Not So Kosher

When you chomp into the Pastrami Reuben at Hershel’s, you’ll understand why locals refer to this place as “the best Jewish deli outside New York.” From its old-fashioned signage and counter seating to its made-from-scratch menu items—including impossibly juicy, house-cured pastrami—every detail oozes authenticity. And it’s no wonder, considering that Hershel himself, a Polish native, was a chef at New York City’s legendary Katz’s Deli for more than 40 years.In 2000, with the help of close friend and business partner Andrew Wash, Hershel’s nephew, Stephen Safern, opened the deli in 2000 to honor his uncle’s legacy and Eastern European heritage. At Hershel’s East Side Deli, Safern and his team serve up a full assortment of Jewish deli classics, including matzo ball and chicken noodle soup, latkes, kugel, hot dogs, potato knishes, bagels with lox, New York–style cheesecake, and, of course, hot deli sandwiches stuffed with homemade corned beef, pastrami, or brisket. Their food is made from scratch daily, the meat