Ton’s of news, but mostly little tidbits that aren’t worth posting on their own. Here we go:
There have been rumors of financial problems with Rose’s Deli’s. Now the Tanasbourne site is R.I.P. status.
In the press: Lisa Shroeder made it to the Today Show to promote her new cookbook Mother’s Best. She gave a demonstration on cooking warm apple crisp.
The New Yorker ran an interesting article on a ride-along with an undercover Michelin guide inspector. Quite interesting; it’s a job I don’t think I’d want.
If she were on an inspection visit, she said, she would go home directly after finishing dessert and paying her bill, and begin filling out her report, which is made in the form of entries in a classification form supplied to all Michelin inspectors. She would list every ingredient in everything she ate, and the specifics of every preparation. She would rate these according to several criteria, including quality of the products, mastery in the cooking, technical accuracy, balance of flavors, and creativity of the chef. Then she would fill out the section that deals with setting, comfort, and service—and that determines the number of couverts the restaurant will earn. “I’ll talk about the service, the crowd, the décor, the ambience, the wine list, the sake list—whatever is applicable,” Maxime said. “The salt, the glasses, everything about the experience you had from the second you made the phone call to book the reservation, to when you walked in the door, when the hostess greeted you—or didn’t greet you—to whatever little goodies you have at the end of the meal.” For a restaurant like Jean Georges, filling out the reports would take two to three hours. A Chinese restaurant might take an hour.
Who says the NY Times focuses only on big cities. Here’s a slide show of the Foodie scene in Marfa, Texas. That’s wide open country – where the movie “Giant” was shot with Elizabeth Taylor, Rock Hudson, and James Dean. That being said, the article is rather… strange.
Remember the city of Portland’s plan to enforce sidewalk cafe regulations? ”
A sidewalk café is defined as a permitted area within the public right-of-way consisting of tables and chairs where patrons may be served food and/or beverages from an adjacent café or restaurant. Sidewalk cafes typically consist of tables and chairs arranged in a single row on the sidewalk. City Code states that it is unlawful for any person to operate a sidewalk café on any public street or sidewalk within the City of Portland without first obtaining a valid permit from the City Engineer.”
Anyway, according to the Oregonian, the city is giving restaurants a break by not charging the $150 application fee until January 1st. Like restaurants are really thinking about outdoor seating now. Ah huh.
There is a 13(!) page information packet available on the city’s website.
Speaking of the Oregonian, I got a letter last week asking why I don’t mention many of their stories. They accused me of being a “hater”. (Note: this came from a reader, not anyone at the O) Easy answer: since the Oregonian locks up their articles after a certain time period, any links I make go bad. Search engines crawl my site and penalize me for bad links. I’ve literally spent hours removing them. That’s why, if I find a story at the O, I generally look for it over on KGW or another site that keeps things open.
Since this has come up on the site many times in the past, I will pass along this note from a reader. ”
My wife and I own a commercial kitchen facility in Northwest Portland which in fact was Briggs & Crampton Caterers from 1983-2003. Our tenant of the last 5 years has moved out, and we would like the food community to know of its availability. Here is a description: Commercial kitchen and offices housed in a Victorian-era house near Fremont Bridge in Northwest Portland.
3-levels with commercially-approved kitchen equipment, walk-in cooler, wine cellar, store room and 2 offices.
Off-street parking for several vehicles. Backyard herb garden potential.
Available as of December 1 on a 1-year minimum lease.
1800 square feet; $3400/month. Space can be shared by 2 or 3 tenants. If you know of someone who might be interested, please forward this notice or have them give me a call:
Cameron
503-939-5457
In an story called “Eat Like a Mensch” Maxim Magazine named Kenny and Zuke’s one of the ten best deli’s in North America.
This is some next-level shit. Ken Gordon and Nick Zukin bake their bread (dense, crusty, gorgeous) and bagels (small, chewy, golden), smoke their pastrami (fattier, saltier, more peppery than the rest), cure their beef tongue (the sashimi of deli meat), make their pickles, and serve 50 sodas from across the U.S. Prepare to fress like a macher (“eat like a pimp,” goyim).
Would it kill you to try? Ken’s Special, a giant stack of pastrami, chopped liver, coleslaw, and Russian dressing.
You can read the article here. (link no longer valid)
For my next number, I’m going to give you the final text of a posting on Craig’s List, added on top of the original ad. It should make you curious enough to go read the beginning. (Link no longer valid)
This position has been filled, but never in my life have I ever received so much hate from a job posting, and I just want to make a few comments. The original posting remains below.
