Jake and Elwoods set to open March 9, bring a slice of Chicago to Clifton

Jake and Elwoods is set to open March 9. (Photo courtesy of Michael O’Leary)

It was 30 years ago that Mark Langley opened the beloved Cliftons Pizza at 2230 Frankfort Ave. Langley abruptly closed the restaurant in late 2018, after which it had a short-lived tenant called Steve-O’s Italian Kitchen.

The location, which once was a video rental store, is about to get a new food concept in the Chicago-themed Jake and Elwood’s. The new restaurant and bar is set to open on Monday, March 9.

Owner John Thurlow held a soft opening over the weekend, unveiling the work in progress and sharing samples of some menu items. The space hasn’t changed much since it was Cliftons, as the wall mural remains and the main bar is still in its rightful spot.

However, the signature clock collection is gone, and the bar in the dining side has been replaced with an order counter. Along the wall that used to be home to vintage pictures of Louisville sites are now Chicago-themed posters and photos, from downtown sights to (of course) the Blues Brothers.

Thurlow, a Chicago native, transplanted to Louisville last year and knew he wanted to open a little slice of home, a place where he could get Chicago-style franks, deep-dish pizza and Italian steak. In addition, the bar TVs also will broadcast as many Chicago sports events as possible. (Cubs fans, take note: Thurlow is a devout South Sider but promises to “grudgingly” show Cubbies games.)

Of course, the food is what matters most, right? We grabbed a portable version of the menu for the restaurant and it looks promising. The samples we tried were pretty darn impressive, too.

The appetizer menu offers up cheese curds, garlic sticks, Kentucky poutine, fried garlic knots and a few other odds and ends. Six salad options offer something for those after lighter fare, while house-made chili is the soup choice.

Pizza comes in the form of classic Chicago deep-dish as well as hand-tossed – and slices of the hand-tossed pie will be available during lunchtime hours, starting at three bucks. Italian beef sandwiches can be ordered either sweet or spicy; dry, wet or dipped, and with cheese or without. Choice of sausages includes a classic Chicago dog, chili dog, Maxwell Street Polish sausage, Italian sausage and a build-you-own option. Each one will run about $5 (less if you build your own and go light on the toppings).

Canned and bottled beer are available now, while the plan is to add wine and draft beer in the future.

Thurlow, who moved to Louisville in July, said he had always envisioned opening a Chicago-style hot dog joint. When he relocated, he quickly began looking for spaces in which to open Jake and Elwood’s, but was having little luck until Steve-O’s closed its doors. There were others interested in the building, so Thurlow pounced quickly.

“I’d rather be lucky than good,” he tells Hello Louisville. “I got very lucky.”

Thurley said the deep-dish pizza will be reminiscent of Giordano’s, the classic Chicago-based chain, while the dogs will always be Nathan’s brand, which is a Windy City favorite. In addition, he plans to bring live music back, something which was a Cliftons Pizza tradition (in fact, Langley was at the soft opening, so don’t be surprised if you see the former purveyor hanging out and having a slice).

We tried samples of the garlic knots, which were crispy-meets-soft, the Maxwell Street sausage, topped with sauerkraut and mustard. The Nathan’s Polish sausage had just the right snap to the casing, with big flavor following it. We also had a slice of veggie hand-tossed pizza and a slice of all-meat deep-dish. Both promised good things to come. And for Thurlow, an Chicago native and long-time Bears fan, it’s also something of a dream come true.

“I always just wanted to open [a Chicago-style restaurant] up,” Thurlow says. “It’s just always been in the back of my head. I’d like to have it for 30 years.”

Thurlow says business hours will be Monday through Thursday, 11 a.m.-10 p.m.; Friday and Saturday, 11 a.m.-11 p.m., and Sunday, 11 a.m.-9 p.m.

(Special thanks to Michael O’Leary for additional photography.)