666 E Broadway, Vancouver
Advice: Closed Saturdays, limited seating.
Located on the East side of the city, this one of a kind Jewish deli turns it up a notch by making it’s own pastrami. In fact, Owner, Nitzan Cohen brines the meat for 10 days, he then smokes it for 8 hours, steams it for 4 hours, and then hand-carves the pastrami for the sandwiches.
Here they not only smoke and hand cut hot pastrami for their sandwiches, they also make other sandwiches, as well as a variety of different specialties. The pickles are house-made, brined with lots of flavour and crunch. On Sunday’s they switch things up with a different menu, offering a selection of Brunch items that feature some of the same staples off the regular menu with the addition of an egg. Over a few visits I have tried many of the different specialties which include the delicious Reuben Sandwich on fresh baked rye bread, hand-cut pastrami done old school, with sauerkraut, swish cheese, Russian dressing, rye bread, dill pickle, so very good. I have also had the Matzo ball Chicken Soup and a house-brined/smoked Pastrami Sandwich as well as the sweet Lokshen Kugel for dessert.
When I visited for brunch I tried a few other dishes minus the obligatory egg, Hot Pastrami Latke Hash, that starts off with a taste Latke (potato pancake) topped with Shakshuka (vegetable stew), topped with the pastrami, Beet Cured Lox Open Face minus the obligatory eggs on top of house-made Labneh cheese on top of a poppyseed bagel, and Cheesecake Blintzes with a delicious sweet cheese and raisin mix filling. Additionally they feature Lior’s Sweets, a local baker that makes the most delicious Babka as well as other baked goods.
This is a great spot for a weekday lunch, early dinner or Sunday brunch and if you are yearning for a good ol’ Jewish deli fix, you now know where to go.
Review by: Richard Wolak