In March, Noah Jacob took his team on his dream trip to New York: A five-day tour of New York’s iconic Jewish delis, bakeries, and restaurants. They ate bagels and bialys at Kossars, kishke and chopped liver at Katz, smoked fish at Barney Greengrass, knishes at Yonah Schimmel’s. And of course, they took the obligatory trip to Zabar’s, strolling the aisles of the famous Upper West Side market and bakery, peering in the deli cases and watching gloved men slice sable.
He had a good excuse to take a research trip like this: His deli, Jacob & Sons, has been in the works for months, and he’s finally
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