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Meet Aaron Steingold of Steingold’s of Chicago in Ravenswood and North Center

Today we’d like to introduce you to Aaron Steingold.

So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I have been a part of the restaurant industry for 27 years, since the age of 15. I began as a dishwasher and have worked nearly every position possible, from cook to executive chef, to sommelier, to beverage director, to GM. I moved to Chicago in 2007 with the intention of gaining enough experience operating other people’s restaurants to feel comfortable enough to open my own. My wife, Elizabeth Abowd, and I decided that this year was a great time to begin this endeavor.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
The first several weeks were some of the most challenging of my career. The design of the space we chose presented several significant challenges. Given that, at the time of opening, we did not have any outside investment, we had to design the space the best that we could with our limited resources. Because of this it took some time to figure out how to maximize efficiency and increase the speed of our execution. Also, our concept is quite a polarizing one. While we are firmly rooted in tradition, it is our goal to present a modern and fresh take on Jewish deli cuisine.

Please tell us about Steingold’s of Chicago.
By utilizing modern culinary techniques and high quality, house-made ingredients Steingold’s is a modern take on a traditional delicatessen.

We are quite proud of the fact that we have managed to present our cuisine in an approachable way that is appealing to large swaths of the general public.

What sets us apart from other sandwich shops or delicatessens in Chicago is our commitment to using the best ingredients we can source.

If you had to go back in time and start over, would you have done anything differently?
I would have chosen a space with a larger kitchen.

Contact Info:


Image Credit:

Dan de los Monteros, Huge Galdones

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