Goodbye, pastrami on rye. Photograph from Handout
Brooklyn’s oldest kosher fast food joint, Kosher Delight, is about to transition from pastrami to…wakame*?
After 35 years of deli sandwiches as heavy as the cows they came from, Kosher Delight has closed. For some, it’s a real loss. They’ll have to find their greasy pleasure elsewhere. For others, the end of an era is actually positive. The Huberford family, who owned Kosher Delight, plans to re-open a healthier version of the establishment, complete with vegan and vegetarian options.
“We want to keep our customers healthier so they come back for longer,” said an unidentified employee.
Perhaps I’m not one to weigh in on the matter, since I’m a bit too young to be nostalgic for the old Jewish deli days. Still, tofu pastrami (tofstrami?) sounds pretty exciting to me!
*Japanese sea vegetable
Hadas Margulies is the new food intern at the Forward. Find her at HadasMargulies.com.
Despite our best intentions to raise awareness about the importance of sustainable, healthy food and the critical role of cooking it at home, we know that the majority of unhealthy calories and the largest increase in food consumption over the past 50 years has occurred with food purchased outside of the home, according to the Keystone Forum on Away from Home Foods. One might wonder: why are Jewish food establishments not working to create more healthy and sustainable menus?
While there are a few options, like those at last week’s Deli Summit, they’re mainly located in the sustainable food meccas of New York and Berkeley. Last week, that list grew one restaurant stronger with Inna’s Kitchen, a new player in the Boston Jewish food scene. Opened last week by Inna Khitrik and her son Alex, Inna’s Kitchen is a new Jewish deli in Newton Centre focused on sustainable healthy Jewish foods from a variety of cultures.