As the eldest occupant of Global West Plaza and the oldest Persian Restaurant In Las Vegas Zaytoon is more easily overlooked than many local eateries, but using the same recipes for decades the space on Durango is a breath of fresh air in a time when authenticity is often lacking.
Family owned and the combination of eatery plus market, the later featuring imported goods as well as groceries, plates come from a kitchen steeped in tradition such that everything from Lavash to several styles of Baklava are made on-site daily.
Muslim owned and Halal-certified, a name that translates as Olive seemingly appropriate for peaceful confines, guests can expect Kabobs served at a fair price though the real highlights come from Stews such as bold Ghormeh Sabizi and Fesenjaan that is complex but not overly sweet like many.
Pistachio Financier, Caramel, Raspberry Pate de Fruit, Milk Chocolate BonBon
Reopened in October 2021, a 19- month hiatus and rearranged dining room in the rearview, Le Cirque at Bellagio entered the “new normal” by charting a novel course as Tasting Menu-only under the guidance of Chef Dameon Evers and General Manager Gabriel Fontenier.
Since 1998 the resort’s most sought-after reservation, a forty-year history in Manhattan uncertain following the passing of Sirio Maccioni, guests entering the jewel box space will quickly recognize the half-moon bar and big top ceiling while the menu is two eight-course Tastings or a truncated Prix-fixe selection.
Currently operating from 5:00pm until 10:00pm Thursday through Monday, much of the staff familiar across twenty prior visits from 2008 to 2019, it was amidst plush fabrics and light music that two diners were seated, service predictably faultless across the next three hours.
Opting for the Prestige Menu, plus all-new Cocktails including Louis Bleriot and a French 75, it was alongside these that Oysters, Bread and Caviar were presented, the later offering Kaluga atop Crab, Apples and fluffy Scallop Blinis.
Now priced on par with Robuchon and Savoy, the future of Las Vegas’ fine dining scene hanging in the balance, course two looks back at before moving forward, Le Cirque’s classic Lobster Salad offered on aromatic Gelee with winter Citrus and bitter Flowers.
Forever the realm of Sommelier Freddy Montandon alongside Wine Director Sanae Halprin, the former presenting Sauternes with bright Fruits to accompany Foie Gras, a follow-up of Diver Scallop is cooked faultlessly while Duck Breast is rosy amongst Seeds and Sunchokes.
Finishing savories with predictably luxurious A5 Wagyu and classic Bordelaise before Cheese, Tete de Moine with accouterments, Dessert sees the return of Le Cirque’s “Chocolate Ball” or an alternative Strawberry Vacherin brightened by Szechuan Peppercorns.
Completing the night with Mignardises and take-home Candies, plus personalized napkins, Las Vegas remains fortunate to have a Restaurant like Le Cirque as GM Gabriel Fontenier and Chef Dameon Evers continue to reinvent and refine a storied space into something entirely new and undeniably delicious.
FIVE STARS: Forever one of the Strip’s most iconic spaces guests will not find better service in Las Vegas while Le Cirque’s Spring menu shines thanks to impeccable Ingredients cooked carefully across plates both classic and modern.
RECOMMENDED: Tasting Menu.
AVOID: N/A.
TIP: Since the night of this meal both Gabriel Fontenier and Dameon Evers have departed Le Cirque.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
I’m tired as I write this. I’m not sure if it is “good tired” or exhausted, but 2022 was full and I’m feeling it. Full of work. Full of friends. Full of music. Full of travel. Full of loss. Full of love. Full of “once in a lifetime” moments that potentially weren’t, because what does that really mean?
Platitudes are as useful as stereotypes. Time savers and a touch of truth, at best, with “once in a lifetime” generally reserved for desirable events like a meal at The French Laundry. My third. Or a trip to Vienna that could be booked again next week were it not for four other overseas trips planned for 2023.
I’m fortunate.
But what if everything is “once in a lifetime?” I mean, I’ll probably never sit in the VIP Box watching Jack White again. I’ll probably never enjoy a pre-dawn run from Kobarid to the Italian border again. I’ll probably never dine in Scotch 80’s PDR with the same thirteen friends again. I’ll also never pet BonBon again, or get to banter about food with my accountant.
Life moves fast and so far I feel like I’m keeping pace, but I know at some point I won’t. None of us do. I’m grateful for where I am, who I know and the path that brought me here. The last year flew by and I hope the next feels slower, I think. Or maybe not considering all the unforgettable moments, “once in a lifetime” and otherwise.
