Pastrami holds a special place in the hearts of many, particularly those from the East Coast who are often nostalgic about their favorite deli meat. As a California native, I initially associated it with the higher-priced cold cuts in the supermarket deli section. However, thanks to my wife's Chicago background, we embarked on a journey to explore family-owned delis to truly appreciate the essence of pastrami. This quest led us to Pyro's Pastrami, a hidden gem that started as a pop-up concept in Oakland's Port Kitchen marketplace and quickly gained a loyal following.
Cash Caris began his career as a dishwasher in a Jewish catering kitchen at the age of 19. This experience opened his eyes to a culture that sparked his interest in the food industry ultimately leading him to become the chef and owner of Pyro's Pastrami. His dedication to his craft shines through via his unwavering commitment to crafting everything from scratch.
Quickly becoming an East Bay institution, Pyro’s Pastrami established its first restaurant named Delirama right here in our backyard! Opened in 2022 on Solano Ave, Delirama offers deli classics with a unique and funky spin. From its Deli-FajitaRita Burrito to its Psychedelic Pizza, the heart and soul of its menu is its exceptional pastrami. Featured in sandwiches like the Delirama Mama or their more traditional Reuben, Pyro’s signature pastrami is also available by the pound.
Every item on the Delirama menu is prepared in-house including the brine, dressings, fries, sauces, pickles, and even their vegan pastrami. Their bread, bagels, and bialies (pre-boiled and hole-less bagels) are baked fresh and their pizza pies are hand-stretched to perfection. Even their Kennebec potato chips and potato pancakes are fried to order. Also, every item has gluten-free, vegetarian, and vegan options ensuring every customer's delicious and satisfying experience.
Partnering with suppliers like Cream Co. Meats in Oakland who share their values to support sustainable and regenerative farms, Pyro’s pastrami undergoes a meticulous 30-day process, including brining, air drying, smoking, and steaming. The result is a tender, flavorful pastrami that pays homage to old-world delis' traditional methods and techniques.
When we visited, co-owner Anahita Cann was hard at work prepping for the noon rush while being welcoming and hospitable. This attitude embodied Pyro’s “feeding the revolution” slogan which was about more than just pastrami, but establishing a connection to their community. Easy to find on Instagram and Facebook, keep an eye out for the pastrami classes taught by Chef Cash. There you’ll be walked through every step of the pastrami process from brining to smoking, with plenty of opportunities to taste along the way!
Delirama
1746 Solano Avenue
Berkeley, CA 94707
510-647-9267
www.delirama.com
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