Staff Pick — Best New Carbs: Deli Desires

Staff Pick

Most of Orlando learned what a bialy is last year, when Hannah Jaffe and Nathan Sloan schooled us deliciously. This non-boiled, malt-free cousin of the bagel has a dimple, not a hole, and Jaffe and Sloan fill theirs with either caramelized onions or a smoked jalapeño-and-Muenster mix.

They also deal in — and we do mean deal; this stuff is borderline addictive — an unkosher and undaunted menu of labneh and gravlax, latkes and scrapple, challah and gribiche-style egg salad, all of it embellished with lashings of Manischewitz-shallot butter and Duke's mayo. (And that's just the regular menu — specials tend toward the baroque, like a matzo brei tortilla española or a Campari-grapefruit chess pie.)

This fearless mix of Jewish deli, Southern comfort, and L.A. edgy makes sense when you dig into the pair's past: Jaffe cooked with Sqirl's Jessica Koslow and Top Chef Michael Voltaggio, while Sloan worked with Beard Award winners Jon Shook and Vinny Dotolo at their Los Angeles seafood joint, Son of a Gun. Despite those West Coast pedigrees, Jaffe and Sloan met at the Hideaway Bar and got married at Redlight Redlight, which is, just about the most Orlando thing ever. And now their food is too, and we're delighted to eat it all up. (

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