#jewish-deli

#jewish-deli

Matzo ball soup ($10) is the platonic ideal version of the cure-all dish. The single sphere is a chunky, springy ball, surrounded by floating dill and big, irregularly cut carrot chunks. The tuna melt on rye ($17) is a simple order that's classic for a good reason: it's highly satisfying, warm, and gooey thanks to good ol' American cheese. Take a bite of the griddled sandwich with a taste of the nicely briny pickle half.

Eating at Katz's Delicatessen, which has been on the Lower East Side since 1888, is basically a New York rite of passage.

Since its opening in August 2024, Belle's - also known as Belle's Bagels, Delicatessen, and Bar - has quickly established itself as an all-day fixture on foot-traffic-heavy York Boulevard, slinging BEC bagelwiches and gravlax toast in the morning before shifting to chicken schnitzel and pickle martinis come sundown. After more than a decade as a pop-up, the deli has emerged as the rare new restaurant that feels like it's been there forever thanks to an upgraded-greatest-hits Jewish diner menu, retro-cool décor, and a spacious back patio complete with a crackling fire. A rotating menu of bar snack specials and a notably inventive cocktail program ensure that repeat visits feel fresh, even for regulars.

Gertie - the Williamsburg Jewish diner and deli that closed in June - is coming back in full force in a new Brooklyn neighborhood this month. Gertie 2.0 will open in Prospect Heights at 602 Vanderbilt Avenue, near St. Marks Avenue, on Friday, November 21.

[Sam] always envisioned that the bagel trend was going to happen in Chicago, and he wanted to jump on it first," says Zeitlin's CFO Andres Zapata.

They're the all-day diners where the corned beef sandwiches are the size of your face; the old-school eateries where bagels and lox aren't just a breakfast food; the buzzing gathering place for having matzo ball soup and golden latkes nowhere near the holidays with which they're associated. On the East Coast and in L.A., delis are so ubiquitous that a child's first pastrami on rye is almost a rite of passage.

Ernest chef-owner Brandon Rice, whose Mission District restaurant continues to be a hot ticket after four years, is ready to expand with a second spot, tenatively called Lawrence. As the SF Business Times reports via liquor license activity, Rice is taking over the former Alexander's Steakhouse space at 488 Brannan Street. He won't yet share any details about the new concept, but did confirm to the publication that it is int he works.