Rescuing the Jewish Deli

Jewish delis are the latest restaurant category to get a local food, fresh approach to doing business.  A great article in today’s NY Times sorts out the revival of delis going on across the country, where proprietors are smoking their own pastrami, baking their own bread, and sourcing ingredients from quality, local butchers and farms.

As someone who could never pass up a good pastrami or smoked meat sandwich from the 2nd Avenue Deli in Manhattan or Schwartz’s in Montreal, dreams of kosher garlic dill pickles at night and fresh rye and pumpernickel bread, I can’t wait to head into the one of these new-old style Jewish delis like the Mile End next time I’m in New York City.

Smoked Meat sandwich at the Mile End in Brooklyn


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