MAMALEH'S KIBITZ CORNER: EVENT SPACE AND TEST KITCHEN
233 Cardinal Medeiros Ave, Kendall Square, Cambridge
VEGAN MAMALEH’S POP UP
Visit us Thursday - Sunday, 9am-3pm
Available for Eat-In, Take Out and Delivery
Our Story
In 2016, Mamaleh’s Delicatessen opened in Kendall Square to lines out the door and headlines in magazines of “Best New Restaurant” and “Best Deli”. Mamaleh’s started as a cure for Jewish hunger in Cambridge and continues to serve deli classics daily. Since 2016 some things have changed (see: COVID-19), but many things have stayed the same. You’ll always find Hand-Sliced Lox, House-Smoked Whitefish Salad, and Chopped Liver in our fridges. At Mamaleh’s, we still make our own Bagels, Bialys, Babka, Challah, Knish, Blintzes, Matzah Ball Soup… You get the idea! In 2021, Mamaleh’s in Washington Square, Brookline was born, and in 2022, we landed inside High Street Place Food Hall in Boston. 2024 was an exciting year, bringing us The Kibitz Corner, an event space and also an all-Vegan version of Mamaleh's under one roof. Additionally Mamaleh's Boynton Yards opened nearby in Somerville. Every Mamaleh’s serves up Nova Lox Sandwiches, Reubens and other deli classics, with a side of nostalgia. We offer catering for all kinds of occasions, suburban deliveries, nationwide shipping, and local delivery through our site.
Nu?! Eat something at Mamaleh’s already!
Learn Yiddish with Mamaleh's
Meet the Team
- Jeremy BrowandBig Dipper Hospitality Group, Director of Kitchen OperationsJeremy Browand Big Dipper Hospitality Group, Director of Kitchen Operations
Jeremy is a talented chef who’s been with Mamaleh’s since 2018. While being the company’s Director of Kitchen Operations, he can be found helping and managing everything kitchen related. He also speaks English, Italian, and Spanish.
When he’s not at work, Jeremy is a loving father to his son Blake, and a loving husband to his wife Christina.
- Dana Briley KumarBig Dipper Hospitality Group, Human Resources ManagerDana Briley Kumar Big Dipper Hospitality Group, Human Resources Manager
Dana has been with Big Dipper Hospitality Group since 2017. She is a trained pastry chef and owned her own bakery with her best friend before joining Big Dipper Hospitality Group.
Dana is the proud mother of one of the cutest little girls you have ever seen!
- Chelsea KantorPastry ChefChelsea Kantor Pastry Chef
Chelsea is a talented pastry chef steering the bakeshop at Mamaleh’s to feed many happy people daily and many many more people during Jewish holidays. She’s the mastermind behind all the delicious desserts for Mamaleh’s, State Park, and Vincent’s.
Chelsea even bakes in her spare time, when she’s not exploring the Middlesex Fells or hanging out with her cat, Slugs.
- Kasey TapperBig Dipper Hospitality Group, Catering and Events ManagerKasey Tapper Big Dipper Hospitality Group, Catering and Events Manager
Kasey coordinates all catering orders and onsite and offsite events for Mamaleh’s, Vincent’s, and State Park. She also helps manage the front of house during events at State Park.
Kasey enjoys photography. She is a pizza-loving and tattoo-having dog mom who hails from Massachusetts.
- Josh and ShannonMamaleh's Assistant General Managers!Josh and Shannon Mamaleh's Assistant General Managers!
Just kidding, he’s Jew-ish.
- Rachel Miller MunzerOwner / Chief Executive OfficerRachel Miller Munzer Owner / Chief Executive Officer
Rachel has worked in most roles of the restaurant business, from valet to dishwasher to expeditor to mother hen to CEO – some while completing her degree in business management at the University of Massachusetts Boston. Post graduation, alongside her husband and various business partners she opened Rachel’s Kitchen, Hungry Mother, State Park, Mamaleh’s Delicatessen, Café du Pays and Vincent’s. If she were stuck on a desert island she would want her two daughters and handy husband there, a yoga mat and an infinite supply of popcorn, eggs, and cereal.
