What does it mean to be an authentic, vibrant, relevant delicatessen today? To us it means bridging the links between the “Old Country” and the “New World,” and the future of food. Not being frozen in time, not attempting to replicate another place (like New York.) It means providing a cultural and culinary home to those looking for familiar and traditional foods. It means connecting with our roots all along the timeline of Jewish food.
At Saul’s we are excited about reflecting season, time and place. We reconnect with traditional culinary practices, minimizing, where possible, the impact of the industrial food system. Where possible we try to bring local processing and artisanal culinary experiences back to the diner.
At Saul’s the place of vegetables, seafood, legumes, and fruit in Jewish cuisine is celebrated and central. Our meat comes from producers who raise animals with the very highest standards of health, humane treatment, and ecological conservation. All of our fish is from Monterey Fish Company, whose mission is to support and encourage the use of local sustainable seafood. We serve all organic Acme Breads. Our coffee is fair trade and organic. We serve eggs which are cage free and organic. Our produce comes from among the very best of local and organic fruit and vegetable farmers.
In the 1930’s the Saul’s building was a produce depot right off the railroad tracks. Since the 1950’s, it has housed a delicatessen: First the Pantry Shelf, then Rosenthal’s, and finally Saul’s, established in 1986, in honor of Saul Lichtenstein. Saul and his wife Ginny liked to feed people. Saul held forth and Ginny cooked. Friends and family would gather with him to eat, talk with their mouths full, trade stories. We like all that. So come. Eat. Locally owned and operated.