Jeremy Umansky of Larder Credit: Photo by Barney Taxel
Update: Larder officially opens to the public today. Check out the menu and some food porn below.


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(Original story 4/24/2018): It’s been two years since Jeremy Umansky announced his plans for Schmaltz Delicatessen and Bakery, a from-scratch Eastern European deli that will rely heavily on techniques like koji culturing, fermentation and foraging. Since that announcement, the name has changed to Larder, Umansky has found a location in Ohio City, and that location has been steadily transformed into a deli with an Old World aesthetic.

When it opens at 10 a.m. on April 24, the “kosher-style” deli will server soups, sandwiches, beef-based charcuterie, house-baked breads and assorted pickles and ferments. The chef is joined in the project by wife Allie La Valle-Umansky, a pastry chef, and chef de cuisine Kenneth Scott.

Read Scene’s original article on Umansky, Larder, and the 1800s-era firehouse it calls home here.

Going forward, Larder will be open Tuesday-Saturday 10 a.m. to 7 p.m. and Sundays 10 a.m. to 2 p.m.

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This article appears in Apr 11-17, 2018.

For 25 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work as co-author on Michael Symon's cookbooks have earned him four New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor has garnered awards of its own.

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