- Rachel SundetOwner / Corporate Pastry ChefRachel Sundet Owner / Corporate Pastry Chef
Chef Rachel Sundet’s first job in a restaurant kitchen was at the beloved Cambridge institution, Upstairs on the Square, with Amanda Lydon and Susan Regis. She was immediately hooked. After culinary school in London, she moved west to Seattle, where she worked at Brasa Restaurant and Macrina Bakery. She returned to the East Coast and after a stint on a goat farm with her husband, Tyler, landed at Hungry Mother, where she worked as the pastry chef for 5 years and met her future business partners. Together, they opened State Park, Mamaleh’s Delicatessen, Café du Pays and then Vincent’s. In 2015, Sundet was named a StarChefs Rising Star Pastry Chef and Boston Magazine‘s Best Pastry Chef. Daughter #2 to two psychiatrists, she moonlights doing therapy and mediation. She’s got a curly fourth toe, which she managed to pass on to both her son and daughter.
- Alon MunzerOwner / Mamaleh's Director of OperationsAlon Munzer Owner / Mamaleh's Director of Operations
Alon’s grandparents, as well as his great aunts and uncles, owned diners in Fairfield County, Connecticut, and although he was too young to remember his grandparents’ place, restaurants are in his blood. At 13, Alon was a busboy at a local Italian restaurant in Monroe, CT. Throughout his years attending Northeastern University, Alon supported himself by waiting tables and bartending. Post graduation, alongside his wife and various business partners he opened Rachel’s Kitchen, Hungry Mother, State Park, Mamaleh’s Delicatessen, Café du Pays and Vincent’s. When not at work, Alon loves playing backgammon and enjoying the warm company of his wife and children.
- John KessenOwner / Director of FacilitiesJohn Kessen Owner / Director of Facilities
John has been in the restaurant business for more than 3 decades. He began this voyage in Minneapolis at Café Un, Deux, Trois. He moved back East and began working at one of Boston’s finest restaurants, L’Espalier. In 2008, alongside 3 business partners, he opened Hungry Mother. John ran the dining room, welcomed countless guests, and created fond memories that continue to ring today. Following Hungry Mother, he and his partners opened State Park, Mamaleh’s, and Café du Pays, which transitioned to Vincent’s as the pandemic took hold. John has many interests outside the restaurants, including foreign languages, travel, gardening, and music. He is an alumnus of Yale University and holds a Masters in Music from the University of Wisconsin. John plays the French horn in the New England Philharmonic, is the stage manager, and sits on the Board.
- Evan HarrisonOwner / State Park Director of OperationsEvan Harrison Owner / State Park Director of Operations
Evan Harrison has worked behind bars and managed bar programs around Boston for nearly two decades. He enjoys cultivating spaces and experiences that stand out from ordinary life and is as quick to adjust the lighting and the music to fit the vibe as he is to pour you a solid drink. A partner in Big Dipper Hospitality Group since 2015, Evan is currently the operating partner of State Park.
- Heather MojerOwner / Director of ProcurementHeather Mojer Owner / Director of Procurement
Heather was born into the restaurant industry, so food service became intertwined into her life experience at an early age. While her mother managed the bar, Heather spent much of her time in the family’s restaurant, playing as a child, and eventually working once she was of age. This early experience led her to a degree in Sustainable Food Systems from the University of Massachusetts at Amherst. Through college, Heather worked at a student-run business, but also as a barista at a high-end shop. These experiences would prove useful after a move to Boston. In 2008, she accepted a bartending position at Hungry Mother where she met her future business partners. Together, they opened State Park, Mamaleh’s Delicatessen, Café du Pays, and most recently, Vincent’s. Heather is the operating partner of State Park.
- Tyler SundetOwner / Chief Culinary OfficerTyler Sundet Owner / Chief Culinary Officer
Chef Tyler Sundet’s culinary career began with a job as a dishwasher in his hometown of Volga, South Dakota when he was just thirteen years old. From there it was off to culinary school in San Francisco, followed by stints in locales like Seattle, Cape Cod and, ultimately, Cambridge. Sundet alongside his wife, worked at Hungry Mother for four years. Together with his business partners, they opened State Park, Mamaleh’s Delicatessen and Café du Pays. Tyler was the proud 3rd place finisher in the South Dakota milk tasting competition in 2003, and he still has the ribbon! Also, he is the father of 3 human babies and a neurotic goldendoodle.
