“I don’t think I'm in the restaurant business; I think I’m in the hospitality business.” Walk into Zeitman’s Grocery Store and you’ll understand what the owner, Blake Zeitman, means by that.
Blake is without a doubt one of the friendliest and most hospitable humans I’ve ever met. He and I go way back in my photography journey and he’s always been a supporter.
My first “real” camera was given to me by someone dear to me in 2020, just a few months before he passed away. One of the first things that I began photographing was Blake’s food. I’ve done a lot of different types of photography over the past few years, but I always come back to and enjoy food photography the most.
Okay, back to the real story here. Blake has built the culture of his restaurant around this welcoming attitude. This is not the restaurant you will walk into and feel like they’re too cool for you. If you have questions or want to stand around and visit with them, they welcome it. If you’re looking for a place to pop in for lunch after strolling downtown they welcome it. If you want to run in for just a cookie, they welcome that too.
Looking back, Blake said he always knew he would be in the restaurant business. He said the first defining moment he can remember was when he was about 5. There was a family-owned and operated burger place in Houston, that he frequented. While eating with his family, he told the owner, an older lady at the counter, that one day he was going to work for her. She laughed, put a company cap on his head, and took him to the kitchen. He said they let him help cook a burger and onion rings. I could see the sparkle in his eye, and hear the soft laughter as he told me the story. He was proud, just a little boy, but he felt so big that day. Welcoming him into her kitchen was pivotal in his life and stirred his passion for hospitality.
Zeitman’s is known for some of the best breakfast sandwiches in town, and it's no mystery why. All of the bagels are made in-house daily, with that classic bagel chew and wonderful flavor. The pastrami is Goodstock prime brisket, and all the deli meats and cheeses are Boar’s Head. You’re getting the best of the best.
Sandwiches, sandwiches, and more sandwiches. They just kept coming to the table. Each more amazing than the last.
The Richie Rich is a bagel of your choice, loaded down with a third-pound of thick-cut bacon, 2 eggs, and aged white cheddar. You’d better be hungry for this one. This is the sandwich that bacon lovers dream of.
The Israeli is a bagel of your choice as well, but this bad boy breakfast sandwich is topped with two fried eggs, avocado, feta cheese, and hot sauce. That yolk pop mixed with the avo and the feta made for a smooth and dreamy sauce. This is one you’re going to want to get your hands on.
The SEC had the classic breakfast sandwich vibe, a third pound of locally sourced breakfast sausage, two eggs over medium for that beautiful pop, and melty aged Vermont white cheddar, all on a fresh bagel. The sausage was perfectly spiced and paired with the gooey, sharp cheddar, this sandwich was my jam.
If you’re ready for lunch though, you need to check out the cheesesteak. A hoagie, stacked with steak from Goodstock beef out of Round Rock, Texas. With added melted cheese and grilled onions. This is a classic, and the savory beef will have you wanting more.
The pastrami sandwich came on soft rye bread, piled up with flavorful shredded brisket, a layer of melted cheese, and mayo. The meat was tender and moist, and coated in the melted cheddar.
The Italian grinder will always be one of my favorites from Zeitman’s. I’ve had it many times over the years because it’s so flavorful and fresh. A soft Italian loaf with layers of Genoa and Cotto salami, and pepperoni, then a layer of provolone cheese. Fresh, crisp veggies sit atop all of that, and then it’s all dressed with mayo, herbs, and a fresh tangy dressing. It’s so satisfying, but not too heavy or rich. This is the perfect sandwich for a hot summer day.
Now, y’all I’m going to be honest, I’ve never been a big fan of Reuben sandwiches, it’s the seasonings of the corned beef, I think. But this one was done in true Zeitman’s fashion; this one was done right and it surprised the hell out of me. Soft, springy marbled rye, with a layer of tangy, house-crafted Russian dressing. Then it was stacked with savory corned beef and a layer of crisp sauerkraut, all covered up with melted Swiss cheese. Y’all this sandwich was a whole thing. The flavor profile of it was incredible. They cure their brisket in-house for 8 days, then it’s slow simmered with the perfect level of spices.
I have to admit, it would be hard for me to decide which was my favorite sandwich of the day. It was definitely the Reuben - that is until I tried the sandwich of the month; the Valentino. Beware, I was at Zeitman's in February, so this isn't on the menu anymore, but you just may be able to build it at the counter. Crispy Italian bread loaded up with sweet soppressata, hot capicola, prosciutto di parma, and stracciatella cheese. All of that is then topped with zingy sundried tomatoes and drizzled with a sweet balsamic glaze, the perfect balance of flavors.
If you’re looking for sweet or savory, breakfast or lunch,
take the backroads on over to Downtown Bryan, Texas, and stop in at Zeitman’s Grocery Store. Grab a massive sandwich or a sweet treat. Then tell Blake and the team I said hi; you’ll be glad you did!
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PS If you love Zeitman’s be sure to keep your eyes on Downtown Navasota in the fall of 2024.
220 N MAIN ST. BRYAN, TX 77803
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