The Jewish delicatessen is an iconic American institution. Nowhere else in the world will you find a local shop so focused on the preparation of beef by curing, brining, and poaching.
Pastrami, corned beef, and brisket are usually the trifecta of meats atop the menu at traditional Jewish delis. These beloved dishes grew in popularity in the 1930s, when the Jewish delis — then competing with the newly arrived supermarkets — began serving to-go items, including the now-classic pastrami on rye. While they’re not quite as common today, there were up to 300 delis serving kosher dishes in New read more >>>
Source : BusinessInsider.Com