The Omelet adventures continue

Reubenite Lewis is the inventor, and so far, sole documented partaker of the Reuben Omelet. He is fearless, determined, and exactly the right degree of unstable. He files the following report.




The Ruben Omelet from Factor's Deli., 9420 w Pico, blvd, LA, CA.

The waitress took the order, but she seemed a little upset by the idea of putting sauerkraut in my eggs. She tried to push the "Bread-less Ruben" as an alternative, but I was not swayed. The omelet was pretty tasty. The corned beef was flavorful and not at all greasy, it was cut small and combined well with the kraut. The only real flaw was the traditional Los Angeles problem of the cheese being on top of, and not in the omelet. Who thinks that cheese on top is better? Added points for the waitress calling everybody at the table "young woman" and "young man" despite nobody under 35 being present.

Thank you Reubenite Lewis. He also sent along this titillating bonus photo of passover fix-ins in the Factor's display deli case. It's Charoset season!



If you don't know what Charoset is, ask a jew. While you're at it, you may also want to ask a jew other stuff, like how to instill guilt in a child, or to name the middle infield of the 1983 New York Mets.

The invention of the century

Last century it was the ballpoint pen, or perhaps the bread slicer.

The 1800's brought the cotton gin.

Now we here at The Reuben Blog bring you the printing press of our times, the invention of the century so far.

The Reuben omelet.


Here she is: the Reuben omelet, as invented by expert Reubenite Lewis at Canter's in West Hollywood, CA.

Eggs, corned beef, sauerkraut, with 1000 Island dressing on the side.

It's carbless.

It's delicious.

It's ingenious.

Reuben varietals, like Merlot, are apparently boundless. Who knew?