Left at the Fork

the road | the food | a new direction

Category: Edison

Beef & Garlic, Spice & Smoke

We’ve long maintained that Harold’s New York Deli in Edison, NJ serves New York’s most consistently delicious pastrami. In the latest issue of Saveur, Laura Hoffman takes a closer look at the famed Jersey deli, and its owner Harold Jaffe. What strikes first-time visitors immediately are the comically large portions. What surprises most of those fressers is how the quality surpasses the size. The great pastrami is made and smoked in-house, the matzo balls are as light as they are enormous, and even the coleslaw is top-notch. Continue reading

Wonder Seafood, Edison NJ

REVIEW

We have nothing against modern, chefly dim sum restaurants, any more than we object to fancy-pants chefs’ takes on Italian cuisine, say, or beachside cuisine. We often enjoy the upscale, pricier stuff made from carefully sourced ingredients, artfully plated. But sometimes we want a perfect plate of simple, homey lasagna, or an overflowing basket of fried belly clams with o-rings. Or, more to the matter at hand, old-school dim sum served from rolling carts in a frantic, bustling, hyperventilating weekend morning scene. And there are none in the North Jersey area (and few, for that matter, in Manhattan’s Chinatown, across the river) the equal of Edison’s Wonder Seafood. Continue reading

Harold’s New York Deli, Edison NJ

REVIEW

Harold’s Deli is a large, brash restaurant that serves enormous portions of food. Don’t be fooled by those comically large servings; quantity is not all at Harold’s. Owner Harold Jaffe, once of the legendary Carnegie Deli in New York, sells some of the finest Jewish deli dishes to be found in the New York City area. Continue reading

Checking in at: Harold’s NY Deli, Edison NJ

Harold’s is our favorite New York deli, and has been for years. But we were struck during this meal by just how much corned beef and pastrami can vary at almost all good Jewish delis from visit to visit. When you go to Katz’s in New York, the counterman gives you a piece to taste when he begins to carve your sandwich. Sure, he does this because it’s tradition, and it encourages tips, but the idea is for you to decide if you like that particular piece of meat. The implication, of course, is that they vary enough to make a difference. Continue reading

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