savethedeli

Beware of any place that bills itself as "New York Deli". Though I've had great deli at a few (Deli Tech in Denver being one), most are using the Big Apple moniker to cash into some nostalgic idea of what a deli should be. Funny thing is, I know of no delis in New York that resemble these places...they are like Disneylands for Woody Allen fans. A great deli should have pride in its local roots. Even though the legendary Norm Langer was from Jersey, you won't find a reference to the east coast at his temple in downtown LA...by far the finest pastrami on both coasts.

Sounds as though Hershel's is of the rare new breed of young traditionalists starting up. It's a welcome backlash in an age of chains (Too Jay's or Jerry's), when people are willing to do it the old fashioned way...hand cutting and curing their own meats. I've visited a few in my travels: -Jimmy and Drew's 28th St. Delicatessen in Boulder, CO: smoke own pastrami and salmon (2x ways), make tremendous sweet kugel -Weiss Bakery and Deli in Las Vegas, NV: again, smokes own product, cures rest, bakes all own breads and has fantastic kasha varnishkes in a town known for premade everything -Kenny and Ziggy's in Houston: not so new but decidedly good at doing things from scratch. Ziggy Gruber is a young incarnation of an old deli guy. A mensch. I hope this is the future of deli, because the alternative: chains and the closing of old delis, looms dreadfully. I'll also have to get to Philly next time I'm down in NYC. ess gezunt!

I agree with Fats to a point. I think the multi-layer sandwich is where heating works best, as it brings the components together and often softens them up nicely. As a Jewish Deli purist, there is nothing I despise more than toasted rye or melted swiss on my pastrami. I've had more Reubens in the past year than most have had in their life, and while they are delicious, I hardly find them an improvement over a classic hot corned beef on fresh rye.

Carrot Top's short treatise on ethnic identity, lost fatherhood, and love in a Jewish deli. Click Here for the Post

A more honorable task would be hard to find. My personal deli-less hell is Blacksburg, Virginia. And given some of the experiences our town has been through lately, to know that there was a good deli "close enough" would be a boon to all. I'll keep my fingers crossed and my ears perked in case you do come up with something. Very nice website you've got there, by the way. I liked the photo of your Mom and her remaining half-sandwich. ← Ok, you're definitely in the midst of deli yuchupputzville, but equal distance to several great delis within at least a day's drive. Glieberman's is a kosher spot in Charlotte, NC, which is attached to a supermarket. The cabbage roll is velvety, the best I've had, and the brisket sandwich on a challah bun comes with a little bowl of jus, though it's so moist you'd hardly need it. Not an old school or New York style place, but worth the trip. Parkway Deli in Silver Springs, MD is a great full service deli, with a hefty pickle bar and a whopping selection of menu items. Their sandwiches are good (not amazing), but lots of other great items like baked goods and appetizing that are worth the trip...matzo ball soup amongst them. Baltimore is a deli town. Miller's and Attman's are reputed to be the best, though I haven't been for myself. You're also closeish to Columbus, OH and Katzinger's. So there's options, though I admit they're few and rather far between. But tough times like you've gone through call for haymish tastes. ess gezunt! (eat in health)

A finer ode I have yet to hear. Truly poetic and beautiful, though to commend your WASP family, at least they put mustard on the ham sandwich and not mayo or dare I say butter. Where is the deli-less hell where you live? I'm sure I can locate one fairly close to you...close enough at least.

Splurge: -Scaramouche: a classic with gorgeous view, very refined. -Sushi-Kaji: finer Japanese food I've only had in Japan -Amuse Bouche: romantic little boite, very imaginative cheapo: -Terroni for Pizza/pasta/salads -California Sandwiches forra vealla sandwiche -King Noodle for cheap Cantonese Best bet is Toronto Life's website Toronto Life

I wish that were the case, but you need only look to Manhattan to see the decline in strict numbers. Where once there were close to 300, now's there's but a dozen.

Frozen, plastic, preserved and packaged are the enemies of true deli lovers. Unite and fight for the hand cut, barrel cured, and freshly smoked!

BBQ season kiddos! Nothing that can't be cooked on the grill will enter my body until October. Well, that a bit of a lie, but I made some incredible BBQ chicken wings the other night. Marinated in soy, sesame oil, honey, and heaps of chopped garlic and ginger. Then cooked low and slow for about 30-40 mins. Sliced a few hunks of pancetta, grilled those, chopped them into a salad w/grilled onion. mmmm. grilling.

A bit of a self-serving post, but I'm the curator of a website called Save the Deli which exists because the true taste of Pastrami, Corned Beef, Knishes, and other treats of the Jewish delicatessen are quickly fading from the landscape. What I'd love is your thoughts, opinions, and memories on deli experiences throughout your lifetime. I invite you to visit the site, check out the videos, photos, and stories from delicatessens the world over, and join me in saving a cuisine that has pickled so many hearts. Ess Gezunt