That means “Congrats!”. It’s what we say when we toast success. I’m happy you’ve found us. Look around. Stay a while.
Have a bite or buy a franchise. Just realize one thing: none of this matters until you come in and eat. I promise you’ll love it.
A Rye Story of
Boy meats brisket. Boy eats brisket. Boy falls in love… with brisket. The boy is Zane Caplansky and the brisket is that luscious cut of beef in what Woody Allen would call the “chestal area” of the cow. When that boy couldn’t find the brisket of his youthful dreams, he did what any passionate deli lover would do: he made his own. Zane bought a brisket, taught himself the art of meat curing, created his own spice rub and bought a smoker on eBay. It was really, really good.
Why is it so good?
Originally made from cheese and fried in schmaltz, the latke was made to celebrate Hannukah. As the Jews migrated, ingredients in their new environments became limited to local products. That’s how the modern day latke evolved into a combination of potato and olive oil. Schmaltz is poultry fat. That’s what gives Jewish deli food its authenticity and flavor. Just as ghee is to Indian food and olive oil is to Mediterranean food so schmaltz is to Jew food. We put that stuff in everything. The best news? It’s good for you!
Deli-Selfie’s are encouraged