San Francisco's Adam Mesnick began the Rye Project as a "Newish Jewish" deli, meant to take old school Jewish deli food and give it a modern edge. Working with traditional family recipes, but giving them his own unique interpretation, Mesnick describes his menu as a "collection of my favorite Jewish deli products mixed with some California and 'newish' twists."
Serving up dishes such as Chicago style and habanero hot dogs alongside other sandwiches made with high-quality meats, Mesnick admits he may not appeal to the old-school deli traditionalists but will appeal to the city's younger, millennial population not as hung up on tradition.
Joining alongside his sister restaurant the Deli Board, Mesnick hopes that this "Newish Jewish" deli scene will quickly catch on in the city known for a number of other modern ethnic dining concepts. Read More