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DELICATESSEN DUALITY Story by Ed Carroll | Photography by Michael C FOOD FIRST COURSE DELICATESSEN DUALITY Story by Ed Carroll | Photography by Michael C. Butz The “Upper East Side” from Lox, Stock & Brisket, which is cured and A pastrami on rye with mustard and saurkraut from smoked brisket with cucumbers, dill and mustard on rye. Larder: A Curated Delicatessen and Bakery. Nearly simultaneously, Anthony Zappola and Jeremy Umansky ushered in a new wave of nosh for Northeast Ohioans to savor 50 Jstyle Summer 2018 jstylemagazine.com nthony Zappola and Jeremy Umansky didn’t really know each other until a few years ago, despite both Agrowing up on the East Side and going on to become top-shelf chefs. Parallels between the two don’t end there. Each built impressive culinary résumés with it, so there’s room for growth. That’s that ultimately included stepping away why I like it, more than anything.” from roles working alongside other The location – in one of the many high-profile chefs. After first working plazas that line the south side of Cedar in New York City, Umansky served as Road west of Warrensville Center Road – general manager, larder master and was previously a meat smoker-equipped wild food forager at Jonathon Sawyer’s barbecue joint. Trentina in Cleveland’s University Circle “The equipment was already here,” neighborhood, and Zappola cut his teeth Zappola says. “The location of what it with Tom Colicchio at his three Craft was and (with) the décor, it sort of looked restaurants in New York, Los Angeles and like a sandwich shop. The smoker was Las Vegas. He also was executive chef at obviously a big part of it, so then I said, Colicchio’s Heritage Steak in Las Vegas. ‘OK, well, we’re going to smoke our own Now, both are overseeing their own meats.’” restaurants in Greater Cleveland – and After deciding to scrap any ideas of they opened within a week of each other. doing his own barbecue, he landed Zappola’s Lox, Stock and Brisket in on transforming the space into a Above: Matzah ball soup from Larder, made with chicken stock, dill and sauerkraut. University Heights welcomed its first delicatessen. He says Lox, Stock and Below: The “Ridge Lane” from Lox, Stock customers April 17, and the old firehouse Brisket serves items he would call & Brisket, which is lox, cream cheese, door to Umansky’s Larder: A Curated “recognizable, but not traditional.” cucumbers, dill and red onion on a bagel Delicatessen and Bakery in Cleveland’s “I call it cured and smoked brisket, but from Bialy’s Bagels. Ohio City neighborhood slid open April 24. it has a lot of pastrami flavors,” Zappola By all accounts, both restaurants have says. “It’s got that same brine you put gotten off to great starts – and that’s not with pastrami, same seasonings you the only similarity. For instance, both put with pastrami, only it’s smoked and are at least partially influenced by the cured. … There’s not boiling or steaming “new Jew deli” concept, though neither involved, so I call it brisket, but it’s very is kosher, and Umansky and Zappola say recognizable, very characteristic of a they aren’t trying to completely emulate classic pastrami.” the movement. The menu at Lox, Stock and Brisket, And notably, despite the potential while filled with flavors, is intentionally overlap in business, the chefs admire and short, consisting of 10 sandwiches and a share a healthy respect for each other. handful of side options. That design fits Zappola’s philosophy on food: serve the East Side transformation best quality product you can, don’t cut Zappola, 38, says he wasn’t trying corners, have fun, be creative and don’t to tap into the “new Jew deli” trend, overthink it. that wave of artisanal delis that apply “We do 10 sandwiches and that’s what innovative approaches to classic dishes we stick to,” he says. “Stick to what it is, and old-world recipes spreading across do as much as you can in-house, within cities like New York, Chicago and reason. Obviously, I don’t make my own Washington, D.C. bread – I don’t have the capabilities (to In fact, he wasn’t necessarily planning do that) – but all the pickles and stuff, on opening a deli. for the most part, except for the pickles “I think that the space sort of served on the side, I make in-house. I buy determined what the content was going my own cucumbers that are served with to be,” he says. “I always say there’s a lot sandwiches, and I make all of our sauces of room for interpretation, there’s a lot of from scratch.” ingredients, there’s a lot of technique that So far, the only surprise for Zappola has you can use