The Three Faces of Saul’s Restaurant and Delicatessen
Karen Adelman and Peter Levitt pay tribute to their cultural roots at Saul’s by evoking the Jewish delicatessens of days past. That means towering pastrami and corned beef sandwiches, beef brisket, and chopped liver with onions. And to make things even more authentic, they serve cream and celery sodas, matzo brei breakfasts, and complimentary pickles.
Fresh Ingredients and Humane Meats
Though they pride themselves on their old-school deli vibe, you won’t find any Big Apple kitsch or lip service to New York here. You’ll more likely see the names of local farmers and humane butchers. The corned beef and pastrami come courtesy of Niman Ranch, the tuna melt comprises Oregon line-caught fish, and the breads are baked by Acme or Grand Bakery.
Cooks pay the same level of attention to eggs, cheese, veggies, and even those cream and celery sodas, which they make in-house from seasonal ingredients.
Saul’s sits in a spacious arched structure with curved ceiling beams and stainless steel that evokes a train terminal or airplane hangar of yesteryear. But the exposed brick, red accent wall, and wrought-iron light fixtures are decidedly modern. This blending of classic and modern elements makes the location a great spot to enjoy an old-fashioned sandwich while sipping a contemporary craft beer or cocktail. Even the live music reflects this charming dichotomy—Saul’s hosts everything from old-world klezmer music to new, improvisational takes on traditional folksongs.