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With restaurants, there’s often pressure to keep up with the times, follow the trends, but on the heels of its 50th anniversary, Ben’s Kosher Delicatessen has managed to thrive by sticking to the classics.
With seven locations (including three on Long Island, two in New York City, one in Westchester, and one in Florida), the Jewish deli serves exactly what you’d expect - hot open-faced and overstuffed sandwiches, fresh soups and salads, eggs, steaks, knishes, and pickles - with a few unique dishes sprinkled in.
Among the less standard menu standouts at Ben s Delicatessen are the BBQ Brisket Burger, Israeli Hero, and Ben’s own Chicken Fricassee.
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.
Like most restaurants, Abeâs Kosher Delicatessen in Scranton took a hit when it had to shut down its dining room and shift to takeout and deliveries at the onset of the COVID-19 pandemic.
Owner Renato Luongo found some help through a collaboration from Scranton Tomorrow, the University of Scranton and Friends of the Poor meant to assist the struggling industry while combating food insecurity.
From March through October, the Electric City Connection project raised more than $47,000 â including $20,000 from the Scranton Area Community Foundation â to purchase local restaurant gift cards and meals for people in need.
Now, theyâre asking for donations again. Food insecurity is growing and restaurants continue to lose revenue while operating under pandemic restrictions, especially after Gov. Tom Wolf halted indoor dining again until Jan. 4.