Maxie Eisen, a Chicago gangster with German roots, was the organizer of 3 Hebrew associations of food dealers in the 1920s – the Hebrew Master Butchers’ Association, the Master Bakers’ and the Retail Fish Dealers’ Association. He made a name for himself as a mafioso in the food business and was respected in the mob scene due to his cunning, but above all, also due to his close association to Al Capone. Maxie and the rest of the gang would meet for diplomatic treaties late at night at the Hotel Sherman, presumably over charcuterie, fish, magnums of stolen red wine and strong drinks. Building on a mix of Jewish food, the history of Frankfurt’s red-light district and the French sensibility of a buvette, Maxie Eisen, located in the middle of the Bahnhofsviertel, will revive and reinterpret the spirit of those bygone times. Pastrami takes center stage; delicious American beef brisket, traditionally cured using mustard, crushed peppercorns, coriander seeds and garlic. Roast chicken and select charcuterie such as duck rillettes are also on the menu. Matzo ball soup, following a traditional recipe, herring with horseradish and raw onions, home-cooked rosemary french fries and fresh salads act as accompaniments.
Photos: Steve Herud