{"id":39079,"date":"2025-04-21T19:16:13","date_gmt":"2025-04-21T19:16:13","guid":{"rendered":"https:\/\/www.europesays.com\/uk\/39079\/"},"modified":"2025-04-21T19:16:13","modified_gmt":"2025-04-21T19:16:13","slug":"zeitlins-deli-prepares-to-open-in-lincoln-park","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/uk\/39079\/","title":{"rendered":"Zeitlin\u2019s Deli Prepares to Open in Lincoln Park"},"content":{"rendered":"

Sam Zeitlin first tested his idea for opening a Jewish deli in 2019 by making bagels in his house and handing them out to strangers in the Loop for whatever cash they would offer him. Now, after years of selling his food at farmers markets and the From Here On<\/a> food hall, he\u2019s planning to open a new location of Zeitlin\u2019s Delicatessen<\/a> in June in Lincoln Park, a project that includes a restaurant and production facility, where he hopes to produce 20,000 bagels a week.<\/p>\n

\u201cFarmers markets are a great way to get your product out there,\u201d Zeitlin says. \u201cThis food is so important to me and my family, and I\u2019m ready to share it with even more people.\u201d<\/p>\n

Work is underway at 2203 N. Clybourn Avenue (right next to Pequod\u2019s Pizza<\/a>), which will be decorated in the brand\u2019s white and green colors. Customers will order their food upfront to take out or dine in at 30 seats spread across two banquettes and a couple of individual tables. The back of the space will be used for production, which Zeitlin\u2019s has been doing from Food Hero<\/a> culinary school in Little Village for the past two years.<\/p>\n

\u201cYou\u2019re going to be coming into a bustling, thriving deli, seeing the bread and dough being made throughout the day,\u201d Zeitlin says.<\/p>\n

Beyond their own menu of sandwiches, sides, and desserts, Zeitlin\u2019s will offer drinks and snacks from other local vendors Zeitlin met through farmers markets. He\u2019s been tasting many coffees sold at the markets, trying to pick the one that will go best with his food.<\/p>\n

\u201cCoffee and a sandwich is an iconic duo,\u201d he says. \u201cWe\u2019re not going to do anything like green strawberry or hazelnut. It\u2019s going to have a nice body and be hot, fresh, and traditional.\u201d<\/p>\n

Both of Zeitlin\u2019s parents are from New York, and he grew up outside of Washington, DC, eating Jewish deli fare at least once a week. While he considers that food a core part of his Jewish identity, his family never made bagels.<\/p>\n

\u201cI went to culinary school and really loved learning about different cultures through that, and I wanted to work in the highest level of restaurants and do that style of food,\u201d he says. \u201cBut when I moved to Chicago, I had this moment of \u2018What am I doing? Who am I? Where am I going to get the deli that I grew up on?\u2019\u201d<\/p>\n

While working as a line cook as part of the opening team at now-Michelin-starred Middle Eastern restaurant Galit<\/a>, Zeitlin started experimenting with making bagels and deli fare during his spare time. He began selling bagels to friends and family, raising thousands of dollars that he donated to Northwestern Medicine\u2019s dermatology program. When he was laid off during COVID-19, he moved to Austin, Texas, to help his friend Ben Hollander open Casper Fermentables<\/a>, a deli and bakery that started as a farmers market stall selling kombucha and kimchi.<\/p>\n

\u201cI made a bunch of things that were the first renditions of Zeitlin\u2019s products, and it gave me that entrepreneurial spark,\u201d Zeitlin says.<\/p>\n

Zeitlin\u2019s also operated out of a Pilsen location, sharing space with Rubi\u2019s Tacos<\/a>, part of DishRoulette Kitchen<\/a>, a nonprofit fueled by microgrants. To avoid giving away equity in the business, Zeitlin and his younger brother Hal used Wefunder<\/a> to gather $120,000 from small investors. Zeitlin says the fundraising was challenging, but it allowed him to buy better ovens, skillets, and mixers to streamline production.<\/p>\n

\u201cThrough getting the right technology, practicing, and getting the reps in, we\u2019re able to produce better things more efficiently,\u201d he says. <\/p>\n

Zeitlin expects to spend most of his time at the deli. He has no intention of shuttering his stall at From Here One, which opened in 2024<\/a> at the Old Post Office, or slowing down the farmers market business. He predicts Lincoln Park will be a boon to his catering business, allowing him to reach customers not as aware of farmers markets and digital storefronts.<\/p>\n

\u201cThe goal for Zeitlin\u2019s Delicatessen is to continue to create meaningful experiences through feeding and nurturing people with delicious Jewish deli food,\u201d he says. \u201cIt\u2019s been a really meaningful journey, and I\u2019m looking forward to the next step.\u201d<\/p>\n

Zeitlin\u2019s Delicatessen<\/a>, 2203 N. Clybourn Avenue, planned for June opening<\/p>\n


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