Enjoy this Q&A with Ben & Esther's owner Justin King.
Tucked in the heart of Portland’s Alberta Arts District, Ben & Esther’s vegan Jewish deli has become a sensation for plant-based eaters craving a taste of tradition. Justin King, the brains behind the operation, has his roots steeped in the flavors and aromas of authentic Jewish cuisine, with a twist that honors both his heritage and his dietary choices. We sat down with Justin to talk about his unique venture that’s expanded from Portland to San Diego’s bustling La Mesa neighborhood and Seattle’s eclectic Capitol Hill.
VegOut (VO): Tell us, why a Jewish vegan deli?
Justin King (JK): I’m a Jewish vegan myself—it’s that simple. It’s the food I grew up on. I could have gone the burger and fries route, sure, but where’s the connection? I wanted to open something close to my heart, something that Ben and Esther, my grandparents, would have brought home. A tribute, if you will, though they’re probably chuckling in their graves at the idea of a vegan brisket!
VO: What a heartwarming backstory! Can you share a little about Ben and Esther?
JK: Ben was a cabbie in New York during the ‘60s and ’70s, and Esther, well, she ran the household. I have these vivid memories of food being central to everything we did. Esther wasn’t much of a cook, but her matzah ball soup was legendary. We’d often eat out—bagels, Chinese, deli staples. They were incredibly liberal folks, always supportive of my sometimes off-the-wall ideas. They taught me to always be productive, and look, here I am!
VO: And when did Ben & Esther’s open its doors?
JK: We launched in early 2019, just three months shy of the pandemic. It was a hit from the start, but boy, did we have to pivot fast. Fortunately, being super niche worked in our favor. We were the only ones offering what we did, and that, combined with a bit of business savvy, helped us push through. Marc Bennett came on board for the San Diego and Seattle expansions.
Photo by Allie Mitchell
VO: You’ve gotten a fair bit of attention early on.
JK: Oh, yes. Portland embraced us immediately. There was almost too much expansion too fast, but in hindsight, I’m glad we paced ourselves. Our initial goal? Every major city.
VO: That’s ambitious! What are some of your signature items?
JK: Our classic Reuben is a crowdpleaser—veganized, of course. Then there’s Bennie’s brisket—a vegan’s dream steak sandwich. But let me tell you about The Lizzo. Yes, that Lizzo. She came into our Portland shop, unbeknownst to us, and her visit turned into an impromptu endorsement! She jazzed up a bacon, egg, & cheese with scallion cream cheese and a jalapeño bagel. It was a sandwich revelation.
VO: And your other offerings?
JK: We’ve got the lox, black & white cookies, hamantaschen. In Portland, we’ve expanded into cheesecakes, cupcakes, and rugelach. Seattle’s unique for having a full cafe setup—think Dr. Brown’s sodas and egg creams. But that’s just the tip of the iceberg.
VO: Any holiday specials?
JK: Definitely. We go all out for Hanukkah with latkes and themed cookies. We even offer a vegan seder plate around Passover. Our spread is about celebrating comfort food in a compassionate way.
VO: With ten types of bagels and a rotating selection of schmears, including a soon-to-be-released pickle cream cheese, you’re definitely standing out in the vegan scene.
JK: We’re proud of that. Plus, we’ve just introduced a hoagie menu, and remember, all our deli sandwiches come with a pickle spear. It’s about the full deli experience.
Photo by Allie Mitchell
VO: Looking ahead, what’s next for Ben & Esther’s?
JK: LA is on the horizon. We’ve got our eyes set on bringing our brand of comfort to every major city we can reach.
VO: It’s been a pleasure learning about Ben & Esther’s, Justin. Here’s to bringing a slice of New York deli culture, with a vegan spin, to the masses!
JK: Thank you. It’s a delight sharing our family’s flavors, reimagined for the modern palate. Shalom and good eating!
Learn more about Ben & Esther’s at BenAndEsthers.com and follow them on Instagram at @​​benandesthers.
