When Chez Greenberg opened its doors in early 2025, it wasn't ready. Jake will tell you that himself. The back dining room wasn't functional, chairs were stacked against walls, and there was a cold draft coming from somewhere no one could quite locate. The menu was bare bones with bagel sandwiches of house-smoked salmon as well as knishes, latkes, and coffee.
"I was very hesitant to open because I'm always hesitant towards offering an experience that's not polished," Jake admits. "And for me, this was as unpolished as it gets."
But his partner Daniel Feinglos from Agriculture du Coin, the urban farm project next door, pushed him to just go. Test the market. See what happens.
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