Tag: Saint John

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New on Tap

Simeon Jones Amber Ale on Tap

Simeon Jones Amber Ale on Tap

On Friday morning (September 3rd) Urban Deli added their first Picaroons beer on tap. We now have from the Picaroons signature line, the Simeon Jones River Valley Amber Ale. This refreshing beer is named after a former Mayor of Saint John, Simeon Jones (who was elected into office from 1881 -1884).

A few years before he was elected he had started working as a manager for a brewing company. After eight years with the company, he bought out the company and was known throughout the Maritimes for his popular ale.

We also have bottled Picaroons beer available. You can choose from a Dark and Stormy Night or a Blonde Ale. Seasonal Picaroons beer is also available but changes with the season (at this moment we have the Dooryard Summer Ale).

Dooryard Summer Ale & Blonde Ale

Dooryard Summer Ale & Blonde Ale

*Urban Deli promotes local beer therefore you will also find Moosehead products as well as Pump House products on our beverage menu.

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Eggs benny and the details of craft

Pulled pork eggs benny on an English muffin served with deli potatoes. Home-made hollandaise sauce is gluten-free.

I was at the Urban Deli a few Saturdays ago for breakfast and went with an old standby – Eggs Benedict. Even though the Deli has a wonderful breakfast menu including Eggs Benny available four ways, I went with the traditional Eggs Benny – back bacon, poached eggs, hollandaise sauce (gluten-free) and Deli potatoes.

No, I’m not a foodie and I’ve not known for being adventurous when it comes to food.

Simply put, it was the best Eggs Benny I’ve had in years.

How does that happen?

So how does a restaurant make a breakfast staple like Eggs Benny a standout? I asked and the answer is this: the Urban Deli does just about everything themselves with the possible exception of laying the eggs.

The first thing I noticed was the English muffin. It was the freshest muffin I recall having Eggs Benedict on. The muffin may be the least noticed element in Eggs Benny. It’s usually just an English muffin. But when it’s as fresh and soft as mine was at the Urban Deli believe me, you notice. There’s a reason for that.

The Deli gets their bread delivered fresh every morning from City Road Bakery. (They are one of the four bakeries the Deli uses.)

Of course, there’s more to it than an English muffin. There are the eggs. Mine were poached perfectly. When I broke into them, the yoke spilled out to embrace and merge with the hollandaise like a teenager in love.

Speaking of hollandaise, at the Deli they make it from scratch. It’s not a sauce they have delivered from elsewhere. They put it together in the kitchen so it is homemade.

And it’s all served with our Deli potatoes — served for breakfast and a blend of grade-A Chef potatoes, sweet potatoes and leek.

Mimosa

When I lived in Edmonton there was a restaurant down the street from me where I would go on weekend mornings and have (you guessed it) Eggs Benedict. I got into the habit then of always getting a mimosa. I’m always surprised when I go into some restaurants for brunch and they don’t have it available. In some cases, they don’t even know what it is.

Mimosa is pretty simple. Orange juice and champagne. But again, the Urban Deli steps it up by doing it the right way. The orange juice at the Deli is freshly squeezed. They take the time to get the freshest juice possible by doing it themselves. (Fresh squeezed orange juice is only available Saturday mornings for the breakfast menu.)

Believe me, when you get a mimosa at the Deli, you can tell the difference.

Yes, I also had coffee. What’s breakfast without coffee? The Urban Deli’s comes from Red Whale and mine was freshly brewed and tasted the way coffee should taste and was beautifully aromatic.

If you get the sense that I enjoyed my breakfast at the Urban Deli you would be correct. I did. Actually, I loved it.

For me, the real test of skill and passion is in doing the most common and simple of things well. You do them well by paying attention to the details. Apart from bacon and eggs, what could be more common than Eggs Benedict for breakfast? What could be simpler than mimosa?

When you do the common and the simple in ways that make them rise above the usual; when you capture the essence of good food by working on getting the tastes and textures perfect, you aren’t just doing something right. You’re doing it with passion and focus.

At the Urban Deli, you can taste it.

(Note: Bill can’t claim to be completely impartial. He is a friend of the Urban Deli and helps them with their web site and social media. He is a writer, social media practitioner and maintains Writelife.)

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Seafood provides endless opportunities at Urban Deli

Seafood chowder (gluten-free)

If you want to have a sense of some ocean fare, try some of the seafood items off our menu. We have a bowl of hot seafood chowder available which is great for those foggy Saint John days. It is served with a homemade buttermilk biscuit and consists of lobster, shrimp, scallops, haddock and salmon. This has become a popular choice for many of our customers especially when accompanied by a glass of white wine.

