It took nearly twelve years for founders Jessie Levine and John Bissell to fit their shared Jewish and Italian heritages into a single, 925-square-foot room. The result is a menu that doesn't just alternate between the two cuisines but often stacks them on top of one another. You see this clearly in the Jewish Wedding Soup, where meatballs and matzo balls float in the same broth, or the whitefish salad melt served on sourdough. The kitchen prepares the staples in-house, turning out corned beef, city ham, and knishes that draw heavily on memories of Los Angeles institutions like Langer’s and Bay Cities.
While the format is nostalgic, the execution adapts to the Pacific Northwest. Ingredients are sourced locally, so sides like the bean bowl or cabbage salad reflect what is currently in season rather than adhering to a static deli script. The space itself is tight and bright, designed with specific nods to the owners' backgrounds – shades of blue reference Jewish deli branding, while a vintage clock sourced from Milan hangs on the wall.
Because the floor plan is so compact, lunch hours usually involve a queue. The line moves quickly, but securing a table is often the harder part of the transaction. You might find yourself hovering for a spot to clear or taking orders to go when the room hits capacity. It is a high-energy operation where the noise of the kitchen and the crowd fills the small footprint completely.
Dream Deli