{"id":117,"date":"2026-10-18T07:39:58","date_gmt":"2026-10-18T07:39:58","guid":{"rendered":"https:\/\/demo.wpslash.com\/foodmaster-deli\/about\/"},"modified":"2026-10-18T07:39:58","modified_gmt":"2026-10-18T07:39:58","slug":"about","status":"publish","type":"page","link":"https:\/\/demo.wpslash.com\/foodmaster-deli\/about\/","title":{"rendered":"About"},"content":{"rendered":"<div class=\"wp-block-group fm-section fm-about-story\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-container-core-group-is-layout-82308574 wp-block-group-is-layout-constrained\"><figure class=\"wp-block-image alignwide size-large fm-photo\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"1067\" src=\"https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/hero-deli-counter.webp\" alt=\"\" class=\"wp-image-115\" srcset=\"https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/hero-deli-counter.webp 1600w, https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/hero-deli-counter-300x200.webp 300w, https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/hero-deli-counter-1024x683.webp 1024w, https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/hero-deli-counter-768x512.webp 768w, https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/hero-deli-counter-450x300.webp 450w, https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/hero-deli-counter-1536x1024.webp 1536w, https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/hero-deli-counter-1200x800.webp 1200w, https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/hero-deli-counter-600x400.webp 600w\" sizes=\"auto, (max-width: 1600px) 100vw, 1600px\" \/><\/figure><h2 class=\"wp-block-heading\">How Rye &#038; Brine started<\/h2><p class=\"wp-block-paragraph\">Rye &#038; Brine opened in 1986 in a rowhouse on Pine Street with a slicer, a steamer and a recipe for pastrami from a cousin in the Bronx. The first year we sold pastrami, corned beef and pickles, and the pickles paid the rent.<\/p><p class=\"wp-block-paragraph\">The slicer is on its third motor. The bagels came in 1994, when we took over the bakery next door and knocked through the wall. The pastrami recipe has not been touched, and the cousin still checks.<\/p><div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\"><div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><figure class=\"wp-block-image size-medium fm-photo\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"1067\" src=\"https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/about-bagel-boards.webp\" alt=\"\" class=\"wp-image-116\" srcset=\"https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/about-bagel-boards.webp 1600w, https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/about-bagel-boards-300x200.webp 300w, https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/about-bagel-boards-1024x683.webp 1024w, https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/about-bagel-boards-768x512.webp 768w, https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/about-bagel-boards-450x300.webp 450w, https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/about-bagel-boards-1536x1024.webp 1536w, https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/about-bagel-boards-1200x800.webp 1200w, https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/about-bagel-boards-600x400.webp 600w\" sizes=\"auto, (max-width: 1600px) 100vw, 1600px\" \/><\/figure><\/div><div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><h3 class=\"wp-block-heading\">What we insist on<\/h3><ul class=\"wp-block-list\"><li>Brisket cured in our own brine, ten days for pastrami, fourteen for corned beef<\/li><li>Meat sliced to order, by hand, never from a pile in the case<\/li><li>Bagels boiled in malt water and baked on wet boards, from five every morning<\/li><li>Pickles fermented in salt brine in the basement, no vinegar<\/li><\/ul><\/div><\/div><div class=\"wp-block-columns are-vertically-aligned-center is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\"><div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><h3 class=\"wp-block-heading\">Who is behind the counter<\/h3><p class=\"wp-block-paragraph\">Fourteen people. Three on the slicers, two in the bagel room, one on soups and salads, and the rest at the counter and the register. At noon on a weekday all of them are talking at once.<\/p><\/div><div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\"><figure class=\"wp-block-image size-medium fm-photo\"><img loading=\"lazy\" decoding=\"async\" width=\"1600\" height=\"1067\" src=\"https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/about-curing-room.webp\" alt=\"\" class=\"wp-image-109\" srcset=\"https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/about-curing-room.webp 1600w, https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/about-curing-room-300x200.webp 300w, https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/about-curing-room-1024x683.webp 1024w, https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/about-curing-room-768x512.webp 768w, https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/about-curing-room-450x300.webp 450w, https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/about-curing-room-1536x1024.webp 1536w, https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/about-curing-room-1200x800.webp 1200w, https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-content\/uploads\/sites\/19\/2026\/10\/about-curing-room-600x400.webp 600w\" sizes=\"auto, (max-width: 1600px) 100vw, 1600px\" \/><\/figure><\/div><\/div><div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\"><div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/demo.wpslash.com\/foodmaster-deli\/menu\/\">See the menu<\/a><\/div><\/div><\/div><\/div><div class=\"wp-block-group fm-section fm-faq\"><div class=\"wp-block-group__inner-container is-layout-constrained wp-container-core-group-is-layout-e26063a9 wp-block-group-is-layout-constrained\"><h2 class=\"wp-block-heading\">Good to know<\/h2><details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\"><summary>How much meat is on a sandwich?<\/summary><p class=\"wp-block-paragraph\">Half a pound on pastrami and corned beef, weighed on the scale. Add a quarter pound at checkout if that is not enough.<\/p><\/details><details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\"><summary>Are the salads sold by weight?<\/summary><p class=\"wp-block-paragraph\">Yes. The price shown is for half a pound; pick a pound, two pounds or a five-pound tray at checkout.<\/p><\/details><details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\"><summary>Is the kitchen kosher?<\/summary><p class=\"wp-block-paragraph\">No. We follow the recipes, not the rules, and we serve the Reuben and the turkey club with cheese.<\/p><\/details><details class=\"wp-block-details is-layout-flow wp-block-details-is-layout-flow\"><summary>Can I order for later?<\/summary><p class=\"wp-block-paragraph\">Yes. Pick a time at checkout. Sandwiches are sliced and wrapped ten minutes before, platters are packed the night before and finished the morning of.<\/p><\/details><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>How Rye &#038; Brine started Rye &#038; Brine opened in 1986 in a rowhouse on Pine Street with a slicer, a steamer and a recipe for pastrami from a cousin in the Bronx. The first year we sold pastrami, corned beef and pickles, and the pickles paid the rent. The slicer is on its third [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"template-fullwidth-container.php","meta":{"footnotes":""},"class_list":["post-117","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-json\/wp\/v2\/pages\/117","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-json\/wp\/v2\/comments?post=117"}],"version-history":[{"count":0,"href":"https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-json\/wp\/v2\/pages\/117\/revisions"}],"wp:attachment":[{"href":"https:\/\/demo.wpslash.com\/foodmaster-deli\/wp-json\/wp\/v2\/media?parent=117"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}