kerrygold Cheddar, Giardiniera and Rosemary Pink Salt provide flavorful bases for schmears. The boil-and-bake method results in predictable outcomes. “I grew up at Kaufman’s and Max & Benny’s and Max’s and it’s food I’ve loved since I was a kid, and I was tired of having to drive that far,” he said.
They rub and smoke brisket for their pastrami, sliced thin and piled high with mustard on rye; same goes for the turkey with coleslaw and Thousand Ilsand. Sometimes they import Acme Nova Lox, but they also make gravlax in-house.
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