"A neighborhood delicatessen specializing in gourmet Jewish cuisine made using generations-old family recipes might seem an unlikely destination for vegetarian diners. Bt the chilled beet borscht, roasted root veggie bowls, and the kale salad are all good options for the meat-averse crowd. However, the pièce de résistance is the vegan reuben on house rye with marinated tempeh, vegan smoked provolone, homemade Russian dressing, and sauerkraut." - Eater Staff
