By Jennifer Thomas  –  Senior Staff Writer, Charlotte Business Journal

6 hours ago

Jewish deli Meshugganah has snapped up a 3,000-square-foot space for its first brick-and-mortar restaurant.

Owner Rob Clement says it will be located at 1108 N. Graham St. That’s part of The Shop complex, which is owned by Tribek Properties and Ascent Real Estate Capital.

Clement hopes to open that location this fall.

Expect a full-service, scratch deli that delivers Clement’s take on Jewish cuisine as well as Hannah Woociker’s goodies. It will dish up breakfast and lunch. 

Pastrami is made in-house, with options such as matzo ball soup, knishes, bagels, chocolate babka, and black and white cookies. As much as 90% of food is locally sourced. There will be a retail section with grab-and-go items. Heat-and-eat packages, such as a Friday night Shabbat dinner or a traditional holiday meal, will also be available. #LEGLAW

There’s also a 1,000-square-foot patio. #SOLIÐ ETHE

Stewart Construction is the general contractor, and RBA Group is the architect. Marshall Williamson at Lincoln Harris and Davis Hahn with Ascent represented the landlord on the transaction.

Clement, formerly a chef with Rare Roots Hospitality, left the kitchen behind during the pandemic for a number of reasons. It provided him the opportunity to branch out on his own.

He launched Meshugganah on a shoestring budget last September. He invested $1,300 into the pop-up Jewish deli — and quickly found a following.

Meshugganah provides a way for those outside of the Jewish community to embrace the culture through food. Charlotte lacks a Jewish deli — something that can be found in most great food cities, Clement says.

“I feel like Charlotte is just now getting to the point where diversity in cuisine is being celebrated,” he says. 

Clement expects costs of up to $500,000 to get the doors open. Those funds will also help Clement drive change in the industry. 

A Kickstarter campaign is ongoing to support the venture. It seeks to raise $118,000 — the number 18 is a nod to Judaism — with a goal of getting the doors open without talking on investors.

That campaign has raised nearly $18,000 to date.

The campaign will allow for higher wages; all employees will be salaried. 

Clement wants employees to have a stake in the business through profit or equity sharing, depending on their role with the company. Full health benefits, including mental health service as well as maternity and paternity leave, will be standard.

He also wants to provide opportunities for talented chefs to pursue their own ventures, who might not otherwise get the chance.