We had visited an artisan bakery on University Avenue, and I purchased, among other goodies, a loaf of the bakery’s rye bread. So what goes with good bakery rye? Pastrami and chicken liver spread, of course. I had prepared the chicken livers, so all that was lacking was the pastrami. This meant a trip to a local Jewish deli and restaurant—D.Z. Akin’s. And while we are there, why not have breakfast?
“’We refurbished the outside a few years ago, but we were in the middle of a recession so we couldn’t get to the inside,’ said Debi Akin, co-founder of the family-owned eatery. ‘We wanted to keep the prices down and the quality up, even though our costs were rising. We couldn’t pass the increases on to our customers when everyone was feeling the recession.’
Let me start by saying that Akin’s portions are large. Very large. My plate held a very large serving of beautifully scrambled eggs that were bursting with big chunks of nicely smoked salmon.
Chuck ordered the egg bread (challah) French toast, a side of home fries, and a bagel with cream cheese. “That’s a lot of food.” our server said.
“He’s a lot of man.” was my reply. To use a phraise of Guy Fieri’s, his French toast was “off the hook.”
Well, breakfast had some hits (Chuck’s French toast) and some misses (the home fries) and only merits 3.0 Addies. But now it is time to go shopping in the front retail area with the walls covered by photos of celebrities who have dined at Akins.
As tempting as they looked, we decided to pass on the cookies and cakes.
And while we were shopping, Kitty Humbug made a new friend.