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May 17, 2013
The Dispatch/Maryland Coast Dispatch
Page 63
... Rosenfeld’s Looks To Fill A Void
FROM PAGE 61 on it,” Rosenfeld said. The location on 63rd Street and Coastal Highway is Rosenfeld’s dream location with a front wraparound porch that seats 50, plus a small amount of inside seating and an uncovered picnic area. “I didn’t want a carry-out business, I wanted a sit-down business, and from the beginning I wanted to build a large porch in the front and on the side … I also realized that sooner rather than later I wanted the porch enclosed so it could be a year-round destination,” Rosenfeld said. Starting today, Rosenfeld’s Jewish Delicatessen will be open seven days a week from 7:30 a.m.-7 p.m., and beginning Saturday, June 15, it will be open all week until 9 p.m. “The whole goal here is to be a full-service restaurant – breakfast, lunch and dinner,” Rosenfeld said. Rosenfeld’s will offer sit-down wait staff service, take-out service, platters, catering, deliveries and a grocery-like menu of bagels, whole challah and rye bread loaves, and lox, sliced meats, cheeses, smoked fish, and deli salads sold by the pound for enjoyment at home. All bagels will be baked on the premises, and the pickle barrels, smoked fish, knishes and bagel dough are brought in from New York. All of the deli meats are supplied by Saval Foods of Baltimore. “We cook our own corned beef
and brisket on premises,” Rosenfeld said. “We try to make whatever we can on site ourselves, so we make our own matzo ball, we make our own noodle kugel, we make our own chopped liver, which is a big deal, and we make all of our own salads.” The delicatessen will be as authentic as possible, although it will not be strictly kosher. Traditional Jewish fare along with popular diner meals will be served. Bagels, lox, challah, matzo brei, whitefish, herring, knishes, latkes, blintzes, chopped liver, a full array of deli meats and cheeses, chicken in the pot, matzo ball soup, and many over-the-top desserts will be served, among other choices. Large portions and huge deli sandwiches will be the delicatessen’s trademark. A huge variety of desserts are commissioned from four different bakeries from Salisbury to New York. The signature drink is, of course, the New York Chocolate Egg Cream and is made with one type of chocolate syrup, U-Bet Syrup. Also, six different varieties of Dr. Brown soda are chilled in a 1948 G&E refrigerator on the front porch ready to be served. “I get fantastic pleasure out of bringing this type of food to the Maryland-Delaware resorts,” Rosenfeld said. “We have received tremendous feedback … people I don’t even know hugging and kissing me as they leave, thanking me. …”
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UPSTAIRS LUNCH AND LITE FARE
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HAPPY HOUR EVERY DAY 4 P.M.-7 P.M.
55¢ WINGS • $4.25 1/2-LB. STEAMED SHRIMP
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$4 ORANGE CRUSHES (BAR ONLY)
ENTERTAINMENT
ON THE DOCK BAR 4 P.M.
FRIDAY: YOUNG JEAN SATURDAY: BLAKE HALEY SUNDAY: PAT O’BRENNAN
SERVING DINNER DOWNSTAIRS
Open Fri.-Sat. 4:30 p.m.-9:30 p.m. • Sun. Thru Thurs. 4:30 p.m.-9 p.m.
EARLY BIRD EVERY DAY 4:30 P.M.-5:30 P.M.
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