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As mentioned in another thread, City Provisions (the catering company and supper club thrower, in Ravenswood) has opened a deli. I thought it would be worth a dedicated thread (I searched but couldn't find one).

I think they officially opened yesterday. Swung by today and sampled some stuff. Prepared foods cover a wide range, from salmon to potato pancakes to quinoa salad to house-smoked pulled pork. As noted in other discussions about them, they source locally on lots of ingredients.

I didn't have time to sample much or the stomach to order more than a few things, but everything I had was good. I intend to work my way through their prepared offerings and sandwiches in the coming months.

They also carry a nice selection of craft beers and local booze.

Very excited to have this nearby.

City Provisions deli
1818 West Wilson
http://www.cityprovisions.com/delicatessen.htm
Tuesday - Friday: 6:00 a.m. to 9:00 p.m.
Saturday: 8:00 a.m. to 9:00 p.m.
Sunday: 9:00 a.m. to 7:00 p.m.
Closed Mondays.

Cleetus Friedman is a cool guy and exemplifies the chef/restaurateur/deli-meister as educator. I have a lot of respect for him. Last year he said to me:

They [customers] might say, “Can you get some tilapia,” and our answer would be “No, because it doesn’t fit into our model.” And we have either turned them or lost them…I’m not going to sacrifice our mission just to get a sale. I’d rather try to educate someone and turn them on to a sustainable way of thinking with a much better product that’s either local or sustainably raised…

I don’t ever stand on a soap box and say this is what you should think. If I have a client who says I want to serve salmon, this is the type of salmon we serve; it comes from this farm; this is the only salmon we’re going to get. You want to get another salmon, get another caterer. You want to get a salmon that is on the Avoid list, or that isn’t a sustainably raised salmon, that’s fine. We’re not your caterer. There’s a right fit for our clients. Just as there’s a right fit for us with our clients."

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I stopped by today to look around and came home with a bit of house-smoked ham, house-made pastrami and Fra'mani soppressata. I have experienced too little pastrami to judge City Provisions version, but it was fatty and delicious to me. The ham was very subtly smoked, I thought. On its own, as I enjoyed it today, it was delicious, but I can see where it might get lost in a sandwich.

Staff was welcoming and friendly, answered my questions and enthusiastically offered samples of anything I wanted to try in the deli case.

It's nice to have a one-stop mainly-local food shop only a 10 minute walk from my el stop. I'll be visiting often.

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Is there seating?

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LAZ
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There is limited seating, it is meant to serve more as a deli (NY style) than a restaurant. They currently have an big table in the front window that has seating for 6-8. They plan to add stools around the other window, which has a ledge, but the stools are on back order. Next year I'm told they'll have a patio too.

We're really proud of Cleetus and went to the deli pre-opening. It's a beautiful space and his food and philosophy are just up our alley.

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Cleetus was there during my visit and was a most gracious host, answering all of my questions and sharing his excitement about many of the items they were carrying. I'm looking forward to my next visit and trying a sandwich and maybe some of the prepared salads or other items. Oh, in addition to Koval, and Death's Door, they were also carrying some other spirits from (I think) New Holland Distillery. Many local beers. I didn't look to closely at the wine selection, but saw a sparkler from Michigan amidst the wines from other parts of the world.

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I am new here, but have really enjoyed lurking for a bit and am ready to weigh in. My work mate and I rode our bikes over for lunch on Tuesday. It was really hard to find legit bike parking because they seem to attract the cycling crowd, but eventually we did. I have to say we were extremely disappointed in the wait time to get our sandwiches made! There were just two people with orders in before us and a lot of staff just standing behind the counter. There was only one person making sandwiches and it took over 20 minutes to get a sandwich! My chicken salad wrap that cost over $7 was very tiny and was the salad mix in a wheat tortilla-no lettuce, or tomato! it was good, but by the time I bought chips and an iced tea my lunch was $13 and not very satisfying-visually or taste wise. The staff that were standing around were nice, but it should not take that long to get a sandwich at lunch time. My lunch break was used up just during the wait. i can't imagine how long things must take on the weekends. They also need stools at the windows or need to move the table as everyone was sitting there to eat was tripping over each other trying to get in and out. The staff that was standing around could have used their time more effectively by handing out samples that were hard to reach on the deli case countertop. Also, please list your beverage prices on the blank spots on the chalkboards where they are missing. it would be easier to know how much my lunch was going to cost.

I think the concept is great and the space is nice. They just need to quicken up lunchtime service and add some greens to their sandwiches or offer a side salad. These are all "just opening" issues that can be easily resolved. i am wishing them the best of luck because it is a great location for the ravenswood folks to grab a quick lunch at!

I definitely don't want to make this a pile on. We got a light dinner there a little over a week ago, dining in and really enjoyed it. Buffalo meatballs are the thing I remember. I think another thing I liked was a corn and quinoa salad. The sandwich wasn't amazing to me, but it was fine. Cleetus was nice, interesting, and even open to one suggestion we made about a product that might fit their mission. I thought this bears mention since someone could misinterpret the quote above and think he's not interested in hearing from customers about things they'd like to see. He is.

