jnm123 wrote:Is that right, Ron? I can think of nothing better than slicing a fresh onion bagel or bialy from NYB&B and toasting it. Maybe it's because I'm Italian and not a 'landsman', as they say, but it be the way to go for me...
Amen! Sesame is my personal favorite.ronnie_suburban wrote:On the other hand, if the bagel is sesame and I'm eating it with lox, I greatly prefer toasted, as the toasted sesame seeds are a perfect accent for the smoked fish.
Sweet Willie wrote:Amen! Sesame is my personal favorite.ronnie_suburban wrote:On the other hand, if the bagel is sesame and I'm eating it with lox, I greatly prefer toasted, as the toasted sesame seeds are a perfect accent for the smoked fish.
Steingold's only has a few varieties of bagel on hand, I chose an everything as they did not have sesame.
MistyLogic wrote:I've also had the Sister-in-Law for $13 which had a several overcooked pieces of pastrami hidden between the bread . . .
ronnie_suburban wrote:I greatly prefer a more traditional rye but again, this was an excellent, well-made bread, that would have made for some great toast or the foundation for some other kind of sandwich.
ronnie_suburban wrote:The fish was quite unctuous but it was relatively bland and had almost no discernible smoke on it.
BR wrote:I thought the Ora King salmon lox was very flavorful, but I don't believe they're representing that it's Nova style, are they? If they're simply representing that it's lox, then it's cured but not smoked. I know they offer Nova-style lox but I don't believe that's the Ora King salmon.
gullit wrote:This place has been open a month and they are 80 replies? Are they handing out gold here? The pics don't even look that appetizing.
ronnie_suburban wrote:gullit wrote:This place has been open a month and they are 80 replies? Are they handing out gold here? The pics don't even look that appetizing.
It's a dying category and people have hope.
=R=
MistyLogic wrote:I just don't get the love. I've been here twice so far, its very near my house so I want it to be good and succeed. But a third visit from me is very unlikely. First, it's not really a deli, is it? It's a sandwich shop. Second, a deli sandwich where the bread touches?? I've had the Uncle Rube (Stuffed version) and it was anything but stuffed. $13 for that is a crime, I can't imagine paying $22 for the "Overstuffed" version. I've also had the Sister-in-Law for $13 which had a several overcooked pieces of pastrami hidden between the bread which cut the roof of my mouth because it was rock hard. Didn't finish it. Both trips included long waits, but the deal-breaker on the second trip was me being graced with watching the chef/guy manning the grill TOUCH all the grilling meat items with his bare hand. Mmmm, delicious. On the plus side, my wife liked the Steingold's Classic bagel with Smoked White Fish Salad. So there's that. Hate to come out here on LTH and bitch about a place but both experiences have been such costly underwhelming trips I felt compelled to share.
Sweet Willie wrote: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.LPython wrote:... 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.Sweet Willie wrote:nit pick negative is they forgot to toast my bagel
In a surprise move, Steingold’s deli is taking over the Baker Miller Hot Bar space in Ravenswood Manor, adjacent to the Francisco Brown Line L stop, and plans to open by late November. The new space will be called Steingold’s Station, with an L car theme. While there will be no seating, expect fast walk-up service.
The Francisco location was hard to pass up, in part because Steingold and Abowd live in the Manor, he said.
But the primary catalyst behind the move, he said, is that after less than two months in operation, Steingold's has already outgrown its original kitchen.
"We have been severely limited by kitchen space the Irving Park location. The Francisco space allows us to support the Irving location and greatly increase our productivity for catering orders," with Steingold's launching a full catering menu in the next two weeks, Steingold said.
Steingold's Station opens for sneak peek in Ravenswood Manor
BR wrote:As an fyi, Max Stern is no longer making bagels at Steingold's, but Steingold's has begun making bagels again.