Wise Sons co-founders Evan Bloom and Leo Beckerman smoked their first pastrami in a San Francisco backyard in 2010. The two Los Angeles natives were frustrated by the dearth of deli food they’d grown up with, and realized there was only one solution: they had to make their own.
Eager to test out their evolving recipes, Bloom and Beckerman gathered folks together for deli dinners, and when these parties quickly exploded from 20 to 200 people, it was clear they weren’t alone in their desire for good deli food.
Bloom and Beckerman launched Wise Sons as a series of pop-up events around San Francisco, and were overwhelmed by the long lines that quickly formed. They’d known the interest was there, but had seriously underestimated the passion people felt for Jewish deli food.
Sauces, Edible Oils, Mustard, Jams And Jellies
Meat: Lamb, Pork, Rabbit, Quail, Duck. Pelts
Smoked Fish, Hawaiian-Style Poke, Ceviche, Sashimi, Oysters, And Cooked Dungeness Crab Meat (Seasonally).
Breads, Pastries And Other Baked Goods
Organic Milk And Cream, Organic Ice Cream, Organic Yogurt, Organic Greek Yogurt, Organic Butter, Organic Sour Cream, And Organic Nuscoop.
Hand Made Pastas And Raviolis, Olives.
French-Style Organic Yogrut
Grass-Fed Meat Goats And Pasture Raised Veal.
Organic Juice And Smoothies
Carne Asada Fries, California Burritos, Rolled Tacos, Tj Style Tacos.
Hand-Crafted Chocolate Bars And Truffles.
Inflatable Bounce House
Jewelry, Night Lights, Bookmarks And Designs In Glass Using Dried And Pressed Flowers
Artisanal Chocolate Truffles, Caramels And Bars
Croissants, Danishes, Quickbreads (Scones, Muffians, Coffee Cake, Loaves), Kouign Amann, Breads, Cookies, Quiches, Granola, Pies And Tartes.