1) For all of those who wished me ill for being such a taker, bastard, and dumb ass for offering minimum wage, you’ll be pleased to know that I actually pay more than minimum. That was just a way to weed out all the people too proud to work at that wage. I want people who view their job as more than just a paycheck; that want to be part of something bigger. I take very good care of my crew and they are extremely loyal. And I am very proud to actually be creating jobs in this economy.
2) I anecdotally heard through the vine that I somehow offended the crews at F2F and Jory for saying they had nice six-figure kitchens. I don’t know how that ruffled feathers and as far as I’m concerned we’re all in this boat together, so good for you for being in sweet set-ups. I only wish I could be as well equiped as you.
3) For all of you that understood my ad and gave me great responses, including the people that commented on it even though they weren’t interested or qualified for the job, thanks for being part of a better culinary culture and wanting this valley to progress. Maybe I’ll send you all invites to our soft opening when we’re ready. Thanks!
While I’m mentioning openings: Spints, the Northern European ale house on NE 28th is now open, in the slot where Morgan Brownlow’s 401 was located (catercorner to Tabla). I dropped by last week, and was surprised at all the changes. The interior has been considerably enlarged and completely remodeled. You’d never know it was the same place. They feature lots of good German ales, and a very meat-centric menu. I’m not going to do a First Impressions yet, because I was two sheets to the wind from all the ale (no, wasn’t driving), but I was pretty impressed, considering they had just opened. Now we have Chris Israel’s Grüner to open in early January.
Speaking of Tabla, I went by this week. Hmm. I’m worried. Cool pasta, and some appetizers that just didn’t work. Hmm.
The View Point Inn in Corbet has closed until Valentines day 2010. A message machine says that all wedding parties are canceled. I have a feeling there will be some angry brides out there.
Immortal Pie and Larder will be opening at 8029 SE Stark in early 2010. The target opening date is February 1st. Owner Morgan Ennis will be making individual sized pies with a focus on savory pot pies as well as selling beer, wine, cheese and other pantry/larder type items.
I’ve mentioned Pine State Biscuits is coming to Alberta Street. The latest word on the targeted opening date is January 11th.
Re: Rose’s Deli in Tanasborne
My understanding was that the rent the mall was charging was astronomical. I had a friend who was working as a server there, and this is what they shared. I don’t find this all that surprising though. Happened to a coffee shop I liked to visit that had another location on the South Waterfront. That location was paying half as much rent as the Tanasborne location.
Hi, I am the owner of Immortal Pie and Larder and I just want to make one small correction to Food Dude’s lovely shout out. The address will actually be 8029 SE Stark St, in the Montavilla neighborhood, between Ya Hala and The Observatory. Can’t wait to move in!
I love pastrami. I love chopped liver, too. But I can’t imagine them together in a sandwich. They’re delicacies that need to be appreciated on their own.
I gotta say Liza Schroeder should be writting a book on how to make PR firm work for you.Not to say the food her food is bad but Mothers bistro is the most average restaurant I’ve ever eaten at and Mama Mias is slightly below average but how this Chef can spin these places is truly an art form. And yes this a compliment
I wondered about the Tanasbourne Rose’s when its address was left off of a recent ad insert in the Big O. That always seemed to me like an odd location for them, given that the surrounding mall seemed to be trying really hard to project a seriously upscale image (and Rose’s location within the complex wasn’t ideal in terms of signage or ability to attract drive-by traffic).
I wish them well and hope that they find a more affordable location here on the west side. (I’m not sure yet, but I think someone’s actually doing some remodeling work on the old Rose’s building — more recently Hooters — over at Beaverton Town Square….)
Sorry, but this is some next-level bs. Their pastrami is terrible, and is handily surpassed by any number of neighborhood delis and diners all over the east coast.
Each person is entitled to their opinion, but David Sax, the author of the Maxim piece, has a lot of reputable company for his:
Matt Kramer in the Oregonian:
Mike Thelin in The Willamette Week:
Matt Davis in The Portland Mercury:
Among other reviews, such as those in Seattle Magazine, Fearless Critic Guide, and Portland Monthly.
K&Z was also named among the 10 best sandwich shops by Bon Appetit along with the 10 best delis in North America in Maxim. David Sax also wrote us and one other deli up in Gourmet highlighting us as the future of deli. About the visit, he wrote on his blog:
And lest you think that Sax is just another writer smitten with Portland and jumping on the band wagon, Sax is also the author of the recently released book “Save the Deli” for which he visited over 150 delis throughout the United States, Canada, and Europe.
