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40 | March 22, 2018 | The wilmette beacon wilmette wilmettebeacon.com W I N N E T K A 1347 S C O T T •Exceptional ‘forever’ home on extra large lot with extraordinary custom finishes including large, welcoming entrance foyer with gorgeous staircase, dramatic great room with fireplace and incredible cathedral ceiling, fabulous kitchen and large breakfast room all opening to delightful walled English terrace with pergola. Formal dining room opens to kitchen and the family room, also off the kitchen, opens to private back yard and patio. •Second floor has wonderful master suite with luxurious bath and his and her walk-in closets, four additional bedrooms and three additional baths, all in excellent condition. •Huge lower level enjoys great natural light in rec room plus theatre room and 6th BR or exercise room with full bath. Loads of storage! •Attached 2car garage +additional parking spot at NW corner of rear yard for added convenience. •Nodetail has been spared in this fine home -all in the heart of Hubbard Woods just steps from town, train and schools. $2,195,000 WWW.1347SCOTT.COM JOANNE HUDSON c 847.971.5024 Visit us at www.thehudsoncompany.com for additional information on each listing W I N N E T K A . W I N N E T K A W I N N E T K A G L E N C O E W I N N E T K A W I N N E T K A 502 W I L L O W Picture-perfect 5BR/ 6.1BA home on large lot in east Winnetka. Fabulous! $2,595,000 JOANNE HUDSON 1129 C H E R RY Sun-filled 3BR/2.1BA brick Colonial on deep lot close to K-8 schools &Metra. $799,000 DIANE BAER 790 H E AT H E R Gorgeous custom home, idyllic ½acre setting overlooking nature &ponds. $2,589,000 JOANNE HUDSON 111 A P P L E T R E E 380 WASHINGTON Picture perfect 5BR/4.1BA home by CBI with tons of light. $1,590,000 PAIGE DOOLEY 111 APPLE TREE Classic red brick 5BR/4.1BA Colonial in tranquil park-like setting. $1,465,000 JOANNE HUDSON 877 H I L L Truly classic 6BR/3.1BA brick Georgian w/white kitchen on quiet cul-de-sac. $1,499,000 PAIGE DOOLEY W I N N E T K A W I L M E T T E W I N N E T K A W I N N E T K A W I N N E T K A G L E N C O E 145 T H O R N T R E E Exceptional 5+BR/5.1BA custom home on 9/10 acre setting. Not to be missed! $2,495,000 JOANNE HUDSON 2229 C R E S T V I E W Fabulous brick 4BR/3.1BA Colonial with new look and new price! $945,000 CARRIE HEALY 1503 E D G E W O O D Great location, fabulous 4BR/3.2BA complete renov.&addition, luxe finishes. $1,489,000 JOANNE HUDSON 429 HAWTHORN Wonderful classic 5BR/3.1BA home, near lake, schools, shopping. $749,000 HOWARD &SUSAN MEYERS 607 P R O V I D E N T Premium finely-built new construction 5BR/4.1BA 3-story in-town home. $1,490,000 PAIGE DOOLEY 241 FAIRVIEW Fabulous new construction 6BR/5.1BA by award-winning builder NEWLOOK. $2,399,000 HOWARD &SUSAN MEYERS ©2018 The Hudson Company All Rights Reserved STEVE HUDSON JOANNE HUDSON DIANE BAER EMILY BERLINGHOF GENIE COOPER JENNY DAELLENBACH JANE DEARBORN PAIGE DOOLEY COCO HARRIS KATHY HARTSIG CARRIE HEALY TRACY HEDSTROM CATHERINE KING KELLY LUNDIN LAURA MCCAIN GEORGE MCCARTHY HOWARD MEYERS SUSAN MEYERS KATIE MEYERS RENÉ NELSON ROXANNE QUIGLEY JODY SAVINO SARA SULLIVAN JANET THOMAS JEAN WRIGHT
wilmettebeacon.com dining out the wilmette beacon | March 22, 2018 | 41 Updated Max’s Deli menu boasts fresh, healthy options Megan Bernard Contributing Editor Max’s Deli has been a long-standing establishment in the North Shore for more than 25 years. To be successful for more years to come, its owner is revamping the menu with more health-conscious and fresh dishes for the future. Joey Morelli, a trained chef, and his brother opened up Joey’s Brickhouse in Chicago in 2004. After a seven-year run, they were ready to take over their grandfather Bernie Katz’s business, Max’s Deli at 191 Skokie Valley Road in Highland Park. At first, like the saying goes, if it wasn’t broke, they didn’t fix it — so nothing changed menuwise at the restaurant. They did, however, eventually add a full-service bakery, so Max’s produces cupcakes, cookies, pies, bagels, bailies, among other baked goods, just behind the counter made fresh for customers. When 22nd Century Media visited last in 2015, the deli owners said they were open to new ideas and responsive to community preferences. For