Exploring delis across the U.S. | The Dish Full Episode
ฝัง
- เผยแพร่เมื่อ 26 ก.ย. 2024
- We explore the high quality ingredients and big taste that delis across the country have to offer. In New York City, we visit the legendary Katz's Delicatessen for a taste of their iconic pastrami on rye. Then in Chicago, we check out Manny's Cafeteria & Delicatessen, a staple serving the community for over 80 years. Watch these stories and more on "The Dish."
CBS News Streaming Network is the premier 24/7 anchored streaming news service from CBS News and Stations, available free to everyone with access to the Internet. The CBS News Streaming Network is your destination for breaking news, live events and original reporting locally, nationally and around the globe. Launched in November 2014 as CBSN, the CBS News Streaming Network is available live in 91 countries and on 30 digital platforms and apps, as well as on CBSNews.com and Paramount+.
Subscribe to the CBS News TH-cam channel: / cbsnews
Watch CBS News: cbsn.ws/1PlLpZ7c
Download the CBS News app: cbsn.ws/1Xb1WC8
Follow CBS News on Instagram: / cbsnews
Like CBS News on Facebook: / cbsnews
Follow CBS News on Twitter: / cbsnews
Subscribe to our newsletters: cbsn.ws/1RqHw7T
Try Paramount+ free: bit.ly/2OiW1kZ
For video licensing inquiries, contact: licensing@veritone.com
Thank you to the zabar family for all the memories, four generations of my family.
Manny's rules all. Period.
The secret to a advancing a well-made deli sandwich to the next level is to wrap it-even at home. It compresses and melds the sauce and ingredients together. Try it.
I'm a believer; that makes perfect sense to me!
Wonderful stories!
Luckily after dinner.
Now on a bucket list, as a Texan.
Thank you for the tour.
I worked in a deli in Delaware. It was wildly popular because we lived in a university town. I still make a mean cheesesteak
It cannot be delis from across the US without including the south and the west coast.
I worked in a Deli in Philadelphia. Favorite sandwich was Gold Medal Jewish Rye Bread fresh daily. Then trimmed Corned Beef sliced thin and either Cole slaw or brown mustard. I preferred brown mustard on the sandwich with sliced Kosher Dill pickles from our pickle barrel on the side.
The, history of Zabars is truly amazing.
I,would love to purchase the book.
This story reflects perfectly the one reason I love the movie “Fiddler On the Roof”….
….TRADITION!!
Thank you for sharing this story with the world.
I guess all of us Barbarians west of the Mississippi just eat hard tack and gruel since they only covered delis in two states and claimed it to be a "national" list. Hardly, it was almost exclusively a NY list.
Family history & Recipes , from the former generation to the next , it’s a legacy that needs to survive thru times 🥹🤗❤
I remember a few decades ago, the late Barbara Walters was interviewing the late New Yorker Lauren Bacall, both Jewish, and they went to Zabar’s! Bacall sampled a slice of smoked salmon there … !!!
It was recommended to me years ago, but in the trips I've taken to NYC since, I still haven't made it there
David’s on Geary Street in San Francisco. Barley soup, great meatball sandwiches and pastries to die for. ❤
Nothing better than a good sandwich!!! Now I’m hungry!!! 🥪🤤
Terrific report, good job!! 🎉🎉🎉
That mozzarella on the first sandwich needs a little toasting and then it'd be perfect for me!.... well, maybe 1/4 of it!
Lol, the Dutch bread we call a Tiger bread in the Netherlands 😊
A great deli doesn’t overload their sandwiches with condiments, mayo, mustard and such. I like to taste the meat, cheese, bread, simpler is better
True, but doing one little thing differently is what will bring people to your deli instead of whichever one they're passing by.
Hershel's in Reading Terminal Philly = best deli in the USA.
I really wish I could’ve tasted one of Katz’s Deli’s Pastrami on Rye in my lifetime!
Hopefully you still can!
Could've in my lifetime? It's sounds like you passed away....maybe in the next life!
@@howardweinstein1324,
Sorry. I have Systemic Amyloidosis.
@@howardweinstein1324sometimes people are incapacitated and unable to travel. Or are in other countries and won't be able to come here. Try to think beyond your own backyard
Had my first rye bread sandwich at Katz and loved good bread ever since but frankly, I have had better sandwiches out in Long Island delis..
Isn’t canters were Slash met the rest of Guns N’ Roses?😂😂😂
Katz's Delicatessen, also known as Katz's of New York City, is a kosher-style delicatessen at 205 East Houston Street, on the southwest corner of Houston and Ludlow Streets on the Lower East Side of Manhattan in New York City
Since its founding, it has been popular among locals and tourists alike for its pastrami on rye, which is considered among New York's best.
Each week, Katz's serves 15,000 lb (6,800 kg) of pastrami, 8,000 lb (3,600 kg) of corned beef, 2,000 lb (910 kg) of salami and 4,000 hot dogs. In 2016, Zagat gave Katz's a food rating of 4.5 out of 5, and ranked it as the number one deli in New York City.
History
According to Katz's chronology, brothers Morris and Hyman Iceland established what is now known as Katz's Delicatessen on Ludlow Street in New York's Lower East Side. Upon the arrival of Willy Katz in 1903, the establishment's name was changed from Iceland Brothers to Iceland & Katz. Willy's cousin Benny joined him in 1910, buying out the Iceland brothers to form Katz's delicatessen. Their landlord Harry Tarowsky bought into the partnership in April 1917. However, according to food writer Robert F. Moss, records at Ellis Island indicate that Morris and Hyman Iceland immigrated to the United States in 1902. Moss states that the "Iceland Hyman delicatessen" had only opened by 1911.
