Home Chicago Jeff & Judes Ukrainian Village’s Trendy Jewish Deli Returns Knishes and Extra

Jeff & Judes Ukrainian Village’s Trendy Jewish Deli Returns Knishes and Extra

When Jeff & Judes, the modern LA-style Jewish deli in Ukrainian Village debuted in August, it wasn’t at full energy. Proprietor Ursula Siker (Hoosier Mama Pie Company) slowly rolled out choices by way of on-line ordering earlier than closing in October to arrange for a grander relaunch. She used that point to rent and prepare employees, so as to add knishes, matzo ball soup, and brisket sandwiches to the menu.

A person uses both hands to hold a huge pastrami sandwich

Siker’s hefty pastrami sandwich (pastrami, entire grain mustard, marble rye)

Clients needed to be on their toes in the event that they needed to strive Jeff & Judes’ meals — on-line ordering was quick and livid and rapidly offered out. Now three months late — and armed with 11 employees members to assist bake, brine, butcher, and remedy, Jeff & Judes is again with vengeance, a carryout window, and expanded hours.

Siker’s expanded menu hits many Ashkenazi deli prerequisites: corned beef and pastrami sandwiches (proteins, together with lox, are cured on web site), a purist’s tackle matzo ball soup, potato latkes, and — in a nod to New York deli tradition — black & white cookies. However Siker has extra up to date creations up her sleeve, with creative choices like an infinite savory hamantaschen stuffed with cream cheese, crimson onion, and dill and coated in “every part” spice.

The brand new menu additionally highlights an attention-grabbing integration Southern flavors and substances — a reference to Siker’s stepmother, the eponymous “Judes,” who’s a North Carolina native. These embrace a candy potato and pimento cheese knish, and on the brunch menu, a pickle-brined matzo fried rooster sandwich (Martin’s potato bun, zesty pickle chips, American cheese). There are quite a few different brunch alternatives, equivalent to a Canter’s Dawn tartine (pressed challah, fried egg, bacon, tomato, cheddar), challah cinnamon rolls and doughnuts, and cheddar matzo grits. The bagels are picked up at at 2 a.m. every day from suburban Lincolnwood’s well-known New York Bagel and Bialy.

A while bowl of chicken broth with carrots and a big, fluffy matzo ball

Matzo ball soup (home rooster broth, carrots, rooster)

Three potato latkes alongside two small cups of sour cream and applesauce

Potato latkes

A corned beef Reuben sandwich

Reuben (home corned beef, Jarlsberg, sauerkraut, Russian dressing on marble rye)

Siker says probably the most advanced parts of working a pick-up solely restaurant is managing ticket occasions, as staff attempt to stability meals high quality and pacing for patrons who might seem on the window unexpectedly. Generally, individuals have to attend. For probably the most half, she says, diners have been type and affected person.

“When somebody’s sitting down at a restaurant, they’ve drinks, they’ve ambiance — time doesn’t matter as a lot,” Siker says. “Once you’re standing and observing a counter for 10 minutes, it looks like 30.”

In the meanwhile, Siker is completed with tweaks. Because the winter vacation season approaches, Jeff & Judes followers can count on a handful of well timed choices like fried doughnuts for Hanukkah and Christmas-y Fernet gingerbread cookies. events ought to regulate the menu via Toast and social media. Siker plans so as to add supply by way of Caviar as soon as the climate grows colder — together with a particular part that permits prospects to tip employees immediately, as third-party apps furnish the complete tip to the driving force.

Although she anticipates a shift to full service in some unspecified time in the future in a post-pandemic future, the present part of operations is “just about the place we’re going to remain for now,” she says. “We’re extra of a breakfast and lunch spot within the neighborhood, which lends itself higher to carryout.”

Jeff & Judes, 1024 N. Western Avenue, order carryout via Toast or name (773) 661-1227, Open 11:30 a.m. to 4:30 p.m. Monday; 11:30 a.m. to eight:30 p.m. Friday; 9 a.m. to 11:30 a.m. (brunch) and midday to 4:30 p.m. (lunch) Saturday and Sunday.

A triangle-shaped rye pastry with a cream cheese, red onion, and dill filling

Every little thing rye hamantaschen (cream cheese, crimson onion, and dill filling)

A tuna melt sandwich

Tuna soften (curry tuna salad, cheddar, American cheese, nation loaf)

A round pastry covered with sesame seeds and filled with sweet potato and pimento

Candy potato and pimento knish (cayenne mashed candy potato, home pimiento cheese)

A bagel sandwich with strips of bacon, a square piece of cooked egg, and cheese

Bacon, egg, and cheese on a NY Bagel & Bialy every part bagel

Two hands hold a large, round cookie. One half is covered with white icing, the other half is covered with brown icing.

Black & White cookies are a New York deli staple.

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