About Schmaltz Deli
Chef Howard Bender may have cooked for the high-end Four Seasons hotel, but his heart always belonged to a type of laid-back eatery that was for the people—the classic deli. He decided to open a New York–style Jewish delicatessen in the Chicago suburb of Naperville in 2004, and since then, he has been stifling stomach rumbles with matzo-ball soup, bagels and lox, and, of course, corned-beef and pastrami sandwiches. Many of the menu offerings pay homage to New York, including the Park Slope deviled-egg-salad sandwich and the Brooklyn Beef, a which tops a hero roll with housemade Schmaltz brisket and horseradish sauce.
Schmaltz Deli's popularity has encouraged Bender to sell its products online, everything from its boiled and baked bagels to its Schmacon all-beef bacon. The creation has been featured by various press outlets, such as CNN, and it actually won Bender a 2014 food and beverage innovation award from the National Restaurant Association.
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