What follows is a list of the most memorable meals and bites over the last 365-days, many of them literally “the best” while others may have shined brighter than they normally would have due to the circumstances. Thanks to all the Chefs, GMs and Servers involved and equally as much to those who I was fortunate enough to break Bread with. As with last year, only one item per Restaurant in each category.
Rebranded from BLVD & Main, 40 years serving Las Vegas making PT’s one of Las Vegas’ most recognizable brands, it was to end 2022 that seven guests sat down to watch Georgia versus The Ohio State Buckeyes with Food and Beverage from Chef Luis.
Built as a Beer Hall and Sports Bar, at least 200 seats directly adjacent The STRAT Sportsbook providing built-in foot traffic, it was upon entry that smiling hostess’ led guests to seats, servers efficient and pleasant but clearly understaffed for a busy NYE.
Showing a multitude of match-ups across several big screens, the image quality suggesting no expense spared, it was after brief perusal of the menu that orders were placed, Short Rib Cheese Fries predictably decadent while “Buffalo Fins” take PT’s classic Wings in a new direction by wrapping Bacon ‘round Crustaceans.
Next ordering a few pounds of Wings, Buffalo on the Bones and smoky BBQ slicking fried Tenders, PT’s Quesabirria wows thanks to slow-cooked Beef and melty Cheese on a Pita to sop up all the Juices plus Pickled Veggies on the side.
Not forgetting Pizza PT’s Crust sets a high standard for such a venue thanks to crispy pliability, the blend of Chicken, Bacon and Ranch predictably good while “Classic Nachos” come piled high with two types of Cheese, Pico, Peppers, Steak and boozy Beans.
Wrapping with two Desserts both items prove far better than the average Bar’s offerings, warm Sticky Toffee Pudding outpacing Dark Chocolate largely due to the Bourbon & Brown Butter Ice Cream.
FOUR STARS: Built as a Beer Hall and Sports Bar, and now acting as such under Golden Entertainment’s most famous brand, PT’s Wings & Sports offers excellent Bar Food at a fair value with plenty of seats and screens.
TIP: Monday 4pm-10pm, Tuesday & Wednesday Closed, Thursday 4pm-10pm, Friday 11am-12am, Saturday 9am-12am, Sunday 9am-10pm. This is also the only kid-friendly PT’s.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
Quail lacquered & smoked, grilled Parker House Rolls
30-day Aged Lamb Loin, Mustard Greens cooked over the fire
Chamomile Sorbet, Shinko Pears, Mint, Honey
Hachiya Persimmon, Fuyu, Grilled Milk
Having moved from Alinea to Pastry at benu to Atelier Crenn and finally Chef de Cuisine at Saison the next logical step for Chef Christopher Bleidorn was a Restaurant of his own, and since 2018 that has been Birdsong.
Said to emphasize seasonality and whole-Animal cookery, the website offering a wordy manifesto on wisdom and tradition, it is along a sketchy stretch of SoMa that guests will find a scene not unlike the one created by Skenes in terms of design, music and ethos.
Priced higher than The French Laundry after auto-grat, prepaid reservations offered on Tock, it is at the Chef’s counter or surrounding tables that diners receive ten-courses from servers working in a mostly perfunctory role without much charm or personality.
Leaving most of the cooking to Chef de Cuisine Yesenia Castañon, a first-generation immigrant cooking with a passion born on her Grandmother’s Mexican Food, Bleidorn watches mostly silent from the pass as Wine is poured and plates arrive, a single Oyster in foamed Fat not particularly delicious while a trio of Trout to follow ate like an essay on nose-to-tail butchery.
Now holding 2* Michelin of its own, a bowl of “Root Broth” channeling Saison’s Brassicas without as much finesse, aged Cod is really where the menu starts to get interesting thanks to taste and complexity before proceeding to a “Sea Urchin Cream Puff” that doubles down on Saison’s famous Toast by adding umami-laced Butterscotch.
Continuing to showcase baking skills with Cornbread & Caviar, a truly spectacular dish that nonetheless begs questions of how it fits Birdsong’s “whole Animal” concept, smoked Quail comes hot off the hanger with flavorful crackling Skin and condiments to formulate a Sandwich using smoky housemade Bread.
Not a place to linger, presumably doing two turns a night, Lamb arrives with a generous Fat-cap and flavors intensified by dry-aging before a duo of Desserts that taste fine but fail to show any sign of either Chef Castañon or Bleidorn’s training in Pastry.
