date:Mar 18, 2014
re starting to appreciate sour flavors. It may have started with pickling, but people seem more open to sour flavors.
For the new Jewish deli trend, Mr. Landers said it is about people like him discovering their pasts.
People are recreating foods they probably never experienced in an authentic way, he said.
He referenced contemporary delis like Rye in Minneapolis, Kenny Zukes in Portland and Katzs Deli in New York City where consumers can get house-made pickles, smoked meats, cured fish, gra