Classic Chronicle revisits Jewish deli traditions in Boston and New York

Classic Chronicle revisits Jewish deli traditions in Boston and New York A 1991 Classic Chronicle visit to Brookline and New York explores the food, traditions and community that made Jewish delis cultural landmarks Editorial Standards ⓘ Towering corned beef sandwiches, garlic pickles and old-world recipes are at the heart of this Classic Chronicle segment from 1991, as Mike Barnicle explores the enduring tradition of the Jewish deli in greater Boston and New York. The story begins at Reuben's Deli in Brookline, one of the region's remaining strictly kosher delis at the time, where customers gathered not only for towering sandwiches but also for a sense of community. Rabbi Moisha Waldox describes delis as places that preserve the Eastern European Jewish experience, while demonstrating the proper technique for tackling an oversized sandwich. Advertisement Sports radio pioneer Eddie Andelman celebrates deli culture with his trademark humor, arguing that Fenway Park should serve authentic deli food instead of ordinary ballpark fare. Barnicle also visits New York institutions including Carnegie Deli and Katz's Delicatessen, where owners and longtime employees explain the craftsmanship behind hand-cut pastrami, corned beef and signature sandwiches. The report follows the traditions behind pickle making and cheesecake production, highlighting the generations of families who have kept those recipes alive.