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New York Style deli in Raleigh nc??

Ok is there a good one??One that serves a good Rueben and maybe Matza ball soup etc>????

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  1. Nope. This board has covered the subject a few times. You're dead out of luck. Sigh.

    2 Replies
    1. re: klmonline

      How can there be so many Yankees here now :) and NOT have a good deli? Horowitz's was pretty decent but has been gone 10+ years...

      1. re: MayberryBurp

        You'd think as many old people that hobble through Southern Season and the selection of meats and cheeses there.. that they'd have created a NY Deli section (their sandwiches are good) but they have tongue (yes I know it's Hebrew national). I say if they get anymore space to acquire that is exactly what they should do is make a New York Deli. I think it would do well in that location do to the foot traffic. Downtown Durham would work well too! It's just a huge risk down here. You have to keep the costs down but still provide a good product (without Boars Head). I mean it sounds like Farm to Fork/Table and a Jewish/NY Deli down here would go hand in hand.

        New York Deli
        1047 Murchison Rd Ste 110, Fayetteville, NC 28301

    2. Not in Raleigh, but since someone here once posted that they would drive to Charlotte for a good sandwich, some good news.

      New York Corner Deli in Surf City, Topsail Island, NC. Just under a 3 hour drive for an authentic NY Deli menu, and you're at the beach.

      Billy, the owner is from Hunt's Point, in the Bronx, where his family runs a deli. All his sandwich makings are shipped directly from Brooklyn and the Bronx.

      From their menu:
      Hot & Cold sandwiches, Deli Trays, NY Hot Dogs, Breakfast Served All Day, Meat by the Pound

      Fresh Sliced Deli Sandwiches
      Hot Pastrami
      Hot Corned Beef
      Kosher Salami
      Genoa Salami

      Rueben (Corned Beef or Pastrami)
      NY Steak Sandwich
      Meatball Parm
      Knishes from Brooklyn

      New York Corner Deli
      206 N. Topsail Drive
      Surf City, NC 28445
      (1 block north of traffic light)
      Sunrise to Sunset 7 days a week

      Also, if you're in Surf City, Long Island Pizza is just down the road with New York Style Pizza. The owner moved here from Long Island 14 years ago when real estate there got to expensive.

      Long Island Pizza
      610 North New River Drive
      Surf City, NC 28445
      910 328 3156

      1 Reply
      1. re: yvette

        Excellent! Thanks for the tip, Yvette.

      2. Hey thats cool
        I sold my place at Emerald isle last year for the same reason,,he probably will see the land getting too expensive there...gives me another reason to ease down there this winter my favorite time at the beach,,,havent been able to bring myself to go back to EI

        1. This is not a sandwich shop per se but it might be what you are looking for. It is called Conti's. Located in a small stip store front close to the Krispy Kreame on Peace Street and Person. They are actually on Person close to the trophy store and pharmacy. We had a pinini sandwich Saturday. Pretty good stuff. Worth checking out.


          1 Reply
          1. re: supernc

            I have had good sandwichs from Conti's.

            However, because of his unwillngness to make a sandwich other then his pre done skimpy overpriced pinnini, it involved, buying the meat, chease and bread from him (while avoiding Thurmans Brand meats that he sells) going ouside to my car and cutting the bread and making the sandwich my self.

          2. I get my corn beef rueben at this little bagel shop - New York Bagel on corner of Strickland and Falls of Neuse. It is near the Kroger store. Best bagel! I like my bagel in NYC and this is as good as it will get in Raleigh. They have many kinds of bagel made daily. Good spot for breakfast too. They also have good chicken salad and white fish salad. Tried them both and loved them. Also have deli meats and things but I just b-lined to my rueben so haven't 'tried those. Lots of local goes here. I love to keep this to myself so the line won't be too long. Looks like they are expanding into the building next door so maybe there will be more tables in the future. Cheers!

            6 Replies
            1. re: mayamama

              Can't agree on NY Bagel, unfortunately. I've tried them again based on comments from this board but I still wouldn't recommend them. As I've also said before, to some disagreement, I don't feel that Conti's cuts it.

              Nothing at all resembling Jewish deli in this burg, alas. My current enthusiasm is reserved for DaVinci's in Wake Forest. The deli meat is Boar's Head - pretty standard - but I wouldn't drive up there for sandwiches. It's a real NY butcher. Cuts his own meat, makes his own sausages, everything you used to get in the way of service but can't find anymore.

