Dream Deli
Restaurant · Richmond ·
Chef-driven PNW deli blending Jewish/Italian flavors, house-cured meats
Chef-driven PNW deli blending Jewish/Italian flavors, house-cured meats
"A Jewish and Italian restaurant from couple John Bissell and Jessie Levine, located just down the street from Bissell’s previous job at Ava Gene’s, exploring deli classics like corned brisket on marble rye, Reuben knishes, and whitefish melts. Opens Friday, November 28." - Dianne de Guzman
"A modern, daytime deli blending Jewish and Italian traditions, this Richmond spot channels a Pacific Northwest lens across a tight, frequently changing menu: think corned beef on rye made with Revel Meat Co brisket, brined and corned in-house until “fall-apart tender, but still sliceable,” layered with Swiss and Russian dressing; a white fish melt on milk bread where white sablefish is cured with smoked tea, then poached and topped with Tillamook cheddar; a vegetarian meatloaf sandwich that eats like a root-vegetable terrine with cruciferous greens and grains, served on white bread with mayonnaise and crispy onions, inspired by Bissell’s mom; and a Jewish Wedding Soup marrying Italian meatballs with matzo dumplings. In keeping with Bissell’s decade of butchery, the team works through half hogs to make hams, pancetta, and cooked salamis, turning out occasional specials like spruce- and koji-cured hams and fennel-crusted porchetta, with pancetta also dotting salads, plus savory bites like pancetta-studded challah knots and Reuben knishes. Desserts showcase a butterscotch budino tartlet with nearly burnt caramel and a tiramisu whose ladyfingers are soaked in coffee kombucha brewed from Puff Coffee’s spent grounds for fruitier, more acidic balance. The small beverage list leans regional and adventurous with three Pacific Northwest wines (including a rotating “funkier” wild card such as the Art + Science Mutualism co-ferment pairing Sauvignon Blanc with pears), two beers, a cider, and house sodas built from kitchen byproducts. Lunch comes first, with plans to add breakfast and occasional evening pop-ups, all from a small but mighty team (including sous chef Sammy Galvez) focused on fermentation, pickling, and serving the neighborhood they love; hours are 11 a.m. to 3 p.m., Tuesday through Saturday." - Dianne de Guzman
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