Now, if you live in Miami and you haven’t been to Josh’s Deli you are missing out on some of the greatest if not the greatest deli style food in the city right now. If you don’t believe me? Just look at what other Miami culinary entuthiasts (frodnesor, powerrankings) have to say about it. Official local critics have also been all over the place with rave reviews, and if that isn’t enough for you? Well, how about the fact Danny Server of Blue Collar has breakfast there EVERY Sunday?
A few months back Josh told me he was playing around with the idea of doing small low key dinners at the Deli, following in the tradition of the Jewish-ish offering from his daily breakfast\lunch. Last Saturday I had the chance to try one of his dinner-aimed menus and was impressed at the great dishes Josh came up with. I had almost the entire menu (6 out of 8 dishes), and here is a recap of them.
First up was Josh’s take on ramen soup (can’t escape the oriental influence!) where he susbtituted the noodles with a Matzo Ball. Pork was a couple of slices of his own house cured pork belly, house made Dashi and of course an egg. It was Asian Jewish at its best, which is kind of what Josh is all about and it was delicious. First hit.
Next up was his take on Gefilte fish, a traditional jewish dish served cold which consists of a “large quenelle” of smoked dish and which is usually served with beets and carrots. Again, giving it his own personal twist Josh added shrimp to the Gefilte and served it with beet chips instead. A horseradish sauce beneath the Gefilte made for a fantastic paring.
Up next was my favorite, a delicate grilled foie on top of a Charoset (typical jewish coarse paste made from fruits and nuts), next to a few pressed Challah triangles generously spread with liver pate. A manischewitz reduction beneath helped bring it all together into some sweet, fatty delicious bites. The winner.
The risotto that came next, made with barley was simply insane, and so said the couple sitting next to me. Creamy, rich, screaming truffle in every bite and with an amazing blend of mushrooms, I believe portobellos and chanterelles.
Finally from the savory dishes I tried the tongue. I had only eaten toungue once before and liked it, and this time it was no different (why isn’t it offered more frequent? Must be psicological). Josh’s take on it had grilled pineapples, a sweet n sour sauce which again brough the Asian indfluence into play, and each bite was topped off with some macerated red peppers. Amazing in every bite.
Last but not least, dessert. It was a cheese cake filled donut. Right there you have a winnner! Who wouldn’t want that. It was warm and creamy, for a perfect ending.
Congrats Josh on the dishes, all of them great. I hope the “trial” becomes a standard, and if it does, everyone should go treat themselves!