Fairfax, Los Angeles · restaurant
A modern Jewish deli where the pastrami is hardwood-smoked, the brisket is slow-cooked, and the bagels are boiled in honey water then fired in a live-flame oven - closer to Montreal than Los Angeles. The deli case rotates daily with market-driven salads, wood-roasted vegetables, and spreads pulling from across the Jewish culinary diaspora, so going back on a Tuesday feels different from going back on a Friday. At night the upstairs flips into a vinyl listening lounge, which makes it one of the stranger and more interesting double lives a deli has ever led.