Carnegie Deli will serve its last mile-high pastrami sandwich today at midnight, despite a late offer from a former dishwasher to buy the restaurant for $10 million. Upper West Side restaurateur Sammy Musovic washed dishes for a year at the deli in the 1970s. He said he offered the money to save a landmark “that…
Michael Solomonov hasn’t opened a restaurant in Pittsburgh — yet. But a new kosher place there is using his recipes. Eighteen, opened by the owner of local Judaica shop Pinsker’s, serves everything from ice cream to sushi. But the draw has been Solomonov-inspired dishes such as shakshouka and hummus, all cribbed from the chef’s cookbooks….
Pastrami on Rye: An Overstuffed History of the Jewish Deli By Ted Merwin NYU Press, 256 pages, $26.95 I have always loved the theater, because no matter how many years of confuting experience intervene, Pavlovian associations lead me to expect that corned beef sandwiches at the 2nd Ave Deli will follow every play in New…
How will smoked meat taste at 30,000 feet? Itinerant fressers at Toronto Pearson International Airport will soon find out. Caplansky’s, the wildly successful deli empire founded by Canuck cured-beef maven Zane Caplansky, has unveiled plans for two concessions inside Pearson, Canada’s busiest air-travel hub. Caplansky, who’s gone from one-man pop-up to culinary celebrity, will open…
There are a handful of New York City landmarks that most people recognize: Lady Liberty. The Chrysler Building. And Katz’s Delicatessen. Opened on the Lower East Side in 1888 and purchased by the Russian Katz family in 1903, the delicatessen famous for its orgasmic pastrami sandwiches, its Friday evening frankfurters ‘n’ beans and its Cel-Ray…
Who knew leafy greens could be so telling? The romaine lettuce you’ll see these days on plates at the Carnegie Deli aren’t just a sign owner Marian Levine has stopped using iceberg lettuce. These leaves mean that she has also gotten rid of Sanford “Sandy” Levine, her philandering husband of 22 years. (Apparently Sandy, who…
“Would You Make This?” is a sporadic new column where personal chef Alix Wall evaluates a new cookbook by making some of its recipes, sharing them with friends and asking what they think of the results. The truth about deli food like pastrami, most of us tend not to eat it very often (and for…
Along with making my own pastrami, I was excited to test Cabbage Rolls in Tomato Sauce (though I know them as stuffed cabbage) from Nick Zukin and Michael C. Zusman’s “The Artisan Jewish Deli at Home”. This is a dish I grew up on; my Russian-born grandma made it all the time. And when I…
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