Jewish deli

[10] According to American author and professor Ted Merwin, the deli experienced its most significant growth not during the initial wave of immigration, as commonly assumed, but rather during the interwar period of the 1920s and 1930s.

It was during this time that the offspring of Jewish immigrants began to mark their achievements in America by frequenting delis in the theater district, where they indulged in sandwiches and cheesecake.

It was the kosher deli that trailed the Jewish community as it dispersed into the city's outer boroughs, serving as a tangible emblem of its members enduring commitment to their cultural heritage.

While upon their arrival many of the post-war Jewish immigrants would work in the meat industry, some business owners would transform their butcher shops into operational delicatessens, something that many modern Americans are likely to be familiar with.

[12] From their roots as an extension of kosher butcher shops, delis often have a long counter and glass cases showing the meats and takeaway food offerings.

These delis helped appeal to both Jewish and non-Jewish Patrons for a variety of reasons, including those not wanting to be seen in Kosher establishments, and keeping costs down on product.

[19][20] Food portions at Jewish Delis are known for being huge,[21] and the menus are extensive, ranging from baked goods, breakfasts, large sandwiches of pickled, smoked, and cured meats, dinner plates, deserts, and more.