Larder Delicatessen and Bakery
Deli · Ohio City
1455 W 29th St, Cleveland, OH 44113
![Larder Delicatessen and Bakery by Larder [Facebook]](https://cdn.vox-cdn.com/uploads/chorus_image/image/69454359/Larder.0.jpg "Larder Delicatessen and Bakery by Larder [Facebook]")
Highlights
Koji-cured pastrami, fried chicken sandwiches, and pastries
Koji-cured pastrami, fried chicken sandwiches, and pastries
"A Cleveland creative deli led by a chef who experiments with fermentation and koji to push seafood charcuterie boundaries—examples include crustacean-egg bottarga, carp mortadella, smoked carp breast, whitefish bottarga, koji fish salad, gefilte fish bologna, and koji walleye caviar—positioning microbial techniques at the center of inventive, deli-style seafood preservation." - Adam H. Callaghan
"Set inside an 1850s-era firehouse, Larder is a modern-day version of the classic Jewish delicatessen as seen through the eyes of chef Jeremy Umansky. The old-world setting provides the ideal backdrop to display heavenly breads and pastries like black-and-white cookies, fruit-filled rugelach, chocolate babka, buttery challah, and meaty knishes. Hungry Ohio City neighbors literally line up for the now-famous koji-cured pastrami sandwiches, but you should also try the epic fried chicken sandwiches, matzo ball soup, housemade charcuterie, and daily specials like local beet salad. The Hingetown eatery shares patio seating with Rising Star Coffee. Vibe check: Larder doesn’t have much indoor seating, but you can grab a table on the roomy sidewalk patio, which the restaurant shares with Rising Star Coffee." - Douglas Trattner
"Jeremy Umansky is a chef and co-owner of Larder Delicatessen in Cleveland, known for his expertise in culinary preservation and meat curing traditions. He uses koji-infused rice flour to ferment meats, creating unique flavors. Larder offers a modern take on traditional deli meats, incorporating high-quality ingredients and innovative techniques. The delicatessen aims to preserve Jewish food culture with a fresh approach, using local and sustainable meats and modern cooking technologies." - Claudia Geib
"This deli-bakery boosts their great sandwiches and pastries by using koji. The Japanese fungus can speed up the fermentation and curing process, fast-forwarding cuts into charcuterie fixings. The koji-fication of pastrami often adds another layer of umami flavor and salty sweetness, and each batch tastes a little different. Their menu is a daily surprise revealed on Instagram, which keeps fans on their toes. It’s a busy neighborhood spot that looks like an old general store, thanks to lots of wood paneling and jars of fermenting vegetables. The line often stretches down the block, so grab some caffeine next door at Rising Star Coffee Roasters while you wait." - kate bigam kaput
"This deli-bakery boosts their great sandwiches and pastries by using koji. The Japanese fungus can speed up the fermentation and curing process, fast-forwarding cuts into charcuterie fixings. The koji-fication of pastrami often adds another layer of umami flavor and salty sweetness, and each batch tastes a little different. Their menu is a daily surprise revealed on Instagram, which keeps fans on their toes. It’s a busy neighborhood spot that looks like an old general store, thanks to lots of wood paneling and jars of fermenting vegetables. The line often stretches down the block, so grab some caffeine next door at Rising Star Coffee Roasters while you wait." - Kate Bigam Kaput
