When Aaron Steingold opened his modern Jewish deli, Steingold’s of Chicago, in 2017, baseball was already on his mind. A lifelong fan and self-described baseball historian, he grew up attending games at Yankee Stadium in the Bronx and dreamed of opening a location near Wrigley Field, the iconic home of the Chicago Cubs.
Seven years later, Steingold is realizing that dream with Steingold’s Bagels & Nosh, a new spot across from the Friendly Confines inside the Hotel Zachary. The deli, which offers both classic and innovative dishes, officially opened on Thursday, July 11, in the 1,200-square-foot space formerly occupied by West Town Bakery at 3630 N. Clark Street. “It’s always been part of my long-term goals to open something closer to the ballpark,” says Steingold, acknowledging the deep connection between American Jews and baseball. “Nostalgia is a big part of our cuisine… and baseball is as Americana as it gets, so it’s a match made in heaven for us,” he told Eater Chicago.
Steingold’s Bagels & Nosh aims to strike a delicate balance between honoring tradition and thriving in the modern era—a challenge that has sparked lively debates among Jews for millennia. Fans can expect staples like hot pastrami on rye, classic bagel and lox sandwiches (the deli’s top seller, according to Steingold), latkes, and bulk bagels. The unique mix of ballpark crowds and hotel guests has inspired some fresh additions, such as the Traditional, a build-your-own sandwich with various meats, cheeses, and condiments, and customizable breakfast sandwiches featuring new vegetarian options like culinary director Cara Peterson’s red lentil patties, drawing on her experience at New Orleans’ award-winning Shaya. The Vienna Beef bagel dogs, previously offered occasionally, are now a permanent fixture on the menu, served with brown mustard for dipping.
Reflecting current dietary trends, Steingold’s has introduced gluten-free bagels from California-based Original Sunshine and added several vegetarian open-faced bagel sandwiches. “We hope to expand beyond the high-calorie, heavy-duty sandwiches that people know us for,” Steingold says.
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