SF DELICATESSEN

Wise Sons Jewish Delicatessen

2010-12-20T22:50:00.001-08:00

Pickles.

2010-12-16T17:34:00.000-08:00

Got a batch of lacto-fermented dills going this week. That basically means there is no vinegar. Just salt, garlic, dill, and spices. They'll spend a week in the barrel fermenting then crisp up in the fridge before accompanying a pastrami sandwich.

Sinkers or floaters? or How big do you like your balls?

2010-12-10T14:45:00.000-08:00

Our latest recipe

Let us know!

Chunks of chicken?

Carrots? Celery?

Brown or golden broth?

Two Balls? One?

Egg noodles? Thin? Wide?

Visual Stimuli

2010-12-02T20:09:00.000-08:00

Challah

Fresh Corn Rye

Lukshon Kugel with bourbon soaked raisins

Potato Knish

Poppy Seed & Sea Salt Bagel

House-brined Corned Beef

Latkes with Homemade Apple Sauce

An LA Tasting

2010-11-30T15:12:00.000-08:00

We would like to thank everybody who made it out to our informal tasting this past Sunday. It was great to share our progress with all of you. We have a lot to take away from this experience and we look forward to sharing with all of you again soon.

Next year in San Francisco.

E&L

It's Coming.

2010-08-03T09:30:00.000-07:00

It's amazing how quickly information travels on the internet these days. While our concept is now public a little sooner than we had planned, we are nonetheless prepared and motivated to make this a reality. We have not updated the blog since our infancy but feel it is time to let everybody know we're getting closer everyday- the space is picked out, the menu is being tested, and a press release is coming soon.

It is with great excitement that after hundreds of hours of conceptualizing, crunching, revising, and tasting we are finally ready to share the business presentation for our Deli project. We believe the concept will transform a tired and stagnant delicatessen scene in San Francisco and have lasting impact beyond the Bay Area.

We will serve authentic Jewish dishes made with a grandmother’s care and the advantages of a modern kitchen. Almost everything will be made in house: we will smoke our own pastrami, roll our own bagels, and bake our own bread. Much of our produce will be locally grown and we will incorporate products from local artisans on our menu and in our deli case.

The Deli will revitalize Jewish Deli in the Bay Area. More than just a restaurant, the Deli will be a place to grab a bagel on the way to work, sit down for a pastrami sandwich with friends, pick up a quart of matzo ball soup and a knish for home, or order a deli platter for your favorite nephew’s bar mitzvah. It will be nostalgic without being antiquated; modern, but time tested. We will bring this niche ethnic cuisine into the new era of authentic, local, and artisan.

If you are interested in hearing more about this project please let us know. We’d be happy to send more information by mail, electronic or standard. We welcome your questions, comments, suggestions, concerns, and the occasional kvetch.

Lastly, please spread the word that something good is brewing in SF. Tell your friends, tell your families, tell the world. Deli is coming.

Sincerely,

Evan Bloom Leo Beckerman

sfdelicatessen@gmail.com