Mibby’s deli is a lifelong daydream come true. I’ve always been a bit obsessive about food- I read Michael Ruhlman’s Charcuterie 15 years ago and was dry-curing pancetta in my basement shortly thereafter, trying to create food experiences I couldn’t afford as a broke college kid in Detroit.

It’s with that spirit of making something out of nothing that I present Mibby’s Deli.

Don’t get it twisted though, there will be no shortcuts: Prime briskets cured for at least 7 days, spice-rubbed pastrami smoked over wood and charcoal. Local produce from Northwest Land & Cattle. House-made pickles, sauces, and mustard. The best bread in Wilmington (and honestly one of my favorite Ryes ever) from Little Loaf Bakery & Schoolhouse.