Noah Bernamoff is the Founder, Creative Director and Managing Partner of Mile End Delicatessen. Operating since 2010 out of a tiny storefront in Boerum Hill, Brooklyn, Noah has simultaneously managed to bring newfound respect for old world recipes and springboard the future of the deli. Nominated for Rising Star of the Year by the James Beard Foundation and Zagat's “Top 30 Under 30” restaurant professionals in 2011, and critically acclaimed by Food and Wine, Bon Appetit, Saveur, The New York Times and New York Magazine, Noah and his crew at Mile End smoke, dry cure, bake and pickle Jewish comfort foods entirely in-house with great attention to tradition and authenticity. Noah recently opened a second Mile End location in NOHO, Manhattan, and released “The Mile End Cookbook” in September 2012. In October 2012, with support from Tablet magazine, Noah organized the first ever Future of Jewish Food conference in New York City, which included panel discussions featuring Joan Nathan, Mitchell Davis, David Sax and Gail Simmons, as well as an innovative ten-course Shabbat Dinner for 85 guests. Noah has been quoted and spoken extensively on the topic of the Jewish delicatessen and the Jewish comfort food revival and led the 2013 James Beard Passover Seder.
Mile End Delicatessen is comprised of two restaurants in New York City, as well as a catering and events company. It was founded by Noah Bernamoff, a Montreal native, soon after he completed final exams for his fourth semester of law school. A leave of absence from law school quickly became a full-time commitment when Mile End opened in January, 2010, to hordes of deli loving New Yorkers – Jews and non-Jews alike. Starting with 12 employees, Mile End has grown to a company of nearly 70 dedicated food service professionals in just three years. Mile End was the first Jewish deli to open in North America over the last 75 years with the primary goal of producing its goods completely in-house. It was also the first restaurant to re-examine the cultural connection between Jews and their culinary traditions through foods and dishes that are at once traditional, innovative and aligned with modern sensibilities for sustainable agriculture and human resource management. “The Mile End Cookbook” is the first Jewish cookbook of its kind that de-mystifies the world of deli staples and offers a fresh approach to everyday Jewish food – one that does not revolve around the Jewish holidays or the nostalgia of forgotten recipes. Basically, it's a Jewish cookbook for all Americans.