Yuval Atias wholly believes in love at first bite.
He met his wife, Yona, in a kosher butcher shop.
The year was 1991. Upon discharge from the Israeli army, Atias and a friend took off in pursuit of seeing the world — by traveling across the United States in a car.
But once they reached the Bay Area the reckless pair ran out of cash.
“We decided we’d have to get jobs and earn enough to go back home to Israel,” said Atias. He took a job as butcher at Oakland Kosher Foods, then located on Grand Avenue.
One fateful day, while perhaps he was slicing an order of pastrami, a woman named Yona entered the store. Atias was enchanted.
“It turned out she came from Jerusalem with a contract to work as a nanny,” he said. “It was only her second day in the United States.”
He asked her out on a date. She said yes. The happy couple married two years later.
“Most of our guests were customers of Oakland Kosher Foods,” he said reminiscently, adding that they were married by Rabbi Howard Zack of the Orthodox Beth Jacob Congregation. Zack is also the rabbi who oversees Oakland Kosher’s kashrut certification.
Atias didn’t return to Israel as planned. With a wife and two children to care for, he comfortably settled into the East Bay.
And now the family has even more reason to stay.
In November Atias paired up with chef Simon Boudana, taking over ownership of the newly renamed Oakland Kosher Food and Bagels, which had moved to larger facilities on College Avenue.
Under their leadership, the 2,500-square-foot store is especially noted for its welcoming atmosphere, with a couple of tables inside and outside.
“When a customer walks in it’s likely that Boudana or Atias will greet him or her by name and with a warm hello,” said customer Dawn Margolin, a teacher at Conservative Temple Beth Abraham. “I appreciate them bringing their warmth and kindness and wonderful food to the Bay Area.”
Margolin, who describes herself as a “one woman, telling-all-my-friends-about-Oakland Kosher Foods, bandwagon” eats at the deli quite often. Her favorite dish is the spicy eggplant and hummus.
“I always feel welcomed whenever I enter the store,” she said. “Customers often start conversations with one another, discussing upcoming trips to Israel, the birth of their recently born grandchildren, and sharing other lifecycle events.”
Atias agreed that customer service is an important element of his business.
“We do whatever we can to please,” he said. “Simon has a lot of jokes and keeps them all happy.”
Two mashgiach work on the premises four days a week, supervising and ensuring that all food meets kashrut specifications. Zack also pays visit at least a couple times a week.
The deli features one showcase with more than 15 different types of Mediterranean salads and a separate showcase with meat and poultry, including corned beef, pastrami and smoked turkey. There is another showcase with fresh bagels.
The store also sells special yogurts flown in from Israel, cookies from Egypt and “a lot of different types of cheeses.”
“We try to sell a variety of merchandise which you can’t find in a regular restaurant,” said Atias, mentioning that the knishes are particularly popular.
“They’re a big deal for people who grew up in New York,” he said. “It reminds them of their childhood.”
Atias credits Boudana for the quality of the deli’s food.
“He really puts his heart into cooking,” said Atias. “Many times I find him staying overnight cooking for people. He really gives everything and goes the extra mile.”
An experienced chef, Boudana mentioned that he also happens to be single “and looking.”
And from Atias’ point of view, Boudana is in exactly the right place if he wants to find love. It may just be lurking next to the poultry.