12 Dining Mistakes to Avoid at a Jewish Deli

Jewish delis are cherished establishments, where patrons come to savor beloved Jewish dishes. When you step inside, you’re instantly enveloped by the inviting aromas of simmering matzo ball soup, brisket, and freshly fried fries. There’s often an energetic manager with perfectly coiffed hair and a booming voice that commands attention, adding to the ambiance.

Having grown up as a New Yorker in South Florida (often referred to as the New York of the South), Jewish deli culture is a fundamental part of my life. My grandfather ran the Stage Deli in New York City, while my father spent his days slicing meat there. As a child, our weekly visits to our favorite Jewish deli became a cherished ritual, beginning with half-sour pickles and ending with a colossal black and white cookie. My usual choice rarely changed: grilled cheese on challah with French fries and a bowl of matzo ball soup. Jewish delis can be found across the country if you know where to seek them. Despite their variations, they all share a foundation built on pride, tradition, and comforting food steeped in Jewish culture. If you’re new to this experience, allow me to guide you through the unwritten rules of dining at a Jewish deli.

Matzo ball soup is an iconic element of Jewish cuisine, found on holiday tables and ready to cure any sniffles. Every matzo ball is crafted with care, making it the star of Jewish soups. It’s the “Kim Kardashian” of soups, while the others are like her sisters, lesser-known yet delightful. Matzo ball soup is the only right choice when dining at a Jewish deli; deviation is not an option. This beloved soup is often enhanced with carrots, onions, chicken, and noodles, and the matzo ball’s texture can range from fluffy to dense, depending on personal preference. Richly rooted in Ashkenazi culture, this cherished broth is comforting and not to be missed.

Requesting a sandwich on white bread is a culinary faux pas at a Jewish deli. From expertly crafted pastrami to fresh turkey, meats reign supreme on rye—anything else is simply unacceptable. This is an unwritten rule based on tradition and practicality. While challah is undeniably delicious, its tendentious nature means it can’t withstand the weight of substantial fillings without succumbing to mush. A quality rye is not only supple but also structurally sound, making it the only bread fit for a Jewish deli sandwich. Trust that a rye sandwich transcends others; act accordingly.

My affection for knishes began during childhood, buying them from NYC street vendors on family visits. While I favor the round version, my brother prefers the square; each faction has strong supporters. Potato knishes are a staple, but I urge you to explore others as well. Associated with Jewish culture, their history traces back to Eastern European cuisine. Knishes can be robust enough to serve as a meal, and who could resist a flaky pastry cradling savory mashed potatoes?

Fries are an option, but why not indulge in a knish? They’re delicious warm or at room temperature and pair wonderfully with mustard. Whether spicy or yellow, this condiment is the ideal accompaniment for this delightful pastry.

When ordering dishes that represent a certain restaurant’s culture, embrace how the chefs have perfected them. Jewish delis have a knack for crafting sandwiches that deliver culinary joy; trust them to work their magic. Avoid being fussy like Meg Ryan’s character in “When Harry Met Sally” — no modifications needed. Customizing your sandwich can undermine the deep-rooted tradition surrounding classics like pastrami and corned beef. Each element of these sandwiches has been designed with purpose.

Using toppings like avocado doesn’t fit into the paradigm of a Jewish deli sandwich. It’s about balance, and simplicity reigns supreme. Understanding why deli classics are so revered means accepting the preparation methods and rich history behind them. A full-in, hands-off approach is the best way to enjoy your Jewish deli experience.

Pickles are a vital part of the Jewish deli experience. Even if they’re not served as a pre-meal nibble, they’ll accompany nearly every plate you order. To overlook them is to neglect a cherished traditional element. A half sour pickle is an essential rite of passage at any Jewish deli. The taste is far superior to any jarred variety, and they shouldn’t be regarded as mere garnishes.

The preparation of pickles, often featuring fresh garlic, is deeply rooted in Jewish deli culture. With their satisfying crunch, these pickles serve as a palate cleanser, preparing your taste buds for dessert. When you recognize their significance, you’ll understand why pickles hold such a crucial place in the narrative of Jewish delicatessens.

Portions in a Jewish deli are famously generous. The last thing any deli wants is for you to leave hungry—a true nightmare for any Jewish mother. The towering sandwiches, loaded with meat, seem capable of feeding an army. Each bite might require serious maneuvering, but there’s no denying their impressive stature.

These colossal sandwiches rose to fame particularly in Manhattan’s Lower East Side, where they became symbols of Jewish culinary pride. Many people engage in lively debates over whether to share a sandwich or enjoy one individually. The resurgence of Jewish delis has sparked a wave of excitement, allowing new generations to experience these beloved overstuffed creations. Arrive with an appetite!

