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Side Dish: The 'Katz' is out of the bag

There's no chopped liver - yet - but the new Sadie Katz Delicatessen on Burlington's Bank Street is open and serving lunch. Weekend breakfast starts on Saturday.

The "Pre-Opening" menu, as owner Glenn Walter calls it, features traditional deli specialties such as corned beef and pastrami sandwiches, foot-long all-beef dogs with kraut, latkes, and, of course, matzoh-ball soup.

Walter says he'll add items gradually as he finds the best, most flavorful renditions. "I'm gonna have contests to find the best chopped liver recipe and knish recipe," he says.

What will the winners get? Besides access to stuff they would otherwise have had to make themselves, they'll be memorialized with their names on the menu. Sounds a bit like Larry David's hilarious HBO show, "Curb Your Enthusiasm," in which the local Jewish deli serves up sammies named after its celebrity customers. Burlingtonians may find themselves torn between biting into a Robert Resnik or a Hinda Miller.

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Suzanne Podhaizer

Suzanne Podhaizer

Bio:
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a... more

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