Created by former-interior designer Laura Seymour Damnfine opened in early-2021 to serve “all of my favorite things,” and since that time the Outer Sunset space has been slinging a concise menu of Pizza, Coffee and Wine to a growing fanbase.
Not always a Restaurant, the open space now fitted with a full bar and custom-built oven, Damnfine is open early to late with good vibes and ten Pies daily including many with clever names like the “Grinch” or “Alotta Burrata.”
Using 72-hour naturally fermented Dough, the fact that Seymour is entirely self-taught surprising, guests can expect an easily-digestible Crust with good rise and plenty of chew beneath heavily applied Toppings while Salads and Appetizers such as overworked Meatballs are less memorable.
Candy Cap Brick Toast – Candy Cap Mushroom Custard, Whipped Cream Cheese, Fuyu Persimmons, Candied Walnuts
Opened in December 2021 by former Lazy Bear Sous Chef Matt Kirk and Baker Casey Wentworth Automat one-ups the average all-day cafe by doing everything on site, their Bread among San Francisco’s best while the Burger earns comparisons to the greatest anywhere.
Obviously not a “real” automat, though the McAllister Street venue features counter-ordering and quick service inside a space bathed in light, daytime hours offer a seasonal menu of mostly Pastries, Sandwiches and Beverages including Wine and Beer.
Starting with glass cases, a Smoked Cheddar Biscuit reminiscent of Red Lobster’s icon with greater depth of flavor, additional selections included both Cinnamon Rolls and Chocolate Chip Cookies fashioned from housemade Sourdough featuring a well-aged starter.
Not about to skip the “Cheezy Buddy” with two Patties, Dill Pickled Onions and Garlicky Cheddar on a dainty Milk Bun, the grind and garnishes comparing favorably to any under $20, Frankie’s Fries are crisp and oilless while winter’s Candy Cap Brick Toast with sweet Mushroom Custard, Persimmons and Candied Walnuts shows an understanding of Ingredients far greater than expected from the Restaurant’s humble confines.
Rare to revisit Restaurants when traveling, even those that are particularly impressive, there was simply no resisting Belinda Leong after more than three years – and for the fourth time her mastery of everything from Muffins to Viennoiserie at b. patisserie remains among the best stateside.
Now in business for herself since 2012, stints at Manresa and Pierre Herme laying the foundation for what will likely soon be a Beard Award-winning career, it is at the corner of California and Divisadero that patrons will find a collection of items sweet and savory, the counter wrapping an open kitchen offering more than a glimpse of processes streamlined to yield both volume and uncompromising quality.
Carefully bridging French technique and American sensibilities, Leong and partner Michel Suas creating over two-dozen items daily, those in the know will first take time to peruse seasonal options before making choices, though those with a substantial appetite may just be better off starting left and working right at risk of ordering with eyes bigger than their stomachs.
Opting for the latter approach, a total of six items at Bay Area prices, it was finding a comfortable seat in the widow that indulgence was underway, bites of a Tartine offering crunchy Bread with lots of Ham, Cheese and creamy Bechamel.
Never passing on Kouign Amann, the very reason so many make their trip to Lower Pacific Heights, it was discovering a combination of Pineapple Jam and Butter that this iteration continued a tradition of greatness while the Apple Almond Croissant to follow was texturally flawless from edge to inside.
Finishing with Cookies and Bostock, the latter more like Citrus Pound Cake, Leong’s Chocolate Chip Round is fairly basic while Cherries, Oatmeal and Toffee suspended in a buttery matrix is an idea whose time has come.
Like this writer The French Laundry has changed a lot since February 17th 2009, a landmark meal from Cory Lee and Thomas Keller then costing roughly 40-hours of pay while solidifying an interest in dining that has only continued to grow. Now with more seats, more light, an extra thousand feet in the kitchen and even music America’s foremost fine dining institution is currently guided by Chef David Breeden while GM Michael Minnillo continues to lead a service team second to none.
Still accessed by the famous blue door and a small foyer, the same two-top as prior waiting with a clothespin and tri-folded napkin, dinner began with Champagne and Canapes including the Salmon Coronet followed by silky Cauliflower Soup.
Seated with the words “Have fun,” a phrase one may not usually associate with a Michelin 3* Restaurant, the night continued with a quartet of Seafood before the Mother of Pearl spoon accompanying timeless “Oysters and Pearls.”