Mayo simply does not belong in a Jewish deli. Instead, mustard takes the lead. People have been dissuaded for daring to request mayo on their pastrami or other sandwiches. While you can enjoy mayo in egg salad, it’s a big no-no for meat. This fondness for mustard runs deep, with some delis opting for the spicy brown variety, which leaves a lingering kick or feels like a wasabi bite.

Mustard enhances pastrami and corned beef sandwiches beautifully, allowing the meat’s essence to shine. While some might prefer standard yellow mustard, that is also acceptable. The absence of mayo is deeply rooted in Kosher practices; originally, Jewish delis aimed for a kosher environment. This meant no mixing of meat and dairy, relegating mayo to kitchen shelves. Mustard emerged as the condiment of choice, favored for its boldness.

Regardless of your usual habits, stepping into a Jewish deli means following the rules of kosher dining. Just as mayo doesn’t belong on any meat sandwich, cheese doesn’t fit either. Prefer cheese on your turkey sandwich? Do it at home. For those who keep kosher, the mixing of dairy and meat requires adhering to specific dietary laws. This doesn’t mean that cheese is entirely off-limits; it simply cannot be served with meat, leading to establishments dedicated solely to dairy dishes.

Some Jewish delis feature a Reuben topped with Swiss cheese, indicating a more relaxed interpretation of Kosher rules, known as “kosher style.” It suggests that while some practices are observed, others may not be strictly adhered to. However, fundamental restrictions, such as mixing meat and dairy, remain in effect.

The bacon, egg, and cheese sandwich holds a legendary status. Some opt for a bagel, while others prefer a roll. If you’ve spent any time in New York, you know to order a BEC SPK—meaning bacon, egg, and cheese with salt, pepper, and ketchup. However, don’t attempt to order one in a Jewish deli. Bacon is the epitome of unkosher fare; it has no place in this sacred dining environment.

In Jewish culinary tradition, dietary laws dictate which meats are acceptable. Animals with cloven hooves pass the test, while those that don’t, like pigs, do not. Since pork products fail the kosher criteria, traditional Jewish delis avoid them. For bacon cravings, find a diner; save the deli for hearty corned beef sandwiches. Though at home, I won’t hesitate to whip up latkes with bacon for a comforting meal.

The dessert display in a Jewish deli is a sight to behold. With an array of tempting treats, my choice has always been a giant black and white cookie. It’s a quintessential ending to the Jewish deli dining experience. Each black and white cookie enthusiast has their own way of savoring it—some eat one side at a time, others prefer to combine the two flavors. I personally enjoy the balance of both with each bite. There’s truly no incorrect way to indulge in a black and white cookie, but skipping it entirely would be a strategic blunder!

Additionally, some creative chefs have started making ice cream sandwiches using black and white cookies, which is something I’ve been eager to try. Let’s make one thing clear: no mini black and whites for me; I want the full, indulgent experience!

Though you may be tempted to reach for a Diet Coke or iced tea, resist. A pastrami sandwich on rye deserves the perfect pairing—a Dr. Brown’s soda. I understand the urge, but indulging in the real deal is pivotal. Dr. Brown’s, a staple in Jewish households, has flavors like Diet Cream Soda and Diet Black Cherry, both of which are excellent choices.

The fascinating history of Dr. Brown’s begins with its creation to assist malnourished children, blending celery seeds, seltzer, and sugar. This drink embodies the spirit of Jewish parenting—hiding vegetables in enjoyable beverages. With a variety of flavors, Dr. Brown’s is the correct choice when ordering at a Jewish deli.

With so many delectable offerings, such as hand-carved meats, rich matzo ball soup, and delightful black and white cookies, a Jewish deli is not the place for calorie counting. It’s all about savoring the rich, hearty, and satisfying food that has core cultural significance. While lighter options exist, it’s not the time to order a cantaloupe with cottage cheese—instead, embrace the traditional dishes!

This is your moment to delight in comfort food steeped in tradition. Dive into the experience, enjoying all the culinary treasures offered, and save your dietary concerns for another occasion. Revel like a matzo ball soaking up the broth, and allow yourself to indulge fully. With much warmth and enthusiasm from a proud food-lover, I encourage you to relish the experience.

I gathered insights from various sources, including Reddit discussions, reviews, and Jewish-centric sites, to identify common pitfalls while dining at traditional Jewish delis. As a lifelong consumer of these delicacies, dining weekly at my neighborhood deli has provided me with personal experience to share.