Why are hotels turning to Jewish delis for Is ‘haimish’ suddenly hot in hospitality?
Gianluca Tonelli, the putative pastrami king of Tuscany, has the blues.
Katz’s owner Jake Dell has announced that the deli will start shipping its famous pastrami and corned beef, soup and pickles internationally.
Carnegie Deli will serve its last mile-high pastrami sandwich today at midnight, despite a late offer from a former dishwasher to buy the restaurant for $10 million.
Michael Solomonov hasn’t opened a restaurant in Pittsburgh — yet. But a new kosher place there is using his recipes.
Did the deli help American Jews reimagine themselves? Ted Merwin’s “Pastrami on Rye,” explores the cultural history of the deli, where second generation immigrants displayed their newfound prosperity.
Orange Couch wrote: Don goes bicoastal, but the howling wolves might be coming for his marriage. Megan may win over LA agents, but they still won’t shut up about her teeth. And the agency? Well, Lou Avery might just set that — and Peggy’s career — back a decade.
How will smoked meat taste in the clouds? Air travelers will find out now that Caplansky’s, the Toronto deli, has unveiled plans for shops at Canada’s busiest airport.
When it comes to deli, no one does pastrami on rye quite like Katz’s. The famed monument to meat celebrates its big anniversary with its first book.
Who knew leafy greens could be so telling?