Zaftig's signature soup features a rich, aromatic chicken broth made in-house with large, fluffy matzo balls that are neither too dense nor too airy. The matzo balls are hand-rolled and cooked to order. Multiple reviewers call this one of the best matzo ball soups in the region.
Tips from diners
Perfect as a warming appetizer or light main. Order a half portion if you're eating other dishes.
The matzo balls are substantial and light at the same time — not heavy, despite being handmade.
Zaftig's cures and cooks their pastrami in-house, resulting in tender, flavorful slices piled high on thick-cut rye with Swiss cheese and Russian dressing. Reviewers frequently compare it to top-tier New York delicatessens. The spice is balanced, and the meat is never dry.
Tips from diners
Hot pastrami is the winner here — skip the cold cuts and go with the cured, cooked version.
Large portion — many diners find it substantial enough for two meals.
Grated potatoes mixed with onions and bound lightly, then pan-fried until the edges are crispy and the interior remains tender. Served with sour cream and applesauce for dipping. A traditional Jewish deli side that works as a starter or accompaniment.
Tips from diners
Order alongside a sandwich — they're crispy, warm, and genuinely housemade.
Similar preparation to the pastrami, using house-cured and cooked corned beef. The brisket is tender, spiced correctly, and piled generously. Served on thick-cut rye with Swiss cheese and spicy mustard.
Tips from diners
If you can't decide between pastrami and corned beef, order both and share.
A whole or half roasted chicken, golden and moist, served with roasted potatoes and seasonal vegetables. The kitchen brines the birds before roasting, resulting in juicy meat and crispy skin. Available for dine-in or takeout.
Tips from diners
Great for family meals or to-go. Call ahead on weekends if ordering multiple whole chickens.
Zaftig's opened in Brookline over a decade ago as a successor to the beloved Jack and Marion's, carrying on the tradition of classic Jewish delicatessen food. The kitchen makes over 200 items from scratch, including their famous matzo ball soup with large, fluffy matzo balls in rich chicken broth. The pastrami is cured and cooked in-house, with reviewers comparing it favorably to top New York delis.
Over 200 items on the menu — don't get overwhelmed. Pastrami, matzo ball soup, and corned beef are the holy trinity here.
All-day breakfast available — matzo ball soup is as much a breakfast item as it is lunch.
Brunch lines on Saturday and Sunday mornings — expect waits after 10 am.
A neighborhood destination — locals treat this as their go-to, so it's popular for family meals.
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