Three little words can change your life.
Pastrami on rye.
Well, as long as you say them to the right person.
Our suggestion: whoever is behind the deli counter at Eleven Lincoln Park, the new North Side mecca for classic delicatessen sandwiches, barrel-aged root beer and ice cream sundaes, opening tomorrow.
Yes, this is the offshoot to the South Loop original. Here, they’re serving their own root beer recipe made from cask-aged syrup—along with a clear version called the blonde.
Plus, sodas will be poured by someone they’re calling a “master soda jerk”... who happened to train at Oxford’s hospitality school. You like a jerk with a pedigree.
You’ll feel like you’re somewhere familiar here: it looks like a turn-of-the-century drugstore. There’s a sundae bar, apothecary jars filled with gumballs and lighting fixtures culled from an old gentlemen’s club in Cicero. (Perhaps those also look familiar.)
Come in the morning for lox and a bagel. For lunch, nosh new items exclusive to this spot like the #43 Sandwich: corned beef piled onto a latke with a smear of sour cream and fried onions on a challah bun. Then for dinner, maybe a little brisket.
You look too thin.
Pastrami on rye.
Well, as long as you say them to the right person.
Our suggestion: whoever is behind the deli counter at Eleven Lincoln Park, the new North Side mecca for classic delicatessen sandwiches, barrel-aged root beer and ice cream sundaes, opening tomorrow.
Yes, this is the offshoot to the South Loop original. Here, they’re serving their own root beer recipe made from cask-aged syrup—along with a clear version called the blonde.
Plus, sodas will be poured by someone they’re calling a “master soda jerk”... who happened to train at Oxford’s hospitality school. You like a jerk with a pedigree.
You’ll feel like you’re somewhere familiar here: it looks like a turn-of-the-century drugstore. There’s a sundae bar, apothecary jars filled with gumballs and lighting fixtures culled from an old gentlemen’s club in Cicero. (Perhaps those also look familiar.)
Come in the morning for lox and a bagel. For lunch, nosh new items exclusive to this spot like the #43 Sandwich: corned beef piled onto a latke with a smear of sour cream and fried onions on a challah bun. Then for dinner, maybe a little brisket.
You look too thin.