and just sort of be creative been how thankful customers have been. jstylemagazine.com Summer 2018 Jstyle 51 FOOD FIRST COURSE Above: Lox, Stock and Brisket’s “The Mirage,” made of tuna salad, celery, red onion and lettuce on an egg roll from Unger’s Kosher Bakery and Food Shop in Cleveland Heights. Below: An assortment of sweets available at Larder. “We get a lot of ‘thank West Side retrofit yous’ for bringing a Jewish Umansky, 35, says he – deli back to Cedar Center along with his partners, wife (and) for bringing something Allie La Valle-Umansky, a baker interesting to the East Side,” and pastry artist, and chef de he says. (Corky & Lenny’s cuisine Kenny Scott – were original location was at Cedar very deliberate about calling Center from 1956 to 1994.) Larder a “delicatessen” as “When we first opened, I opposed to a “deli,” for various thought we would just get reasons. into our target audience, “The main reason being (which) was just a small we wanted to emulate and group of people, (but that hearken back to what a audience is) much more delicatessen was 125 years diverse than I thought – ago,” Umansky says. “This (many) more locals and counter-driven service, cured people that have been going meats and pickles made in- to delis for a long time,” he house, not bought elsewhere says. “The older clientele, and then cooked off. they like it because it’s “We also wanted to have traditional in some sense, this feeling of a general store, they know exactly the flavors (because) that’s what the that they’re getting. It’s just original delicatessens were. In quality ingredients, and they Europe, you find delicatessens know what it is and they’re that are very much like this. happy for it and they live in We wanted to emulate that,” the area – and we haven’t he says. “We feel that ‘deli’ is a even scratched the surface concept that grew out of the (of what we want to do).” ’40s and ’50s diner culture. 52 Jstyle Summer 2018 jstylemagazine.com 2018 Run Aug. Bike 26 Walk Choose your event! 5K Run Bellefaire's Signature Biathlon (5K run & 13-mile bike ride) - individual or two-person relay 1 Mile Walk RegistrationRegistration includes includes Pancake Breakfast, T-shirt, race bag, andfinisher finisher medalmedal for 5K and Biathlon! bellefairejcb.org/events All events held at Bellefaire JCB, One Pollock Circle, 22001 Fairmount Blvd., Shaker Hts. Presented by Media Partner FOOD FIRST COURSE though he’s familiar with the term and He’s a culinary badass, there’s no ifs, ands or doesn’t mind when it’s applied to Larder, buts about it. I couldn’t think of another chef he considers it neither “new Jew” nor a “ “deli.” that gets deli culture in general, whether it’s an “When we opened, we took the stance, especially when we settled on a West Italian deli or Jewish deli or whatever it is, better Side home, that we were going to be an Eastern European delicatessen,” he says. than Anthony.” “We got feedback from people in this Jeremy Umansky referring to Anthony Zappola immediate area that they weren’t sure what a Jewish deli was. Some thought it They’ve got these huge menus, 10 pages using these ancient practices to breathe was just for Jewish people, some weren’t long and you can get anything you want new life into food.” sure what the associated foods were. at any time. That’s not exactly what we He cites Larder’s pickles, particularly its “When we kind of look at what were going for with this concept.” Hungarian pickle, as examples of this style. Jewish food in America is, virtually Umansky says he and his co-owners “(Fermenting our own food) used to all of it, outside of Middle Eastern feel “modern archaic” is the best be something all families did all the time, and Mediterranean cuisine, is Eastern descriptor for their approach at Larder, as little as 60 years ago. ... In the past 60 European. So, we decided if we broaden which is nestled between Rising Star years, we haven’t been doing these things, ourselves and kind of encompass Coffee Roasters and the Transformer (it’s) getting a little lost or misconstrued,” that whole Eastern European feel, we Station in Ohio City’s Hingetown district. he says, explaining his “modern archaic” wouldn’t be persuading anybody or “Essentially, we’re using methods approach helps fill that void. confusing anybody,” he says. “Those and techniques that in some cases are Umansky, a member of The Temple- people who know what a Jewish deli (about) 7,000 years old to create foods Tifereth Israel in Beachwood, has heard is, they’ll walk in here and say, ‘Yes, this with modern sensibilities,” he says.
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