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Milt's Kosher BBQ, 3413 N Broadway Chicago?

weinstein5 Jun 15, 2012 06:59 AM

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

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  1. g
    ganeden RE: weinstein5 Jun 15, 2012 08:42 AM

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

    2 Replies
    1. re: ganeden
      weinstein5 RE: ganeden Jun 15, 2012 10:22 AM

      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
        ferret RE: weinstein5 Jun 15, 2012 10:30 AM

        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. k
      KA2CSH RE: weinstein5 Jul 3, 2012 12:08 PM

      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
        weinstein5 RE: KA2CSH Jul 3, 2012 04:46 PM

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

        1. re: KA2CSH
          LakeviewKosher RE: KA2CSH Jul 4, 2012 09:02 PM

          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
            chicago maven RE: LakeviewKosher Jul 6, 2012 07:09 AM

            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
              lenchik RE: chicago maven Jul 9, 2012 10:33 AM

              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
                chicago maven RE: lenchik Jul 9, 2012 11:32 AM

                I heard that they are still months away from opening.

                1. re: chicago maven
                  weinstein5 RE: chicago maven Oct 30, 2012 05:53 PM

                  any further word?

                  1. re: weinstein5
                    KA2CSH RE: weinstein5 Oct 31, 2012 09:15 AM

                    Looks like they're seeking a chef in Chicago's CraigsList:


                    1. re: KA2CSH
                      ferret RE: KA2CSH Oct 31, 2012 09:49 AM

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

                      1. re: ferret
                        ganeden RE: ferret Oct 31, 2012 09:52 PM

                        Heck, I wouldn't mind moving to Chicago.

                        1. re: ganeden
                          ferret RE: ganeden Nov 1, 2012 12:45 AM

                          Don't. Chicago is a Kosher dining wasteland.

                          1. re: ferret
                            weinstein5 RE: ferret Nov 1, 2012 09:40 AM

                            maybe Ganeden would bring us out of the wilderness

                            1. re: ferret
                              chicago maven RE: ferret Nov 1, 2012 11:14 AM

                              You are being too kind!!

                              1. re: chicago maven
                                lenchik RE: chicago maven Nov 2, 2012 06:12 AM

                                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
                          gotcholent RE: KA2CSH Oct 31, 2012 02:34 PM

                          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
                            ferret RE: gotcholent Oct 31, 2012 02:46 PM

                            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
                          chicago maven RE: weinstein5 Oct 31, 2012 01:28 PM

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

                          1. re: chicago maven
                            lenchik RE: chicago maven Oct 31, 2012 05:57 PM

                            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. m
                MiriamRochel RE: weinstein5 Nov 1, 2012 03:11 AM

                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
                  KA2CSH RE: MiriamRochel Nov 21, 2012 12:28 PM

                  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
                    ganeden RE: KA2CSH Nov 21, 2012 09:28 PM

                    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
                      gotcholent RE: ganeden Nov 21, 2012 10:04 PM

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

                      1. re: gotcholent
                        ganeden RE: gotcholent Nov 22, 2012 06:07 AM

                        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
                        chicago maven RE: ganeden Nov 26, 2012 11:09 AM

                        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
                          ganeden RE: chicago maven Nov 26, 2012 10:24 PM

                          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.

                  2. weinstein5 RE: weinstein5 Nov 21, 2012 05:10 AM

                    An interesting piece - http://chicago.eater.com/archives/201...

                    Planning a Dec 1 opening -

                    10 Replies
                    1. re: weinstein5
                      Pluckyduk8 RE: weinstein5 Nov 21, 2012 10:11 AM

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

                      1. re: Pluckyduk8
                        weinstein5 RE: Pluckyduk8 Nov 21, 2012 10:29 AM

                        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
                          chicago maven RE: Pluckyduk8 Nov 21, 2012 10:35 AM

                          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
                          barryg RE: weinstein5 Nov 22, 2012 08:36 AM

                          "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
                            gotcholent RE: barryg Nov 26, 2012 03:44 PM

                            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
                              lenchik RE: gotcholent Nov 27, 2012 06:55 AM

                              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
                              koshergourmetmart RE: barryg Feb 10, 2014 11:49 AM

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

                              1. re: koshergourmetmart
                                weinstein5 RE: koshergourmetmart Feb 10, 2014 01:42 PM

                                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
                              KA2CSH RE: weinstein5 Dec 3, 2012 09:01 AM

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

                              1. re: KA2CSH
                                weinstein5 RE: KA2CSH Dec 3, 2012 12:56 PM

                                looking forward to it -

                            4. c
                              chicago maven RE: weinstein5 Jan 16, 2013 07:45 AM

                              I hear that they are finally planning to open next week. Let's hope that they satisfy the pit appetites.

                              1 Reply
                              1. re: chicago maven
                                weinstein5 RE: chicago maven Jan 16, 2013 08:21 AM

                                That would be great - here is an interesting article with more of the background - http://lakeview.patch.com/articles/ko...

                              2. weinstein5 RE: weinstein5 Jan 19, 2013 09:35 AM

                                On the Facebook page for Milt's Barbecue for the Perplexed...

                                Milt's Fans: After much anticipation, we are proud and excited to announce that this Tuesday, January 22nd, we will be opening our doors to the public, starting at 4:30pm for dinner!
                                Space in Milt's is limited,and we do take reservations, so we advise that you make a reservation if you are able to. We will begin taking reservations starting at 12:00 noon today. Please call 773-661-6384 to make your reservation.

                                Please note: We will NOT begin taking takeout orders until Thursday, February 7, and we will not begin deliveries until March 1.
                                Please call above number or email info@miltsbbq.com with any questions that you have.
                                Thanks so much for your patience, and we look forward to seeing you at Milt's soon, with barbecue sauce all over your face!

                                Milt's Barbecue for the Perplexed (Kosher)
                                3411 N. Broadway, Chicago, IL 60657

                                1. c
                                  chicago maven RE: weinstein5 Jan 21, 2013 12:38 PM

                                  Their menu is posted on the CRC website. Looks great!!

                                  2 Replies
                                  1. re: chicago maven
                                    weinstein5 RE: chicago maven Jan 21, 2013 02:23 PM

                                    It does look good - here is a more direct link to the menu http://www.crcweb.org/Milts_menu_v06.pdf -

                                    Looking forward to the first reviews

                                    1. re: weinstein5
                                      weinstein5 RE: weinstein5 Jan 22, 2013 06:12 AM

                                      and pictures - http://lakeview.patch.com/articles/ph...

                                  2. weinstein5 RE: weinstein5 Jan 22, 2013 10:52 AM

                                    They opened today - http://www.miltsbbq.com/

                                    1 Reply
                                    1. re: weinstein5
                                      gotcholent RE: weinstein5 Jan 22, 2013 07:37 PM

                                      Prices, menu and booze list, all impressive. So....nu? How's the grub? Somebody please post pix. The smoke ring will say it all.

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