              I know it's not what you asked, OP, but maybe it'll help with a little taste of home.

              1. re: rockycat

                I would drive up to WF to go to Davinci's for a sandwich! In fact I've been dreaming about a ciabatta sandwich from there since I've become pregnant and the food nazis have ruled out deli meats from my diet. I highly recommend a visit, like rockycat says it's a butcher but they also have good sandwiches, slice the meat fresh for you and they have fresh breads. Also lots of marinated antipasto salads and such as well as Manhattan Espresso soda.

                See my review here, unfortunately no pics right now: http://demandy.com/davincis/

                1. re: panthur

                  Sounds yummy. If I ever go up that way again, I know what to look for.

              2. re: mayamama

                I went to New York Bagel today after seeing it here, and I doubt I'll go back. Okay sandwiches but really surly service. Everybody acted like they'd rather be somewhere else (and rather I had gone somewhere else, too).

                1. re: dbt001

                  That's authentic New York Service you are complaining about.

                  1. re: chazzer

                    And that's part of the reason that I won't ever be back, either. If that's "authentic", New York can keep it.

                    Other than that, I've either been there or had someone bring me something from there half a dozen times, and it's been wrong every single time.

              3. The closest I've found to a real NY deli in this area is the Food Factory in Cary. They put together pretty good sandwiches from Boars Head meats. I really like the hot pastrami and the liverwurst.


                10 Replies
                1. re: blewgo

                  Can't fathom how anything made with Boar's Head meats can be thought of as New York Style Deli quality. Hey folks, Boar's Head ain't special in any way. It's in every Tom, Dick, and Deli around here.

                  1. re: TerryG

                    Try getting a liverwurst on rye with brown mustard and onions at Paneras. See what you get when you order a knish at Bear Creek. Good luck talking to the owner about his previous life with the FDNY at Tom, Dick, and Deli. It isn't the Boars Head products that make or break the deli, it's the people that work there and the care they put into the product.

                    1. re: TerryG

                      Without getting into the specific merits of Boar's Head, I believe it can be called New York style since they got their start in Williamsburg (Brooklyn) in the very early part of the last century. I'd say that qualifies it as genuine NY. And it's only very recently - like the last two years or so - that Boar's Head has had wide availability in this area.

                      1. re: rockycat

                        This is crucial: the bread is at least as important as the meat. I don't care how good the inside of a sandwich is, if the outside is not fresh, high quality, real bakery bread then you have nothing. I also have my opinions on condiments but will allow for individual taste in this department.

                      2. re: TerryG

                        Most new york corner delis I have been to have Boar's Head, The New York Kosher Delis do not because it is not Kosher, must italian delis cary either imported meats or italian american brands, with maybe some Boar's Head.

                        What the local delis do not have is good bread, rolls, or italian bread to put it on. Good mustard and other topings. And an unwillingness to have the meat more then a few thin layers thick.

                        So yes by putting a thin layer of Boars Head meats on some crapy spongy roll, topping it with yellow mustard, lettice and unripe tommatoes it is not a New York Style Deli Sandwich.

                        1. re: chazzer

                          This is my half of a hot pastrami at the Food Factory on Monday. Please forgive the poor image from my camera phone. That was plenty of meat for me and the brown mustard was tangy.

                          1. re: blewgo

                            Nice photo, makes me hungry looking at it. Will try next time I am in the area.

                          2. re: chazzer

                            If your looking for good italian bread made fresh daily try Romas Italian on Harrison ave. The bread is what makes the sandwich and they have the best fresh bread.

                          3. re: TerryG

                            First of all, Boar's Head is high quality. Yes, there is little that is kosher style about most of their products, good as they are. However, they do make at least a few beef items which would qualify as good kosher style deli food, but are not generally carried. They make both a beef salami and beef balogne which, when fresh deli-sliced is much better than the water-logged Hebrew National salami found in some supermarkets, either the "bullet" or the pre-sliced. You may also occasionally run into their brisket pastrami or corned beef. [Not the round, only the brisket.] Both are commonly sold as just the bottom, lean portion of the brisket which, to me, defeats the purpose! However, the do make what is called a naval cut pastrami which contains the top and bottom of the cut including the delicious part- the fat. If you steam that and slice it on a quality, fresh rye bread you will have a pastrami sandwich which actually rivals what you will find in a good kosher style deli. The beef bologne is good but would not be mistaken for kosher or kosher style. Finally, the beef salami is also quite good and does, in fact, come much closer to a good salami sandwich than the supermarket Hebrew National. You would have to ask your deli owner to order it for you. So, I recommend the beef salami, the naval cut of pastrami as definitely kosher style quality from Boar's Head. And the beef balogne as good, but not tasting like kosher style. Otherwise, obviously, go to NYC and try Carnegie Deli or Katz's.

