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Myron & Phils, everything changes

Myron & Phils, everything changes
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  • Post #31 - June 18th, 2011, 7:02 am
    Post #31 - June 18th, 2011, 7:02 am Post #31 - June 18th, 2011, 7:02 am
    Great story. Thanks, ronnie.

    I was surprised by the extent to which it named names and got specific about the extortion of the restaurant by bad guys in earlier years. No matter that it is now "ancient history" and therefore safer to talk about, it even so struck me as uncommonly candid. You just don't see this kind of thing in print very often.

    Need to get back there.
  • Post #32 - June 18th, 2011, 9:49 am
    Post #32 - June 18th, 2011, 9:49 am Post #32 - June 18th, 2011, 9:49 am
    I do love that chicken liver.

    However, on my most recent visit, my husband and father-in-law were saddened to see that the autographed photo of Seka has been taken down. Apparently they both have cherished memories of her, ah, oeuvre.
    As a mattra-fact, Pie Face, you are beginning to look almost human. - Barbara Bennett
  • Post #33 - June 19th, 2011, 12:54 pm
    Post #33 - June 19th, 2011, 12:54 pm Post #33 - June 19th, 2011, 12:54 pm
    Thank you for the post and the link to the Trib Ronnie. I hope everyone does realize the reference to "crap on the table" is a positve not a negative, we do set the best table in town. We are greatful for Chris at the Trib for the article. The Skirt steak is back to a pound in size. What you need to see is the broiled prime rib steak. 26 ounces of USDA prime carnivorous delight. We still have Soft shell Crab too. Some say it is the best in town. I still take honor for being a GNR a couple of years ago. Im working hard to have lightning strike twice.

    Mark of
    Myron and Phil
  • Post #34 - June 19th, 2011, 8:38 pm
    Post #34 - June 19th, 2011, 8:38 pm Post #34 - June 19th, 2011, 8:38 pm
    The softshell crabs were delicious. But, Mark, where is Seka? I am serious about this, FIL wants to know.
    As a mattra-fact, Pie Face, you are beginning to look almost human. - Barbara Bennett
  • Post #35 - June 19th, 2011, 10:08 pm
    Post #35 - June 19th, 2011, 10:08 pm Post #35 - June 19th, 2011, 10:08 pm
    My dad and his friends were regulars at Myron and Phil back in the old days. He probably ate there 2-3 times a week and it seemed like every special occasion dinner for my family was there. While it was definitely an adult place, as a kid I loved every minute of it. Nothing but great memories, and great food. Everyone had grown up on the North Side and this was their place. Then we all moved "way up north" to Highland Park, Northbrook, Deerfield, etc. I remember the Myron and Phil's in the old Holiday Inn on Lake-Cook and Skokie Blvd, but I don't think I ever ate there.

    Mark, your dad and uncle knew my father very well.
  • Post #36 - June 20th, 2011, 10:21 am
    Post #36 - June 20th, 2011, 10:21 am Post #36 - June 20th, 2011, 10:21 am
    My mom will be going to M&P this week, her apt. building has social trips out and this is one of them. She's really looking forward to it!
    Leek

    SAVING ONE DOG may not change the world,
    but it CHANGES THE WORLD for that one dog.
    American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
  • Post #37 - June 21st, 2011, 5:43 pm
    Post #37 - June 21st, 2011, 5:43 pm Post #37 - June 21st, 2011, 5:43 pm
    I will find Seka, I miss here too.
  • Post #38 - March 14th, 2012, 9:51 am
    Post #38 - March 14th, 2012, 9:51 am Post #38 - March 14th, 2012, 9:51 am
    Mini Prime Rib Sandwich, Mini Skirt Sandwich, Cheese Quesadilla, Cheviche with tortilla chips. Appletinni, Cosmos, Lemon Drops and more. Trying to tap into that after work crowd in Lincolnwood. Patio is open for a smoke if you need.
  • Post #39 - September 6th, 2012, 8:30 am
    Post #39 - September 6th, 2012, 8:30 am Post #39 - September 6th, 2012, 8:30 am
    I have made major changes to my menu at Myron and Phil. BBQ and burgers dominate the menu. I picked up a smoker and I'm doing brisket, pork, beef ribs and back ribs. I still have the standards of Myron and Phil, the chop liver is still on the table, skirt steak, pike perch and whitefish. I needed to change with the times, my price point is about twenty bucks. I could us some critiquing.
  • Post #40 - September 6th, 2012, 9:14 am
    Post #40 - September 6th, 2012, 9:14 am Post #40 - September 6th, 2012, 9:14 am
    mark44 wrote:I have made major changes to my menu at Myron and Phil. BBQ and burgers dominate the menu. I picked up a smoker and I'm doing brisket, pork, beef ribs and back ribs. I still have the standards of Myron and Phil, the chop liver is still on the table, skirt steak, pike perch and whitefish. I needed to change with the times, my price point is about twenty bucks. I could us some critiquing.

