Wise Sons Jewish Delicatessen made their public début at Off the Grid: McChoppin Hub on Saturday. They served a fantastic brunch with your choice of corned beef hash, bialy with lox, or cheese blintzes and babka as a side. Since I had my fill of cheese blintzes last weekend I went for the corned beef hash and a bialy with cream cheese. As expected, the corned beef was perfection, the bialy was chewy and full of oniony goodness, and I was ridiculously full by the end of the meal. I got there a bit early around 10am, so it was relatively quiet and my friend and I got our food super fast. By 11 the place was packed and had turned into a giant Cal-Jewish community reunion. If there is one thing you can say about the Jewish community it is that we turn up to support each other. We completely rearranged the tables in the restaurant so everyone could catch-up and at one point someone suggested that the deli be renamed Cheers. It was decided that the Wise Sons needs a permanent location soon because it is going to be an amazing hang-out and once they start serving pastrami and beer, I don’t think people will every leave. One of the best quotes of the morning was when a friend looked down at his plate of eggs, bialy and lox and said with pure joy, “I am so happy right now”. Overall it was a fantastic morning, with delicious food, great friends, and a successful start to a new venture. They will be at Off The Grid for 3 more Saturdays at 105 Valencia, so come on out to the next one!
Tag Archives: San Francisco Jewish deli
As I have mentioned several times before, my good friends Evan and Leo are on a quest to open a Jewish deli in San Francisco. After choosing the name, Wise Sons Jewish Delicatessen, a few weeks ago, they have been on the fast track to getting word out and bringing their delicious food to the masses in San Francisco. Since I have basically been doing it anyway, I have decided to formally chronicle their journey to becoming the premier purveyors of traditional, high quality Jewish deli in the Bay Area. Next weekend on Saturday, January 22, they will be publicly debuting their creations at Off the Grid: McCoppin Hub, and will be serving brunch at 105 Valencia inside Jackie’s Vinoteca & Cafe. They have an amazing menu planned, including lox and bialys, babka, corned beef hash (my favorite), and what may possibly be the best cheese blintzes I have ever had.
I was lucky enough to get to try the blintzes this Sunday at a rehearsal for next weekend. Their secret is using farmer cheese instead of the more familiar cottage cheese. It makes for a wonderfully smooth textured filling, and I will likely steal this tip from them for my Shavuot post in June . In keeping with their commitment to using seasonal produce, they were topped off with a dried fruit compote which made for a delightful combination of tart and sweet, that perfectly balanced with the creamy filling.
They will be serving brunch on Saturday from 9-1pm unless they run out of food before then. I am planning on heading over early to make sure I get my fill of the house-cured corned beef hash and you can expect an update of the event next week. This will be the start of a 4 week run for them at Off the Grid, with 2 Saturdays of brunch and 2 Saturdays of their to-die-for meats starting on February 5th. It was great to see them so excited and nervous for their first big event, so be sure to come out and show your support.
click for the full brunch menu
This past weekend I was fortunate enough to be invited over to my friends, Evan and Leo’s for a deli tasting. Moishe and Leopold as they sometimes refer to themselves are living the dream. They quit their jobs and are on the path to revitalizing Jewish deli in San Francisco, by opening a true delicatessen dedicated to high-quality meats and baked goods that are worthy of the San Francisco foodie palate . To help get their recipes down, they cooked up a storm and fed about 40 people house-made pastrami, corned beef, pickles, and coleslaw, all on fabulous rye bread. Leo made 14 loaves of rye and even threw in a chocolate chip challah toward the end of the evening. He’s turned into a master baker and showed me with great pride his rye starter that he brought with him from LA when he moved back to the bay. Evan is the meat man, and spend most of the evening slicing pastrami and corned beef, but thoughtfully smoked some shiitake mushrooms to make veggie reubens for the few vegetarians who dared to venture into the house of meat. The whole apartment has been taken over with bins of pickles fermenting, crates stacked with bags of flour and curing salts and cooling racks waiting for bread and rugelach. Evan’s roommate Robby may soon be up for an award for being the most tolerant house-mate in San Francisco, but I suppose the constant supply of food makes its easier to deal with.