Dream Deli blends Italian and Jewish traditions
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Left to right: Co-owners Jessie Levine and John Bissell, along with sous chef Sammy Galvez, are heading up a new lunchtime deli on Division Street. Photo: Courtesy of Dream Deli
Matzo balls and Italian meatballs commingle in a "Jewish wedding soup" at Dream Deli, a new daytime restaurant that aims to marry two cultural countertop cuisines and local ingredients on one menu.
The big picture: Husband-wife duo John Bissell (formerly of Ava Gene's) and Jessie Levine (who works in public relations for restaurants) decided to focus on their shared Italian roots, Levine's Jewish heritage, plus their love for old-world delis for the modern concept.
- The result is a tightly-curated menu where the deli's partnerships with local purveyors — like Revel Meats, Eloisa Organic Farm, Good Dough Bakery and Baird Orchards — is heightened by Bissell's culinary technique and focus on seasonal offerings.
Best bites: Bissell makes the deli's own hams, porchettas and salamis that sit on slices of focaccia, are baked into knishes or sprinkled onto salads.
- The whitefish salad melt is sandwiched between sourdough, while the veggie "meatloaf" is a colorful vegetable terrine with caramelized onions between milk bread.
- Sweets include a hazelnut brown butter cake, quince rugelach, burnt caramel budino tartlet and tiramisu, made from coffee kombucha with spent grounds from Puff Coffee.
- Plus: House-made pickled veg plates, radicchio-chard salad, corned beef on marbled rye and a local wine list round out the menu.
If you go: Dream Deli (3542 SE Division Street) is open Tuesday through Saturday, 11am to 3pm.
- The team hopes to expand its hours to include breakfast in the future, as well as host collaborative dinners and happy hours.