How Jewish Delis Became Popular | What You’ll Typically Find on the Menu
When you’re looking for a good sandwich, is there any place better than a New York style Jewish deli? Whether it’s a Reuben or pastrami on rye, or maybe a bagel with lox and cream cheese, nothing will get your mouth watering faster. It may come as a surprise to learn that the New York style Jewish deli is an entirely American invention. Let’s look at how it came into being, as well as what you can expect to nosh on when you’re there.
What Makes a Deli a “New York Style Jewish Deli”?
As they have evolved, “New York style Jewish delis” typically have the following distinctions:
- They tend to be “kosher-style,” rather than strictly kosher—A strictly kosher deli would not serve a Reuben, which violated certain dietary laws by having meat and dairy together. In addition, many New York style Jewish delis serve pork or bacon, as well as shellfish.
- A broader menu—Though you’ll still be able to get such classic Jewish fare as latkes, matzah ball soup and bagels, you may also find burgers or ham and rye on the menu.
- An emphasis on presentation—New York style Jewish delis typically have immense sandwiches and are often characterized by a fast-paced and energetic atmosphere.
The Origin of the New York Style Jewish Deli
The concept of a “delicatessen” originated in Germany in the early 18th century as an establishment that typically sold prepared meats and foods, some of which were imported from France and other regions. In many of those communities, Jewish people were not allowed to own the business, but frequently shopped there. Many delicatessen proprietors in Germany offered kosher foods to meet the needs of their Jewish customers.
In the 19th century, as many as a million Jewish people emigrated from Germany and other parts of Europe to the West, they wanted access to the same types of food they were able to get at the German “delikatessens.” However, in the United States, there were no laws banning Jewish entrepreneurs from the deli business. Accordingly, many immigrants set up small (typically family run) businesses, usually specializing in sausages, cured meats and other prepared foods.
From the 1850s until after the First World War, most Jewish delis were “mom and pop” storefronts, with the owners living above or behind the store. They tended to be very small and serve customers from within a block or two.
The 1920s saw another significant wave of Jewish immigrants, many from Eastern Europe, and many of whom made the burgeoning New York City theater district their home. A number of popular delis opened and thrived there, as the immigrants sought community and comfort amongst corned beef and cheesecake.
The Holocaust and its aftermath saw a massive influx of Jewish people into New York City and other large urban areas across the United States. In addition to bolstering business for existing Jewish delis, the post-war era saw many Jewish butchers expand to become delicatessens. The influence of the butcher shop can still be seen in many Jewish delis, which often feature a long counter and glass cases with meats and prepared foods.
The Classic Offerings in a New York Style Jewish Deli
Typically, the sandwich is the heart and soul of a New York style Jewish deli. Though many variations exist, the tried and true include:
- Pastrami, typically on rye—Take a beef brisket, turn it into corned beef (by brining it for up to 20 days) and then smoke it. Slice it thinly, pile it high on marbled rye and slather it with mustard. It’s best when the meat is hot and juicy.
- Corned beef, also commonly served on rye—This Jewish specialty takes a beef brisket and marinates it in pickling spices, garlic and pink curing salt for up to three weeks. It’s then slow-cooked until tender.
- The Reuben—Some say it originated at Reuben’s restaurant in New York City and others swear it was invented by Omaha grocer Reuben Kulakofsky to feed some hungry poker players. Some serve it with pastrami and others with corned beef, and it customarily has Swiss cheese, Russian dressing and sauerkraut.
- Brisket—When slow-roasted, it’s very popular in a sandwich, but can also be served as a platter.
No New York style Jewish deli would think of leaving soup off the menu. Customarily, that’s either matzah ball soup, a rich broth served with dumplings, or a traditional chicken noodle soup.
You’ll also find a wide array of other traditional fare at the New York style Jewish deli:
- Bagels with your choice of toppings and spread
- Latkes—Savory potato pancakes typically served with applesauce and/or sour cream
- Blintzes—Crepes filled with cheese or fruit
- Pastries—Rugelach, babka and black and white cookies
- Knishes—Baked or fried dough, often stuffed with meat, potatoes or other ingredients
- Dill pickles—Large and typically very tart, an icon of the Jewish deli
Gutterman’s and Gutterman Warheit—Compassionate and Comprehensive Service to the Jewish Community for More Than 130 Years
At Gutterman’s and Gutterman Warheit, with funeral chapels in New York and Florida, we have served individuals and families in the Jewish community for more than five generations, providing comfort and assistance in their time of bereavement. We understand the different funeral and burial customs within each Jewish tradition and can offer guidance on any issue, from the structure of the memorial services or the choice of a casket or monument to the details of sitting Shiva or the preparation of a Yahrzeit calendar. We will also work directly with the Chevra Kadisha to ensure compliance with Jewish law in the preparation of the body.
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