currents - Pacific San Diego Magazine
currents - Pacific San Diego Magazine
currents - Pacific San Diego Magazine
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playing a larger role at D.Z. It’s a<br />
family business, after all, and who<br />
better to help keep the name and<br />
tradition alive?<br />
“It’s my parents’ being here<br />
that made the business,” he says.<br />
Zvika, originally from Israel,<br />
was working as a kosher butcher<br />
in Los Angeles when he met Debi.<br />
“They fell in love over a bowl<br />
of chopped liver,” says Akin with a<br />
chuckle. “It’s a very Jewish story.”<br />
That love the couple had for<br />
each other spilled over into the<br />
restaurant they opened together.<br />
“The deli, when it started,<br />
was tiny,” Akin says. “It was a<br />
family business and luckily it was<br />
a successful family business. That<br />
meant my parents worked<br />
a lot.”<br />
Now, the workload<br />
is largely his, and Akin<br />
has embraced the<br />
challenge.<br />
“This is the<br />
beginning of the<br />
future,” he says, “but<br />
you don’t change<br />
something that works.”<br />
With one eye focused<br />
on modernization, Akin<br />
remains eager to preserve<br />
the deli’s heritage. As it’s<br />
always been, diners will<br />
continue to be able to<br />
nosh deli pickles at the<br />
table while the waitstaff<br />
serves up personality-plus. What’s<br />
new, among other things, is that<br />
the once-photocopied table tents<br />
have been replaced with digitallyprinted,<br />
full-color versions. Akin<br />
has also created the Noshers Club,<br />
an opt-in email program that<br />
notifies customers of specials and<br />
discounts.<br />
“It’s just to sort of acknowledge<br />
that there are always things to<br />
evolve to,” he says.<br />
Mother Debi continues to offer<br />
input, such as the addition of<br />
designer salads to what’s been mostly<br />
a traditional Jewish deli menu.<br />
“For every client who comes<br />
in wanting a Reuben,” Akin says,<br />
“they might have a daughter<br />
who’d want a salad.”<br />
Despite leaving the glitz of<br />
show biz behind, Akin regards his<br />
(sorta) new career as a wonderful<br />
opportunity.<br />
“Not everyone has a successful<br />
business handed to them,” he<br />
says. “If I ever felt the need for<br />
that side of me to come out, I’d<br />
shoot a commercial.”<br />
See more photos at<br />
pacificsandiego.com<br />
NEW FOR 2011<br />
HAPPY HOUR SPECIAL<br />
HALF<br />
PRICED<br />
APPETIZERS & MIXED DRINKS<br />
EVERYDAY<br />
4–6PM<br />
ALL DAY SPECIALS<br />
MONDAY<br />
TUESDAY<br />
WEDNESDAY<br />
THURSDAY<br />
FRIDAY<br />
SATURDAY<br />
SUNDAY<br />
“Half price,<br />
<br />
$3 BLUE MOON PINTS<br />
50¢ WINGS<br />
$2 DOS EQUIS LAGER PINTS<br />
$3 PREMIUM PINTS<br />
$5 WING PLATE<br />
5-10-12 PITCHERS<br />
$5 NATTY $10 DOMESTIC $12 PREMIUM<br />
TACO FRIDAY - $3.50 SNAPPER / $4 LOBSTER<br />
$3 SOL & CORONA<br />
$13 MIMOSA PITCHERS<br />
$3 DOMESTIC BOTTLES<br />
ANOTHER BLOODY SUNDAY<br />
$4 MARY’S<br />
$2 NATTY LIGHT ALL DAY, EVERY DAY<br />
JUST WHAT THE<br />
DOCTOR ORDERED<br />
In addition to the Reuben sandwich (“smoked, pickled meats are the icons of the<br />
deli”), D.Z. Akin’s general manager Elan Akin says the deli’s defining menu item<br />
is matzo ball soup, which is not only delicious but also a favorite elixir among<br />
under-the-weather customers. “We joke that it’s Jewish penicillin,” he says.<br />
D.Z. Akin’s<br />
6930 Alvarado Rd., 619.265.0218, dzakinsdeli.com<br />
<br />
WWW.BOARDWALKMISSIONBEACH.COM<br />
JUST OFF THE BEACH AT TOWER 19
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