Now that might change.ĭespite offerings that mirror current food trends like Asian tacos and barbecue beef sliders, customers often ignore the newer options and opt for older menu standards like homemade gnocchi and ravioli dishes, making change difficult. They have become familiar neighborhood landmarks since their founding in 1989. Along with distinct menus, the two linked eateries in suburban Skokie have their own waitstaffs and atmosphere.
Slice of Life and Hy Life Bistro - twin dairy and meat restaurants side by side - are the brainchild of Sheldon Kane. Two established Chicago-area kosher restaurants show the challenge of offering fine kosher dining outside of huge kosher markets like New York and Los Angeles. Why aren’t using blueberries from Michigan” and other seasonal produce? “I go to kosher restaurants this time of year and there’s nothing local,” she complained. Her new restaurant will feature plant-based foods and offer vegetarian, vegan and dairy Italian fare at what she calls affordable prices.įrankel takes her inspiration from the Italian principle cucina povera (peasant or seasoning cooking), which to her means “you’re using what is naturally around you.” She said her restaurant will feature seasonal fruits and vegetables while avoiding shortcuts like food coloring and artificial ingredients.Ĭiting the growing trend for “farm to table,” locally sourced foods in Chicago’s non-kosher sector, Frankel asks why there is no similar move within kosher restaurants.
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