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Jun 15, 2012 06:59 AM

Milt's Kosher BBQ, 3413 N Broadway Chicago?

Has anyone heard about this place? In my searches all I can find it is opening soon -

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  1. I wish them luck. Always nice to have another BBQ place, preferably with a lot of smoke.

    2 Replies
    1. re: ganeden

      I agree - but it is in an odd neighborhood I would think it would do better in Skokie or West Rogers Park-

      1. re: weinstein5

        Not that odd; Lakeview/Lincoln Park has been largely ignored by the community (save for Shallots earlier incarnation) and there are plenty of young singles/newly marrieds in the area that would welcome a Kosher option, especially a Shabbos-friendly one.

        The one thing it needs is to be attractive enough to the non-Kosher crowd.

    2. The latest unconfirmed rumor is that it will be open on Shabbos for those who place an order & prepay for the order by the prior Thursday and that it will be under Rabbi Lopatin's supervision; not the cRc.

      17 Replies
      1. re: KA2CSH

        Makes sense since Rabbi Lopatin's Shul is around the corner -

        1. re: KA2CSH

          From an insider: it will be open for Shabbat communal meals. It will also be certified by the CRC, not Rabbi Lopatin.

          1. re: LakeviewKosher

            I'm not sure what you mean by communal meals. While it will be under the CRC, it will not really be open on shabbos. The CRC does not allow that. They will be available for a kiddush or other similar pre-arranged shabbos catered meal but you will not be able to go in and order food, even pre-paid.
            In any case, I wish him well. The Lakeview and Chicago can use a good BBQ venue. Let's hope he is successful and it last.

            1. re: chicago maven

              Oooooo, that's so exciting! I hope they do well and that it's yummy!

              I wonder when they are actually going to open.

              1. re: lenchik

                I heard that they are still months away from opening.

                    1. re: KA2CSH

                      A little bass-ackwards from my perspective, but what do I know?

                      1. re: ferret

                        Heck, I wouldn't mind moving to Chicago.

                        1. re: ganeden

                          Don't. Chicago is a Kosher dining wasteland.

                          1. re: ferret

                            maybe Ganeden would bring us out of the wilderness

                              1. re: chicago maven

                                Just saw on FB that Brian Gyrka, formerly of the Spertus Institute has accepted the chef position at Milt's. I understand they are still planning to open in December. Would be waaay closer to all the comedy clubs in the city...

                        2. re: KA2CSH

                          Kind of surprising really. It has taken me years to hone my craft as a pitboss and bbq oriented chef. To see someone trying to open a place without even having a captain on board is a bit scary. It takes much much more then just the right equipment to do this right...a trip to Teaneck makes that point loud and clear. In any event, I am excited for your community! Good Luck...keep us posted!

                          1. re: gotcholent

                            When I first heard about this my first thought was that someone was looking for an outlet for their bbq skills, now I get the impression that the idea came first and the execution may have been an afterthought. But what do i know?

                        3. re: weinstein5

                          I hear that they are now planning on opening in December.

                          1. re: chicago maven

                            They have a Facebook page now where they posted that they plan to open in December. Perhaps they are looking for a sous chef?

              2. this is the first we've heard. sounds like a great idea, but agree with many of the posts about planning/execution. I worked in restaurants for many years and not to have a chef in place for most of the planning stages does not bode well for success. But I wish them luck and we will certainly try it --if it ever happends.

                6 Replies
                1. re: MiriamRochel

                  I worked at the chef's old haunt (Spertus) this last Friday. I conversed with one of the chefs there. This chef told me that the chef for Milt's has no pit or BBQ experience and that you need someone who knows about fire pits to be a success. This chef was not very optimistic about Milt's new chef, the former Spertus worker.

                  1. re: KA2CSH

                    I offered, but I never heard from them. Chi-town could have been a welcome change of pace for me and my family. Not to worry, though, 'cause when Smokin'! went bust, I went back to making wine. But I do miss the pit.