On a daily basis, we try to have a new quiche available and one of our specialties is our seafood medley. This quiche has the same ingredients as our chowder but also includes spinach and usually aged white cheddar cheese. It is served with your choice of side and topped off with a melted cheese sauce on top. Today it is available for order and these sell very fast!!

Other menu options include our sesame crusted seared tuna loin and our wild Pacific salmon burger. If you enjoy the tuna, it is also available on our romaine chiffonade salad served with wasabi vinaigrette.

Sesame crusted tuna steak burger

There are also endless opportunities available with catering or special events. Many seafood creations can be chosen from. We have made coconut shrimp, ceviche and excellent mini lobster rolls. Make any day/night special by calling us for catering, take-out or just stop by the restaurant to try any of our menu options.

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At Urban Deli we have been told we have nice racks, racks of ribs that is…

Saint John, New Brunswick has been experiencing an excellent summer season. The sunny weather has incited many to heat up their barbeques, crack a cold beer (or non-alcoholic drink) and socialize.

At Urban Deli we have customers that come in specifically to enjoy our applewood smoked ribs (available as a half or full rack). What is really intriguing about our ribs (and many customers do not know this) is that they are available to be purchased and taken home to be re-heated.

Ribs after a five hour smoking process

This means you can throw it on the barbie and really impress your guests when they arrive.

These ribs are given special attention from the very beginning (starting first with their five hour smoking process which is done on-site) and so has our BBQ sauce.

Great care is taken to ensure the right flavours come through and since our BBQ sauce is made from scratch, we have been able to certify that it is gluten-free.

Half rack of applewood smoked ribs served with your choice of side

Each set of ribs purchased are pre-marinated in our BBQ sauce and we even give you enough on the side for basting or dipping purposes when you pick them up to take home.

So when you are thinking about heating up that barbeque or grabbing a case of cold beer, remember that even with a busy schedule you can always stop by or pre-order our ribs.

Add any of our appetizers (like our roasted garlic and artichoke dip), side salads, hand-cut deli frites to your order or get one of our fabulous desserts.

Take all the credit, we really don’t mind.

There’s no time like summer for barbecues and there’s nothing like ribs for putting the scent of summer in the air and floating through the neighbourhood. 🙂


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Menu

Below you’ll find our main, “in the restaurant” menu. This includes sandwiches, entrées, burgers, pasta and much more. Take out and catering orders – call us at 652.DELI (3354) – to-go container fees apply. (See menu below the pic.)

Montreal Smoked Meat

Soups

all soups served with a buttermilk biscuit
*Gluten Free

– Mulligatawny Mondays* – cup $4  |  bowl $7
– Tomato Soup Tuesdays – cup $4  |  bowl $7
– WTFS Soups – ask your server – cup $4  |  bowl $7
– Split Pea & Ham* – cup $5  |  bowl $8

_________

Choose one side for all sandwiches & burgers:

Daily Soup, Deli Frites, Pickles, Pasta Salad, Potato Salad, Coleslaw, Quinoa (for Quinoa add $.50 )
(Additional Side Options $3: House, Spinach or Caesar Salad)

Deli Specialties

Montreal Smoked Meat* – The best, east of Montreal!  Sliced hot & piled high, Deli mustard on light rye bread  $14
Uptown Big Beef Bad Boy* – shaved roast beef, a mix of sautéed onions, roasted red peppers, pepperoncinis (for a slight kick), Provolone cheese, horseradish aioli, Deli mustard & beef jus for dipping $14
Reuben* – Montreal smoked meat, mix of sauerkraut, bacon & onion, Swiss cheese, cumin curry Dijon mustard $12
Deli Meatloaf* – popular from day one!!! Deli meatloaf, sundried tomato spread, aged white cheddar, garlic aioli $12