                            1. re: idoknow

                              It seems that there started to be a split in the thread between kosher and NY-Style. I'm not sure if there is a difference or not. Though I know you can find great pastrami sandwiches outside of NY (and even around this area). As far as Northern Deli's go and the ones that people are clamoring for, the tradition was to always steam it themselves and hand cut it. The slicer destroys the mouth feel and causes some other subtle changes in the meats taste. It's also the atmosphere of those places that make them unique.

                              As far as Boars Head compared to other brands and especially those sold in supermarkets.. well it's almost like saying Starbucks or Dunkin is quality coffee compared to Maxwell house (or some other traditional store bought brand).. It use to be that Boarshead meat on a sandwich shop window was used to lure people who thought they would get a better sandwich, but now it's almost all over the place and neither the meat nor the bread make the sandwich by themselves. It's a mix of both ingredients and the place (excluding price). SandwHich may make killer sandwiches, but if their place was nasty I wouldn't go.

                              And before you get to NYC you can always go to Edison Nj and go to Harold's Deli.

                        2. We ate at the Food Factory last weekend for the first time and really enjoyed it. Mr. Q is a native NY'er and definitely enjoyed his knish.

                          1. While it is by no means a NY Deli, I have always enjoyed the Village Deli. They are locally owned. And they do have good fresh sandwiches, with those nice dressings (like Vidalia Onion). I think they use Boar's Head - but I haven't really noticed.

                            We always take "tourists" to the Cameron Village location and have always heard favorable reviews. Now there is one in Cary right next to Trader Joe's.

                            1. I picked up a hero (Sub sandwich for all you non new yorkers) at Da Vinci's in Wake Forest. They have boars head and home rosted meats. But, the real treat was that the Italian Bread they were using is like the bread used at italian delis in New York, Nice crust and bite to it.

                              1. Theres a great deli in Cary on Harrison Ave called Roma's. They are from Upstate NY and have Boar's Head meats and make homemade bread for their sandwiches. Love their subs because they loead up the meat...not skimpy like other places. They make great pizza as well.

                                6 Replies
                                1. re: momfromny

                                  Are they located in the same center as Sam's Club?

                                  1. re: blewgo

                                    blewgo, I think I saw Roma's on our way to Abbey Road for a burger tonight. It's farther down South Harrison, not in the shopping center with the Sam's.

                                      1. re: blewgo

                                        I think so. It's on the right as you're heading South. I didn't even realize it was a restaurant. Shows ya what I know! :-)

                                    1. re: blewgo

                                      No they are further down Harrison ave across from the Amtrak station, but before Chatham St

                                      1. re: momfromny

                                        Hey, I went and checked out that place on Harrison Ave called Romas Italian. I found it. Its a good deli that seats about 35. They had Boars Head Meats and homemade italian bread. They also make their own cookies and when I walked in the smell was awesome. I ate something called a Spiedie.. It was great. I will go back, and the service was great and friendly.. Loved the Italian Wedding Cookies.. Just like my grandma use to make.

                                  2. Want good deli around here? Do it yourself.

                                    Pastrami by Giacomo (available at Giacomo's in Geensboro and Weaver Street Market in Carrboro), corned beef (Weaver Street), New York rye from Fresh Market, pickles from Nathan's (at Kroger) and your favorite mustard. 2/3 pastrami to 1/3 corned beef gently warmed. Dr. Browns cream soda to guild the lily. It's a lot of work but well worth it. That's the best I can find in this burg.

                                    3 Replies
                                    1. re: yahooer

                                      Never mind. I just found out Giacomo has changed the cut of meat he uses for pastrami. It is quite lean and looks more like corned beef than pastrami. The taste is nothing to write home about. What a disappointment. Well, at least his Italian sausage is still good. But you can't get that at Weaver Street. Pity. It was good while it lasted.

                                      The search continues.

