Comments on: Pastrami flap: Saul’s Deli is in a pickle http://www.berkeleyside.com/2010/02/04/pastrami-flap-sauls-deli-is-in-a-pickle/ News and notes on our city Thu, 09 Feb 2012 10:05:00 +0000 hourly 1 By: Tracey Taylor http://www.berkeleyside.com/2010/02/04/pastrami-flap-sauls-deli-is-in-a-pickle/comment-page-1/#comment-1167 Tracey Taylor Tue, 09 Feb 2010 05:01:09 +0000 http://www.berkeleyside.com/?p=3242#comment-1167 Todd: It doesn't sound like Saul's needs to convince you of anything! Thanks for your comment. Todd: It doesn’t sound like Saul’s needs to convince you of anything! Thanks for your comment.

]]> By: Todd Wagner http://www.berkeleyside.com/2010/02/04/pastrami-flap-sauls-deli-is-in-a-pickle/comment-page-1/#comment-1158 Todd Wagner Mon, 08 Feb 2010 22:26:07 +0000 http://www.berkeleyside.com/?p=3242#comment-1158 Born and raised in Berkeley I have frequented Saul's now and again. While I certainly have my favorite dishes over the years, I much prefer a menu rooted in the principles of sustainability and local-sourcing - even if this means limiting the size/quantity of items available. It's important to remember that a smaller menu doesn't necessarily imply less variety, given the concept of seasonality, especially for regular guests. For example, Cheeseboard Pizza right across the street has the smallest most limited menu in town (only one type of pizza/day) while simultaneously having the most varied (switches daily and seasonally). Born and raised in Berkeley I have frequented Saul’s now and again. While I certainly have my favorite dishes over the years, I much prefer a menu rooted in the principles of sustainability and local-sourcing – even if this means limiting the size/quantity of items available. It’s important to remember that a smaller menu doesn’t necessarily imply less variety, given the concept of seasonality, especially for regular guests. For example, Cheeseboard Pizza right across the street has the smallest most limited menu in town (only one type of pizza/day) while simultaneously having the most varied (switches daily and seasonally).

]]> By: Emunah Hauser http://www.berkeleyside.com/2010/02/04/pastrami-flap-sauls-deli-is-in-a-pickle/comment-page-1/#comment-1143 Emunah Hauser Sat, 06 Feb 2010 21:43:25 +0000 http://www.berkeleyside.com/?p=3242#comment-1143 Rachel: I've been a host at Saul's for four years, pre and post Turkey pastrami. I miss it too! Basically, taking turkey pastrami off the menu was a move to maintain quality and consistency. We have a big menu. Though not nearly as vast as the suburban Deli model. (In terms of urban density, North Berkeley is somewhere in between the Lower East Side of NY and the suburbs. Think Jerry's Deli in LA. Interesting that the size of the menu also falls somewhere in between!) It's a challenge to prepare and maintain high quality of so many deli meats at one time, plus our changing seasonal specials menu, plus everything else on the regular breakfast, lunch and dinner menus. To monitor quality, an executive chef or kitchen manager really ought to be able to regularly taste _everything_. And that's hard with a big menu. Consider contemporary menu trends, especially in farmer's market driven restaurants. Fairly small menus, as compared with the classic diner/deli. Saul's turkey pastrami was from Diestel, though! Hormone-free and antibiotic-free range grown turkey. But as Tracey says: sometimes meats are not on our menu because there isn't a local, sustainable, humanely raised source. Like beef salami. Rachel: I’ve been a host at Saul’s for four years, pre and post Turkey pastrami. I miss it too!

Basically, taking turkey pastrami off the menu was a move to maintain quality and consistency. We have a big menu. Though not nearly as vast as the suburban Deli model. (In terms of urban density, North Berkeley is somewhere in between the Lower East Side of NY and the suburbs. Think Jerry’s Deli in LA. Interesting that the size of the menu also falls somewhere in between!)

It’s a challenge to prepare and maintain high quality of so many deli meats at one time, plus our changing seasonal specials menu, plus everything else on the regular breakfast, lunch and dinner menus. To monitor quality, an executive chef or kitchen manager really ought to be able to regularly taste _everything_. And that’s hard with a big menu.

Consider contemporary menu trends, especially in farmer’s market driven restaurants. Fairly small menus, as compared with the classic diner/deli.

Saul’s turkey pastrami was from Diestel, though! Hormone-free and antibiotic-free range grown turkey.

But as Tracey says: sometimes meats are not on our menu because there isn’t a local, sustainable, humanely raised source. Like beef salami.

]]> By: Tracey Taylor http://www.berkeleyside.com/2010/02/04/pastrami-flap-sauls-deli-is-in-a-pickle/comment-page-1/#comment-1104 Tracey Taylor Fri, 05 Feb 2010 01:34:57 +0000 http://www.berkeleyside.com/?p=3242#comment-1104 Rachel: I know they source their turkey from Dietsel but it could be they couldn't find turkey pastrami that met their standards which are pretty high. It's a tricky one because people seem to expect a full menu with all the old standards in a Jewish deli and are not necessarily thinking of sourcing issues. Rachel: I know they source their turkey from Dietsel but it could be they couldn’t find turkey pastrami that met their standards which are pretty high. It’s a tricky one because people seem to expect a full menu with all the old standards in a Jewish deli and are not necessarily thinking of sourcing issues.

]]> By: Rachel A. http://www.berkeleyside.com/2010/02/04/pastrami-flap-sauls-deli-is-in-a-pickle/comment-page-1/#comment-1103 Rachel A. Fri, 05 Feb 2010 01:30:14 +0000 http://www.berkeleyside.com/?p=3242#comment-1103 Hmmm. Is this why turkey pastrami is off the menu? I admit, I miss it. Hmmm. Is this why turkey pastrami is off the menu? I admit, I miss it.

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