New breed of delis showcase organic, artisan

12/19/2011 | Wall Street Journal, The

A new generation of Jewish delicatessens aims to showcase the handcrafted, small-batch artisan foods that many say hark back to the restaurant segment's roots. Kenny & Zuke's Delicatessen in Portland, Ore., bakes organic rye bread, Brooklyn's Mile End Delicatessen serves handmade Montreal bagels, and London's Deli West One makes salt beef and grinds chicken liver in-house.

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