I have always wondered why no one has bothered to do something modern and fun with traditional Jewish food. The team at their new space above 2nd Ave Deli has given me that gift. The multi-room venue has a speakeasy vibe with a pressed tin tile ceiling, reclaimed wood, and vintage theater posters. For the menu, chef David Teyf has taken ingredients that are ingrained in Jewish culture and spun them into modern dishes. There are duck confit blintzes, pastrami deviled eggs, tongue sliders and everything seed pigs-in-a-blanket. They put together quite possibly the most beautiful meat board you'll ever lay eyes on complete with beef jerky, pickled tongue, hard salami, chopped liver and smoked pastrami. In addition to the food being exciting and innovative, you can round out your experience with a huge craft cocktail menu.