Chicken matzo ball soup at Weiss Deli

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.

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Mediterranean Salad at Gaetano’s

Dishing With Grace

Mediterranean Salad at Gaetano’s

Since this dish isn’t always on the menu, diners often discover it when they see restaurateur Gaetano Palmeri enjoying the salad at the bar during his break. As long as he has the ingredients in the kitchen, he’ll gladly whip one up for you, too. The zesty, chunky delight consists of avocado, roasted bell peppers, Roma tomatoes, Kalamata olives, sweet red onion and fresh buffalo mozzarella mixed with baby greens and extra virgin olive oil. $13, 10271 S. Eastern Ave., Suite 111, 361-1661.

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