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New York Magazine (Nov. 2006) |
Crain's New York (June 19-25, 2000) |
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Martha Stewart Show (Mar. 26, 2002) |
New York Post (April 16, 2000) |
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Travel + Leisure (Nov. 2000) |
Time Out NY (Feb. 24-Mar. 2, 2000) |
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West Side Spirit (Oct. 5, 2000) |
The Daily News (Dec. 3, 1999) |
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Time Out New York (Sep.14-21, 2000) |
The New York Times (Dec. 1, 1999) |
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New York Post (Aug. 30, 2000) |
The New York Times (Oct. 20, 1999) |
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Newsday (July 21, 2000) |
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New York Magazine (November 2006) |
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The Axia 3 Thanksgiving Invitational was held earlier today at Artie's Deli, and the results were encouraging for fans of New York's competitive eaters. The top prize went to Pat Bertoletti of Chicago, who scoffed down 4.8 pounds of turkey in twelve minutes, but Manhattan's own Tim "Eater X" Janus came in second, with famed downtown roué Jason "Crazy Legs" Conti coming in fourth. Arturo Rios, of New Jersey, loosely speaking a local, took third. "Crazy Legs is my baby daddy," the gracious Rios exclaimed. The morning's big surprise was the disqualification, for "urges contrary to swallowing," of the world's No. 4 ranked eater, Sonia "The Black Widow" Thomas. "I was so greedy," she told us. "I just took too much in my mouth."
Check out the pics!
  
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Martha Stewart Show (March 26, 2002) |
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"Artie's Delicatessen in New York City -- a big bustling restaurant reminiscent of the New York delis so popular in the 1930s. We went behind the scenes with co-owner Jeffrey Bank as his unbelievably busy deli geared up for Passover...Wait till you see, it's great." - Martha Stewart
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Travel + Leisure (November, 2000) |
TEN BITES OF THE APPLE
1. Pastrami at Artie's: This new deli is serving the most succulent pastrami in town -- yeah, bubeleh, hand-cut.
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West Side Spirit, Tom Steele (October 5, 2000) |
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If you're hankering for authentic old-fashioned rice-and-ground-beef stuffed cabbage, in a tomato gravy stewed with plenty of golden raisins until they sweetly collapse, order the dish as an appetizer. It's the largest stuffed anything I've ever seen -- practically the size of a whole head of cabbage.
I'm tired of every restaurant that serves it insisting that their cheesecake is "the best in New York City." But Artie's claim may just be accurate. Their rendition has precisely the right New York density, and there is browning only at the outer edge of the cake. As for the batter, it isn't at all lemony, nor is it too sweet or fluffy: that cream cheese just shines, and so will your forehead as you devour this, the richest of all desserts.
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TimeOut New York, Megan O. Steintrager(September 14-21, 2000) |
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There's something touching about seeing tables full of kids and adults sharing bowls of brown, skin-on French fries at Artie's New York Delicatessen, a place that pays tribute to a vital but fading part of the city's culinary heritage. The menu hits all the right notes: assorted pickles, classic deli sandwiches -- like juicy, gristle-free pastrami edged with pepper and cloves.
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New York Post (August 30, 2000) |
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Jerry Stiller, of TV's "King of Queens," opens wide for a king-size spoonful of matzo-ball soup at a sidewalk table outside Artie's Deli on the Upper West Side the other day.
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Newsday, Reminick (July 21, 2000) |
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Artie's, less than a year old, feels as though it has been part of the Upper West Side forever. That comforting sense of permanence is what you look for in a good Jewish delicatessen. You also look for great pastrami. And pickles. And knishes. And chicken soup.
At Artie's, the pickles, half-sour and sour, were irresistible. And the chicken soup resonated with flavor. You taste the dill, the parsnips, the carrots, all the elements of a brew straight from Grandma's kitchen.
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Crain's New York Business, Louise Kramer (June 19-25, 2000) |
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Artie's apparently has a talent for hiring good help. One perky worker turned out to be a former Miss America, Kate Shindle, the title holder in 1998. She had never let on to that distinction. When her past was discovered, Artie's made national headlines and the morning news. For a new restaurant, that free publicity is worth its weight in chicken fat.
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New York Post, Barbara Hoffman (April 16, 2000) |
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The salamis, which are made off premises to Artie's specifications, greet you as you walk in,
dangling over the takeout counter. With its walls of mirrors, black vinyl banquettes and 1950s
Formica tables, the deli is a cheerfully retro place to eat.
Should you make it to dessert, the saucer-sized, black-and-white cookie is a thickly iced
exercise in nostalgia. And bite-size rugelach are warm and flaky, with just enough cinnamon to
make them intriguing.
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Time Out NY (Feb. 24-March 2, 2000) |
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Based on a recipe of co-owner Jeffrey Bank's grandmother, this comforting, deliciously nostalgic incarnation [Artie's chicken soup] would surely make grandma kvell. It contains just enough fine egg noodles, chopped carrots and celery, an aromatic blend of fresh herbs and seasonings; plus a matzo ball as big as a softball (no lie) and as fluffy as an issue of In Style. ("We use real schmaltz and a little baking powder," reveals co-owner Chris Metz.)
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The Daily News, Daniel Young (Dec. 3, 1999) |
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Table service is unexpectedly agile and uncharacteristically upbeat. Hanging salamis, a frank-
furter grill and an appetizing display case give the front takeout area all the personality it needs.
A pot of sensationally tender and toothsome flanken, the boiled beef that is the Jewish version
of short ribs, is combined with hearty mushroom barley soup. Chicken in the pot contains lovely
hunks of white and dark meat, lightly salted chicken soup and terrific matzo balls of the floater
(soft and light)rather than sinker (firm and dense) variety. Stuffed cabbage is enhanced by
onions and a zesty plum-tomato sauce.
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The New York Times, Eric Asimov (Dec. 1, 1999) |
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A Jewish delicatessen in New York is as rare these days as a good egg cream. Yet, now
comes Artie's Delicatessen on the Upper West Side ... perpetually packed by a cross section
of New Yorkers ...
Take pastrami, the be-all and end-all of a deli ... Artie's recipe was taken from Bernstein's on
Essex, which no longer exists but was a much-loved Lower East Side Deli ... [The pastrami is]
as forceful as Carnegie's or Katz's ...
The franks are excellent, slender, garlicky and crisp around the edges, arriving already spread
with mustard and sauerkraut. Potato pancakes are exceptionally crisp, with a solid center
trailing crunchy slivers of potato ...
The dining room is bright and functional, and it's clear that Artie's has also been working on the
deli atmosphere ... on my last visit, real deli patter emerged.
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"Dining In," The New York Times, Florence Fabricant (Oct. 20, 1999) |
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The shortage of old-fashioned, high-quality delicatessen meats has been much lamented by ... connoisseurs, but the new Artie's Delicatessen may satisfy their cravings. On Friday, this updated throwback ... will start selling its luscious-textured, peppery pastrami and moist corned beef ... and snappy beef hot dogs ... all made on the premises and none aggressively salty.
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