Schmaltz Delicatessen
Jewish restaurant · Lisle ·
Classic Jewish deli sandwiches, soups, bagels, and pastries
Classic Jewish deli sandwiches, soups, bagels, and pastries
"Schmaltzy’s serves our favorite latkes in town year-round, so if that’s the only thing missing from your celebration, stop by this deli in Fremont. Their potato pancakes are light, crunchy, and perfect vehicles for dollops of sour cream and lox. Plus, they’re available to purchase in bulk for Hanukkah - 12 for $30, 24 for $58, or 48 for $110. You can email the deli at info@schmaltzysdeli.com to place your order." - aimee rizzo
"Reborn from a closed Frelard new-wave Jewish deli, Schmaltzy’s Supper Club is presenting a Passover-inspired dinner at 7:30 p.m. on April 7 that offers an upscale take on traditional Jewish classics—gefilte fish croquette, braised brisket, and a flourless chocolate cake—with tickets priced at $125 (tax and tip not included)." - Harry Cheadle
"Suburban Jewish deli Schmaltz Delicatessen plans to next year move into a new building owners purchased down the street from the original location at 1512 N. Naper Boulevard." - Naomi Waxman
"A family-run pastrami delivery operation based in Condesa, run by Jonathan Weintraub with his parents and brother, that pivoted during the pandemic to make homemade pastrami and satisfy quarantine cravings. The team aims for a traditional yet updated deli product—clean, well packaged, and tailored, with classic sandwiches anchoring the offering—and has gradually added more Jewish items like recently launched matzo ball soup." - Nili Blanck
"After construction delays the long-awaited restaurant spinoff of the Napkin Friends food truck won't open this summer as planned, but owner Jonathan Silverberg says it should open in October; located in the West Woodland neighborhood (commonly called Frelard), the deli will serve classic items like from-scratch pastrami, corned beef, Reuben sandwiches, and lox, and will also double as a prep space for Napkin Friends’ latke press sandwiches while supporting Silverberg’s catering operations." - Megan Hill