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What Makes a Great Reuben? A Curmudgeon.
From Chef Nathanial Zimet, Boucherie, New Orleans discussing t Reuben from Stein’s Deli.
“I come from a long line of curmudgeons and Dan Stein is definitely a curmudgeon, so I guess we’re kindred spirits. We’re both Jewish and not always practicing it, which has a lot to do with why I love this Reuben. It’s not kosher by any means, but everything about the sandwich is solid, with high-quality ingredients from top to bottom. You even get to choose whether you want the rye seeded or not. I’m always like, what are you talking about? Of course I want it seeded.”
Article from PlateOnline.com.
Category: Industry News
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