So again, you’re certainly entitled to your opinion, but for those that disagree and don’t find it to be “next level BS”, they’re certainly in good company.
Peace, pastrami and happy Hannukah.
Interesting comment in the Willamette Week comparing K&Z’s pastrami with Katz’s. I just made the trek to NYC and tasted the pastrami at Katz’s and at 2nd Ave Deli and found that both had a much more delicate flavor, not at all like K&Z’s. As to which is better, to each their own. As to which is in some sense more authentic, I have no idea. But they are apples and oranges.
I’m in exactly the same place. 2nd Ave. Deli’s pastrami was quite a bit more delicate, as you put it. Very good in its own right but a very different animal. For my own taste, I like the more “in you’re face” taste of K&Z’s pastrami a lot… maybe even a bit better than what the best of what NYC has to offer, but completely acknowledge that this is a matter of personal preference.
I still take strong difference to people characterizing their pastrami as crap. Typical internet hyperbole… as you know, just like certain body parts, everyone has an opinion.
Didn’t I read an interview with Ken a while back where he said they were having Carlton Farms make all the pastrami? It may well be close to the same, but it could easily have taken a turn for the worse. I had a reuben there before all this and I can say it was the best I’d ever had, and for $12 bucks, it had better be. But then days later for comparison I had a $7 job at Plan B before a show, and I was surprised at how good it really was. I guess my point is that it’s a reuben – how good does it need to be in relation to how much that quality will cost the customer? Judging by some of the other comments here, it seems that extra money at K&Z doesn’t really guarantee that quality consistently, but it does guarantee that K or Z will have the free time to respond to each and every post about their joint on every blog out there.
I haven’t eaten at any of the New York delis but I’ve eaten at most of the L.A. ones where I’m from. I made the mistake at eating at whatever the deli is over on NW 23rd when I moved here. Pastrami was like the stuff you get from the grocery store and the sandwiches were $10 or more. Only place back home I’d say is better than Kenny and Zuk’s is Langer’s mainly because of the bread. I like how the meat is smokier than Langer’s but still as sweet. I usually agree with the reviews here but don’t know how many delis people here have been to. Maybe they like the grocery store stuff? Or maybe New York pastrami is different?
I love the pastrami at K&Z, but will admit I’d visit alot more often if I could treat a friend to lunch without spending 40 bucks for 2 sammies and french fries.
* K&Z Lunch Special: quarter-pound “half” sandwich with potato salad or cole slaw and pickle, $7.95
* K&Z Dinner Special: quarter-pound “half” sandwich with potato salad or cole slaw and pickle, cup of soup or side salad, brownie or pecan bar sundae, $12.50.
Add fries to either of these for $1.50. You should stay well under $40.
I know that a lot of people like to point out that the reuben is $12 at K&Z’s. It’s worth noting that a reuben is also around $12 in the bar at Higgins, at Rose’s, Kornblatt’s, or Cafe Castagna. It’s not that unusual a price, especially for a place that has table service. Also, the reubens at the delicatessen are over a half pound of meat, probably twice the size of most sandwich shops around town. So while it may not be a cheap sandwich, it’s arguably as good or better a value. Further, it’s worth noting that at SandwichWorks, where there isn’t table service and you get chips instead of potato salad or cole slaw with your sandwiches, a reuben is $5 each or $8.50 for two. We call them “sliders” because they’re significantly smaller than our reubens at the delicatessen. However, several people in the food press have noted that the word “slider” is a bit of a misnomer, since they’re about the size of full-sized sandwiches at most sandwich shops
The deli is a Jewish deli. The tradition is for big sandwiches. The sandwiches aren’t ridiculously big like at Carnegie. All but a couple you can get your mouth around and don’t have to eat with a knife and fork. But a lot of people share or take half home. The lunch and dinner specials give another option.
Indeed, I can now state firsthand that the sandwich board outside K&Z’s, which says “Sandwiches as big as your head”, is reasonably accurate with reference to the turkey sandwich. (Mother ate half of hers; I got the rest for lunch the next day, because she was leaving on a trip and couldn’t take it on the road with her.)
I had the Reuben on that visit. It isn’t the largest I’ve ever seen, but it was plentiful and well made, juicy but not slathered with too much dressing. And the house pickles are excellent.
