Bobby’s Turns Deli Food Into Gourmet Delight

Smoked salmon pastrami has become a signature appetizer at upscale Deerfield bistro.

Smoked salmon, cream cheese and potato pancakes are traditional delicatessen fare but Bobby’s Deerfield has crafted the three ingredients into a popular appetizer at its upscale American bistro with an Italian influence.

Earlier: Bobby’s Deerfield Plans Sumptuous Menu

Bobby’s first turns the smoked salmon into a Pastrami before putting it over a layer of cream cheese which sits atop a potato pancake. It was part of a special tasting for Patch before the eatery opened in October and has been a popular dish since day one.

“We like smoked salmon, potato pancakes and cream cheese and tried to come up with all three in one dish,” co-owner Bobby Arifi said. “Smoked salmon and cream cheese are traditional together.”

The difference was putting those two foods on top of the potato pancake. “I like potato pancakes. They’re pretty simple so we thought (all three) would go together,” Arifi said. “They bring out the flavor (of all three) very well.”

J.Lyn May 03, 2013 at 07:42 PM
B D Briarwood, Great idea regarding a restaurant critic on The Patch. We don't want to beat up on local business so perhaps plate recommendations from locals and info regarding the place, the owners and basics like the info on Yelp provides ( prices, location, hours parking)
J.Lyn May 03, 2013 at 07:47 PM
Marco, This is not about being a " food snob". It is a well known fact that people eat with their eyes and if what they see is not appealing they generally won't eat it. That's not snobbery, that's reality. Best of luck to Bobby's but again they need to pay attention to the visual messages they send out.
Walter White May 03, 2013 at 08:13 PM
Vicky Kujawa May 04, 2013 at 05:06 AM
Parthenon, Avli in Winnetka and Mykonos in Niles.
Jon Hall May 04, 2013 at 12:07 PM
There is really no such thing as best Greek food. Just about everything in Greektown and everywhere else comes out of industrial feed cans mixed in a cafeteria food warmer back in the kitchen....excepting the gyros. Who is the No. 1 Greek chef in Chicago? Mexican cuisine in Chicago has Rick Bayless. What similar type of creative cuisine personality do the Greek restaurants here have to offer? None that I've ever found or noted.


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