Selecting Riesling to pair with lighter courses, a topped-Egg with Truffles then bold Blood Sausage alongside Falafel, the night’s Lobster came as a Cake brightened by Citrus before “Bread and Butter” in the supplemental form of housemade Kugelhopf beneath a Parmesan Tuile liberally covered by shavings of a baseball-sized White Truffle.
Barolo from the Italian Truffles onward, Pork “Pate” never so refined and Duck with crackling Skin each an exercise in precision, A5 Wagyu carries with it a premium price matched by its sourcing alongside Beef Fat Toast and Wagyu Kielbasa.
Using yesteryear’s Gougere as a Cheese course, then the Bocuse-fashion flood of Desserts highlighted by Maple Ice Cream plus “Coffee and Donuts,” it is alongside the bill that Mignardises arrive in excess along with a copy of the menu and Shortbread Cookies for later.
Beginning to end a remarkable meal The French Laundry remains America’s definition of excellence and in an era where the destination Restaurant “arms race” evolved to include social messages, science and cultural preservation, Chef Keller’s vision remains rooted in luxury with premium Ingredients used liberally, each bite precise and complex while staff encourages guests to have fun.
Focused on local meats and produce from their own 3.5 acre culinary garden at the St. Helena Montessori School The Charter Oak comes from Chef Christopher Kostow of The Restaurant at Meadowood.
Toqued by Eddie Lee, whose tutelage includes Daniel Humm and Lee Wolen, this is a Restaurant with an eye towards sustainability, but unlike many others that concept yields big flavors in an unpretentious family atmosphere.
Dish for dish and dollar for dollar a far better experience than at the Michelin 3 star flagship before it shuttered, particularly as relates to the famous Burger and housemade Bread with carefully cultured Butter.
“The Simpson” – Yeast Donut with Pink Frosting and Sprinkles
Maple Longjohn
Maple Old Fashioned Donut
Chocolate Old Fashioned Donut
Affordably priced by wine country standards Butter Cream Bakery has been part of Napa since 1948, their Donuts originally garnering attention before Bobbi and David Closs expanded to Cakes, Cookies, Breakfast, Lunch and Diner fare.
Pink and white striped from the start, glass cases near the entrance displaying dozens of Baked Goods, it is now under the ownership of son Gerry that the Jefferson Street landmark serves guests daily even though the local Food scene has evolved.
Homey with friendly service, six Donuts plus a “Black & White Cookie” that eats like Hardtack less than $10, suffice it to say that there’s nothing artisan about Buttercream’s fried Dough and although Yeast rings and bars are competent the Old Fashioned selections are dry while Crullers lack their characteristic egginess.
Model Wrap – Scrambled Eggs, Applewood Smoked Bacon, Ham, Avocado, Hash Browns, Monterey Jack Cheese, Cheddar Cheese, Chipotle Mayo, Spinach Flour Tortilla
Breakfast Sausage Sandwich – Scrambled Eggs, Pork Sausage, Jalapeno Jack Cheese, Roasted Red Pepper Aioli, English Muffin
Banana Walnut Muffin
Almond Croissant
Morning Bun
Oatmeal Raisin Cookie
White Chocolate Hazelnut Cookie
Part of St. Helena for nearly ninety years The Model Bakery needs no introduction, the past three decades under Karen Mitchell bringing unprecedented accolades for what many consider America’s best English Muffin.
Dedicated to organic Ingredients and artisan traditions, additional locations in Yountville and at Napa’s Oxbow Market opened more recently, guests can expect a bevvy of products ranging sweet to savory including the “Model Wrap” overstuffed with Cheese, Meats and Potatoes melded by spicy Mayo.
Something of a mixed bag in terms of Pastry, the Almond Croissant flaccid and overly sweet, better bites come from Cookies featuring a crispy rim around soft center whether loaded with Raisins or Hazelnuts and White Chocolate.
Homey again with a Banana Nut Muffin that’s good as any, though the Morning Bun again shows a lack of finesse with Viennoiserie, all that has been said about the English Muffin remains true whether simply grilled with Butter or as the delicate yet crispy support to Eggs, Sausage, Cheese and Aioli.
As the World’s first Korean Chef to be awarded three Michelin Stars Cory Lee needs no introduction to experienced diners, his time at The French Laundry yielding some of the Restaurant’s best plates before earning his own accolades at benu. Now partnered with Jeong-In Hwang, fresh from his own tenure at Pierre Gagnaire’s three-star Sketch, SAN HO WON elevates the “Korean Barbeque” genre by way of refined technique plus premium Ingredients cooked over wood more carefully sourced than the Beef at most places.
