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It used to be pickles and pastrami. Now it’s a self-serve olive bar, low-fat organic ice cream, and $7 Belgian ales. Keeping up with the changing necessities of New York life is a tough business. Some owners thrive, some lose.
Part I
Hitting the
Expiration Date
An atypical deli owner faces
the typical industry
struggles—bellmarked
Doritos, the DEA—and decides
he wants out.
Part II
Cornering the
Corner Market
Grace Dancyger
introduced branding to the
Korean deli—and
ended up with
an East Village empire.
Part III
Detour Delis
Ten worth going out
of your way for.
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