Italian Eatery Becoming Deli for a Day
Graphic by Angelie Zaslavsky
St. Louis chef Ben Poremba has announced a November 20 pop-up of AO&CO, the Jewish-deli concept he first teased in 2015.
The provisional menu features bagels, smoked fish, chopped liver, chicken soup, corned and smoked beef brisket. The pop-up happens at Parigi, his acclaimed St. Louis resto.
Jewish delis, Poremba tells the Post-Dispatch, are “kind of disappearing. St. Louis used to have so many. We want to bring a contemporary feel and a little more inventiveness.”
More Hot Dish
German Food Co.’s Art Collection Contains Work Stolen by Nazis
Dr. Oetker, a German outfit that produces baking powder, cake mixes, yogurts, frozen pizza, pudding, cake decoration and cornflakes, announced last week it had learned that four works in its company art collection were stolen from the original Jewish owners by the Nazis, The Art Newspaper reported Monday.
Dr. Oetker said it had contacted the heirs of the original Jewish owners to discuss a settlement. The company didn’t identify the works in question. More at the Jewish Press.
Guide to NY’s Sephardic Restaurants
There’s a handy guide to NYC’s Sephardic food scene on Eater this week, courtesy of senior critic Robert Sietsema.
Highlights: Arzu, kosher Uzbek fare in Queens; David’s, a Syrian diner in Brooklyn; Colbeh, the long-running Iranian midtown spot; and Chef Einat Admony’s Bar Bolonat.
What’s New at Nu
Nu, so what’s new at Nu?
Pittsburgh’s Nu Modern Jewish Bistro has relaunched as a weekends-only all-day brunch spot.
Owner Rise Cohen makes everything from scratch, including bagels, smoked meat, kugel, chocolate-babka bread pudding and chopped liver.
Every entrée is $15.99 and includes unlimited trips to a “nosh-and-nibbles” table for sides.
Michael Kaminer is a contributing editor at the Forward. Contact him at [email protected]
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