{"id":633,"date":"2010-11-10T18:54:48","date_gmt":"2010-11-10T23:54:48","guid":{"rendered":"http:\/\/blogs.northcountrypublicradio.org\/allin\/?p=633"},"modified":"2010-11-10T18:54:48","modified_gmt":"2010-11-10T23:54:48","slug":"going-part-4-with-nosh","status":"publish","type":"post","link":"https:\/\/blogs.northcountrypublicradio.org\/allin\/2010\/11\/10\/going-part-4-with-nosh\/","title":{"rendered":"Going, Part 4, with nosh"},"content":{"rendered":"

(Continuing my last post\u2026)<\/p>\n

As it turns out, the well-known, comfy spot on the proverbial river bank is Katzinger\u2019s Deli in Columbus. I worked here my first three years at Ohio State. <\/p>\n

I don\u2019t know which is more surprising about Katzinger\u2019s: that it\u2019s still here or how little it\u2019s changed. <\/p>\n

\"\"<\/a><\/p>\n

It\u2019s one of the few, honest-to-Yahweh, real delis outside Manhattan. Schmaltz, that\u2019s Yiddish for rendered chicken fat, is still a liberally used main ingredient, in just about everything. Very much in the vein of Manhattan\u2019s Upper West Side landmark Barney Greengrass. <\/p>\n

(Barney\u2019s son, Harvey, now carries on the family business. Harvey testified before Mayor Bloomberg\u2019s recent commission on un\/healthy eating in the City. Greengrass, under questioning, reportedly shrugged and said, \u201cWhat do you want me to tell you? My food will kill you.\u201d That kind of honesty, like the roast beef, is extremely rare, and beloved by the deli\u2019s patrons. The place is, still, always packed.)<\/p>\n

In my time at Katzinger\u2019s there were about 50 sandwiches on the menu. I had to remember what went in each of them. There are now close to 70. <\/p>\n

Still, I ordered the Reuben, #1 on the menu board. And it\u2019s still the best sandwich outside Manhattan. <\/p>\n","protected":false},"excerpt":{"rendered":"

(Continuing my last post\u2026)
\nAs it turns out, the well-known, comfy spot on the proverbial river […]<\/p>\n","protected":false},"author":13,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/posts\/633"}],"collection":[{"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/users\/13"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/comments?post=633"}],"version-history":[{"count":1,"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/posts\/633\/revisions"}],"predecessor-version":[{"id":2929,"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/posts\/633\/revisions\/2929"}],"wp:attachment":[{"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/media?parent=633"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/categories?post=633"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.northcountrypublicradio.org\/allin\/wp-json\/wp\/v2\/tags?post=633"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}