If there’s anything I like it’s new, super niche-y restaurants opening up close to my home and/or work.
For the past week I’ve seen Shorty Goldstein’s out of the corner of my eye, but hadn’t stepped in or bothered to research the joint. But I was intrigued by the tagline “cure.brine.smoke.pickle.” (Gosh, I love pickles.)
I finally stopped in and found a delightfully chalkboard-decorated Jewish deli. yes, please! Eater SF says that the owner is the former chef de cuisine of Betelnut.
I’ll have to go back to try some of the other dishes, but today’s lunch called for corned beef on rye and a salted caramel-flavored egg cream.
It’s a little on the pricey side for a FiDi deli–$10 for the sandwich and $5 for the egg cream–but what would you expect from a place that makes its own pickles? (By the way, I can’t WAIT to buy a jar of something pickled from Shorty’s.)
Plus, I learned something! An egg cream is a soda-and-cream beverage (think East Coast soda fountain-style). Was the salted caramel one any good? You tell me: