A Fork on the Road

Jewish soul food at a Collins Avenue deli


If you go

Place: Goldstein Prime Kosher Market & Deli

Address: 7419 Collins Ave., Miami Beach

Contact: 305-865-4981, goldsteinsprime@yahoo.com

Hours: 8 a.m.-6 p.m. Monday-Thursday, 7 a.m.-4:30 p.m. Friday, 8 a.m.-2 p.m. Sunday

Prices: Soup $6.99-$7.99, sandwiches $8.95-$12.95, salads and hot foods $5.89-$24.95 per pound

F.Y.I.: Catering available.

More information

Main Dish

Mustard Dilled Salmon

This pareve recipe is adapted from “The Kosher Companion” by Trudy Garfunkel (Carol Publishing, 1997). Serve with rice pilaf and spinach salad with toasted pine nuts.

4 (6-ounce) salmon steaks, about 1 1/4-inch thick

2 tablespoons olive oil, plus more for the pan

2 tablespoons fresh lemon juice

2 tablespoons Dijon mustard

3 tablespoons minced fresh dill

Season salmon with salt and pepper and place in a glass bowl. Combine all other ingredients and pour over the fish. Marinate 1 hour, turning steaks a few times.

Heat a little oil in a skillet and when hot, add steaks and cook 3 minutes. Turn and cook about 5 minutes, until cooked through and fish flakes. Makes 4 servings.

Per serving: 311 calories, 50 percent calories from fat, 16.4 g of fat, (3.6 g sat fat, 8.1 g mono fat) 87 mg cholesterol, 35 g protein, .5 g carbohydrate, 0 g fiber, 260 mg sodium.


Brian Goldstein learned how to saw bones on whizzing blades from his dad, and now he runs Goldstein Prime, a kosher butcher shop, market and deli.

The counter stretches the length of the shop filled with roasted meats, sides, and salads. Customers can choose a steak or fillet of Scottish salmon from the meat case in back and have it grilled to order. The market section stocks everything from pineapples to pickled herring.

Brian co-owns the place with his father, Joe, who got tired of shoveling snow and moved the family from Long Island to South Florida when Brian was a teen. They moved into the new, larger shop down the street four years ago. Chef Herzl Notice roasts the meats and makes the meatloaf, meatballs (plain or sweet and sour), stuffed cabbage, brisket, barbecued chicken, pickled tongue and breaded veal cutlets.

Put together an appetizing platter of sliced brisket, roast beef, house-made lox, roast turkey breast, corned beef and pastrami with pickle spears and olives, and eat at a table by the front window.

Hefty sandwiches on kaiser rolls come with a choice of sides including chopped liver, matzo balls, egg salad, creamy potato salad with bell peppers, vinegar-marinated cucumbers, kasha with bow-tie pasta, pearl couscous with mushrooms, tzimmes (stewed carrots and prunes with honey and cinnamon), coleslaw, beet salad, potato pancakes, tabbouleh, three-bean salad, and kreplach (meat stuffed dumplings).

The shop also makes gefilte fish, sweet noodle kugel, chicken pot pies and soups (chicken, split pea, lentil, barley), sold by the quart to take home. Just heat and eat.

Linda Bladholm is a Miami food writer and personal chef who can be reached at lbb75@bellsouth.net.

Miami Herald

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