If the pastrami is good, the rest of the sandwich is sure to follow. At Leven Deli, chef Luke Hendricks makes pastrami from scratch, starting with whole beef brisket that’s cured for more than ten days before being smoked. Leven loads it up on fresh-baked rye or sourdough bread for an eye-rolling combo of homemade goodness. While Leven doesn’t have the broad range of classic Jewish delis, what it lacks in variety it makes up for in dedication to quality. Whether you’re swinging by for a sandwich or loading up with a full meal and bottles of wine, you’ll find that Leven fulfills the mission of a neighborhood eatery beyond being merely a sandwich shop.