The Jewish deli is a dying breed, in no small part because a good pastrami costs nearly as much as a steak. Mike Weiss attempts to keep the genre alive at his small deli in Green Valley. He bakes his own rye bread and makes soups from scratch, such as this hardy perennial stocked with shredded chicken and matzo balls as light as feathers.
Best of the City 2017
Our eighth annual celebration of all things Las Vegas, from the best casino comebacks to irresistible pot products