    I look forward to my next visit to M&P! Good luck with the changes.
  • Post #41 - September 6th, 2012, 9:33 am
    Post #41 - September 6th, 2012, 9:33 am Post #41 - September 6th, 2012, 9:33 am
    mark44 wrote:I have made major changes to my menu at Myron and Phil. BBQ and burgers dominate the menu. I picked up a smoker and I'm doing brisket, pork, beef ribs and back ribs. I still have the standards of Myron and Phil, the chop liver is still on the table, skirt steak, pike perch and whitefish. I needed to change with the times, my price point is about twenty bucks. I could us some critiquing.


    Piques my interest. Make a stop there soon (I'm in the 'hood).
  • Post #42 - September 6th, 2012, 12:05 pm
    Post #42 - September 6th, 2012, 12:05 pm Post #42 - September 6th, 2012, 12:05 pm
    Mark,

    I went to look at your updated web site, but it requires Flash so it
    won't load when using an iPad or iPhone.
  • Post #43 - September 6th, 2012, 12:37 pm
    Post #43 - September 6th, 2012, 12:37 pm Post #43 - September 6th, 2012, 12:37 pm
    I, too, grew up going to M&P with my family. However, two weeks ago Evil Ronnie and I met some friends for dinner-they came from far north and we came from the city. We thought we'd have a nice relaxing meal as we don't see these friends often. It was not to be-our waitress hustled us so that we could not relax. My friend was still eating his salad when the entrees came! We could not have a conversation without being interupted by either waitress or busboy. (it was not crowded so turning over the table was not the issue) We were in at 730 and done by 9.

    Additionally, two drinks at the bar were $30!!! Just house brand vodka and ER had a lesser call scotch.

    Suffice it to say, we won't be running back anytime soon.
    "With enough butter, anything is good."-Julia Child
  • Post #44 - September 6th, 2012, 2:37 pm
    Post #44 - September 6th, 2012, 2:37 pm Post #44 - September 6th, 2012, 2:37 pm
    Mark,

    You asked for feedback, so here goes:

    Love the complimentary pickles/peppers. Chopped liver was one very small scoop (#16 scoop, 2 oz. maybe) for 4 ppl. Had to practically beg for a second scoop.

    I can understand $26 for a half pound of skirt steak, but as good as they were, and they were very good, $20 for an order of fried chicken livers is more than I'm willing to do again anytime soon.

    Like Donna said, our waitress wouldn't allow us to relax and enjoy as she seemed more interested in getting out for the night.
    "Bass Trombone is the Lead Trumpet of the Deep."
    Rick Hammett
  • Post #45 - September 7th, 2012, 8:53 am
    Post #45 - September 7th, 2012, 8:53 am Post #45 - September 7th, 2012, 8:53 am
    Thank's for the feedback, it will start off my preshift for the next week. Donna and Evil Ronnie, I would like to know if you had the new menu. I just came out about 2 weeks ago. It is orange and yellow in color and the fried chicken liver is off the menu. It will still be avialable and not for 23 bucks. I'm figuring it out. I will make sure all have easy access to the chop liver, it is our main stay.
    Mark
  • Post #46 - September 7th, 2012, 11:39 am
    Post #46 - September 7th, 2012, 11:39 am Post #46 - September 7th, 2012, 11:39 am
    Mark,

    I don't remember the color of the menu but I do remember seeing smoked brisket listed on the menu board over by the framed photos.
    "Bass Trombone is the Lead Trumpet of the Deep."
    Rick Hammett
  • Post #47 - May 8th, 2013, 5:08 am
    Post #47 - May 8th, 2013, 5:08 am Post #47 - May 8th, 2013, 5:08 am
    I'm sad to report that there was a filre at Myron & Phil's ovenight. Hopefully they will open again soon.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #48 - May 8th, 2013, 9:59 am
    Post #48 - May 8th, 2013, 9:59 am Post #48 - May 8th, 2013, 9:59 am
    And reports are Mark's father, and restaurant founder, Myron passed away last night.
  • Post #49 - May 8th, 2013, 10:11 am
    Post #49 - May 8th, 2013, 10:11 am Post #49 - May 8th, 2013, 10:11 am
    One source that touches on both sad milestones:

    http://skokie.suntimes.com/news/1997415 ... -fire.html

    My thoughts are with the family.
  • Post #50 - May 26th, 2013, 11:10 am
    Post #50 - May 26th, 2013, 11:10 am Post #50 - May 26th, 2013, 11:10 am
    We will reopen, We will be better than ever. I thank you for your wishes. It will take some time, but I will reopen. Mark Freedman
  • Post #51 - May 26th, 2013, 9:31 pm
    Post #51 - May 26th, 2013, 9:31 pm Post #51 - May 26th, 2013, 9:31 pm
    Good luck, Mark.

    As is usual, after an extended absence, I was just thinking of returning to your establishment when your multiple tragedy happened. I won't procrastinate so long next time.

