In "Can This Sandwich Be Saved?" in today’s New York Times Dining section, Julia Moskin bemoans the decline of the traditional Jewish deli but finds matzo hope in a handful of new delis including downtown Portland’s Kenny and Zuke’s Delicatessen. Moskin specifically calls out co-owning (with Nick Zukin) meat master Ken Gordon for his intense commitment to pastrami and it’s no wonder given what's going on in his bedroom.
“I have a dream of a multiplicity of pastramis,” said Ken Gordon?.“A hundred delis, with a hundred different recipes,” he said. “That’s how it is for pizza — why not pastrami?”One fact you may wish you didn’t learn—unless you’re planning to convert to vegetarianism—is that piece of meat pastrami typically comes from is called “the navel.” TMI.
·"Can This Sandwich Be Saved?" [New York Times]
·Kenny and Zuke's [Official SIte]
·Previous coverage of Kenny and Zuke's [EaterPDX]