This Is TASTE 726: Building a Modern Jewish Deli with Edith's Elyssa Heller
13 snips
Feb 6, 2026 Elyssa Heller, chef behind New York’s Edith’s who blends modern Jewish deli tradition with playful café fare. Gráinne O'Hare, novelist of Thirst Trap, who writes vivid food scenes and knows Belfast’s dining life. They talk about rethinking classic deli dishes, the viral tahini coffee slushie, representing diverse Jewish cuisines, Belfast food memories, and how to write food that evokes feeling.
AI Snips
Chapters
Books
Transcript
Episode notes
Experience Sells More Than Product
- Working retail at Dylan's Candy Bar taught Elyssa that stores sell experiences, not just products.
- That focus on atmosphere and purchase behavior later informed Edith's branding and service.
Pop-Up Born From Recovery And Reflection
- After injuries and personal upheaval, Elyssa re-evaluated her life and realized she wanted to be in a deli-like place.
- That realization led her to test a bagel pop-up which evolved into Edith's.
Jewish Cuisine Is Diasporic And Diverse
- Elyssa emphasizes Jewish cuisine is diverse across diasporas and not a single monolith.
- Tasting Persian, Montreal, and other Jewish foods reshaped her menu approach at Edith's.
