Jewish Delis Experience a Resurgence for the New Year

A revival of Jewish delis is underway, with new establishments and collaborations emerging for the Jewish New Year. This trend marks a significant comeback for a culinary tradition that has seen a considerable decline over the years.

In Midtown Manhattan, the famed Carnegie Deli has reopened its doors at 834 Seventh Avenue, a location that was once home to its longtime rival, the Stage Deli. The original Carnegie Deli, founded in 1937 by Izzie and Ida Orgel, was one of more than 1,500 Jewish delis in New York City, a number that has reportedly dwindled to fewer than 20.

"Bringing Carnegie Deli back to Seventh Avenue is deeply personal for me," said Sarri Harper, whose grandfather Milton Parker acquired the deli in 1976. "This restaurant represents my family’s history, but it also belongs to New York and to the generations of people who have made memories here." Harper added that her grandfather believed in an "larger than life" experience at Carnegie Deli, a spirit the new iteration aims to uphold.

The menu at the reopened Carnegie Deli features both classic and new offerings. Dishes include a "rise and brisket" for $28 and the "Broadway Danny Rose," a corned beef and pastrami sandwich for $37. Traditional pastries like babka, rugelach, black and white cookies, cheesecake, and carrot cake are also available. The venue has revived its "Wall of Fame," featuring original photographs of patrons such as Mel Brooks and Robin Williams.

Meanwhile, in South Williamsburg, Brooklyn, chef Eyal Shani is introducing new culinary concepts. His Naked Tomato restaurant, located at the Williamsburg Wharf, will also feature Breads Bakery. This venture, slated to open by mid-October, will revisit Shani's signature dishes with a focus on seasonal and local ingredients, developed in collaboration with Victor Gothelf, executive chef of Shani's Port Sa’id eatery.

Shani is also behind Miznon, a fast-casual Mediterranean chain with locations in New York, Miami, Tel Aviv, Toronto, and Paris. Miznon is known for its innovative pita-based menu, including viral items like folded cheeseburger pitas and green bean "fries." This coming week, Miznon will launch a series of collaborations with notable chefs, beginning with a French-inspired pita created by Daniel Boulud, followed by an "al ha’esh" (from the fire) pita from Shukette's Ayesha Nurdjaja next month.

Additionally, Liba, a new kosher restaurant from the group behind SoHo and Williamsburg's 12 Chairs Café, has officially opened at The William Vale in Brooklyn. Meaning "core" in Hebrew, Liba offers an open kitchen, an 800-degree brick oven, and a marble bar. The menu, curated by classically French-trained chef and culinary director Maayan Glass, blends Mediterranean and Middle Eastern influences with family recipes. Offerings include brick oven bread with coriander seeds and olive oil, tartlet de Tunis, steak frites, sticky lamb spare ribs, and the signature Kebab Napoleon, de-skewered tableside.