'Jewish delicatessens' on Serious Eats

The Future of the Jewish Deli

Photographs by Robyn Lee In these modern times of high rises on New York City's Lower East Side, health fad diets, and increasingly hard-to-find high-quality ingredients (Where can you get a good rye bread these days? Does anyone dry-age pastrami anymore?), can the New York delicatessen survive? These questions were tackled Tuesday night at the Museum of the City of New York at a panel discussion titled "Jewish Cuisine and the Evolution of the Jewish Deli." The talk was moderated by food writer Matthew Goodman (Jewish Food: The World at Table), and the panel included food historian Joel Denker (The World on a Plate: A Tour through History of America’s Ethnic Cuisine); former New York Times restaurant critic Mimi... More

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