The Jewish delicatessen is an important cultural hallmark of New York City, one many have a special connection with. It brings to mind childhood memories of munching on a pastrami sandwich on rye or sipping an egg cream. The Borscht Belt Delicatessen in Stockton is a love letter to these delis, an homage Nick Liberato proudly presents.
You may recognize Celebrity Chef Nick Liberato from his appearances on Top Chef Masters or Bar Rescue; or perhaps you’ve seen his Netflix docuseries, Restaurants on the Edge. Either way, Chef Nick is co-founder and co-owner of The Borscht Belt alongside Mike Dalewitz and Steve Lau.
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You’ll find the 1,800-square-foot deli within The Stockton Market. The spot seats about 24 indoors and 30 more out on sidewalk tables shaded by black-and-white umbrellas. In terms of décor, the deli boasts black and white tiles, fabricated metals, and sourced fabrics. “You’ll feel like you’ve been transported to New York City,” Chef Nick says.
Jewish Deli Delights
The Borscht Belt gets its name from the iconic region of the same name in New York’s Catskill Mountains. Likewise, the menu represents everything many Jewish families, including Mike’s, loved about their summers in The Catskills; such as community, family, celebrations, entertainment, and NY-style Jewish cuisine. The Borscht Belt rekindles these memories while paying tribute to both Jewish culture and NY delis and bagel shops. “It’s a type of cuisine that’s comforting any time of year,” Nick says.
The menu features many favorite Jewish-American deli staples. For instance, you’ll find platters with lox, meats, and spreads; as well as daily fresh bagels and baked goods. Other menu highlights include Bubbe Bell’s Matzo Ball soup, Borscht Beet salad, and piled-high pastrami sandwiches. In particular, Nick says people have been loving The Pines; a pastrami cured salmon, honey mustard, horseradish cream cheese, and red onion sandwich on toasted caraway seeded rye.
Other must-try items at The Borscht Belt include the Kellerman’s Favorite and the Reuben sandwiches. “We go through thousands of pounds of pastrami and corned beef, the quantities have been unbelievable,” Nick says. They have a custom steamer in-house for their pastrami. Nick’s personal favorites are the latkes with sour cream and applesauce, and their chopped cheese sandwich. “It’s like a cheeseburger meets a cheesesteak,” he says. Click here to see the full menu.
Keeping it Local
The Borscht Belt partners with local NJ, PA, and NYC businesses to enhance the deli’s offerings. This includes coffee from Paper Plane Coffee and fresh bagels from Ess-a-Bagels; they also work with Streit’s Matzos, Junior’s Cheesecake, Oneg Bakery, and Seed + Mill halva. “You’re only as good as your ingredients,” Nick explains.
Future plans for The Borscht Belt include to-go Shabbat dinners, extended hours, and new menu items. But not too many, as “each menu item has to be great,” Nick says. “You can add to it, but you can’t accumulate too much.”
Visit The Borscht Belt at 19 Bridge St in Stockton. (Click here to see them on Google Maps.) To learn more, click here to visit their website or you can click here to give them a call.
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All Photos: © The Borscht Belt / Facebook