We worked with Carlton Farms to try to produce a wholesale product for sale to other restaurants or grocers. We weren’t happy with the results, so we haven’t pursued it further.
Wow, ExtraMSG- think you might want to put a little full disclosure disclaimer in there somewhere??
He does say “us” in there when referencing the Sax article, and I think the majority of this gallery is aware of the connection.
That said, I don’t think it’s a big deal in the present case, where virtually all the ammo in the comment consists of properly credited quotes.
Agree with djonn. Get over yourself, Kolibri. Besides, those are accurate review quotes.
what are you referring to?
K&Z pastrami “terrible”? Man, you are seriously in need of a taste bud transplant. Maybe it’s a little thickly sliced for your likes or perhaps you got a fatty piece. That happens. But terrible is the last word I’d use to describe K&Z’s pastrami. It’s terrific and holds up very nicely to the best I’ve had in NYC.
Actually, I think their pastrami sucks, as well. Sorry ExtraMSG, but you’re another example of PR and spin trumping actual quality. You might receive positive (mostly local) reviews, but like Lisa Schroeder, your actual product is painfully mediocre.
As for Rose’s, once upon a time, they were actually pretty good. For a couple of years now, they’ve served nasty, fake, rubber pastrami–so if they DO go under, there’s your answer.
Thankfully, there IS one place in town where the pastrami is still awesome: Castagna. My husband, whose grandma ran a Jewish deli in NYC, was impressed. Plus, their other offerings (e.g. almost Paris level coq au vin) are excellent, as well.
As to the turd opening the Newberg restaurant—sorry, but employment (even in this economy) is a two way street. The promise of low(ish) pay for complete devotion is absurdly unfair, even in this economy. “Only in it for a pyacheck”? Guess what, being able to have shelter and eat are fairly important things—compensation is always a consideration with any job. But obviously I had plenty of company in my negative reaction to your uber-douchey ad. I’m sure you’ve gotten exactly the staff you deserve.
Bringing me to The Viewpoint Inn: 1) it’s a shame in general, because it really IS just so pretty. BUT 2) they also had pompous, douchey ads a couple of months ago for nearly every position. Their event coordinator even contained the classic barfy “include why you are the best person and why we should even consider you” blurb. Glad I didn’t bother. I’m sure the poor people who did and were “successful” candidates are having to get paid through BOLI, since that’s another one of the owner’s time honored traditions.
I guarantee you it wasn’t the event coordinator who wrote that ad. The owners have a fascination with “Devil Wears Prada” and have (weirdly) been attempting to run their business vicariously through it. I actually sat through interviews with people whose qualifications were second to their footware.
Oh, I know! I realized (after I posted, of course), I left out that was the job posting FOR the event coordinator! And you have nothing but my heartfelt sympathy and admiration, Joisey. Please detail more of the interview process with those sociopaths.
VPI has been struggling since they opened- no big suprise there.
I’ve only been to K&Z once for pastrami, and it was dry, and so was the bread. It wasn’t “terrible”, but didn’t inspire me to go back. I’ve had much better experiences at their Sandwichworks location, as everything I’ve had there has been really good.
The problem with deli is, like pizza and a few other dishes, people tend to be greatly influenced by what they grew up with. It’s a memory thing. I think it evokes memories, and if they don’t match, people tend to reject it out of hand. K&Z doesn’t have the pastrami I grew up with (in LA), but I’m not going to dismiss it. As far as I’ve had, there isn’t any better in Portland, and that’s what matters to me.
I’ve never had a bad sandwich at K&Z’s, and, when they first opened, went in for the Ruben’s half a dozen times. I had a terrible salad once, and some inedible fries, but that was a long time ago.
That being said, I quit going after the first six months, but I think that had more to do with the crowds, and the other more interesting (to me) sandwich options available.
Went to Sandwich works the week they opened and didn’t like it at all, but like I said, that was the first week. I’d try it again if I happened to be nearby at lunch time.
I worked at a 4 Star restaurant summer before last. They were fighting hard for that 5th Star and made us practically memorize the guide that the inspectors use. It was intense, to say the least. If we ever had a single diner we thought it might be an inspector and we would put VIP next to their name(which must be said at least 3 times during the course of the evening, by the way). One night we were making a big fuss over a single diner when I learned from another couple in the restaurant that he was there attending a conference with them. I cracked up! Here this guy was getting the same VIP service that a celebrity would get just because he happened to be dining alone.
