Hatchi Happenings

Deli Food Goes Back to the Future at BreadBar

Cooperstein's wagyu pastrami is a hit with Voltaggio and Vigneron
Cooperstein’s wagyu pastrami is a hit with Voltaggio and Vigneron Photo: Saul Cooperstein

Saul Cooperstein, SBE’s managing director of business development, is apparently half-suit, half-toque. BreadBar tells us via press release that his specialty A-5 wagyu rib-cap recipe is the same one used by memorable Top Chef-testants and molecular-warlocks, Michael Voltaggio and Marcel Vigneron. Tomorrow night Cooperstein will turn the restaurant’s Hatchi series into “Deli 2010,” which hopes to evoke the sensory sensations of a delicatessen through novel takes on deli eats. What will be on the menu?

Expect flavorful tricknology like the pickle version of Jose Andres’ spherified olives, clarified matzoh ball soup, bagels with lox ‘nigiri,’ boneless lamb rack pita, Reuben croquettes made with that wagyu pastrami, and another sandwich with veal pastrami. Cocktails will be crafted from vintage sodas like Dr. Brown’s Cel-Ray, while a wildly spiced cocktail with speresized sour gin pickles is on-hand for all those grimy pickle-juice drinkers out there. Since our classic delis had such a good year, it’s nice to see L.A. making room for a twist on the staple. Reservations are still available for tomorrow night’s “Deli 2010” dinner at 310-277-3770 and a full menu of food and drinks is below.

Saul Cooperstein’s Deli 2010
Thursday, April 29th
All items $8


Matzo Ball Soup
Clarified Chicken Stock, Matzo Ball, ‘Chicken Noodles’, Soup Vegetables, Horseradish and Fresh Dill

Bagel with Lox ‘Nigiri’
Puffed Rice, House Cured and Smoked Wild King Salmon, Dill Cream Cheese, Smoked Salmon Roe and Pickled Red Onion

Reuben Croquettes
Japanese A-5 Wagyu Rib Cap Corned Beef (Saul’s Corned Beef), Béchamel, Gruyere, Jarlsberg, Sauerkraut and Toasted Caraway Seeds all Coated and Fried in Rye Bread Crumbs with Thousand Island

Lamb Pita
Deboned Rack of Lamb Cured and Smoked with Vadouvan and Traditional Spices, Toasted Pita, Cole Slaw ‘Tzatziki’ –Served with a Melon and Pickled Tomato Skewer

Sky High Sandwich
Warm Veal Pastrami Stacked High on Pumpernickel with Mustard
–Served with Salt and Vinegar Potato Chips

Saul’s Pastrami Sandwich
Japanese A-5 Wagyu Rib Cap Pastrami (Saul’s Pastrami), Served Warm on Jewish Rye with Mustard
–Served with a Half Sour Pickle Spherification

Cinnamon Babka French Toast with Bourbon Maple Syrup and Orange Blossom Ice Cream

Traditional Cream Cheese Rugelach with Passion Fruit


Celery Soda with Alvear PX Sherry, Raison-Infused Beefeater Gin, St. Germain Elderflower Liqueur, Honey Water, and Club Soda

Half Sour Gin Pickles with Cucumber Spears Pickled in Beefeater Gin Infused with Tarragon, Salt, Dill Seed, Black Pepper, White Wine Vinegar, Allspice Berries, Coriander Seeds, Garlic, Thai Chili, and Brown Mustard Seeds

Dr. Brown’s Sodas (Cel-Ray, Black Cherry, Ginger Ale, and Cream Soda)

Deli Food Goes Back to the Future at BreadBar