                                      1. re: yahooer

                                        It was extremely good while it lasted. I had not had the pastrami in 3-4 months and went to his high point road store in mid-Oct. They seemed to be really proud of the change to leaner meat. I tried it, and it is a mere shadow of its former self. I chided them in a friendly way that fat is where the flavor comes from. THey have also not made the homemade bologna in a while.

                                      2. re: yahooer

                                        My favorite NY deli is Morrisville Deli. They do use Boars Head meats but almost everything is homemade, including mozzerella and other pastas. Great place and friendly staff.

                                      3. I think one of the better NY style deli sandwiches (and I've yet to find a place that piles it high so I'm speaking strictly of taste and meat) is at Neal's in Carrboro.

                                        37 Replies
                                        1. re: burgeoningfoodie

                                          Neal's is very good. I wish I lived closer - I try to work them in to my visits to the Western reaches of the Triangle!

                                          1. re: meatn3

                                            I mean I would like to enjoy From New York with Love (or whatever it is called near Durant Rd.), but I've not tried their knishes or anythng and the sandwiches I had there, while tasting good, just didn't measure up for some reason... maybe they were too soggy or didn't feel like they were adequately filled.

                                            1. re: burgeoningfoodie

                                              Yes and yes. The sandwiches are too soggy and they are not adequately filled. The reason for the first is customer demand. Initially when they opened, they were using real NY rye shipped in par baked and frozen and baked on-site. Too many customers complained that the bread was too tough and chewy so they had to "dumb down" to supermarket rye. That stuff is just too flimsy to stand up to the meat. You can get it grilled for a little more structure but I don't care for the taste as much.

                                              As far as the second goes, they're just trying to keep their prices affordable to the customer. Have you seen the price of the good stuff lately? If they gave you a properly filled pastrami they'd have to charge more than the market would accept. It's really a lose-lose situation.

                                              And their knishes, well you have to like Russian-style knishes. I don't..

                                              I'm not necessarily trying to be an apologist for the deli. I really want to like them much better than I do I have pretty much the same issues with them that you do. Still, I understand the difficult position they're in and sympathize with them. And every so often I really need a pastrami sandwich and their's is about the closest I'm going to get to the real thing here.

                                              FWIW, a Russian friend goes there specifically for their Russian specialties. I'm no expert on Russian food but some of those offering may be worth trying.

                                              1. re: rockycat

                                                Yes I believe the lady that works the counter is of Russian background. I do not know what a Russian knish is compared to the more well known variety. I do enjoy getting a slice of Junior's, but I'm rarely over in that area now and so I've not had a chance to get other things either from the chalkboard or the display case. I'm glad that some place actually has tongue for a sandwich item. It is probably one of the best cuts of meat when done well.

                                                1. re: burgeoningfoodie

                                                  The deli is family-owned. They came through Brighton Beach, Brooklyn (my old 'hood) which means they are most likely from Odessa or its environs.

                                                  As for excuse-making about the bread, the bottom line is THE bottom line. Going out of business over principles rarely makes sense. No matter who the target audience may be, the reality is most patrons are neighborhood residents from Falls River. I'll guess that the majority are not foodies and are not looking for an authentic experience, whatever that may be. For a small neighborhood deli the target audience is anyone who can pay their bill.

                                                  1. re: rockycat

                                                    Then perhaps they should have chosen their location better. In any case, I find it hard to believe that there are not enough northern transplants in North Raleigh to support them using a more authentic bread. Is a place advertising itself as a New York style deli in a transplant-heavy area really getting swamped by waves of natives with a penchant for Kraft cheese and Bunny bread?

                                                    1. re: Naco

                                                      Well they had a Cary location in the mall, but I don't know if it is still around. I can say that the few times I've been to the one off of Durant, I've been the only one and they are a bit slow.

                                                      As far as bread goes.. give me the good stuff over the generic anytime.

                                                      1. re: burgeoningfoodie

                                                        They are out of business..... Cary also.. Since you are familar with this deli do you know of any other's in the Wake Forest/ Raleigh Area???

                                                      2. re: Naco

                                                        Would you care to offer a valid reason, then, why no NY- or kosher-style deli has managed to make a go of it for any significant length of time in the 20 years I've lived here? After all, we are "in a transplant-heavy area?"

                                                        1. re: rockycat

                                                          I have none, although considering all of the Mexican, Central American, and Southeast Asian places that seem to make it, it is a source of much schadenfreude. You tell me.