Join the Team
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Babka-Making Class at Mamaleh’s Kibitz Corner
VEGAN MAMALEH’S at the Kibitz Corner!!!!!!!!
Pi Day (Pie 🥧!) and Purim (Hamantaschen 🔺🍪😋!) menus are now live!
Upcoming Suburban Dates:
Catering Menu
Sandwiches
- HOT PASTRAMI$12fresser $24
hand sliced on marble rye with deli mustard - HOT CORNED BEEF$12fresser $24
hand sliced on marble rye with deli mustard - 50/50$12fresser $24
half hot corned beef & half pastrami, hand sliced on marble rye with deli mustard - 1/3 1/3 1/3$12fresser $24
pastrami, corned beef, and tongue on marble rye with deli mustard - COLD TONGUE SANDWICH$12
thin sliced on marble rye with deli mustard...the only sandwich that tastes you back - CHOPPED LIVER SANDWICH$10
on marble rye, lettuce, tomato, mustard, red onion - PASTRAMI & CHOPPED LIVER$12
on marble rye with red onion, mustard - CHICKEN SALAD$8
with gribenes, apples, herbs, and red onion on a challah roll - CLASSIC EGG SALAD$7
with watercress on a challah roll - ROAST BEEF$12
horseradish mayo, lettuce, tomato, onions on multi-grain - TURKEY$12
with coleslaw, mustard, swiss, pickles on multi-grain - THE BARNEY GREENGRASS$16
sturgeon, cream cheese, tomato, cucumber on an onion bialy - REUBEN$12
corned beef, russian, swiss, sauerkraut on light rye - TURKEY REUBEN$12
turkey, russian, swiss, sauerkraut on light rye - MUSHROOM REUBEN$12
smoked king oyster mushrooms, russian, swiss, sauerkraut on light rye - RACHEL$12
pastrami, russian, swiss, coleslaw on light rye - TURKEY RACHEL$12
turkey, russian, swiss, coleslaw on light rye - MUSHROOM RACHEL$12
smoked king oyster mushrooms, russian, swiss, coleslaw on light rye
Beverages
Soups & Salads
- MATZAH BALL SOUP$15/Quart
Our flavorful broth with chicken, carrots, and celery - BEET BORSCHT$15/Quart
Served cold with radish, cucumbers, and labne - GREEN SALAD
with herbs, radishes, lemon viniagrette
Sides
Shabbat Social Happy Hour: Mamaleh’s x Slate Milk
includes snacks and a Slate Milk Espresso Martini
Our Thanksgiving menu is live!
Menus subject to change.
Soups & Salads
Pints & quarts available to-go from the market
- MATZAH BALL SOUP$6$8
Our flavorful broth with chicken, carrots, and celery - BEET BORSCHT$6$8
Served cold with radish, cucumbers, and labne - LOUISE SALAD$10$6*
mixed greens with radishes, parsley, chives, tarragon, dill & flaked kippered salmon *no salmon - MIXED GREENS & 1 SCOOP OF BEAUTIFUL SALAD FROM THE DELI CASE$8
comes with bagel chips - DELI CASE SALAD SAMPLER$15
comes with bagel chips
Fish Plates
All plates come with red onion, tomato, capers, olives, & cucumbers. Choice of 1 homemade bialy or bagel: plain, sesame, pumpernickel, everything. Also, includes A SCHMEAR: CREAM CHEESE: plain, scallion, or dill. TOFUTTI: plain or scallion. Salmon cream cheese +$1.50
- SMOKED WHITEFISH SALAD$11
better than tuna salad, no schmear - SMOKED SABLE$20
a rare treat, silky and rich - SMOKED STURGEON$20
meaty & delicious - HOUSE SALMON LOX†$11
cured, not smoked - NOVA LOX†$15
cold smoked salmon - KIPPERED SALMON$11
hot smoked salmon served chilled - PICKLED HERRING$9
with or without sour cream - WANT JUST THE FISH?$4
all above varietites, subtract - SMALL FISH PLATTER$40
3 fishes, 3 bagels, whitefish salad, house lox + 1 more - LARGE FISH PLATTER$80
6 fishes, 6 bagels, whitefish salad, house lox + 4 different fish - BOWFIN CAVIAR$20 1oz$40 2oz
Earthy, tangy, black pearls from Louisiana. Includes griddled challah, traditional garnishes - HACKLEBACK CAVIAR$55 1oz$110 2oz
Small, nutty pearls from american sturgeon. Includes griddled challah, traditional garnishes
Sandwiches
Options for 1/2 soup 1/2 sandwich available (only on #1-11). Most sandwiches come with a pickle – please tell us if you don't want one, our moms taught us not to waste food.
