Go 'Down the Hatch' with Barry Flavors and Berg's Pastrami

It’s Friday, and you know what that means: Another episode of Down the Hatch with Barry Flavors. That’s right folks, it’s Flavors Friday, and Barry’s back with a whole slew of tasty items to taste and rate. In this episode, Barry takes on the work of Andrew Steinberg, the chef behind Steinberg Catering and his new NYC pop-up, Berg’s Pastrami. 

Steinberg has proclaimed his food “pan-Jewish,” taking cues from all elements of traditional Jewish cooking, whether it be the Eastern-European influenced staples like pastrami or the Sepphardic-leaning kebab. Barry tries three dishes in this episode, and ultimately gives them all glowing reviews.

The episode begins with a kebab plate that features lamb, chicken and salmon skewers. They all go rapidly down the hatch to rave reviews from Barry. He follows the platter with a food not traditionally associated with Jewish cooking, Baked Ziti. Despite the initial surprise, the symbiotic relationship between Italian-American and Jewish cooking is well-documented. Barry himself recalls his Italian mother cooking up potato latkes, and I—an Ashkenazi Jew—have fond memories of growing up on my mother’s ziti. 

The episode concludes with a taste test of the pop-ups’ titular entree, Berg’s Pastrami. Barry, clearly a pastrami-aficionado, discusses his review at length, referencing two of New York City’s most legendary delis—Katz’s and Carnegie Deli—in the process. If you want to know what score he awards the sandwich, you’ll have to watch the episode.

If you loved this episode and want to see Barry Flavors try out even more exciting flavors, make sure to check out last week’s episode, when the flavor master took on Domino’s Pizza.