Sweet Willie
Jun 12, 03, 8:57 pm
Steve’s Deli, according to Snitz, is practicing a dying art. Everything is made from scratch, including the gefilte fish. The turkeys are roasted every day, the matzoh balls are molded and boiled, and all kinds of pastries are baked daily.
Everyone has their own yardstick for measuring the quality of a deli. For me it is a pastrami sandwich. Like corned beef, pastrami starts as a brisket pickled in brine, but then the two meats part company. Pastrami is coated with cracked peppercorns, garlic and other spices, then smoked. Steve’s makes a great pastrami sandwich on hand-cut rye bread with a crunchy crust. It’s piled high with meat, but not so high that you can’t get your mouth around it. The sandwich is not too fatty, but not without fat, served with a good mustard, and two dill pickles, one “new,” one “old.”
Steve's Deli
6646 Telegraph Rd.
Bloomfield Hills, MI 48301
248-932-0800
Open 9 am- 8 pm every day
http://www.metrotimes.com/metropolis/restaurants/review.asp?id=3689
Everyone has their own yardstick for measuring the quality of a deli. For me it is a pastrami sandwich. Like corned beef, pastrami starts as a brisket pickled in brine, but then the two meats part company. Pastrami is coated with cracked peppercorns, garlic and other spices, then smoked. Steve’s makes a great pastrami sandwich on hand-cut rye bread with a crunchy crust. It’s piled high with meat, but not so high that you can’t get your mouth around it. The sandwich is not too fatty, but not without fat, served with a good mustard, and two dill pickles, one “new,” one “old.”
Steve's Deli
6646 Telegraph Rd.
Bloomfield Hills, MI 48301
248-932-0800
Open 9 am- 8 pm every day
http://www.metrotimes.com/metropolis/restaurants/review.asp?id=3689