VPI…”Some” angry brides? They’ve been ripping off security deposits from weddings for the past 2 years now. You could read about it on Craiglist, but one of the owners had all the bad reviews pulled after threatening to sue everyone for slander. It aint slander if it’s true, sweetheart.
Lisa Schroeder: Did she yell at any of the hosts or crew during the segment?
Spints: *puts on PR shill hat*…another one of my friend Sean from Big Idea Group’s projects. I’m probably going to go check it out soon, will report back.
I remember that Craigslist ad when it first ran. The minimum wage thing is a douchebag way of doing business. In this economy did he think that qualified people wouldn’t be offended at a minimum wage sous gig? Hey buddy, I’m completely qualified but you can shove your job up your disingenous ass. See how you’re doing in the springtime and how you word your “help wanted” ads then (if you can still afford staff).
Food Dude. The little snowflake things you have falling down this page freaked me out. I thought my monitor was failing!
Yesterday at 4am I was rubbing my eyes, thought it was just because I was tired. That’s too funny.
1998 called. They want their cheesy snowflakes back.
For gods sake, STOP THE SNOWFLAKES! It adds absolutely nothing to the site. We all know it’s winter. We don’t need annoying distractions while we’re trying to read the site.
I like the snowflakes.
It’s pretty traditional (and deliberately cheesy) that I run the snowflakes anytime snow is forecast. You might want to stay away at those times.
Food Dude,
What are your thoughts on the Craigslist posting?? I would love to hear your angle on it…..
A Respectful Reader…
The Craigslist poster sounds like a coked out a frat boy to me. At the very least his ad reveals a personality (suffering from severe ADD possibly) that I think would be really painful to work with or for.
Also I think his claim that he only said he would pay minimum wage “to weed out all the people too proud to work at that wage” is totally bogus.
wow on pretty much all entries
Must be something in the air~
Re: Oregonian/OregonLive articles disappearing after a certain time.
That’s the old way of things. Now that the newsroom posts its own articles, this is no longer an issue. The contractually-obliged pay-to-view material is routed in another fashion (actually, you can read it all for free going back to the ’80s at the Multnomah County Library site), but all new food/dining news/reviews should be permanent — no lock-up, no expiration date — on this page: http://www.oregonlive.com/dining
FYI
I like K & Z But the last pastrami I had was like shavings of scraps off the cutting board. Or how do you say the bottom of the barrel bits. It was just one of those sandos that should of never left the kitchen. Maybe the cook will learn better next time? Who knows.
Re: the Craigslist ad: the poster is in love with the sound of his writing. He’s not a bad writer, but when looking for a serious candidate for a serious job, you’re better off respecting those you’re addressing, not talking at length about how they need to respect you and your set-up and your habits and your your your.
One correction: I think Spints is a block north of Tabla, not directly cattycorner
I really enjoy K&Z’s pastrami and I think that when it’s on, it’s as good as anywhere. But the delivery MUST be more consistent. Two of the last three times I ordered one, the bulk of it was fat. I don’t mind paying $12 for a sandwich, but I expect it to be filled with decent cuts of meat, not fat.
Traditionally pastrami is fattier than what we have, since it often came from the plate rather than the brisket. Since we use whole briskets (like they do with “smoked meat” in Canada), there are fattier cuts and leaner cuts. Some people ask for it fatty. Some people ask for it lean. Those who don’t ask, just get whichever is on the carving board. Please indicate you would like it lean or fully-trimmed of fat and you should be much happier.
Smoked meat? As in Schwartz’s of Montréal??
Now we’re talking!
Fair enough – thanks for the response. I’ll ask in the future.
RE: Kenny & Zukes
You know how you have a favorite song by a favorite artist and, over the years, you hear other artists sing the song but it’s never as good as the original. Then one day, many years later, you hear the song sung completly differently by a new artist and you like it even better than the original and have a whole new appreciation for the song? That’s how I feel about the Pastrami at K&Z. I grew up in the deli business in San Francisco and had my share of wonderful traditional pastrami and have lamented for many years the unavailability of the real thing and the emergence of the dreck that now passes for pastrami in most delis. I went to K&Z not expecting much and when the plate was placed in front of me I thought that it was another waste of time but after the first bite, you know what? It was a revelation! that’s what. It was absolutely not authentic N.Y. pastrami. It was better! I no longer dream about N.Y. pastrami. I hunger for K&Z and can’t wait to make the drive from Ashland again to savor the wonderful smoky flavor. Old dogs CAN learn new tricks.
