Bagels and lox, pastrami on rye and maybe a dollop of sour cream or applesauce on your latkes: The Jewish deli is a important of American city life, and it’s delicious. But over the last decade, icons of the genre, from New York to Los Angeles, have shut down — already as the food itself has become more popular. So why are the delis disappearing?
Today we’re looking at the Jewish deli. It’s always been a nexus of tradition and assimilation, old country and new, with rugelach for dessert.
great number: Gustavo Arellano
Guests: The Forward national editor Rob Eshman and Mort & Betty’s chef and curator Megan Tucker
In search of perfect pastrami: Your guide to the Jewish delis of Los Angeles
On Greenblatt’s Deli’s last night, guests waited for one final taste
The deli capital? It’s L.A.
Click: See details