The construction of the New York City Subway's Houston Street Line in the 1930s required the deli to move to the present side of the street, although the entrance remained on Ludlow Street. The vacant lot on Houston Street was home to barrels of meat and pickles until the storefront facade was added in the period 1946-1949.
In the early part of the twentieth century, the Lower East Side was home to millions of newly immigrated families. This, along with the lack of public and private transportation, forged a solid community such that Katz's became a focal point for congregating. On Fridays, the neighborhood turned out for franks and beans, a long time Katz tradition.
During the peak of the Yiddish theater, the restaurant was frequented by actors, singers and comedians from the many theaters on Second Avenue as well as the National Theater on Houston Street. During World War II, the sons of the owners - Lenny Katz and Izzy Tarowsky - were both serving their country in the armed forces, and the family tradition of sending food to their sons became established as the company slogan "Send A Salami To Your Boy In The Army".[6] The slogan was coined by Izzy's mother Rose Tarowsky, whose son served in the South Pacific as a bomber pilot.
The next change in ownership took place with the death of Willy Katz, when his son Lenny took over. In 1980, both Benny Katz and Harry Tarowsky died, leaving the store to Benny's son-in-law Artie Makstein and Harry's son Izzy. In 1988, on the 100th anniversary of its establishment, with no offspring of their own to leave the business to, Lenny, Izzy and Arthur sold Katz's to long-time restaurateur Martin Dell, his son Alan - who was a chef and a manager at a neighboring deli - and Martin's son-in-law Fred Austin. Alan's son Jake joined the business in late 2009 and as of 2020 is in charge of major operations.
The restaurant celebrated its 125th anniversary in 2013 marked by the restaurant opening a pop-up art gallery next door. The gallery featured original art by local New York City artists with Baron Von Fancy and Ricky Powell among the first displayed and others rotated on a monthly basis.
In 2017, Katz's opened its first auxiliary location, in the City Point development's DeKalb Market Hall in Downtown Brooklyn, and also instituted mail-order sales.
In September 2021, it was announced that Katz's Delicatessen would partner with Hendrick's Gin to make gin-inspired pickles. Master Distiller Lesley Gracie collaborated with Katz's owner Jake Dell to create a brine that featured gin standard juniper and cubeb berries, with an additional emphasis on coriander, a botanical shared by both Katz's pickles and Hendrick's Gin. Source Wikipedia
As a NYC native -- Katz's is very expensive and awful. There are far better deli's -- this one is a miss.
Someone was PAID to to go around the country and eat at all of the different delis. 😠
Not all around the country. 2 states
Make sure to get a drink
Yummy 🥰🤤😋🥰🤤😋!
Mudgies. Corktown - Detroit, MI.
“Across the U.S.” NY. Chicago. NY. Meh.
Bulgogi with mozz sounds scary to me 🫠
Why are we watching a rock band? This was a video about sandwiches!
Aye!
What's a deli ??
Katz is very much overrated as a native New Yorker
I'm sure the sandwiches are super good, but I wouldn't go as far as calling yourself a "chef". It's still just sandwiches.
Depends, I’m a certified chef. If I opened a sandwich shop, I’d still be a chef.
@@Nuttyirishman85 Nobody in a sandwich shop is calling you a chef. Sorry you wasted all that money on culinary school..... assuming you did.
It's just sandwiches.
@@jdkgcp You can put a lot of heart into sandwiches. You can bake your own bread and braise meats, it’s not just cold cuts. Certain sandwiches can be more than the “go make me a sandwich.” mentality. I’ve been cooking since 04, and I wish I never went to culinary school. They didn’t teach me a thing I didn’t already learn from good chefs. Do restaurant owners care, nope.
@@Nuttyirishman85 mentally
@@jdkgcp Exactly, I’m teaching a kid from Mexico to do exactly what I do. I also have him retrieve things from the walk in, and we write the English version down and learn. Is cooking hard, yes! To do it properly, you need to learn technique. You need to make your dish perfect. Can my guy do everything I do? In a couple months, I’d say so.
OVERATED
🤑💵💸💸🤑💵💸💰🤮💰🤮💰🤮💰🤮💸💵🤑💵💸💰🤮 0:25
the amount of exposure that Katz gets for free is crazy especially because their food is overpriced, the place is overrated and not worth it.
I hope his food is good, because his band is garbage.
why do americans associate deli with the term "institution"?
In this video he is talking about delis in America and when I worked at a deli in QUEENS Charlie didn't want me to make deli style sandwiches because everyone does that, it's very old, he wanted me to make restaurant or Hotel style entrees, to set us apart from everyone else and I did, but I decided to go INTERNATIONAL, meaning anything goes,and I did EUROPEAN, REGIONAL AMERICAN, SPANISH, and PACIFIC RIM, and it was a total hit as we delivered to 200 places plus the locals and we had 7 delivery drivers, that's what the key was, and where I live now I am trying to convince the delis around me to do, because people from DR,don't understand AMERICAN style food, and their sales will be stagnant and if I were younger I would do that and they don't have to pay MANHATTAN prices as was our MOTTO,you have to have a GIMMIC,to make it Click,or make sense and I don't go to a deli and order a sandwich or a Hero,and I refuse to go to a restaurant, when I can make it myself HOTEL AND RESTAURANT CALIBER. And not pay those crazy prices, don't have to once you have been in the industry as long as I have been, even making stir-fry, it's easy and you don't even need a WOK,as long as you understand the basics, it's a misconception, make it easy not hard, as in life, as my father taught me.
🇺🇲🇿🇲🇰🇳🇯🇲🇹🇰🇻🇪🇦🇩☕