Before they were old enough to drive, vote, or legally fly a hot-air balloon, Len and Marc worked in the food industry. Marc started out making pizzas in junior high school, and at 19 he accepted a position as a head cook for the United States Air Force Officer's Club. Len's family, meanwhile, owned a series of sub shops—two of which Len ran for a decade. In 2007, the pair joined their culinary passion to create The Bronx Deli.
Their signature sandwich, dubbed the Big Mouth, features thick slices of rye bread piled with corned beef, pastrami, or oven-roasted turkey, swiss cheese, coleslaw, and russian dressing. The staff also crafts deli classics such as Reubens and egg salad, as well as beef-brisket and spicy-chicken sandwiches and a trio of paninis. They complement sandwiches with garlic pickles and Dr. Brown's or Vernors soft drinks. In addition to the menu, the eatery's interior also recalls a traditional deli: old photographs hang on the walls, and chrome leather-topped stools line a polished counter.
Beyond crisp falafel, creamy baba ghanoush, and other familiar Mediterranean snacks, Sahara Restaurant & Grill offers dishes that may surprise the palate or astonish a newbie fork. That's because the restaurant specializes in Chaldean cuisine, which traces its roots back to ancient Babylon and Mesopotamia. Saad Attisha and his family opened the restaurant in1982, and ever since, they've been serving up specialties such as chopped salads with fresh mint, savory lamb tashreeb, and tender charbroiled quail. "The delicious meal never stopped impressing, and is highly recommended as a must-stop," wrote one Spero News contributor after dining at the restaurant's Oak Park location.
The sound of sizzling grills punctuates the gentle whir of beer taps at Basement Burger Bar. Here, amid, exposed brick and flat-screen TVs, craft brews and cooked-to-order Angus beef compete for the spotlight as guests crunch through baskets of fried pickles and jalape?o poppers. Protein-packed ingredients such as bison, turkey, and black beans form burger bases, which diners can customize with bacon, grilled pineapple, blue cheese, and more than 30 other add-ons. Instead of cleansing palates with miniature squeegees, the bar draws pint-size baths of Short's seasonal suds and Dogfish Head Brewery ale, and a soon-to-open second location aims to sate hunger and thirst.
Alfoccino's culinarians merge Old World flavors with a homemade spread of tasty breads and savory sauces to forge an inimitable Italian dining experience within a bright and lavish milieu. Served square or round, the dinner menu’s troika of fresh pizzas includes the Boss’s Special, which imbues taste buds with beef tenderloin and crisp veggies ($16.95 for a small; $25.95 for a large). Unfurl bibs for saucy rendezvous with hearty half slabs of ribs ($15.25), or unbridle galloping appetites in a hunt for the Italian Stallion’s meaty mélange of imported salami, ham, provolone, and signature Italian dressing ($9.50). Escorted by slurp-ready sides of spaghetti and bottomless bowls of salad, the eggplant parmigiana bedecks its lightly breaded frame in decadent strata of house-made tomato sauce and fresh cheeses ($15.95). Midday diners can peruse a similar lunch menu that brims with salads, pastas, and sandwiches while taking a much-needed break from business meetings or executive-level staring contests.
At Baja Fresh, spice-yearning patrons can swing by to sample comforting casual fare without the hassle of building a catapult powerful enough to reach Mexico. Grab a burrito or taco served inside the stuffed blanket of a tortilla, or get a bowlful of delectable insides with the shell-less version—or get a combination. The meats that make up each meal are never frozen and are all-natural. Optional ingredients to lay the groundwork for handheld feasts include fire-grilled or charbroiled chicken and steak, slow-roasted pork carnitas, black or pinto beans and cheese, and specialty seafood options; a vegetarian-friendly version includes peppers, chilies, and onions layered with freshly simmered black or pinto beans, cheese, sour cream and pico de gallo.
Piepers Pies plies empty stomachs with a menu of fresh salads, organic soups, and handheld savory pies made from natural ingredients without trans fat or MSG. Hurried hungers can select from 13 quickly prepared breakfast and all-day pie varieties, such as bacon, eggs, and cheese, original beef, spinach and cheese, or traditional chicken quesadilla ($3.39 each). Diners can offset the flaky stuffed-crust eats with the crisp crunch of a fresh salad, such as house vineyard, greek isle, or caesar roma ($5.29 each), while vegan garden-vegetable, homestyle chili, or chicken noodle soups drown landlubber tongues ($3.19 each). Piepers sweetie pies, with fillings of cinnamon, brown sugar, and walnut, cap off meals more sweetly than a cupcake doffing his frosting ($1.99).