Photo by Christen Clemens.
While there is no shortage of excellent food in Music City, one cherished cuisine seems significantly harder to come by. Think: fresh baked bagels with heavenly schmears, lox, potato latkes, kishka, homemade pastrami and corned beef and a classic egg cream.
Drawing inspiration from his beloved grandfather, restaurateur Howard Greenstone, along with Ken Levitan and Pennington Pribbenow, set out to change that. Now, at Shep’s Delicatessen, Nashvillians can enjoy a taste of these traditional NYC-style Jewish comfort foods and so much more right in the center of East Nashville. A passion project for Greenstone, Shep’s Deli holds a place in his heart that’s close to home. Named after his grandfather Israel “Shep” Shapiro — one of thirteen children, with a legendary love of food that led him to open Shepard’s Baking Company — Shep’s Deli is a reflection of the love for Jewish cuisine that Shep instilled in his grandson. When he made the move from Manhattan to Nashville in 2019, Greenstone discovered a wonderful Jewish community but couldn’t find the food he was looking for. Thus, the idea for Shep’s was born.
Occupying the former Marche space in East Nashville, Shep’s Deli features a traditional deli counter (behind which all the magic happens) in addition to a large open-floor concept with plenty of seating for fast-casual dining. With tons of natural light courtesy of the floor-to-ceiling windows that line the building’s perimeter, the space itself reflects the same sense of community built through Jewish comfort food. Open seven days a week from 7 a.m. to 9 p.m., Shep’s features an all-day breakfast menu, along with mouthwatering lunch and dinner menus. The kitchen is led by Los Angeles native Jonathan Londer who, much like Greenstone, grew up in a Jewish household surrounded by the values of food and family that brought Shep’s Deli to life. Londer has worked everywhere from fine dining at the Four Seasons in Beverly Hills to BBQ in Kansas City, but returning to his roots at Shep’s is reminiscent of a culinary homecoming.
Shep’s all-day breakfast menu features classics like the Bodega, a bacon, egg and cheese on a roll; the Dope Pastrami, pastrami and cheesy eggs on a roll; and of course, plenty of fresh baked bagels and delicious schmears. Pancakes, French toast, a selection of omelets and innovative egg dishes round out the breakfast menu. Bloody Marys are also available to kick-start the morning. The lunch and dinner menus are just as enticing, featuring “Grandma Jean’s Matzo Ball Soup”; loaded Reuben fries; “Stacks”; and a variety of hot and cold sandwiches, salads and entrees. A traditional New York egg cream is a must to accompany any meal. In addition to plenty of traditional Jewish classics like delectable homemade pastrami, corned beef and chopped liver, Shep’s offers an ode to Nashville with a few Southern twists like pimento cheese schmear on a biscuit, or eggs with grits and smoked salmon. Shep’s also boasts a full bar, serving up beer, wine and cocktails.
At the heart of Shep’s Deli is a love for food, family and tradition. With many of the recipes coming directly from the cookbook he inherited from his Grandma Jean and Grandpa Shep, Greenstone is elated to share the traditional Jewish food he loves with the entire Nashville community. (Shep’s Delicatessen, 1000 Main St., 615-252-5700, shepsdeli.com)