David Teyf, Chef and Owner
David Teyf trained at Le Cordon Bleu in Paris and has spent his career on the food of Eastern Europe, cooked with the discipline of a French kitchen. He leads Madison and Park Hospitality Group in New York, LOX at the Museum of Jewish Heritage, and the kitchen at 2nd Floor Bar and Essen above the 2nd Avenue Deli.
Greenwich and Delancey is the deli. The one where the pastrami lives.
Recipes older than anyone's notebook, met with technique that takes years to earn. Rich broths. Dumplings folded by hand. Cured and smoked meats made in house. Pastrami carved to order, and in the room when the occasion calls for it.
Every plate of it is OU Certified, Glatt Kosher.
The kitchen is a family operation. David's sons Elan and Tollan are trained chefs and work in the business; Tollan's BLT is on the menu under his own name. The signature carved pastrami is inspired by David's brother Gena. The Minsk matzah babka is the family's own recipe, named for their roots in Belarus.
The room was small and it was full. Regulars who came for the soup and stayed for the pastrami, families who ordered the whole table for the holidays, and people who came a long way because there was nowhere else to get it.
In September the dining room closed for the move. The kitchen did not.
Until the next room opens in Fall 2027, the whole deli travels. Every dish on the menu, delivered and set up at your home, your office or your simcha, and carved in front of your guests if you ask us to.
A date, a headcount and a sense of the occasion is enough to start. Jenn comes back with a menu and a quote.
Prefer to write? jenn@madisonandparkgroup.com