April 22 – Ellis Island Old World Folk Band May 13 – Underscore Orkestra (from Portland, OR) June 3 – The Yiddishe Serenaders The Underscore Orkestra For more info, and to invite friends, see our Facebook Events Page.
Author Archives: ehauser
Painted faces, masks, theatrical hats, costumes . . . . Extra points for handmade and DIY. Best grown-up who eats at Sauls this weekend wins a bottle of wine on the next visit Best dressed-up child 12 years and under who eats at Sauls this weekend wins a root beer float on the next visit [...]
In celebration of craft beer and San Francisco Brewer’s Guild. Meet the Brewer: Linden Street Brewery Tuesday February 12, 7-9pm Chat with a Linden Street brewmaster about their distinctive Old California Style Lagers. Situated in a historic 1890′s brick warehouse in the Port of Oakland, Linden Street Brewery is focused [...]
Saturday December 8 & Sunday December 9 12pm – 4pm Hot latkes outside Saul’s Microbrews such as Linden Black Lager Linden Blonde Trumer Pils Live music 12pm-2pm Saturday: Mike Perlmutter (sax & clarinet), Jeanette Lewicki (accordion & singing) and Richard Saunders (bass) Sunday: Mike Perlmutter (sax & clarinet), Rick Elmore (tuba), and Aharon Bolsta (drums).
New York friends: Come talk & and eat with us in New York! October 12 & 13. With Mile End, Wise Sons Jewish Delicatessen, Kenny & Zuke’s Delicatessen, Joan Nathan, Josh Ozersky, David Sax . . . We’re going to be talking a lot more on Saturday than on Friday. Remember the Deli Summit in [...]
Jewish Daily Forward Bubbe Cuisine Goes Innovative in the Bay Area Leah Koenig . . . Or, as Karen Adelman put it, “This trend is long overdue.” She should know. Along with Chez Panisse alumnus Peter Levitt, Adelman co-owns Saul’s Restaurant and Delicatessen, a Berkeley-based restaurant that helped pioneer the movement around sustainable, ingredient-driven deli. [...]
6pm-8pm From Diana: People ask me what kind of music I play. I find it hard to answer that succinctly because I enjoy so many styles, including Balkan, Brazilian, Scandinavian, French musette, waltzes, swing, plus a growing repertoire of originals. I suppose you would call it ‘international instrumental folk [...]
Dan Graf came to us a few years ago from New Jersey. He worked the counter and on the line. His dry sense of humor and East Coast palate captivated customers and co-workers alike. Dan eventually brought a whole posse of his friends from Jersey to work at Saul’s, and it was a lot of [...]
Schmendricks has everything a kvetching New Yorker could want . Really. Texture, flavor, appropriate size, chewy, dense, sweet and salty. You’ll be very impressed, we promise. This is your rare POP-UP opportunity in the East Bay to try them. (They’re in artisanal start-up mode, with engagements in select theaters only). And this is their first [...]
6pm – 8pm Get to know your local Klezmorim on Monday nights at Saul’s, starting April 23. Featuring Dave Rosenfeld (on mandolin, violin, percussion) Mike Perlmutter (on clarinet, saxophone) Dmitri Gaskin (on accordion, piano) Invite your friends and family Ask for prime orchestra seating It will be helpful if you let us [...]
Joan Nathan says “preserved lemons are an indispensable item in my pantry cupboard.” From her book The Foods of Israel Today on preserved lemons in Jewish cooking: “(The lemons) are delicious in salads, in chicken with olives, in a marvelous Moroccan brisket, and stuffed into the cavity of a simple roast chicken with garlic and [...]
We love hosting Camp Kee Tov campers learning about where food comes from. It’s one of our favorite parts of summer each year. This year Kee Tov campers visited Terra Bella Family Farm, one of our purveyors, then came to Saul’s the next day and tasted summer tomatoes with zhoug. Their very own private farm-to-table [...]
Can a retro cuisine be part of the avant-garde? A sold out audience of over 250 attended our February 9 discussion. Feedback and debate in the restaurant (and online!) has been tremendous. We brought together Michael Pollan, Evan Kleiman, Willow Rosenthal and Gil Friend. We chose panelists with the credibility of loving Deli (they all [...]
The Progressive Jewish Alliance event Food Justice: It’s What’s for Dinner on September 9, 2009 was incisive and inspiring. And we had a chance to talk about a taboo subject: meat. Why was meat taboo? For many progressive, observant Jewish eaters, eating meat at all is ethically and environmentally questionable. Some eat meat, but only [...]
Back-to-local, small-batch processing with our scratch-made sodas syrups. Cream and Celery is scratch-made in house, and Black Cherry is made only when black cherries are in season. One of the biggest changes in Jewish Deli history has been consolidation of the soda industry, from hundreds of small-batch, regional and local soda alchemists in the New [...]