Noah Bernamoff knows that building something requires a solid foundation—whether it’s using fresh baked rye to build a roast beef sandwich or a garage to construct a Jewish deli. It was the garage that became the birthplace for Mile End Delicatessen: a traditional delicatessen conceived by Noah, his wife, Rae, and their close friend, Max Levine. With inspiration from the comfort foods of Noah’s youth in Montreal, this trio soon started filling bowls with chicken soup and piling fresh baked breads with sliced smoked meats for diners throughout the neighborhood. Today, the humble garage eatery has expanded to include an online store and two locations, one that plays the role of a traditional delicatessen and another that focuses its efforts on building hearty sandwiches. For these efforts, Noah and his crew have received ample press attention from the likes of New York Magazine and the The New York Times, which lauds their pickled veal tongue on pumpernickel as the "kind of sandwich that sparks flirtations with strangers."