Lox, Stock and Brisket has perfected all the staples of a traditional Jewish deli, with one crucial twist: an emphasis on counter service, making the popular East Side especially hospitable to carryout customers.
“With the typical deli, you sit down and get a waiter,”says chef and owner Anthony Zappola. “But we’ve never run a full-service system. We always did counter service.”
Zappola describes his two-year-old deli concept as “chef-driven takeout.” Opened near the peak of the fast-casual tsunami, Lox, Stock and Brisket turns the traditional delicatessen model on its head by paring down the menu to a few essentials, making everything from scratch and swapping servers for food runners. Brisket is cured for three days, smoked for seven hours and sliced to order. Cloud like matzo balls bob in broth with carrots and meaty chunks of turkey.
Zappola estimates that between 40% and 50% of his business is devoted to takeout, with those customers enjoying the same menu as dine-in guests.Meals are packaged with care and flair thanks to branded butcher-paper sandwich wrappers and hand-stamped brown paper bags.
Try This: TheLincoln Park ($11) stars a hot, thin and crispy fried chicken schnitzel tucked into a butter-soft challah roll with sweet pickles and a slather of mildly spiced mayo.
How To Order: By Phone
13892 Cedar Road, University Heights, 216-471-8175, loxstockandbrisket.com
CLE Takeout Guide: Lox, Stock & Brisket
With all the staples of a traditional Jewish deli, this University Heights restaurant focuses on counter service and delicious sandwiches and soup.
