Print: The new york times: Dinning & WIne

Can the jewish deli be reformed?


The Beauty

The Beauty – homemade lox on a Montreal Bagel


“In the 1950s, when postwar wealth and a push for assimilation carried many Jews into American suburbs, Jewish food became less distinct: the delis grew bigger and more ornate, and so did the sandwiches. The authentic delis that were left behind in cities often had to adapt; most of them, he said, have now closed.


Mr. Bernamoff, his eyes burning with the fervor of a new deli convert (he is 27 and has never worked in a restaurant before), said that “there is no excuse for a lot of what is served as deli now.””

Source: The New York Times