Jake's Deli has been committed to serving the finest and freshest hand-carved sandwiches for over half a century. Jake Levin knew that you can't fake the real thing, and we'll never try. Please enjoy the authentic Jake's experience – simple, delicious food that will always remain true to its roots.
(Click to Enlarge)
1634 W North Ave
Jake's Deli Blog
Deli to open in December at Southridge Mall offering it’s one-of-a- kind hot hand-carved deli sandwiches and homemade soups
Jakes Deli, a Milwaukee Tradition since 1955, located at 1634 W. North Avenue will open a third restaurant in December at Southridge Mall. Located in the food court, the new deli will fit in with 52 million dollars of upscale renovations in the mall by owner Simon Property Group. The 7 Year lease agreement was executed late last month and build out of the new space is already under way.
This will be the third company owned restaurant for Jake’s, with the second located in The Shops of Grand Avenue, the Southridge location will be the first outside of the city of Milwaukee. Jake’s also operates a concession stand called “The Carvery” with limited menu offerings inside the BMO Harris Bradley Center, in cooperation with Levy Restaurants.
Jake’s Deli will bring to the suburbs its famous hot hand-carved corned beef, cooked in-house according to the secret recipe, which has remained unchanged since the deli’s inception. Jake’s will also offer it’s signature hot hand carved pastrami, homemade soups, and all of the traditional deli favorites. The deli will introduce four new sandwiches including, “The Rachel,” “The Commish,” “The Senator,” and a “Veggie Reuben.”
Jake’s was recently honored as the editor’s choice for 2013’s best sandwich by OnMilwaukee.com, and was voted runner-up in the readers poll by just two votes. One of the main attractions at Jake’s is the expert meat cutters who hand carve whole corned beef and pastrami briskets into mouth-watering sandwiches, right in front of the guest. This unique experience paired with the highest quality ingredients, a full catering menu, and a focus on customer service and community involvement, highlights Jake’s Deli’s new restaurant in Southridge Mall.
More information on Jake’s can be obtained at www.jakes-deli.com
Contact us at email@example.com
It has nothing to do with Corn!
In fact, the term “corned”‘ comes from the large kernels of rock salt that was originally used to preserve meats before refrigeration became widespread. This process has existed since as early as 888 A.D.
So what makes Jake’s Corned Beef Special?
The answer is in the time tested process, the hand crafted care, the methods passed down through generations of deli men, and of course the taste.
At Jake’s we cook at least 400 pounds of corned beef every day, and on our busiest days of the year we cook up to 1200 pounds of our world famous Corned Beef. The secret starts with the meat, Jake’s corned beef briskets come from midwestern steer raised in Nebraska. We get only the finest cuts available trimmed with just the right amount of fat left on, for that mouth watering flavor you expect form Jake’s.
The magic happens when that perfectly trimmed beef brisket turns into corned beef, and that happens with the brine. The brine is a magical solution of salt and spices that transforms an ordinary beef brisket into a heavenly deli creation. At Jake’s we not only marinate our briskets in the brine but also inject each and every brisket full of the salty spiced liquid. It’s the brine Jake’s uses that gives the Corned beef its distinct pink color and the authentic taste you expect.
You can see the tiny holes in the brisket where our old world brine recipe is injected into our Corned Beef Briskets!
Every morning we fire up our 90,000 BTU burners and bring the water in 120 quart pots to a rolling boil. Each brisket weighs between 8 & 12 pounds and gets cut in half to separate the point section of the brisket from the flat, which helps ensure even cooking.
The raw corned beef cooks for 3 hours continuously before being checked, and during these three hours one of the keys to the taste of our corned beef unfolds. As the Corned Beef cooks, the brine that has been injected starts to cook out of the meat, which accomplishes two things simultaneously. First, the brine that was injected tenderizes the meat, giving our corned beef that signature Jake’s melt in your mouth texture. Second, all of the brine that leaves the meat is left in the pot, which creates a boiling cauldron of juices that gives our Corned Beef its one of a kind taste.
Each Piece of Corned Beef is hand checked with a meat fork for the proper tenderness before it leaves the pot. This checking and re-checking process can take up to two hours before every piece of meat is cooked to the perfect level of tenderness. Our cooks train for up to two years, learning all of Jake’s old school methods before they are trusted with this crucial part of the cooking process.
From there its on to our deli line, where the meat rests in a cloud of steam, before it turns into one of our famous sandwiches. Check out our Meat Cutter Reuben and our Famous Steam Tables.
How do you cook your Corned Beef?
What a Success at the 2013 State Fair! Jakes Deli was located in the Wisconsin Products Pavilion and we saw a record number of people stop by our booth! Attendance for the Fair topped the 1,000,000 mark and we felt like we saw all of them at Jake’s!!!
Jakes cooked almost 3,500 pounds of Meat for the 11 Day event and served over 6,000 guests! Thanks to everyone that supported us and the State Fair, see you there next year!
1634 W North Ave