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 Sheraton; Alan Dell, owner of Katz’s Delicatessen; Jack Lebewohl, owner of the now-shuttered 2nd Avenue Deli; and Mark Federman, third-generation owner of Russ & Daughters.

In the early days of delicatessens, each one was unique. Some were more Romanian in influence, some were more Russian. The dishes they served were based on family recipes passed down through generations and across oceans. Today, according to Dell and Lebewohl, the most popular deli sandwich meat isn’t pastrami or even corned beef. It’s turkey. And Federman laments the lack of orders for herring salad ("The Lower East Side isn’t 'whole herring' anymore, it’s 'Whole Foods'") and real, salt-cured lox—as opposed to smoked salmon. Foods like tongue and rolled beef are practically extinct. Sheraton related a story in which a deli-owning friend of hers joked that the average age of his customers was "deceased."

In 1936, the WPA Survey estimated that there were 5,000 delis and 36 appetizing stores in New York City. Today, there are only a handful of each left. The audience at the discussion sighed collectively over the mentions of days-gone-by "Knish Alley" institutions like the Garden Cafeteria and Ratner’s, but the mood was lifted considerably when Lebewohl revealed that the 2nd Avenue Deli would reopen soon on 33rd Street between Lexington and Third avenues—and when Federman announced that Russ & Daughters would be providing refreshments after the discussion concluded.

So what can we do to preserve these cultural and culinary institutions? Continue to patronize the ones that are left. In addition to Katz’s, 2nd Avenue Deli, and Russ & Daughters, there's the café in Times Square's Edison Hotel (known as the Polish Tea Room in the theater community), the Mill Basin Deli on Avenue T, Adelman's on King's Highway, and B & H Dairy Lunch on Second Avenue.

When you go, keep in mind what Richard Shepard, late correspondent for the New York Times, said about Jewish food: “When you eat it, 72 hours later you’re hungry again."

Remaining Delicatassens


Artie's Delicatessen: 2290 Broadway (83rd Street);
Carnegie Deli: 854 Seventh Avenue (at 55th Street);
Katz's: 205 East Houston Street (at Ludlow Street);
PJ Bernstein Deli & Restaurant: 1215 Third Avenue (70th/71st streets); 212-879-0914
Sarge's: 548 Third Avenue (36th/37th streets);
Stage Deli: 834 Seventh Avenue (53rd/54th streets);


Ben's Best: 96-40 Queens Boulevard (Rego Park, near 63rd Drive);
Queen's Deli: 12209 Liberty Avenue (Jamaica, at 122nd Street); 718-845-2626

The Bronx

Leibman's: 235th Street (Riverdale, between Johnson/Oxford streets); 718-548-4534


Adelman's Kosher Deli & Restaurant: 1906 Kings Highway (at East 19th Street); 718-336-4915
Mill Basin Kosher Delicatessen: 5823 Avenue T (Mill Basin, at East 58th Street);

Remaining Appetizing Stores

Barney Greengrass: 541 Amsterdam Avenue (at 86th Street);
Murray's Bagels: Sixth Avenue (12th/13th streets);
Russ & Daughters: 179 East Houston Street (Allen/Orchard streets);