Take one co-owner from Indianapolis and another who already has a long-established Chicago eatery, and what do you get? Naturally, it's New York Delicatessen ( 2921 N. Clark St.; SecondCityDeli.com ).
After the original New York Deli was closed in March, Isaac Work ( yes, that's his actual name ) and Clark Street Dog owner Angelo Velliotis—taking the spot over from Bronx native David Lobo—reopened the spot, retaining the Big Apple vibe. Work described the New York attitude to Windy City Times as "overly friendly—except maybe for Manhattan." ( He may have been joking. )
As for the food, the New Yorker ( corned beef, pastrami navel, swiss, Russian dressing and cole slaw on rye bread ) is possibly one of the best sandwiches I've had this year. The Macy's Parade ( turkey, bacon, creamy havarti, whole cranberry sauce and tomato on French bread ) isn't far behind. Other enticing items include everything from the matzo-ball soup to the housemade cannolis. ( Other desserts are courtesy of Angel's Bakery as well as Glazed and Infused. )
The decor is sparse—in step with the no-frills approach this casual spot has. ( The awning/signage will be more prominent once city permits are approved. ) If you get the chance, definitely check out this place.
Be Leaf ( 29 N. Wacker Dr.; BeLeafSalad.com ), as one might gather from its punny name, is another of a wave of restaurants ( Just Salad; Freshii ) aimed at having people eat more healthfully.
Speaking of puns, Be Leaf is a veritable pun house when it comes to its menu. ( The restroom has pea-themed wallpaper because that's why people do in bathrooms, owner Becky Marks said. Think about it. ) Regarding the menu, there are the Hail Kale ( All Hail Caesar ), with kale and romaine, chicken, parmesan crisps, shaved parmesan cheese, sliced cherry tomatoes, roasted garlic and Caesar dressing; and Falafel-osophy, with romaine and arugula, sweet potato falafel, crumbled feta, dates, quinoa tabbouleh, English cucumber, sliced cherry tomatoes, cilantro, pickled red onions and chipotle date dressing.
Not to be topped, another is the Chi-cobb-o—a mix of romaine, chicken, bacon, hard-boiled egg, avocado, kale chips, red peppers, and bacon tahini dressing or maple yogurt dijon dressing. ( There are many other varieties, or people can make their own. ) In addition, patrons can get wraps ( spinach or whole wheat ) instead of salads.
Marks, with an eye toward the future, said that she would like to open a chain, and has already envisioned changes/additions to the menu of the just-opened spot ( e.g., smoothies ). Be Leaf is off to an auspicious start.
