This is no longer a deli. It's a completely different restaurant called Persian cafe. They are awesome! Definitely should try them out. I love their sandwich and soups. It taste fresh.
April Kurzban
Food so good you won't want a conversation. Only want to eat the food.
Dave G.
Dear Harrison Cafe & Deli, You aren't Moe's anymore. You may have bought Moe's and then moved down the street, but let's not fool yourself. If you decided the name Moe's wasn't good enough for you anymore, then just dump it completely and don't pretend to be something you aren't. Hoping to bring over some of the old Moe's business, you have held onto the name by painting Moe's in shoe polish on your windows. The name Moe is written in black magic marker next to the word Italian Sub on the menu. The Lenny, the beetleshop special? Nowhere to be seen. That lack of respect, carries through to your food quality as well. The meats are sliced thinner than ever. If I would have held it up to the light, I could have seen through that slice of boiled ham. The cotto salami is a cheaper brand. The genoa somehow now has the same texture of the cotto. And when I ordered a Moe's special, the owner didn't even know that cappicola was an ingredient in a sub sandwich that has been around since 1959. It wasn't included. I should have known when I asked for a footlong Moe, and he asked me, you mean an Italian? Um yes a Moe. That's what it's called. That's what it has been called for 50 years. The corned beef and pastrami used to sit in a steamer waiting to be sliced up fresh to order, and were moist as anything. Now I ordered a Pastrami sub and you took some cold stuff out of the fridge and threw it in a microwave. It was dry, way too lean, and cheap quality pastrami. Not even close to what Moe's used to serve. You have topping choices that now resemble a subway. Sometimes asking"what would you like on a sandwich" isn't always a good thing. For all those years, Moe's would stand behind their vision of a sandwich. On the menu it would say "New England Italian Hoagies." No matter what meat you ordered, everything on it would mean, provolone cheese, razor thin vidalia onions & green peppers, red tomatoes (allowed to ripen perfectly in the back before serving - hand picked at Big Irv's Market), sliced pickles, black olives, salt & pepper, and oil. That was the taste of a Moe's sub. That was the taste that people would come to expect. If you start changing it around with shredded lettuce, vinegar, and banana peppers and who knows' what, then you don't have a Moe anymore. The bread isn't the same. Now it's possible that the baker that used to make it off some back alley off Hollywood Blvd, has long gone. But it shouldn't be browned on top, and it should be a little spongier. It also shouldn't have any cornmeal added to the bottom of the loaf. Jennette's macaroni salad is a holy thing. The last time I had it, the flavor was totally off. I complained about it and was promised that it was the same recipe, when I pointed out that some red "flecks" were missing I got an "oh yeah, that's Mrs. Dash and we are out of that" Well you can't just leave that out. Also I believe she made it to taste rather than spell out the amount of each ingredient. So if you don't know what the taste is, you aren't going to make it right. I've made it myself, and I had to play around with it a bit before I got it right. And it was only because I've eaten it for 20 years that I know what it's supposed to taste like. If you don't have that reference then good luck. I suggest you play around with it and write down the amounts that work so you can make it the same way each time. In closing, I don't want any Mom & Pop business to fail and the people at Harrison Cafe seem nice enough. They just seem a little lost, and have expanded the menu to include hot dishes, and what not. I'm not convinced they know what they want to be. If it's a take out sub joint, then it ta
This is no longer a deli. It's a completely different restaurant called Persian cafe. They are awesome! Definitely should try them out. I love their sandwich and soups. It taste fresh.
Food so good you won't want a conversation. Only want to eat the food.
Dear Harrison Cafe & Deli, You aren't Moe's anymore. You may have bought Moe's and then moved down the street, but let's not fool yourself. If you decided the name Moe's wasn't good enough for you anymore, then just dump it completely and don't pretend to be something you aren't. Hoping to bring over some of the old Moe's business, you have held onto the name by painting Moe's in shoe polish on your windows. The name Moe is written in black magic marker next to the word Italian Sub on the menu. The Lenny, the beetleshop special? Nowhere to be seen. That lack of respect, carries through to your food quality as well. The meats are sliced thinner than ever. If I would have held it up to the light, I could have seen through that slice of boiled ham. The cotto salami is a cheaper brand. The genoa somehow now has the same texture of the cotto. And when I ordered a Moe's special, the owner didn't even know that cappicola was an ingredient in a sub sandwich that has been around since 1959. It wasn't included. I should have known when I asked for a footlong Moe, and he asked me, you mean an Italian? Um yes a Moe. That's what it's called. That's what it has been called for 50 years. The corned beef and pastrami used to sit in a steamer waiting to be sliced up fresh to order, and were moist as anything. Now I ordered a Pastrami sub and you took some cold stuff out of the fridge and threw it in a microwave. It was dry, way too lean, and cheap quality pastrami. Not even close to what Moe's used to serve. You have topping choices that now resemble a subway. Sometimes asking"what would you like on a sandwich" isn't always a good thing. For all those years, Moe's would stand behind their vision of a sandwich. On the menu it would say "New England Italian Hoagies." No matter what meat you ordered, everything on it would mean, provolone cheese, razor thin vidalia onions & green peppers, red tomatoes (allowed to ripen perfectly in the back before serving - hand picked at Big Irv's Market), sliced pickles, black olives, salt & pepper, and oil. That was the taste of a Moe's sub. That was the taste that people would come to expect. If you start changing it around with shredded lettuce, vinegar, and banana peppers and who knows' what, then you don't have a Moe anymore. The bread isn't the same. Now it's possible that the baker that used to make it off some back alley off Hollywood Blvd, has long gone. But it shouldn't be browned on top, and it should be a little spongier. It also shouldn't have any cornmeal added to the bottom of the loaf. Jennette's macaroni salad is a holy thing. The last time I had it, the flavor was totally off. I complained about it and was promised that it was the same recipe, when I pointed out that some red "flecks" were missing I got an "oh yeah, that's Mrs. Dash and we are out of that" Well you can't just leave that out. Also I believe she made it to taste rather than spell out the amount of each ingredient. So if you don't know what the taste is, you aren't going to make it right. I've made it myself, and I had to play around with it a bit before I got it right. And it was only because I've eaten it for 20 years that I know what it's supposed to taste like. If you don't have that reference then good luck. I suggest you play around with it and write down the amounts that work so you can make it the same way each time. In closing, I don't want any Mom & Pop business to fail and the people at Harrison Cafe seem nice enough. They just seem a little lost, and have expanded the menu to include hot dishes, and what not. I'm not convinced they know what they want to be. If it's a take out sub joint, then it ta
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