Intended to “offer familiar and homey dishes cooked with all the care of a serious Restaurant” and still a hot ticket, online reservations gone within minutes of becoming available, it was with the minimalist Mission space filled that three diners sat down at 6:30pm with Buckwheat Tea soon delivered alongside three complimentary Banchan.
Embracing the California melting-pot with a “KBBQ” backbone but no shortage of global influence, Kimchi Jjigae Pozole but one example as Korean flavors surround Hominy ready to be garnished to taste, more traditional dishes include latticed Galbi Dumplings juicy as XLB and a medium-thick Mountain Yam-Green Onion Pancake.
Making several styles of Kimchi on-site, the version created from Sesame Leaves highly recommended by staff, Proteins are high quality and cooked in the kitchen with House Double-Cut Galbi tender as A5 Wagyu and bone-in Pork Ribs predictably fatty but delicious.
Not letting off the gas with Sauces or a la carte Banchan, Maple-soaked Rice Cakes and glistening Corn vying for the spotlight, Dessert looks casual but dials up taste and texture whether one chooses Chestnut Soft Serve with Red Beans and Rice Cakes or Sparkling Rice Wine with Berries and Yogurt.
Now with three locations stretching from Beach Street to Old Oakland Square Pie Guys is a pop-up that worked, the quick-casual spot from Marc Schechter and Danny Stoller beginning at 1077 Mission Street and growing by well-priced Detroit-style Pizza, Salads and Wings.
A story dating back to before the pair shared kitchen space at Vinyl Cafe, though it was there in the Divsadero that the Cheese-latticed rectangles grew a following, Square Pie Guys offer ten Pizzas plus the ability to make one’s own with a choice of Sauces and Toppings.
Prone to seasonal change, the daily Wings dry-rubbed with heat quickly tempered by Cilantro Lime Crema, “The Big Von” features a pillowy backdrop beneath White Sauce, Italian Sausage, Pepperoni and Mike’s Hot Honey with each bite a little different from crispy edge to gooey center.
Also offering Beer and Wine, plus Dessert made from the same leavened Dough, what better way to enjoy Monkey Bread with Fruit, Caramel and Ricotta than while listening to an early 2000s soundtrack including Modest Mouse and The White Stripes?
Biscuit, Cornbread, Hot Pepper Jelly, Strawberry Preserves
Well aware that Brenda’s French Soul Food was a growing concern with an ever-expanding queue it was in 2014 that owner Brenda Buenviajé teamed up with restaurateur Andre Larzul to open a second concept, the idea of a “Meat & Three” hatched from Buenviajé’s Southern upbringing and an idea novel to The Bay.
Quite literally one Meat and three Side Dishes from a daily menu, though some of Brenda’s classics made their way over to a constant list including famous Fried Chicken that is spiced to the Bone beneath golden Batter, guests are also smart to order Gumbo made the proper way with Okra, Andouille, Shellfish and assertive dark Roux.
Odd in terms of service, the waitress quite lovely while a man confirming reservations behind Plexiglass was confrontational to more than one party, sides found Fries outpacing Slaw and frankly-dry Cornbread though the oversized Biscuits were weighty and soft.
Open all day Wednesday through Monday, both Breakfast and Lunch served till 3pm, Brenda’s famous Beignets are unchanged from Polk Street, though dollar-for-dollar and bite-for-bite the best dish on this morning was thick Sweet Potato Pancakes liberally covered in a Sauce of melted Pralines.
While Bob’s Donuts has long garnered the attention of Bay Area residents those South of the city have Rolling Pin, hours from 4am until 2pm daily finding the San Bruno venue baking and frying a wide variety early until noon to keep up with demand.
Building a fervent following across fifty years, every Donut or Cookie made on-site, it is in exchange for cash-only that patrons receive items boxed by courteous staff-members, the first bites of a simple Yeast-raised ring fluffy like Brioche and surprisingly still warm.
Old fashioned in terms of design, taste and pricing, only an Ube Cake Donut much different from what guests might have seen in the 70’s, Rolling Pin’s Cruller features an eggy-soft center beneath just a bit of chew while the Apple Fritter features a good rise and almost no grease supporting pockets of Cinnamon and Fruit.
All wood panels around glass cases, the sort of spot one would assume knows their way around classics, don’t miss the Old Fashioned cogwheel plain or glazed, nor a Buttermilk Bar whose frying time, temperature and penetrating Glaze are nothing short of perfect.
