What'll Happen Saturday When The Lower East Side Meets the East Bay at Saul's Deli?
This SFoodie blogger for one is curious to see how deli researcher David Sax reacts when encountering the food at Saul's Deli (1475 Shattuck at Vine, Berkeley) for a book appearance this Saturday. Sax, a Canadian, has written a book called Save the Deli: In Search of Perfect Pastrami, Crusty Rye and the Heart of Jewish Delicatessen (Houghton Mifflin Harcourt, $24), published earlier this month. With its eco-Berkeley green restaurant credentials (no straws or bottled sodas here!), and Niman Ranch pastrami, Saul's is arguably apples-to-oranges different from your typical deli. For starters, Saul's doesn't serve mile-high sandwiches, almost always stacked with conventionally raised meats, the way Katz's, Junior's, and other "famous" Jewish delis do. There will be a lot to mull over at the Berkeley stop of Sax's book tour, which includes a signing. Event starts at 4 p.m., and a Saul's special tasting plate will be offered all day so customers can see what all the fuss is about.
Sax: Manhattan mile-highs are one thing, but what about eco pastrami?