Deli Delight Sandwiches

East Coast Club* – chicken, bacon, roasted red peppers, guacamole, tomato, lettuce, aioli (add cheese $1) $13
Philly Beef* – roast beef, sautéed mushroom & onions, garlic aioli, Swiss cheese $13
Chicken Cordon Bleu – lightly breaded chicken, ham, Swiss cheese, dijon aioli $13
Buffalo Chicken Grilled Cheese – lightly breaded chicken dipped in Franks Hot Sauce, melted aged cheddar and provolone cheese, Deli coleslaw $12
Curry Chicken Salad* – chopped chicken, red onion, celery, curry mayo, spinach, tomato – curry flavour without the heat! $11
Caprese* – Mozzafina, pesto, tomato, balsamic glaze (cold cuts add $2.50) $11
Mediterranean* – artichoke hearts, cucumber, black olives, feta, shaved red onion, roasted red peppers, lettuce, tomato, pesto, aioli $12
Chicken Parmesan – lightly breaded chicken breast, house made marinara sauce, pesto, mozzarella $12
Chicken Salad* – roasted chicken, cranberries, ‘toasted’ sunflower seeds, fennel, celery, carrots, honey, lemon, mayo, lettuce, tomato $11

Pressed Sandwiches

Vegetarian* – a mix of sautéed portabella mushrooms, roasted red peppers, lightly breaded eggplant, pepperoncinis, black olives, spinach, pesto, sundried tomato spread, Swiss cheese $12
Croque Monsieur* – ham, swiss cheese, UD cheese sauce $12
Cold Cut* – beef and genoa salamis, ham, mortadella, pepperoncinis, shaved red onion, provolone cheese, aioli, vinaigrette $13
Tuna Melt – tuna, onion, celery, pepperoncinis, mayo, melted mozzarella cheese $12
French Dip* – beef, aged white cheddar, UD creamy cheese sauce & au jus for dipping $13

Burgers

Urban Burger* – UD patty, lettuce, tomato, roasted garlic aioli $12
BIG Burger* – UD patty, bacon, mushrooms, Swiss cheese, spinach, aioli $14
PB Burger* – UD patty, bacon, aged cheddar, peanut butter, lettuce $13
Salmon Burger* – salmon fillet, spinach, tomato, lime caper aioli $13

Salads

Half salads available for Spinach, Caesar & Deli House
Add: chicken, tuna / curry chicken / ham / breaded chicken $5
Add: Salmon $8

Spinach Salad* – spinach, grilled portabella mushrooms, feta cheese, diced tomato, sausage meat bits, egg, maple vinaigrette $13
Cobb* – chopped romaine, (choose one: chicken, tuna, or potato salad), egg, ham, diced tomato, carrot, red onion, feta, vinaigrette dressing $14
Deli House* – romaine lettuce, bell peppers , artichoke hearts, shaved red onion, cucumber, pepperoncinis, black olives, tomatoes, feta cheese, breaded eggplant garnish, vinaigrette dressing $12
Caesar Salad UD Style* – chopped romaine, seasoned sausage meat bits, croutons, dressing, Parmasean cheese $12

Urban Deli Pasta Bowls*

Mac n’ Cheese* – UD signature cream sauce, aged white cheddar & Parmasean cheese – creamy! $13
Vegetarian Pesto Pasta* – sautéed portabella mushrooms, spinach, roasted red peppers in UD cream sauce $14
Coconut Curry Chicken* – pasta, roasted chicken, house made coconut curry sauce – great flavours! $14

* = available gluten-free
Please advise server if you are tested celiac, or choose no gluten.
We offer gluten-free products and do our best to reduce cross-contamination.
However, we are a deli.

______________________

Take – Out / Catering Orders call us at 652.DELI (3354)
to-go container fees apply

PLEASE ADVISE YOUR SERVER OF ALLERGIES

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Seared beef carpaccio with peppercorn mushrooms

Carpaccio (not the seared beef carpaccio of the recipe here).I loved this recipe!  This is so refreshing and flavorful and worth the few minutes it takes to prepare and serve. It’s taken from: Company’s Coming: Practical Gourmet – Small Plates for Sharing (pages 58 & 59).

(Note: the image shown is an example of carpaccio but not that of the recipe below.)

Seared beef carpaccio with peppercorn mushrooms:

– 1 tbsp / 15 ml Montreal steak spice
– 1 tbsp / 15 ml finely chopped fresh thyme
– 1 lb / 454 g beef strip loin steak

– 1 tbsp / 15 ml cooking oil
– 5 cups / 1.25 L sliced brown mushrooms

– 1/3 cup / 75 ml brandy
– 1 tbsp / 15 ml canned green peppercorns
– 1 tbsp / 15 ml butter

– ½ cup / 125 ml Arugula leaves lightly packed

Combine Montreal steak spice and finely chopped thyme (I used dried and would have preferred fresh) in a pie pan or wide bottom bowl.  Press steak into spice mixture until coated.  Cook on a greased grill on high for about 2 minutes per side until browned and slightly crisp.  Transfer to cutting board.  Cover with foil and let stand for 10 minutes.