example, we reported that Max’s rolled out a blueberry cream cheese that they said was perfectly delicious, but the community didn’t take to it. Later, the cooks concocted a jalapeno cream cheese and it was then one of the top sellers. Now, Morelli is ready to make some more changes to better the restaurant and keep up with the times. Morelli inspires to turn his “old-school Jewish deli” into a “fun and hip” eatery to welcome a younger crowd and more families, slightly changing The egg-in-the-hole bagel at Max’s Deli in Highland Park features a sunny-side up egg surrounded by a fresh bagel in a flavor of your choosing. Photos By Jacqueline Glosniak/22nd Century Media the dynamic from the older clientele. “It’s been a process. There is nothing fun and hip about Max’s Deli because it’s been here for more than 25 years, but to evolve to the next level, we are going to have to reinvent ourselves or we’ll die,” Morelli said. The reinvention began about eight months ago, Morelli said, when he switched over the restaurant’s chicken fingers on its children’s menu by trading the “mystery meat” with tenders from Harrison’s Chicken, coating them in extra fine flour and frying them in clean canola oil. “But the kids wanted the same chicken because they were so used to it so I had some backlash,” he said. “I hesitated and got scared. A couple months later, I talked to enough customers and just said ‘Screw it. If someone wants to get mad at me for this then they will have to just be mad.’” Max’s Deli 191 Skokie Valley Road, Highland Park (847) 831-0600 www.maxs-deli.com Open 7 a.m.-8:30 p.m. daily The revamping spread to other parts of the deli’s menu, including the mac ’n’ cheese, which previously was shipped to the store with a pre-made cheese pouch. Now, Morelli makes the dish homemade with his own cheese sauce (quality American cheese, milk and butter) and boiled noodles then melts it all together. Other new items include: chicken and waffles, an egg-in-the-hole bagel, a turkey burger made from the scraps of turkey they roast in-house and a veggie burger made with 12 different vegetables. “Our burgers are no longer brown discs of something,” Morelli said. “They are made fresh in our kitchen with fresh ingredients. They are on homemade kaiser rolls, too, that we bake right here.” There are now also gluten-free options, like bagels, wraps and matzo crackers. And, there’s a new crowd-pleaser: makeyour-own omelets. When 22nd Century Media visited again last week, we sampled some of Max’s new dishes and were pleasantly surprised. The fresh ingredients stood out and provided flavor to what could be a bland dish elsewhere. We started with the eggin-the-hole bagel, which was served sunny-side up, and a sesame bagel with lox and chive cream cheese. The portions were generous and the bagels and trimmings were extremely fresh. The mac ‘n’ cheese was next and instantly became one of our favorites. While there are so many varieties of this dish, Max’s nailed it with its homemade take Mac ‘n’ cheese at Max’s Deli is a classic homemade serving of elbow macaroni noodles in a warm and gooey homemade American cheese sauce. Chicken tenders at the restaurant are now made with fresh, all-white meat instead of frozen, GMO chicken products. with the creamy, homemade cheese sauce you’d have as a side at Thanksgiving. Another cherished dish was the grilled cheese and tomato basil soup, which replaced canned Campbell’s tomato soup in Max’s kitchen, Morelli said. Any consumer would be able to tell the sandwich and soup was thoughtfully prepared and made inhouse that day. We also tried the “controversial” chicken tenders and fries, and we preferred them with the current fresh, white meat instead of previous “the sponge meat,” as Morelli described it. Looking forward, along with the reinvention, Morelli plans to host a milkshake bar in the summer for families and children. The deli’s ice cream is supplied by Homer’s Ice Cream in Wilmette. “It used to be chemically-enhanced ice cream,” Morelli said. “Now we get natural, local ice cream from Homer’s and I believe that’s the future of this place. “It’s a battle I still haven’t figured out. For me, it’s all about a healthy and homemade menu so I hope it works.”
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