I will agree with the poster above that there are some logistical issues that I imagine they'll be working on. We found it somewhat odd that we had to bring our garbage, essentially - various little plastic tubs to which they affixed bar-code stickers, my pop bottle - to the counter after our meal in order to scan the barcodes and pay for the meal. The sticker for one of the items (perhaps a sandwich) was affixed to a clean, separate sheet of wax paper. The woman at the register told us "yeah, everybody says that, but you'll get used to it. I have." I'm not all that persnickety - I'm happy to bus my own garbage, but I can't really see why they'd feel the need to teach people to get used to carrying the garbage to the cash register. I wonder whether it would make more sense to use a single piece of wax paper as the 'check-out sheet' and affix all the stickers to that one sheet.

At any rate, the food was great, so I hope they figure out how to make the experience smooth so people want to keep coming back.

I stopped in this week to pick up some sandwiches for lunch. The place is spacious and the staff friendly.

I'm so happy that something like this place exists in the neighborhood, but since this is a neighborhood place and not Fox and Obel, I found the prices a little high. I understand the aim is quality, but I think it'd be great if they offered more of a range of items for those of us who can't regularly eat a $9 sandwich.
With their current offerings I can't imagine walking over to grab food items on a regular basis...it's more a treat destination.

I picked up dinner to go from City Provisions last night. A Swiss Chard salad, the house made turkey pastrami, and a piece of Roth Kase Grand Cru Gruyere. The cheese was very good, the salad was excellent, and the turkey pastrami had a great depth of flavor. I feel lucky to have this place in the area. I've been several times and every item I have tried has been top quality.

sorry to be off topic, but does anybody know what's unsustainable about tilapia? I've been unsuccessful in trying to find out through google.

Tilapia can be pretty sustainable, depending on how you do it. For instance, Aquaranch in downstate Illinois has a combined tilapia/hydroponic vegetable operation that recycles the waste to grow the plants. On the other hand, fly it up from a heavily industrialized fish farm in Mexico or Chile and it will become less sustainable real quickly.

I think what he was getting at was that tilapia isn't seasonal, you're mostly not supporting local fisheries or whatever, it's basically a generic, commodity industrial product of no particular character, bought on the lowest price.

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thanks, I had always been under the impression that tilapia farming was increasing in the midwest, for at least the last 10 or 15 years or so. I feared that new research had indicated that it was no longer sustainable.

I stopped by last night to pick up a light dinner for me and a friend. Turkey pastrami sandwich featured beautifully smoked turkey pastrami and a nice mustard, but given the fact that it was a normal sized sandwich, I thought the $9.50 price tag was pretty steep. However, I didn't ask about the quality of the turkey, and that might have explained the high price. At least it was really good. The sandwich came with a small bag of house-made potato chips which were decent, but nothing too exciting, and a really good pickle which I believe they make in-house.

We also shared the turkey meatloaf. It was beautifully moist, rich and very lightly packed, although a little too minimally seasoned. I detected sage, but the glaze (tomato based I believe) was pretty light. A little more seasoning (or vegetables) and more glaze/topping and it would be very good.

We also shared a piece of house-made apple pie and it was good - all butter crust, nice balance of spice and sweet.

They offer quite a nice variety of products and I look forward to trying them, including house-made lard, La Quercia products, beers/liquors, etc. Employees were universally helpful, outgoing and knowledgeable about the products. My only concern is the pricing. It's obvious they're offering many high quality products, so I'm not suggesting that the prices are out of line. But I wonder if there are enough people in the area who will be willing to seek out and pay for the food/beverages City Provisions is selling.

I've been to City Provisions a few times for cold cuts. Both their roast beef and ham are done in-house and are very good. The prices per pound are certainly not any highter than at Whole Foods, and it's nice to support a place in my neighborhood. A couple of days ago, they had pate in stock (with samples), and the pate was fabulous and reasonably priced (both the pork liver and country pates.)

Cleetus Friedman sounds a little irritated with us and our ilk!

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Who is this Perez Hilton and what did he/she say on LTH that has Cleetus so honked off?

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Thought I'd add my voice to the chorus of support for CP. We're very lucky to have CP in the neighborhood. The staff is enthusiastic about their products and happy to answer any questions (e.g. What's the difference between petit sale and bacon?, What farms do you get your pigs from?).

Their prices generally aren't any higher than Whole Foods, plus you're supporting a local business with largely local products. My first visit was prompted by Rich, who thought it was silly to purchase $10/lb Dietz & Watson London Broil at Strack when $12/lb Dietzler roast beef was available at CP. This $2/lb markup is something I can happily live with, considering that the roast beef tastes better, comes from a local and mostly grass-fed cow, and doesn't have garbage in it. I see many lunches in my future (today, for starters) with this excellent roast beef.