Heat cooking oil in a frying pan on medium-high.  Add mushrooms and cook until browned and liquid is evaporated.

Stir in brandy and peppercorns.  Add butter and stir until melted.

Cut steak across the grain into very thin slices.  Arrange with arugula and mushrooms on a serving plate.  Serves 6.

Company’s Coming describes an alternative method for cooking the Beef Carpaccio.  (I grilled it on our flat top at the Deli).  Instead of grilling the steak you can sear it using olive oil in a very hot stainless steel or cast iron frying pan.  Sear each side for only one minute.  The result will be a very thin dark crust that is quite appealing; however, it is not recommended that you use this method with a non-stick pan as the high heat may ruin the non-stick coating.

A couple of my own notes:

  • I doubled the recipe because it was for a group of 15 people as an appetizer. If you have a smaller dinner group the recipe portion is perfect!
  • I used spinach instead of arugula.  Although spinach was good the arugula would have added more of a peppery taste to further compliment the flavors.
  • When I sautéed the mushrooms, peppercorns, brandy & butter, I poured it over the spinach, which was down the centre of the platter with the beef carpaccio on both sides.
  • Squeezing a bit of fresh lemon juice down each side of the plated carpaccio enhances the flavor (personal preference).
  • Once the beef carpaccio has been left to stand for 10 minutes, you can put it in the freezer for 15 minutes to make it a bit firmer, which makes it easier for thinly slicing.  Book cover for Company’s Coming: Practical Gourmet - Small Plates for Sharing.We used the meat slicer at the Deli and did so after the beef stood for 20 minutes.

(If you’re interested in the book, you’ll find Company’s Coming: Practical Gourmet – Small Plates for Sharing at Chapters – Indigo.)

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Sautéed red peppers – so versatile!

Red peppersThis dish is versatile, easy to make and requires minimal ingredients — and it is so delicious!

The sautéed red peppers are equally great as a stand-alone dish or a  compliment to other dishes such as a topping for steamed chicken, pasta, or salads and served with a nice Italian bread or baguette, or with grilled sausages.

My sister Michael-Ann and her girlfriend Jodi recently visited Saint John from Manhattan (one of my favorite food cities).  Jodi, who also lived in Italy for a few years, prepared one of her many recipes, which were taught to her in the kitchens of Italy.

I made the sautéed red peppers this past Saturday following Jodi’s recipe and found it easy and the results were fantastic!

Ingredients:

  1. Extra virgin olive oil — approx 3/4 to 1 cup (I used a 10.5” skillet – measured the width of the top lip opening of my skillet)
  2. 2 to 3 Garlic Cloves
  3. 8 to 9 red peppers (yellow can be used too and mixed in). Cut into large pieces – skins on. (I used 11 red peppers with my skillet size. I cut each pepper in half, top to bottom, removed the seed core and the top green stem and then cut each half into six long slices, again cutting top to bottom.)
  4. Approximately 1/2 cup Kalamata olives, pitted (I used black olives and wished I had used Kalamata olives simply for the better flavor)
  5. 2 tablespoons of capers (If using dried salted capers less is needed as they can be salty)
  6. Salt

Method:

Coat large skillet with extra virgin olive oil ¾ to 1 cup (approx 1/4 inch).  Add garlic cloves cut into 2 to 3 large pieces.  Heat oil and garlic until garlic starts to brown but do not completely brown the garlic.

Add cut red peppers to hot oil.  Do not worry if the peppers are heaping over the skillet because they will melt down as they are heated.  To help keep the peppers in place use a lid smaller than the skillet and press down.  Slowly start to rotate the peppers as they cook down.  Turn the peppers frequently.  (I cooked the peppers at a simmer and for 1.5 hours … Ok, I started talking and got side tracked … It all worked out for the good though.)

When the peppers are softened in the oil, add the Kalamata olives, capers and salt to taste.  Cook the peppers until the oil turns to a clear red color and the peppers are soft.  There should be no crunch at all to your sauteed peppers.

Serve hot, warm or cold. It’s even better on day two!

***

Bio: Liz is the owner of the Urban Deli. With a sister in Manhattan, she has visited New York many times and invariably studies the Big Apple’s famous delis.

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