Open daily from 6am, except Sundays when the Bakers get an extra hour of sleep, Las Hijas Del Gallo looks exactly like the Panaderias in Playa del Carmen and the ouskirts of CDMX with products as good or better than both.
Located in South San Francisco with plenty of parking, the smell of Cinnamon and Yeast tantalizing from several yards away, it is once inside that guests discover brick walls and floors plus a cash-only policy for orders under $10.
Frequently with a line, sheet pans on racks lined up without labels in order of what last came out the oven, Conchas and Ojo are wispy beneath crunchy Sugar topping while the Pineapple Turnover was golden on the outside with a still-warm Fruit center.
Also offering freshly fried Churros at the counter, crispy and oilless with a good bit of Cinnamon, Cortadillo comes lightly frosted but plenty moist – though obviously not so much as creamy Tres Leches stored cold.
Smart to pick up an Empanada, a bit of guess-work yielding Custard, Guava Cheese shouldn’t be missed and the Besos with Dulce de Leche rolled in extra Powdered Sugar is also pretty special.
Founded in 1958 with two locations Yang Sik remains family owned today, Vera Chan Waller and husband Nathan continuing a proud heritage began after Vera’s grandparents George and Alice Chan immigrated to San Francisco during the Communist Revolution.
Moved around a bit across 60+ years, the location inside Rincon Center on Spring Street a flagship for locals and tourists since 1999, Christmas Day finds Yang Sik at overflow capacity with a somewhat truncated menu and service barely equipped to serve over a thousand guests.
Normally offering cart-service Dim Sum amidst contemporary confines, the same signature Chili Pepper Sauce created in the 1940s available on every table, Lunch began from the first of several push-carts with traditional Siu Mai plus baked BBQ Pork Buns that are fluffy and full of Meat.
Slow to refill Water or Tea, though the limited Holiday menu stays away from spicier selections, Lotus Leaves filled with Rice, Pork and Mushrooms have a lot to offer while Spring Rolls and fried Shrimp were each fairly bland.
Ordering Noodles via QR Code, this and a few other items made fresh at premium prices, Taro Dumplings were crisp on the outside but undercooked at the center while Potstickers and $3.50 each Dan Tat are no better than those found in Chinatown at half the cost.
Open from 8am daily Pineapple King Bakery is a Bay Area darling, the take-away spot in Sunset offering 14 different kinds of Pineapple Buns in a family tree plus additional Hong Kong Pastries both sweet and savory.
Frequently generating a line near Irving and 20th Avenue, though early arrivals will find little available while later guests are often told certain Buns are “sold out,” it was after leaving empty-handed at 8:15am that a better selection was found at noon when recently-added Pudding Baguette were still warm beneath a caramelized Custard top.
Also selling Custard Tarts, less flaky than many but fair priced and not too sweet, Pineapple Buns run the gamut from filled to buttered with crumbly topping that contrasts well with soft Bread and works well with Custard or Egg Yolk but less so with Taro that eats more like Glutenous Rice.
Challah French Toast, 100% Pure Maple Syrup, Strawberry Jam, Butter
Apricot Rugelach
Beauty’s Chocolate Chip Cookie
A story of three friends including one focused on how Food ties into social interaction and cultural understanding Wise Sons Jewish Delicatessen began in 2010, their expansion from The Mission flagship all the way down to Culver City thanks to “California-inspired Jewish deli food with roots in tradition and an eye on the future; for Jews who like food and food lovers who like Jews.”
Founded by Evan Bloom, Ari Bloom and Leo Beckerman, each bringing unique skills to an operation focused on making nearly everything in-house, it was minutes after 9:00am on Christmas Day that the Deli on 24th Street was found quiet, the lack of queue seeing everything served within ten minutes at prices far below the Bay Area average.
Using good ingredients, natural Beef Pastrami with complex spicing layered between real Jewish Rye just $15.50 with a Kosher Pickle, guests are also encouraged to order Matzo Ball Soup with a big Dumpling floating in Broth laced with Dill.
No Babka on this morning, all of it committed to pre-orders, 72% Bittersweet Guittard Chocolate instead finds itself suspended in Cookies with flakes of Salt while Rugelach for $2 a bite is fairly basic considering the rest.
Not forgetting a Bagel, well made with a good skin and plenty of chew, Cream Cheese comes complimentary just as good Butter, real Maple Syrup and Jam do with Challah French Toast cooked golden but still custardy in the middle.
