Sustainable Jewish Delis?

I was recently in Las Vegas and came across the Carnegie Deli (they recreate EVERYTHING in Vegas!).

I found myself staring at the menu outside the deli and wondering: Are there any Jewish delis that commit to seasonal menus, regional produce and locally sourced meats? Every time we are in New York, just as we pull out of town, we must do a drive-by to pick up a pastrami on rye and a Dr. Brown's Cel-Ray. The sandwich is piled so high, you have to deconstruct it to eat it and it easily feeds our family of four.

Jewish cooking (as with all American cooking), a century ago was all about thrift, seasonality, and resourcefulness. Every part of the animal was used. Tomatoes were served in the summer, and cabbage in winter. It is more about our childhood memories and our culture, than with authentic foods.

I am delighted to discover an authentic Jewish deli that I can visit and feel good about the food: Saul's Deli, a Jewish deli located just down the block from Chez Panisse (Alice Waters’ restaurant) in Berkley, CA.

At Saul's, there is pastrami, corned beef, and smoked fish in the display case, celery soda on the menu, and a dish of pickles on every table. The meat is local and grass-fed. The fish comes only from sustainable farms, and I am also sure that the guy serving the pastrami knew not only where his beef was coming from, but also how it was raised. The half-sour pickles are made locally and are available only during cucumber season. And house made knishes! Now we’re talking!

But there’s more!

When I did a search for sustainable delis, I found:

• Kenny & Zuke's in Portland, Oregon
• Caplansky's in Toronto
• Mile End in Brooklyn

I have never been to Brooklyn - this will give me reason to visit!

Image Credit:  jenny8lee