Boston’s on a (Deli) Roll
Graphic by Angelie Zaslavsky
Image by Courtesy of Exodus Bagels
First, so-square-it’s-hip deli Mamaleh’s opened to raves. Next, the exodus may end for Exodus Bagels, which sells its beloved kettle-boiled product at local farmers markets. A permanent home should open by December, owner Adam Hirsh says. And sauce purveyor Steinbones is looking to open a “Jew…ish-influenced BBQ joint” where smoked short rib pastrami, brisket, latkes, fried matzo balls “and other goodness” will star. Stay tuned.
New Jersey’s New Seasons
A shiny new outpost of Seasons, the fast-growing kosher supermarket chain, opened this week in Clifton, New Jersey. Look for a bakery, sushi counter, deli, prepared-food counter and an impressive selection of gluten-free goods. More at the Jewish Link of N.J.. It’s the brand’s seventh store.
Jewish Developer’s New NY Food Hall
Food-hall mania is gripping The Big Apple, and the latest – planned for the South Bronx – is coming from Jewish developer Keith Rubinstein.
Jewish Business News reports that Rubenstein’s turning a 16,000-square-foot former warehouse into Bruckner Market, which will include restaurants, fresh food and a microbrewery. But instead of pursuing local purveyors as partners, Rubenstein is going to operate the venues himself. Look for a late-2017 opening.
No-Longer-Just-Wandering Jewish Food, Part II
Challah!, the hugely popular food truck in Columbus, Ohio, is setting up a kitchen inside local watering hole Woodlands Tavern. The truck will keep rolling under the watchful eye of Chef Catie Randazzo, who launched Challah! in 2013.
The Woodlands branch will serve an expanded menu, with new items like pastrami chicken wings and a sandwich called — ahem — The Gentile, with braised pork, Dijon, jalapeños and pickled cabbage. More at Columbus Underground.
Delicious beet burger from Yam Chops
Toronto’s ‘Veggie Butcher Shop’ Turns 2
Mazel tov to Toronto “vegetarian butcher shop” Yam Chops, which just marked its second year slinging delicious plant-based shawarma, lox — it’s made of carrots — and a superb beet-based burger. Michael and Toni Abramson run the joint, along with daughters Jess and Leya.
Michael Kaminer is a contributing editor at the Forward.
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