Mile End is a Jewish delicatessen in New York City committed to breathing new life into old-world traditions. With locations in Boerum Hill Brooklyn, and NoHo Manhattan, Mile End redefines delicatessen classics by fusing the spirit and craftsmanship of the past with a thoroughly modern sensibility and aesthetic.
What began as rooftop experiments, Mile End was conceived throughout the summer of 2009 by Noah Bernamoff, his wife, Rae, and close friend, Max Levine. Mile End Delicatessen opened January 2010, in a tiny converted garage in Brooklyn with the simple mission of producing and serving the Jewish comfort foods of Noah’s Montreal youth.
Word of Mile End Delicatessen’s opening spread quickly and before long, hungry New Yorkers lined snowy Hoyt Street in search of hand-sliced smoked meat, steaming bowls of Nana’s chicken soup and warm, neighborhood service.
Since those early days, Mile End Delicatessen has grown from a quirky startup into a real family business. With a team of over 60 talented men and women, Mile End creates and produces a wide variety of cured and smoked meats and fish, pickled goods, and freshly baked bagels, breads, rolls, and pastries along the historic Red Hook waterfront.
From James Beard House dinners to Chinese food on Christmas, Mile End is proud to participate in New York City’s finest food festivals and markets and to actively contribute to esteemed organizations within the community.
Mile End Sandwich opened May 2012, in a former hardware store on gritty Bond Street serving the heart of the delicatessen playbook, replete with a new found enthusiasm for the sandwiches of yore.
Released in September 2012, The Mile End Cookbook by Clarkson Potter looks back at the past three years of working and cooking and a lifetime of dreaming to spread the philosophy of good, homemade Jewish food.
Finally, their home online, mileenddeli.com, brings up-to-date musings, techniques and hand-crafted products, and their exact location from their kitchen straight to yours.
Mile End Brooklyn Exterior. Image courtesy of Taylor Wallick.