A new trend of Jewish restaurants and partnerships is emerging just in time for the Jewish New Year, stretching from Midtown Manhattan all the way to Williamsburg, Brooklyn.
If you’re in the mood for pastrami on rye, Carnegie Deli is set to reopen this week at 834 Seventh Ave, marking its return after a decade-long hiatus. The new location is only a short walk from where the deli first opened nearly a century ago.
This new establishment is located in the former site of its well-known competitor, the Stage Deli, and later Roxy Delicatessen.
Founded in 1937 by Izzie and Ida Orgel, Carnegie Deli was once one of over 1,500 Jewish delis in New York City, but that number has now dwindled to fewer than 20, according to restaurateurs.
“Bringing back Carnegie Deli to Seventh Avenue is incredibly meaningful for me. This place is part of my family’s legacy, but it also belongs to New York and everyone who has created memories here,” commented Sarri Harper, whose grandfather, Milton Parker, purchased the deli in 1976.
She further expressed, “My grandfather always felt that everything at Carnegie should be larger than life—the food, the people, the experience. We are excited to carry that tradition forward.”
The menu features offerings such as the “rise and brisket,” which includes brisket, egg, Swiss cheese, caramelized onions, and scallion cream cheese on challah, served with home fries for $28. Another highlight is the Broadway Danny Rose, a massive serving of corned beef and pastrami priced at $37. Fans can also look forward to classics like babka, rugelach, black and white cookies, strawberry cheesecake, and carrot cake.
The famous Wall of Fame returns as well, displaying photos of notable patrons including Mel Brooks, Robin Williams, and Sarah Jessica Parker.
Meanwhile, in South Williamsburg, chef Eyal Shani is launching a new concept, Naked Tomato, at the Williamsburg Wharf, which will also feature a Breads Bakery.
This menu will reinterpret some of Shani’s signature dishes using seasonal and local ingredients, developed in partnership with Victor Gothelf, executive chef at Port Sa’id, another one of Shani’s restaurants. It’s expected to open its doors by mid-October.
Shani is also behind Miznon, a casual Mediterranean eatery known for its pita-centric menu, which boasts locations not only in New York and Miami but also in Tel Aviv, Toronto, and Paris.
He gained attention for the unique simplicity of his offerings, like the cheeseburger pita and crunchy green beans served in a bag—these beans surprisingly outshine fries and were a hit at this year’s U.S. Open.
Next week, Miznon will team up with renowned chefs to give a global twist to the pita, starting with a French version created by celebrity chef Daniel Boulud, followed by Shukette’s Ayesha Nurdjaja, who will introduce a pita inspired by “al ha’esh” or “from the fire” the following month.
Additionally, in Williamsburg, Liba—styled as a “new kosher” restaurant from the creators of the popular 12 Chairs Café—has officially opened at The William Vale after a soft launch last month.
The name Liba, meaning “core” in Hebrew, showcases an open kitchen with an 800-degree brick oven, a marble bar, and a vibrant atmosphere that becomes more festive as the night unfolds.
This marks the group’s first new venture in twenty years, featuring a strictly kosher menu that aims to cater to a wide audience with Mediterranean, Middle Eastern flavors, and family recipes from culinary director Maayan Glass, who has French training.
The decor, designed by Dan Troim, includes high ceilings adorned with natural wood and soft lighting, creating an inviting space with cozy tables perfect for romantic evenings and a large communal table for a more social experience.
Starters at Liba include coriander-infused brick oven bread with olive oil “butter,” Egyptian dukkah, and grilled peppers. Other enticing options comprise a bluefin tuna tartlet de Tunis with house-made harissa, preserved lemon, and olives in delicate phyllo. The menu is packed with mouthwatering choices like steak frites, sticky lamb spare ribs, and the signature Kebab Napoleon, where traditional kebabs are de-skewered tableside and paired with zesty greens.
