Saul's Restaurant & Delicatessen

Matzo Ball Soup

A single, tennis-ball-sized matzo ball floating in a deeply golden broth — light enough to be tender but with enough body to feel substantial

Pastrami Sandwich

House-cured pastrami piled high on rye with mustard — the fat-to-meat ratio is generous and the curing adds real depth

Reuben Sandwich

Corned beef, sauerkraut, Swiss, and Russian dressing on griddled rye — a reliable benchmark for how seriously a deli takes the classics

Latkes

Crispy potato pancakes served with sour cream and applesauce — a better-than-average version of the deli staple, fried to order

Bagel with Lox

House-smoked or sourced lox with cream cheese, capers, and red onion on a proper bagel — the brunch anchor for good reason

Challah French Toast

Eggy, custardy slices of challah cooked through with a lightly crisp exterior — one of the better French toast executions in Berkeley brunch

Brisket

Braised until fork-tender with a rich gravy — a comforting, old-school preparation that rewards patience

Corned Beef Hash

A breakfast plate of shredded corned beef crisped on the flat-top with potatoes — hearty and savory, though execution can vary by visit