                    1. re: ganeden

                      Did you ever try using your cut wine vine wood in your smoker? Marry your passions?

                      1. re: gotcholent

                        Never did. I used plum and apricot wood cut from trees at my house, but never vine prunings, nor broken barrel staves.

                      2. re: ganeden

                        I hear that they are still looking for a chef with pit experience. Your BBQ reputation is golden. For the sake of us here in Chicago, please try again!!

                        1. re: chicago maven

                          Well, that's very sweet of you, Chicago maven. But I can't teach them how to run a business, and based upon my background in the restaurant industry, I'm hardly the person to do so anyway. They were not looking for a chef with pit experience at the time they advertised on Craigslist. They have their own vision of what they want and how they want to get there, and they must pursue that vision or modify it on their own schedule. My interest is in providing a life for my family in the long term, and my feeling about Milt's potential for success, at this point, is a negative one. But I do wish them hatzlacha rabbah.

                    1. re: weinstein5

                      That part is false. Opening in January last I heard.

                      1. re: Pluckyduk8

                        good to know - I guess you cannot believe everything you read on the Internet - I do like the description of what they are offering

                        1. re: Pluckyduk8

                          You are correct. They are not any where near opening yet. If they go thru with their plans, it will be the first crc certified restaurant to offer pre-paid shabbos meals. This should be a great boost for the community. I wish them well.

                        2. re: weinstein5

                          "General manager Dan Weiss said they're currently narrowing their search for a chef and should have someone nailed down in the next week or so."

                          Not a good sign for any restaurant so close to opening. They probably will miss the January date, maybe by a lot.

                          "Aeder is opening Milt's as a philanthropic endeavor and 100 percent of the profits will go back to charities, Weiss said."

                          Odd model for any business.

                          "They're still firming up the initial recipient list, but Weiss said the beneficiary will change each month."

                          Strange for a restaurant whose mission purports to be a philanthropic endeavor.

                          So: no chef, a philanthropic mission but no mention of what charities they will donate to, and a business model designed to have no taxable profit (I'm sure the model includes the owners taking a salary, however). I hate to say it but the whole thing stinks.

                          "Milt's won't just be a restaurant, but also a bar that will stay open late during the week and later on weekends. It'll have a full bar with a good selection of scotch and bourbon as well as wine and beer that go with barbecue. "At night we'll count on the Lakeview bar business to help us donate to charities," Weiss said."

                          Now this is a good idea for a Kosher establishment -- provide food for the community but don't rely on it to keep the business afloat. Hope they have a good bar manager so the place actually draws a mainstream crowd. And that they open Saturday night.

                          1. re: barryg

                            Wow Barry, good sleuthing! I don't even know where to begin on this one? 2/3rds of restaurants don't make it through their first year. The standard model for a "successful" restaurant is to stay standing for 3 years at which point the very first profits should be able to be made with start-up costs finally paid off. This would explain why they are not mentioning any charities as of yet since going by standard rules of thumb, there would not be profits for the first couple of years. Most fledgling restauranteurs lack the capital to make it the long haul without an angel footing the bill. If Chicago has a bbq angel looking to underwrite the whole shebang in order to provide for the kosher eating kehilla and additional charities if that is possible down the road then he has my respect. And for that matter my help too if he wants it...they are free to pick my brain if I can help out, as this simple Texan knows a thing or two when it comes to Que.

                            1. re: gotcholent

                              Well, their FB page invited everyone to have Thanksgiving dinner at the restaurant next year, so we will all assume that they will be open by next November!

                            2. re: barryg

                              i am glad we were all wrong and that this place seems to be a huge success and delicious to boot!

                              1. re: koshergourmetmart

                                I was there this week and they are doing an excellent job of not only serving the kosher community but also supporting the non kosher community - I would say more than 70% of the restaurant patrons were not eating there because it was a Kosher restaurant -

                            3. re: weinstein5

                              Opening Day is scheduled for Thursday, January 10th, 2013.

                            4. The original comment has been removed