This SFoodie blogger for one is curious to see how deli researcher David Sax
reacts when encountering the food at Saul's Deli
(1475 Shattuck at Vine, Berkeley) for a book appearance this Saturday. Sax, a Canadian, has written a book called Save the Deli: In Search of Perfect Pastrami, Crusty Rye and the Heart of Jewish Delicatessen
(Houghton Mifflin Harcourt, $24), published earlier this month. With its eco-Berkeley green restaurant credentials (no straws or bottled sodas here!), and Niman Ranch pastrami, Saul's is arguably apples-to-oranges different from your typical deli. For starters, Saul's doesn't serve mile-high sandwiches, almost always stacked with conventionally raised meats, the way Katz's, Junior's, and other "famous" Jewish delis do. There will be a lot to mull over at the Berkeley stop of Sax's book tour, which includes a signing. Event starts at 4 p.m., and a Saul's special tasting plate will be offered all day so customers can see what all the fuss is about.