RE KZ
Been wanting to vent about this: I work near KZ, my coworkers and I were excited to put it into our take out rotation. After a series of messed up orders, a rude & unhelpful server and being overcharged once, we have not been back.
I had the same problem at Tabla last weekend. It was my first visit and my expectations were high because all I have heard are raves. I couldn’t figure out what all the hype was about but hopefully it was just an off weekend or night for some reason.
Here’s the thing: There’s no such thing as “authentic pastrami.” It’s like saying “authentic Pizza.” There are a multitude of styles and there’s no one that’s the ideal. Depends on your tastes – New York does it different than Montreal or L.A. or Detroit or Miami. And they can all be good. Depends on what you grew up on, usually. I think ours is smokier and spicier than New York’s standard. Doesn’t mean it’s better or worse. We’ve never called ourselves a New York deli, or an anywhere else deli. We do what we do and hope to be judged at face value.
That being said, we fuck up occasionally. We serve an average of 7-800 people per day, a good deal of those in a very short time span. Which gets a bit crazy sometimes. The overwhelmingly majority of the orders come out pretty damn good, which is why we continue to do 7-800 people per day, even through the recession. Those that we mess up – if we find out about them – we make every possible attempt to make good on. And we’re constantly trying to get better, and eliminate those fuck-ups. It’s just a numbers game sometimes – every restaurants screws up once in awhile, and I don’t think our percentage is any higher than most. And we’re pretty open to constructive criticism (the occasional “your pastrami sucks!” a possible exception).
Because of Jewish Deli food being what it is and almost everyone having a frame of reference for it, it inflames a lot of passions and everyone seems to have an opinion on it. You’d be amazed. About 1/2 of our customers love our pastrami as is, while the other 1/2 (that would be, ahem, the more vocal 1/2) think it should be fattier, or leaner, or smokier, or not as smokey, or sliced paper thin on a machine, or spicier, or more delicate, and on, and on, and on. Everyone has an opinion, because it’s the food they grew up on, or what their grandmother made, or some other connection.
It can be infuriating, because no matter what, it’s never the way everyone wants it. It can’t be. A place like Apizza Scholl’s has the same problem – too charred, not charred enough, not enough cheese, not enough choices, what no pineapple?, etc. Except we have a way larger menu and more variety and everyone and their brother has an opinion – usually a very vocal one – about every item. I get stopped in the street or in stores or on movie lines about 10 times per week by someone letting me know what I should do differently.
No ones forcing anyone to pay $12+ for a Reuben, nor is anyone forced to pay $25.00 per lb. for Salumi from Seattle, or $28.00 per lb. for a Pont L’Eveque from Steve’s Cheese, or $28.00 for a Pork Chop at Bluehour, or $8 for 3 little stuffed dates at Toro Bravo. The fact is, just about every complaint I’ve read of the price of our Reuben was followed by the comment “but I took half of it home for lunch the next day.” The fact is, if you weigh one of our sandwiches and price it per pound, I’d put it up against just about anyone’s in town value-wise, quality aside. And it comes with a side.
We’re just trying to do the best we can.
I like your pastrami just the way it is, Ken. Reading all these posts reminds me that I haven’t been one of the 7-800 people lately. I think I’ll change that tomorrow or early next week.
And I dig Sandwich Works too, though I visit less often since I moved to a new neighborhood.
It’s always funny to me that when I come to this site it seems like more of the posters hate food than love it. They are way more interested in telling people what they don’t like about something than what they do. The exception seems to be the Dude and a few other professional food writers on here.
I’ll vouch for K&Z’s meatball, Dude. I’ll put it up there with Bunk and Garden State – both elite company in my opinion.
Finally, I rarely meet a New Yorker who has moved away who doesn’t incessantly ramble about how great NYC is and how much more superior the city is to all other places in the world. It’s like it’s their favorite past time. Don’t get me wrong. I love New York too, but I’ll take Portland thank you very much.
Oh, and Dude? Next time you’re at Sandwichworks try the Meatball Hero. If you don’t really like it, it’s on me.
Chefken, you’re absolutely right; what we grew up with is what we love. I grew up in LA and the famous Canter’s was around the corner from my high school (Fairfax) oh, so many years ago, and I ate many a happy pastrami sandwich there. So my criteria is thin sliced, highly spiced, on soft, classic rye bread. So, alas, Chefken, I found your pastrami less than wonderful. But the appropriate deli spirit is at K&Z and I do love that.