• Home
    • About
      • Home
      • About the Site
      • The Authors
      • Terms of Service and Privacy Policy
      • Email me
    • Reviews
      • List of All Reviews
      • Best of Portland by year
        • Reader Survey: Best of Portland Food 2017
        • Best of Portland 2015
      • Steakhouse Roundup
        • Steakhouse Reviews Introduction
        • El Gaucho Steakhouse
        • Morton’s Steakhouse
        • Ringside Steakhouse
        • Ruth’s Chris
        • Steakhouse – Results
      • Product/Business Reviews
        • Retailer Reviews
        • Product Reviews
    • Topics
      • Food Writing
        • Alcohol Related
          • Beer
          • Wine
          • Spirits
        • April Fools Stories For Portland
        • Contests and Competition
        • Food Memories
        • Travel Writing
      • Authors / Book Reviews
      • Cheese information
      • Interviews: Honest dialog with people in the Portland food industry
      • Portland Food and Restaurant News and Discussion
      • Recipes
    • Guides
      • Guide to Portland coffee
        • Portland Coffee Guide
        • A Map of our favorite Portland coffeehouses
        • Reader Survey: Best Coffeehouses in Portland 2017
      • Guide to Local Wine Shops
      • Guide to Portland Bakeries
      • Guide to Portland Distilleries
      • Guide to Portland’s Beer Shops
    Portland Food and Drink

    Portland Food and Drink

    Restaurant News and Information For Portland Oregon Area Restaurants and Bars

    • Facebook
    • Instagram
    • Send me email!

    The Wall Street Journal Features Kenny & Zuke’s Deli

    By PDX Food Dude Last Update February 2, 2018 Leave a Comment

    Kenny & Zuke's Pastram
    Kenny & Zuke’s Pastrami. Photo: John Valls

    In an article in the Saturday Wall Street Journal, Kenny & Zuke’s Deli was highlighted as one of 5 in the nation, that are bringing the terms “local”, “organic” and “artisanal” back to the scene. Owner Ken Gordon’s take? “What we’re doing is what delis 50 to 100 years ago used to do”.

    Instead of ordering their offerings in bulk from food processors, these delis are crafting them in small batches. In Portland, Ore., Kenny & Zuke’s Delicatessen bakes organic rye bread, smokes and steams briskets from beef sourced from within 100 miles to make pastrami, and cures wild local salmon for lox. Mile End Delicatessen in Brooklyn, which opened last year, serves handmade Montreal bagels—smaller, sweeter and denser than the fluffy behemoths that often masquerade as bagels these days.

    Kenny & Zuke’s was highlighted as “Perfect Pastrami in Portland, Ore.

    True to local foodie culture, at Kenny & Zuke’s Delicatessen all breads—rye, challah, bagels, hamburger buns—are made in-house with organic flour; each week 2,000 pounds of beef brisket is cured, smoked and steamed to make pastrami. “I resisted doing bacon and pork in a deli,” said owner Ken Gordon. But eventually, he caved to popular demand. “What, am I going to go to heaven if I don’t serve bacon?”

    Signature Nosh: The pastrami reuben, with 7 ounces of hand-sliced pastrami, Swiss cheese, Russian dressing and sauerkraut on homemade rye, buttered and toasted in a sandwich press. 1038 S.W. Stark St., kennyandzukes.com

    The article is fun, and highlights four other deli’s around the nation. You can read it here. [membership required]

    Related

    Category: Portland Food and Restaurant News and Discussion. Related posts about Kenny & Zuke's Restaurant. More about Ken Gordon.

    Previous Post: « Hash Restaurant in Sellwood Closes
    Next Post: Christopher Israel and Kurt Huffman to Open Mexican Restaurant in Pinot Space »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    © 2023 · PortlandFoodandDrink.com • See Terms of Service and Privacy Policy