At birthday dinner, famous chefs put a new spin on Katz's classics.
Food & Wine Editor
It’s moments like last Friday night at Katz’s Delicatessen that validate my reasons for moving to New York.
I’ve always been fascinated by American history and one of the things I appreciate most about New York, having moved here almost two years ago from the California Bay Area, is its age. When I came to Katz’s Shabbat dinner to celebrate its 125th anniversary, I couldn’t help but admire the deli’s ability to maintain its old-fashioned charm in the middle of this modern metropolis.
The deli’s enduring legacy comes from its ability to adapt to change while also maintaining its traditions. Each of the four courses at the Friday night feast reflected this balance of old and new.
I have a standing invitation from Chef Michael Solomonov to bake Iraqi-style laffa bread with him at Zahav, where he and his business partner, Steven Cook, offer classic Israeli tastes in a modern setting near the historic cobblestones of Dock Street in downtown Philadelphia.