The Bagel Restaurant and Deli in Lakeview remains open in honor of owner Danny Wolf who died in July. This interview from June 27 would be one of his last.
Let’s start with the history. The Bagel has moved a few times since it first opened, and it was started by Holocaust survivors.
Danny Wolf: Yes, by my parents and grandparents. And I’m actually the youngest Holocaust survivor you’ll ever meet. I was an infant survivor of the Holocaust. I was born at the end of the war. I was liberated when I was 10 months old with my motherWolf: I was 5 years old. I couldn’t quite get here as easily as you probably are aware. Immigration, as it is today, wasn’t easy at that time.I really didn’t know much else.
I remember one of the cooks, Francis, an older Jewish woman. She is, of course, younger than I am now, but at that time she seemed like she was ancient. She was showing me how to make the gefilte fish and how to mix it. There were no mixers or Cuisinarts or anything like that. I was mixing it, gloves on my hands, and I asked how long I had to keep going. She said until my arms got tired. That was the recipe.I was always somewhere in the restaurant, one place or another.
There are also some things like our gefilte fish, which is homemade and not out of a jar. Same thing with our beet borscht and matzo ball soup, made right here on the premises. You go to most places and they buy it from someone and they resell it. We even still use schmaltz in our recipes.That’s difficult. The homemade beet borscht is one of my favorites in the summertime. The lokshen kugel noodle pudding is good comfort food. And of course I like corned beef or a Reuben sandwich.What to eat.
Someone once referred to me as a keeper of the flame. So when places like this go, something does die, of course. It’s not the same anymore.
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