It’s not at Canter’s or Wexler’s, but at the Ugly Drum, a humble stand at the L.A. Smorgasburg market.
That’s the word from Zagat: “It’s not quite Jewish deli pastrami, not really Texas barbecue and not overwhelming smoky. It’s sort of a mash-up of all three, like the perfect L.A. story.”
New Elijah’s in San Diego
Things weren’t looking good for Elijah’s, a San Diego deli chainlet that shut two locations in recent years.
But a shiny new Elijah’s is now open in the Kearny Mesa neighborhood, and it’s bringing old-school deli to a city without much of it.
Look for massive sandwiches, smoked whitefish, nova, liver and onions, tongue, chopped liver and a lot more, the San Diego Reader reports.
Couscous Week Is Coming
Ron and Leetal Arazi of NYShuk — the amazing Middle-Eastern food artisans — are heading to Sicily for CousCousFest for a week of competition and celebration. Here at home, they’re launching the first-ever Couscous Week, September 5–12.
Look for live-streamed couscous classes, a couscous dinner at the Arazis’ Brooklyn abode and collabs with NYC restaurants that’ll serve NYShuk couscous.
New Wegman’s Has Kosher Deli
Here’s hoping the store does better than the one in Cherry Hill, New Jersey that was accused of mislabeling “kosher” chickens last year.
Big Names at Barbounia
Some big-name guest chefs will help Israeli-owned Manhattan-eatery Barbounia celebrate Israeli cuisine this month.
It’s part of a monthlong salute to Chef Joseph Hadad of Bucharest’s Joseph by Joseph Hadad, whom Barbounia’s owners are hailing as “one of the founding fathers of Israeli cuisine”. A television celebrity in Romania, where he’s lived and cooked since 1997, Haifa-born Hadad opened his Israeli-accented eatery in 2014.
The party starts Monday, September 19, 2016 when Chefs Einat Admony (Balaboosta, Bar Bolonat), Efi Nohan (Taboon,), Elie Kahlon (Executive Chef, NOVO, Ridgewood New Jersey) and Oded Brenner (Max Brenner) concoct a multi-course dinner based on Shivat Minnim, the seven biblically endorsed agricultural products.
It’s $59/person, and wine pairing is available.
More of This Week’s Food News
Michael Kaminer is a contributing editor at the Forward.