STOCKTON, NJ. – A new retail deli concept, founded by principals of 618 Hospitality Group and scheduled to open for business June 19, was designed to bring not only the cuisine, but also the Jewish-American culture of traditional New York-style delicatessens to New Jersey. The hospitality company’s founders, Nick Liberato, Michael Dalewitz and partner, Steve Lau’s new eatery, The Borscht Belt Delicatessen, was developed to revive a foodservice concept that was prominent in New York's Catskills Mountains’ Borscht Belt region from the 1920s to the 1990s. The deli’s mission carries on the tradition of providing a family-gathering place that features food and entertainment with a nod to Jewish culture and transplanting the venture from New York to New Jersey’s Stockton Market, at 19 Bridge Street.
Mike Dalewitz, co-founder and chairman of 618 Hospitality, said the deli harkens back to his family’s rich history of owning and operating some of New York’s most iconic Jewish-style delis and restaurants.
“The Borscht Belt Delicatessen represents everything my family, along with many other Jewish families loved about their summers in The Catskills: community, family, celebrations, entertainment, and unbeatable New York-style Jewish cuisine,” Dalewitz said. “Our idea with The Borscht Belt is to resurrect those memories while paying homage to both Jewish culture and all the iconic New York delis and bagel shops we've always loved.”
With a menu featuring classic Jewish-American deli favorites, the restaurant’s décor highlights the 70-year era that was part of the culture and history of the Borscht Belt region.
Key menu offerings will include various platters with fresh lox, meats, spreads, daily fresh bagels and baked goods, pickles, Bubby Bell's Matzo Ball soup, Borscht Beet salad, and piled-high pastrami sandwiches fresh from their custom-built pastrami machine made in New York.
In addition to traditional deli offerings the new restaurant is also partnering with locally based specialty purveyors in Pennsylvania, New York City and New Jersey, providing it with items such as coffee, bagels, Matzos and cheesecake.
“I am so excited to provide this community with some of my favorite 'old-school' delicatessen and appetizing favorites, and introduce my own contemporary ways of enjoying this cuisine inspired by my cultural experiences and travels,” said Nick Liberato, executive chef at The Borscht Belt.
The Borscht Belt announced that as part of its grand opening, the restaurant will donate a portion of its profit to Leket Israel, Israel's National Food Bank and a food rescue organization to deliver nutritious foods to Israelis in need.