“It is so wrong for a deli customer to be served a knish that’s been put in a microwave,” lamented Michael Siegel, a successful San Francisco chef who is poised to open his own new Jewish deli in late January. At his place, almost everything will be made from scratch. “It’s time to bring the pride and love back into deli food,” Siegel said.
The first-time restaurateur takes making a good, fresh knish very seriously. In fact, his deli will be called Shorty Goldstein’s as a tribute to his great-grandmother, whose excellent knish recipe Siegel uses. The moniker is a combination of the great-grandmother’s nickname (she barely reached 4’10”), and her maiden name.
Inspired by new delis like Mile End in New York, Siegel, 33, decided to leave his position as chef de cuisine at Betelnut, a contemporary Asian cuisine restaurant, to join in San Francisco’s Jewish deli revival. “We have a large Jewish population in the Bay Area,” Siegel noted. “There’s a demand and a niche for good, slow-food Jewish deli. Wise Sons beat me to it and proved the point, which serves as motivation for me.”
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