Forty years ago, I worked with a fellow named Richard in Columbus, Ohio, where I live.
When he learned that I grew up in Pittsfield, he shared that he had recently been to my hometown and had lunch at Samelâs Deli. Periodically, I see Richard, who is now over 90, and every time, he mentions that the best chopped liver he ever had was at Samelâs.
Growing up in Pittsfield, I remember eating at a couple of other New York-style delicatessens that had popular ethnic Jewish fare like the chopped liver, thick pastrami and corned beef sandwiches on rye bread, potato pancakes, brisket, smoked whitefish, bagels with cream cheese and smoked salmon, half-sour pickles, crepes called blintzes and New York cheesecake.