America's Best Rye Bread Isn't In New York?!

And the death of the New York deli continues. After some disappointing rye bread experiences in New York delis, the folks at Saveur went on a mission to find authentic, flavorful rye bread, wherever it may be. And though Orwasher's Bakery and Zabar's get nods for having the real thing in NYC, America's best rye bread can be found in...Michigan?

It's not like the water in New York makes our rye bread anything special, but there is something disheartening that the city can't master a staple ingredient of its signature sandwich. The crown goes to Zingerman's Deli in Ann Arbor, Michigan, who use traditional techniques like using leftover bread for the next day's mash and brushing finished loaves with water to make a crispy crust. The types of things that were "common among Jewish bakers in New York City during the 1960s," but are tough to find now. At least we'll always have pizza. (Right?)

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By Jaya Saxena in Food on April 4, 2011 2:13 PM

Comments [rss]

Brownstone Brooklyn

Zingerman's is better than any deli in NYC. Well, I do love Mile End in Brooklyn and then there is the pastrami at Mill Basin . . .

Okay, let me rephrase this - Zingerman's as an entire package may be the best restaurant in the U.S.

Not to be hyperbolic.

#13 forever!

bauwau2u

Rockhill Bakehouse at the Union Square Greenmarket makes an amazing onion rye.

SpideySense

Levy's is still around, but not as good as it used to be. Fink used to make the best rye breads in NYC.

Guest

No, the best Jewish rye is made in my kitchen, twice a week and the magical ingredient to get that soury taste in it is..... pickle juice. Tada! Throwing ice into the bottom of the oven right when the loaf goes in takes care of the crust.

Mark Lee

That's an amazing advertisement. Where did you find that?

ktinnyc

Here is a collection of Levy's Rye Bread, "You Don't Have To Be Jewish to Love Levy's", ads. You can even buy the poster is you want.

http://judaicartgallery.com/ht...

Rocknrope

I can't stand rye bread. Someone please enlighten me

jibbly

Eh, if it's not your thing, it's not your thing, but there's a large variation of them out there. Pumpernickel is my personal favorite.

DoctorMemory

Not for nothing do Ann Arborites occasionally refer to their city as "Manhattan's most distant suburb." Back when the Ann Arbor News existed, its newspaper boxes were outnumbered by that of the Times.

Also, Zingermans is easily a better deli than 99.99% of those in NYC. No shame in it: they're run by NYC expats, and they're insane perfectionists and culinary researchers. I was lucky enough to go to high school next door to them, and didn't realize how spoiled I'd been until I moved to the east coast.

natorT

Zingerman's is actually not run by NYC expats. It was founded by midwesterners; Paul Saginaw is from Michigan and Ari Weinzweig is from Chicago. I'm not sure where Mike Monahan, the third founder (but no longer involved) is from, but I don't think it was NYC.
The managing partners of the Bakehouse and the Deli are all midwesterners as well, except for one, who is from Canada.