                                                          I would hope that you aren't going to argue that there aren't a significant number of northern transplants in the Triangle, though. Certainly there are at least as many as there are Mexican immigrants. At any rate, there ought to be enough to support *one* sandwich shop.

                                                          1. re: Naco

                                                            I wonder if it's a matter of how the populations are dispersed. You do have a large latino population in general, but even within that you have pockets that are larger in some areas than others like Roxboro Rd. and much of Carrboro. You'll see more authentic mexican food/street food in these areas as compared with say North Raleigh. The Northern population and I'm thinking as far as Jews since deli's are usually associated with such a group may be wide spread, born in the South, older retirees or not brought up in an environment where a deli means that much to them.

                                                            My parents are from the NY and when we went to my grandparents place in NY, I was exposed to good rye and mustards and deli meats early on. I think that may be my first foodie type experience.. For me it was like, what is this? We don't have this where I live? Why not? It was the same for NY bagels vs. the crud you would get around where I lived in East NC (until I discovered Blvd. Bagel in Greenville a long time ago). I looked forward to not only visiting my grandparents but being able to taste those unique foods.

                                                            Of course I could argue health and cost of food products, but health in our area isn't an argument when you've got fried chicken and barbque. Price for a sandwich could be an argument, but then you have places like sandwHich. It is interesting to notice, but as many times as I had been down to retiree heaven in SE Florida, I don't recall ever going to a really good NY-Style deli there either. I mean sure you can get some ethnic eats due to the population.

                                                            Does anyone recall what Horowitz's was? I wasn't around here for that. It use to be that Cary was seen as the place that the Northerners were relocating too. Is that still primarily the case or is N. Raleigh becoming that area? I think I could see one setting up shop in downtown Wake Forest. If one were to set up in Raleigh, it would have to be where there is a lot of foot traffic (I think) like Moore's Sq. Thats my belief anyways.

                                                            Sorry I ramble....

                                                            1. re: burgeoningfoodie

                                                              A little late here but...Horowitz's had two locations...one in MacGregor Village in Cary, the other in the shopping center at the southeast corner of Falls of Neuse/Spring Forest.

                                                              And the whole area is full of northerners...Cary is thick with 'em but north Raleigh is too.

                                                  2. re: rockycat

                                                    "Too many customers complained that the bread was too tough and chewy so they had to "dumb down" to supermarket rye."

                                                    That reeks of excuse making, given that the target audience are people who are familiar with and want the former type of bread.

                                                    1. re: Naco

                                                      That or maybe some of these people would have stronger jaws if they used them for breaking down the better tasting (and probably a bit more nutritional) bread and less time complaining about it ;-)

                                                      And it does sound like an excuse as anyone who goes to a decent restaurant or who seek out quality bread knows that breads are going to be crusty or chewy to a degree unlike the store bought ones that have lots of sugar and milk powder to soften them up.

                                                      1. re: burgeoningfoodie

                                                        I've had this discussion with several short-lived deli/ bagel places in North Raleigh over the past 10 years or so. Each one told me exactly the same thing:

                                                        "We are from the Bronx or Jersey or such. We know what good stuff is. We started out with the real rye, sub rolls, etc. but we had too many complaints about "tough, chewy" bread."

                                                        So, I believe this is a real problem and they are not making it up.
                                                        But by implication, they are not getting enough complaints about the soft crappy stuff. I always make a big point of providing feedback on the bread situation. I really have a big mouth on that topic and sometimes other customers overhear me and agree with me. So, I think those of us who know what good bread should taste like need to make a point of demanding "our kind of bread" at every deli we go to (not only the rare NY kind). They need to hear it over and over. Let's start a "Give us Real Bread " campaign. Maybe suggest they offer 2 types of bread: Northern and Southern. It could be a cute marketing ploy.

                                                        1. re: TerryG

                                                          I'd love to see 2 tracks of bread. I'm even happy to pay more for good bread.

                                                          At Sandwhich, for instance, I'd guess that bread is a big part of the higher prices.

                                                          At the same time, it is the rare business that can afford a better but more expensive option when they're hearing customers (annoying customers with poor taste and cash) demand a cheaper and inferior product.

