October 1, 2022
From Local Tap House & Kitchen and Saucey Mouths Pizza pop-up owner Gabe Hogan and RnD Executive Chef Daniel Elliot Pundik, Ryes & Grind is an incoming Jewish deli that will offer a menu of classic sandwiches made on house-made bread and filled with classics like pastrami, brisket, and corned beef. There will also be Jewish deli favorites like Matzah ball soup, latkes, a bagel & lox platter, pastries, Chocolate Babka French Toast and breakfast sandwiches, as well as many other traditional lunch and breakfast offerings. There will also be a full bar, an organic juice counter, a La Marzocco Mod coffee cafe and craft cocktails including coffee & juice varieties.
“It’s modern Delicatessen,” explained Ryes & Grind communications director Katie LaLicata. “The deeper levels of inspiration come from Chef Dans upbringing and his Jewish New York grandmothers. The food is nostalgic of Chef’s childhood, but holding true to chef’s individual style many of the dishes are prepared and presented with a creative and innovative vision. We’ll have fresh breads from our wood-fired oven. We’ll be featuring in-house crafted pastries. We’re pouring organic juice on tap and showcasing a variety of local coffee and espresso drinks. Our full bar will be integrated into creating both coffee and juice cocktails. We are really wanting to emphasize the marriage of traditional flavors and modern ideas coming together to create a hip and casual brunch and lunch West Coast delicatessen.”
Ryes & Grind is anticipated to open at some point this October at 236 South Coast Highway in San Diego’s North County city of Oceanside. For more information, follow the Ryes & Grind on Instagram.