On our last visit, we also bought a Gunthorp chicken for $12. It's a nearly four-pound bird and was never frozen. I'm looking forward to trying it tonight. Sure, this is a huge premium over the $1/lb chickens available at Fresh Farms, but I know where the chicken is from and have an idea about the life it led. I've been frustrated by the lack of chicken info at Whole Foods, which has in the past prompted us to purchase frozen birds from farmers markets. (For anyone interested, CP also has Gunthorp leg quarters and boneless breasts, the latter of which seemed reasonable at $6/lb.)

I'd rather eat less meat and have it be of better quality (local, happy animals, no antibiotics/hormones, never frozen, etc.). CP makes it easier for me to do so.

Ronna

Haven't been to City Provisions yet, but looking forward to it, as it sounds like a place I'd like.



Whole Foods has always been very forthcoming with me about the sources of their meat and poultry. All of their non-Kosher chicken comes from Miller Amish Country Poultry in Indiana, according to a couple of people I've spoken to behind the butcher counters on Ashland and Kingsbury. It's good stuff, not frozen, and $1.99 a pound as of last week.

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...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

Fuckerberg on Food

I've run into the same stonewalling about poultry sources at WF that Ronna describes, but quickly came to the conclusion on my own that it's because they were using private labeled Miller's Farms chickens, which you can get anywhere, and cheaper, than for what WF charges. (For a short time, WF was actually labeling them as Miller's chickens.)

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Local Beet

I must have a certain charm with the butcher counter workers that you and Ronna haven't yet developed.

Where are fresh Miller chickens cheaper? I've seen them at Paulina and Treasure Island for more than at Whole Foods.

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...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

Fuckerberg on Food

Admittedly, I haven't priced them lately, but I have found them cheaper at Strack and Van Til. There was a period of time when we were testing various sources of chickens for smoked chickens, and the chickens sourced from WF's private label brand and S&VT (Miller's) scored highest. I suspected then that the WF private-labeled brand "from Indiana" was the same as Miller's from S&VT, except S&VT's Miller's chickens were cheaper.

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Local Beet

Check the fine print. Miller Farm sells chickens with two different chilling processes: air chill and water chill. Water chilled chickens are basically inedible, imo. Whole Foods sells air chilled Miller chickens. At places with much cheaper Milelr chickens, I'd bet on water chill.

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...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

Fuckerberg on Food

Seems like Miller is everywhere. I think they also sell them at Tony's, Strack, and Fresh Farms.

Miller is certainly more sustainable then Perdue, but how much more? I continue to be frustrated by the lack of info. As far as Gunthorp vs. Miller, it seems that Miller is far larger and that Gunthorp allows their chickens outside access while Miller doesn't.

Don't even get me started with eggs . . .

Ronna

Don't even get me started with "outside access"...

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...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

Fuckerberg on Food

I agree with you about Miller's, especially in the sense that they're a huge operation that's one step up from Perdue. Miller's chickens are better-quality than Perdue (which seem so unnatural in their body-modification), but you don't get a lot of information about how they were raised, etc. Which is why I'm glad to see fresh local chickens from reputable producers coming to everyday markets -- Green Grocer is currently carrying Gunthorp, and City Provisions fills a Northside void in this regard as well. Whereas not too long ago we were relegated to one-step-up-from-Purdue, at least there are some choices now. As for eggs, I've been ordering mine from Farmer Vicki as part of my Genesis Growers Fall farm box, and I've been really pleased with their bright yellow yolks and clean egg taste.

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Local Beet

I called the toll free number on Miller's website and in 5 minutes with the Miller lady on the line I learned an immense amount about their chickens, and about chicken in general. Calling a toll free number isn't as romantic as building a relationship with the neighborhood butcher, but if your desire is to learn how the chickens are raised and processed, it works. As a bonus, as I listened through the brief automated options at the beginning of the call, I got to hear a hilarious, "For espaanyowle, Press 2" in the quaintest little midwest accent.

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...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

Fuckerberg on Food

I don't know what the fine print is on the non-WF variety Miller's chickens, but I'll be damned if I can taste a difference between Miller's WF & other grocery store varieties. Why? Because I just don't think they're that great to begin with. How a chicken will taste depends on how it was raised, what exercise it's had, and what's it's eaten it's during it's life. Hands down, the best chicken I've eaten in ages was a flash-frozen Grassfield's chicken that, when thawed, looked better than any fresh chicken I'd eaten in memory. The skin was glistening with the darker-hued meat showing through the skin, and the chicken was uniformly shaped, as if it had been getting exercise it's whole life.

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Local Beet

That you had to call a 1-800 number kind of skeeves me out. So, what'd you learn?

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Local Beet

see above re. chilling processes. Also learned that Miller Farm isn't really one farm. It's a brand, and the chickens come from a number of smaller farms. Also learned that it's a hell of a lot easier to get through to someone who can talk to you in detail about how Miller chickens are raised and processed than it is to get through to someone who can talk in detail about how Gunthorp chickens are raised and processed.

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...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

Fuckerberg on Food