Mile End Deli

Schmoozing with Noah Bernamoff

The Mile End Deli dynamo shares his picky past and awkward Shabbats at grandma's house.

07/15/2013
Food & Wine Editor
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Noah Bernamoff examines food through a historic lens. He and his wife, Rae, along with close friend, Max Levine, opened the Mile End Delicatessen in Brooklyn in January 2010. It’s an old-fashioned deli inspired by Jewish comfort food. Today Bernamoff also has Mile End Sandwiches, a sandwich shop in Manhattan’s NoHo district, a Mile End Cookbook, and will soon have an online Mile End bakery and new menus coming out in the fall. Bernamoff talked about his evolution from a fussy child with picky tastes to an adventurous flavor creator and successful restaurateur. But at heart, he’s really an egg roll.

Noah is not a fan of eating alone. Photo courtesy Noah Bernamoff.

The Gentrification Of The Gefilte

Ashkenazi cuisine goes artisanal and upscale — just don’t look for a heksher.

04/10/2012
Special To The Jewish Week

The humble gefilte fish — the perfunctory seder meal starter long mocked for its blandness — is finally getting some respect.

At Kutsher’s Tribeca it’s made from wild halibut and garnished with micro arugula, while at the Gefilteria it’s crafted from sustainably-raised fish and topped with a freshly prepared horseradish.

Kutsher’s Tribeca. Evan Sung
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