- 1. Hot Pastrami$12 fresser $24
hand sliced on marble rye with deli mustard - 2. HOT CORNED BEEF$12fresser $24
hand sliced on marble rye with deli mustard - 3. 50/50$12 fresser $24
half hot corned beef & half pastrami, hand sliced on marble rye with deli mustard - 4. 1/3 1/3 1/3$12fresser $24
pastrami, corned beef, and tongue on marble rye with deli mustard - 5. Cold Tongue Sandwich$12
thin sliced on marble rye with deli mustard...the only sandwich that tastes you back - 6. Chopped Liver Sandwich$10
on marble rye, lettuce, tomato, mustard, red onion - 7. Pastrami & Chopped Liver$12
on marble rye with red onion, mustard - 8. Chicken Salad$8
with gribenes, apples, herbs, and red onion on a challah roll - 9. Classic Egg Salad$7
with watercress on a challah roll - 10. Roast Beef$12
horseradish mayo, lettuce, tomato, onions on multi-grain - 11. Turkey$12
with coleslaw, mustard, swiss, pickles on multi-grain - Reubens$12
corned beef, russian, swiss, sauerkraut on light rye - Turkey Reuben$12
turkey, russian, swiss, sauerkraut on light rye - Mushroom Reuben$12
smoked king oyster mushrooms, russian, swiss, sauerkraut on light rye - Rachel$12
pastrami, russian, swiss, coleslaw on light rye - Turkey Rachel$12
turkey, russian, swiss, coleslaw on light rye - Mushroom Rachel$12
smoked king oyster mushrooms, russian, swiss, coleslaw on light rye
House Sodas
- Celery Soda$4
Warning! Made with real celery! - POMEGRANATE-GINGER SODA$4
- CHERRY LIME RICKEY SODA$4
revised classic - LIMONANA$4
sparkling mint lemonade - VANILLA COKE$4
- LEMON-CARDAMOM$4
- PICKLES THE GREAT SODA$4
- CHERRY PHOSPHATE$4
- CHOCOLATE PHOSPHATE$4
- ANGOSTURA PHOSPHATE**$4
**contains a bit of alcohol - VANILLA CREAM LACTART$4
- PINEAPPLE LACTART$4
- 2 CENTS PLAIN SELTZER$4
1.02 / glass 2.02 /large bottle
EGG CREAMS
Served with a pretzel rod...extra rods .25¢. A New York tradition – no egg, no cream... discuss
- Chocolate$4.50
- Vanilla$4.50
- **UPTOWN EGG CREAM$9
with Sherry. ** contains alcohol - **SALTED AVERNA$9
**contains alcohol
FLOATS
- TOWER ROOT BEER, VANILLA SCOOP$6
- DR. BROWNS CREAM SODA, VANILLA SCOOP$6
- COCA-COLA, VANILLA SCOOP$6
- DR. BROWNS BLACK CHERRY, CHOCOLATE SCOOP$6
- PINEAPPLE LACTART, VANILLA SCOOP$6
- **ZWYIEC PORTER, VANILLA SCOOP$9
**contains alcohol
COFFEE & TEA
Barrington Coffee Roasting Company & MEM Teas
- COFFEE$2.50
- ICED COFFEE$3.00
- ESPRESSO$2.75
- AMERICANO$2.90
- MACCHIATO$3.00
- CAPPUCCINO$3.75
- LATTE$4.25
- HOT CHOCOLATE$3.60
- POT OF TEA$2.90
Green Tea, Oolong Tea, English Breakfast, Earl Grey, Decaf English Breakfast, Apple Chamomile, Peppermint, Sevan Blend
DELICATESSEN Specialities
- PASTRAMI KNISH$6