    Condolences,
    -ramon
  • Post #52 - June 2nd, 2013, 1:58 pm
    Post #52 - June 2nd, 2013, 1:58 pm Post #52 - June 2nd, 2013, 1:58 pm
    To My Friends and Customers on LTH
    . For me, my family, my staff and my customers the past weeks have been surreal. My fathers passing due to his ailing health was expected. I mourned for him in life and wish that he would be out of his pain and suffering everyday. I celebrated his life, not mourned his death. To me my dad was every bit larger than life, a rock star, a celebrity. He was so respected in the restaurant industry, other restaurateurs would come to Myron and Phil’s to see how the operation worked. When Myron or Phil walked into a restaurant, many people recognized them and the owner would come over to say how special it was to have them dining in their establishments. My dad will be missed everyday and it is my desire to make him proud of me and continue what he and my uncle started 43 years ago. Thanks’ Daddy!

    As for the restaurant, I did not expect the fire to happen. Many of my employees are currently out of work and due to tough times are having difficulties finding employment. I am determined to get the restaurant back in order so that I can rehire my staff. These employees stood by me through thick and thin because they knew what we were doing, we had the best food and service. The restaurant was returning to the “pre-recession” status. The mother’s day reservations were record setting. We had several private parties scheduled for the week of the fire. We were looking forward to opening for lunch. Our new menu, which included smoke BBQ, burgers, bar food and new craft beer list were getting rave reviews.

    At 2:45am, Wednesday May 8th, I got a phone call from the Lincolnwood Police telling me a fire had started at the restaurant. I arrived to see the storeroom on fire and smoke billowing out of roof vents. At 3:15 my brother called me to tell me that my father had passed. I told him what had happened. He later told me “you have told me some bad jokes overtime but this one was the worst”, “no joke” I said. The fire department investigators concluded that a light fixture in the store room started the fire. My desire is to rise from the ashes with a new restaurant. It will take longer that I expected but I am confident that it will happen and we will be better than ever. It will be a tough couple of months.
    To my family, staff, friends and customers I WANT TO THANK YOU FOR YOUR WELL WISHES, CONDOLENCES AND YOUR SUPPORT. I MISS OUR EVENINGS TOGETHER AND WE WILL BE BACK SOON!

    Mark Freedman
    C/O Myron and Phil Restaurant
  • Post #53 - June 2nd, 2013, 7:05 pm
    Post #53 - June 2nd, 2013, 7:05 pm Post #53 - June 2nd, 2013, 7:05 pm
    Best of luck to you Mark, you'll be back soon and better than ever! :)
  • Post #54 - July 23rd, 2013, 11:50 am
    Post #54 - July 23rd, 2013, 11:50 am Post #54 - July 23rd, 2013, 11:50 am
    I posted in the June comings/goings thread without realizing that this was here.

    M&P was an occasional treat for us. Where else could we find free valet parking, complimentary chicken livers, well-made martinis and bone-in ribeyes cooked exactly as requested (provided that I called in advance and asked very nicely)? I celebrated my last 3 birthdays there, and am disappointed that I might not be able to continue the tradition. Best wishes in rebuilding and reopening!
  • Post #55 - December 7th, 2013, 9:00 am
    Post #55 - December 7th, 2013, 9:00 am Post #55 - December 7th, 2013, 9:00 am
    ...unfortunately, it looks like any re-opening won't be in the original location, just received a notice from Bob King Auctions:

    http://www.bobkingauctions.com/auctions ... /index.htm

    Best of luck to those involved, this is always tough to see, especially for such an iconic place....
    I love comfortable food, and comfortable restaurants.
    http://pitbarbq.com
    http://thebudlong.com
    http://denveraf.com
  • Post #56 - December 7th, 2013, 9:08 am
    Post #56 - December 7th, 2013, 9:08 am Post #56 - December 7th, 2013, 9:08 am
    Sad news. I wish Mark the best in whatever he ends up doing.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #57 - December 7th, 2013, 10:34 am
    Post #57 - December 7th, 2013, 10:34 am Post #57 - December 7th, 2013, 10:34 am
    we haven't seen the last of him!
    stay tuned
  • Post #58 - December 10th, 2013, 11:25 am
    Post #58 - December 10th, 2013, 11:25 am Post #58 - December 10th, 2013, 11:25 am
    I'm really sad to see this. Any recommendations on other old school steak houses on the North Side?
  • Post #59 - December 10th, 2013, 1:27 pm
    Post #59 - December 10th, 2013, 1:27 pm Post #59 - December 10th, 2013, 1:27 pm
    Wall art...... I wonder how much the Seka photo went for?
    I wish I knew about this auction I would have bid on the picture that hung for a long time on the back wall. The one of the fisherman in the stormy weather. It shows up in many of our annual Christmas parties we had in that room. Sorry to see the place close.
  • Post #60 - December 10th, 2013, 8:24 pm
    Post #60 - December 10th, 2013, 8:24 pm Post #60 - December 10th, 2013, 8:24 pm
    According to the Tribune article today, they plan to reopen elsewhere. I hope the Burnt Onion Cheeseburger survives.

    http://www.chicagotribune.com/features/ ... 8813.story

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