While business partners Leo Beckerman and Evan Bloom are looking for a permanent place to open their Jewish deli concept (ideally in the Mission), WISE SONS DELI, they are going to be offering a preview of their dishes in conjunction with the Saturday Off the Grid at McCoppin Hub. But instead of setting up a table or a truck, they will be cooking brunch across the street, in Jackie’s Vinoteca & Cafe (at 105 Valencia St. at McCoppin). On the menu: dishes like cheese blintzes with fresh fruit compote; lox, eggs, and onions served with housemade rye toast and dill crème fraîche; corned beef hash (made with their housemade corned beef); and French toast made with their challah. Holla! It all kicks off on Saturday January 22nd; brunch will be served from 9am-2pm.
And then hold onto your yarmulke, because starting February 5th, they will be debuting their pastrami, which will be served with their housemade sauerkraut, dill pickles, and rye bread (trust me, I already requested a Reuben, but they said they would have to see how the kitchen works out first). They are doing this in conjunction with Good Food Month, specifically for pickles and charcuterie week. They mentioned selling tickets for this one, so follow them on Twitter and Facebook to keep up with the news.
Photo collage from Wise Sons Deli.