eat it with your hand, and mustard - POTATO KNISH$4
eat it with your other hand, and mustard - Hot Dog$3
add sauerkraut $1 - MINNIE’S BLINTZES$9
(3) with fresh fruit preserves - GRIBENES$6
chicken skins, fried onions, delicious - POTATO LATKES$8
with sour cream and applesauce add bowfin caviar for $10 - NANA’S NOODLE KUGEL$6
cornflake topping, no raisins - MUSHROOM KASHA VARNISHKES$6
a warm side dish of buckwheat and bowties - DELI PICKLE PLATE$5
NYC half sours and green tomato pickles, house dill spears - SCHMALTZ ON RYE TOAST$6
with a salad of parsley, capers and shallots - CHOPPED CHICKEN LIVER$8
with bagel chips and a cucumber salad - BEEF KREPLACH$7
Jewish wontons with horseradish sour cream and pickled shallots - JEWISH PUPU PLATTER$35
a sampler of our delicacies including: chopped liver, schmaltz on toast, potato knish, pastrami knish, pickles & kreplach
Sides
- POTATO SALAD$5
- VEGETABLE DISH FROM THE DELI CASE$6
- COLE SLAW$4
- 1 WHOLE PICKLE$1
- SAUERKRAUT$4
- DEEP RIVER POTATO CHIPS$1.50
FOR THE KIDS
all come with a pretzel rod
- HOT DOG$3
- POTATO LATKES$5
with sour cream and apple sauce - MATZAH BALL SOUP$6
- NOODLE KUGEL$6
- Half HALF PASTRAMI SANDWICH$6
OTHER PEOPLE'S DRINKS
- DR. BROWNS (A DELI CLASSIC)$2
Cream Soda & Diet | Black Cherry & Diet | Ginger Ale | Cel-Ray - SPINDRIFT (NO SUGAR ADDED)$2.75
Cucumber can $2.50 | Blackberry | Lemonade | Half Lemonade & Half Iced Tea - TOWER ROOT BEER$2.50
12.oz glass bottle - COCA COLA & DIET COKE$2.50
8 oz. glass bottle - MARTINELLIS APPLE JUICE$2.50
cool glass bottle
MILKSHAKES
Make it malted for 50¢
- Vanilla$7
TOSCANINI’S ICE CREAM or NON-DAIRY [FōMū] - Chocolate$7
TOSCANINI’S ICE CREAM or NON-DAIRY [FōMū] - Black & White$7
TOSCANINI’S ICE CREAM or NON-DAIRY [FōMū] - **Mahia Milkshake$12
moroccan brandy, bual madeira **contains alcohol - **Malted Brandy Alexander$12
**contains alcohol - **Rum Greenpoint Shake$12
aged rum, punt e mes, green chartreuse whipped cream ** contains alcohol
SWEETS
- BLACK & WHITE COOKIE$2
- TAHINI (sesame) COOKIE$1
- SOUR CREAM WALNUT COFFEECAKE$2.75
- MANDEL BREAD$1
- LEMON POPPYSEED CAKE$2.75
- PLATE OF RUGELACH$4
Raspberry Walnut and Chocolate - Babka Slice$2.75
Chocolate or Cinnamon - SLICE OF NY STYLE CHEESECAKE$5.50
with seasonal preserves - SLICE OF CHOCOLATE LAYER CAKE$6
- SLICE OF PIE OF THE DAY$5
make it a la mode + $1.50 - RICE PUDDING$5
- DISH OF ICE CREAM$6
Toscanini's chocolate, vanilla, exciting homemade flavor [FōMū] Vanilla - AFFOGATO$4.50
with espresso
† CONSUMING RAW OR UNDERCOOKED FOOD MAY INCREASE YOUR CHANCE OF FOODBORNE ILLNESS PLEASE TELL US IF YOU HAVE ANY ALLERGIES, NOT ALL INGREDIENTS ARE LISTED SERVICE CHARGES ADDED TO PARTIES OF 6 OR MORE