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Food

Schmaltz By the Sea — and More Hot Dish

She sells schmaltz by the seashore:

Cherry Hill, New Jersey deli The Kibitz Room is opening a summer seaside satellite. The restaurant, which makes “everything from scratch, including kishkes,” will offer seating for 50 inside and 30 outside at its new Margate, New Jersey location, where people can enjoy “the best view on the Jersey shore,” owner Neil Parish tells the N.J. Jewish Voice. It’s open through Labor Day. Kibitz Room’s subtle motto: “We serve our balls big and our salami hard”.

Hummus and sides at Arthurs Image by Montreal Eater

New Montreal ‘Nosh Bar’

Russ & Daughters is the inspiration behind Arthurs, a hip-sounding “nosh bar” set to open in Montreal’s St-Henri district this week.

Expect takes on Eastern European Jewish staples like chicken liver, schnitzel, blintzes, gravlax, pickled salmon and cabbage rolls, and nods to Sephardic classics like shakshuka, owner Raegan Steinberg tells Eater. It’s an homage to Steinberg’s Romanian-Polish heritage and co-owner Alex Cohen’s Sephardic roots.

Arthurs, 4621 Notre-Dame Ouest, (514)-757-5190. Opens June 15, Wednesday to Sunday, 7 a.m. to 4 p.m.

The Times Noshes in N.J.

The New York Times takes a trip through New Jersey’s old-school delis this week, paying visits to faves like Harold’s in Edison, Kosher Nosh in Glen Rock and Hobby’s in Newark.

“For all the talk of authentic Jewish delis going extinct, I found a few that still took great pride in their pastrami. (We can debate hand-sliced versus thin-sliced another day,)” writes Marissa Rothkopf Bates.

Pastrami sandwich from Manny’s. Image by Manny's

Manny’s Deli Offers Take-Out, Smoked Fish

It took 74 years, but Manny’s Deli & Cafeteria in Chicago finally has a to-go counter.

The local institution will sell its corned beef, pastrami and tongue by the pound for the first time. But 4th-generation owner Dan Raskin says the real game-changer is fish — as in six kinds of cured salmon, including hand-sliced lox, pastrami lox, kippered salmon, chubs and smoked sable.

“There’s nowhere in Chicago that has a nice fish counter like this,” he tells the [Chicago Tribune. The new deli follows a complete renovation of the original cafeteria.

Lox spread, bagels, and desserts from Wise Sons.

Wise Sons at Marin Farmer’s Market

The Wise Sons empire is expanding outside San Francisco for the first time. Evan Bloom and Leo Beckerman’s phenomenal deli and bagelry has launched at the Marin Farmers’ Market, just across the Golden Gate Bridge from their original locations.
The Farmer’s Market menu includes pastrami and corned beef sandwiches, a veggie Reuben, rugelach and babka. Wise Sons already operates a hugely popular stand at the San Francisco Ferry Plaza farmers’ market on weekends. More at local blog

Jerusalem Gets Herbert Samuel Hotel and Restaurant

Jerusalem’s got a new Herbert Samuel hotel http://www.herbertsamuel.com/?lang=en modeled after the Tel Aviv original. Its 11th floor houses a new kosher hotspot: The Herbert Samuel Restaurant, sister to Tel Aviv and Herzliya eateries. The restaurant showcases a kosher meat menu by chef Oren Yerushalmi, formerly of Jerusalem’s Scala restaurant. More at the Jewish Voice.

Michael Kaminer is a contributing editor at the Forward.

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