Saul's Restaurant & Delicatessen

About the Business

Specialties

Since 1986, Saul's Delicatessen and Bakery has celebrated the vibrant, authentic Jewish deli traditions by creating a space that honors the old world and the new. Current owners Sam Tobis and Jose Mendoza rather than replicating the delis of New York, are creating a space that connects with roots all along the timeline of the Jewish diaspora. A space that draws from the old Ashkenazi European Jewish tradition, the Mizrahi Israeli tradition, and the new world of New York, Los Angeles, and Berkeley. For us, that meant starting with locally sourced, humane, and sustainable ingredients, house-made pastrami and corned beef, hand-rolled and chewy bagels boil/baked daily. So gather around a table in our large dining room, reminisce over old favorites and discover new ones.

History

Established in 1986.

In the 1930's the Saul's building was a produce depot right off the railroad tracks. Since the 1950's, it has housed a delicatessen: First the Pantry Shelf, then Rosenthal's, and finally Saul's, established in 1986, in honor of Saul Lichtenstein. Saul and his wife Ginny liked to feed people. Saul held forth and Ginny cooked. Friends and family would gather with him to eat, talk with their mouths full, trade stories. We like all that. So come. Eat. Locally owned and operated. Find answers to these FAQ's on our website! - Are your meats hormone and antibiotic free? Are the animals treated humanely? - Why is this night different from all others? - Why does the pastrami and corned beef seem more expensive than at other deli counters? - What size should a deli sandwich be? - Are the meats Kosher? - Is Saul's Kosher? - Why isn't there a good New York deli here?

Meet the Business Owner

Business owner information

Jesus Mendoza and Sam Tobis .

Business Owner

Karen Adelman and Peter Levitt handed the reins after a combined 58 year Saul’s run to Sam and Jose in 2022Owner/Waitress Adelman’s artistic hand is at work all through the Saul’s experience. Karen set high bar of excellence hosting guests. Peter worked in kitchens from high school onwards including locally Oliveto's and Chez Panisse Cafe. Levitt and Adelman remain as advisors to  the new team. Jose Mendoza has guided the kitchen for over a decade. Sam Tobis joined the team in 2022. They never stop talking with other culinary colleagues. They eat widely and argue passionately. Sauls is in good hands and has an exciting future