From New York Post · · 1m 40s
Jewish delis make a New York comeback
After a decade of decline, iconic delis and new kosher spots are opening across the city for the Jewish New Year.
In brief
After a decade of decline, iconic delis and new kosher spots are opening across the city for the Jewish New Year. Jewish delis, once numbering over 1,500 in New York City, have dwindled to under 20, but a new wave of openings shows the cuisine is experiencing a revival. Originally reported by New York Post.
Carnegie Deli returns after 10 years
The iconic pastrami spot reopens this week at 834 Seventh Avenue, just blocks from its original location that opened nearly a century ago in 1937.
“Bringing Carnegie Deli back to Seventh Avenue is deeply personal for me.”
From 1,500 delis to under 20
Jewish delis have nearly vanished from New York City. When Carnegie Deli opened in 1937, there were over 1,500 Jewish delis in the city. Today, fewer than 20 remain.
Carnegie's menu honors family legacy
Dishes include a rise and brisket for $28 and a Broadway Danny Rose with corned beef and pastrami for $37, plus classics like babka, rugelach, and strawberry cheesecake.
“My grandfather believed that everything at Carnegie Deli should be larger than life.”
Eyal Shani opens Naked Tomato
The acclaimed chef is launching Naked Tomato at Williamsburg Wharf with seasonal, local ingredients created in collaboration with Victor Gothelf, opening by mid-October.
Miznon expands with chef collaborations
The pita-forward Mediterranean chain is launching global collaborations starting with French chef Daniel Boulud next week, followed by Shukette's Ayesha Nurdjaja with a fire-inspired pita.
Liba opens as new kosher concept
From the group behind 12 Chairs Café, Liba opens at The William Vale with Mediterranean and Middle Eastern fare, an 800-degree brick oven, and family recipes from chef Maayan Glass.
Signature dishes showcase global flavors
Liba's menu features brick oven bread, Egyptian dukkah, tartlet de Tunis with bluefin tuna, and Kebab Napoleon, the signature dish served tableside with lemony bitter greens.
The headline
Jewish delis, once numbering over 1,500 in New York City, have dwindled to under 20, but a new wave of openings shows the cuisine is experiencing a revival.
