In PJ Bernstein’s 50-plus years, our owners, managers and servers often have seen succeeding generations of the same families sitting down to order the same plates of home-style Jewish food their parents and grandparents requested.
However, the younger generations have exerted their own influence on our large menu. For example, while older generations look for pastrami nicely lined with fat, younger diners will sometimes ask for and receive a leaner pastrami plate. They’re the ones who also may be ordering from our juice bar and vegetable salads.
And while delivery orders were once driven mostly by the telephone, the younger generation of patrons has driven the trend of using smartphones to order online.
One thing has not changed. Young generations still want to eat the kind of food their grandmothers made, food not found in ordinary restaurants. Our chef makes food the old-fashioned way because it’s the tastier way. Our kreplach (a dumpling filled with ground meat or potatoes) is made by hand, one at a time.
Our borscht is made the same way, carefully and by hand. The cabbage is chopped, the beets are sliced the same way countless Jewish mothers have done it. We don’t open cans and empty them into pots. This is fresh food, ethnic food.
Old-time Jewish customers may never think of ordering a matzoh ball soup with anything other than consummé. But newer generations and non-Jewish customers may prefer our matzoh soup with noodles. At PJ Bernstein, our menus reflect the traditions of the past, but include new trends in taste.
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