                                                          1. re: TerryG

                                                            If it were cost efficient, it might work. I hope the people that are complaining aren't the same people who eat bagels or baguettes or any other bread that is "crusty" This to me is akin to why almost every asian (more Chinese and Japanese) place is so cookie-cutter unless you know to ask for the other menu or they give you the option outright. Same with Mexican (in the Tex/Mex) fashion.

                                                            I know this has already been discussed, but I like how comedian Auggie Smith described how he handles such things.. if he doesn't like it, he doesn't boycott the place or suggest they change or close down. He personally doesn't go there. It's a shame when the majority has to ruin it for the rest of us, but I understand the economy.

                                                            1. re: TerryG

                                                              It doesn't ring any more true for me through repetition. It's shades of "the government/Obama/Illuminati/Knights Templar won't let us cook with wood" that you hear barbecue places pushing. I just don't see how this state and the Triangle can offer so many other cuisines that are not native to the state/region with relatively few changes, yet northern deli owners are all somehow cowed into offering an inauthentic product. No taqueria owner has ever said to me,

                                                              "Well, we were using tortillas from homemade masa at first, but we got so many complaints about how it tasted like corn, we had to switch to Bunny bread".

                                                              1. re: Naco

                                                                Just to be clear I wasn't trying to hammer home any thoughts.

                                                                1. re: Naco

                                                                  You don't have to like a statement for it to be true.

                                                                  1. re: rockycat

                                                                    I didn't say that one does. It is an interesting point though, as I would say this constitutes a pleasing fiction- the shop owner sets up a foil which disarms the complaint and lets the complainer feel superior. Win/win.

                                                                    1. re: Naco

                                                                      No, its not a win win, I stopped going when the bread changed and informed the owner that I would not be back.

                                                          2. re: rockycat

                                                            The other thing to consider is that Kosher and Jewish Style deli's are closing up in New York too. There is only a fraction of what there used to be ten or twenty years ago.

                                                            People just dont eat the way they used to, more and more are watching fat and sodium intake, and a nice fat pastrami sandwich, no mater the bread, is off many peoples diet.

                                                            1. re: chazzer

                                                              That's right, too. My father-in-law was a Jewish baker on Long Island starting in the 50s and retired in the 80s. He died last year, but for a few years before that he kept complaining that he couldn't find a proper Jewish rye bread -- anywhere. The delis there have almost all switched to Boar's Head. Hard to find a store made roast beef anymore. Sad.

                                                              But still think it's worth our time to speak up for real bread -- every chance we get.

                                                              1. re: TerryG

                                                                And real roast beef. This is why I'm glad I'm near Neal's though I did have a chopped liver on Rye. Their "Jewish Rye" is fluffy (I think they get their breads for Guglhupf), but the liver was good and the pastrami and corned beef are great.

                                                                1. re: burgeoningfoodie

                                                                  How aboujt making up some buttons "Down with Fluffy Bread" or " I (heart) Chewy Bread" ? I've never done this but a quick check looks like it might cost $25 to produce 100. Who would pay for one and wear it?

                                                                1. re: chazzer

                                                                  Price may be another issue altogether with the ones that are still left. Though the prices reflect the cost to have real estate in NYC and if it is truly kosher the cost in general is more.

                                                            2. re: meatn3

                                                              There's a new deli opening in the East 54 complex in Chapel Hill. I don't know when and I don't know how much of that NY deli menu it will include. Wanted to let people know to watch for it.

                                                              1. re: anythingbutlimabeans

                                                                I've seen they've been "Coming Soon" for a while now.. Here is the site...

                                                                http://www.streetsdeli.com/menu.html I just wish they had tongue or mortadella. If it is going to be a half-assed "Jewish" deli.. then I'd rather have something long the lines of Giacomo's instead.

                                                                1. re: burgeoningfoodie

                                                                  Is there a more misused term than "Jewish-style deli?" That description is a quote from their website. The menu doesn't support that statement, though. The menu accurately reflects an "American-style" deli. In other words, it's a melting pot mixture of half-dozen or so different cuisines. There are dishes that come from Eastern Europe, Italy, Southern US, Greek, generic middle American, and more. It may be good, it may not be, but it's definitely trying to be all things to all people.
                                                                  And restauranteurs, please get this straight - Jewish delis do NOT serve bacon. Call yourself a NY deli if you must, but not Jewish.

                                                                  1. re: rockycat

                                                                    Right.. just because you make huge portions and happen to have liver and matzo ball soup.... I guess if you add "style" that means you lump into whatever kind of category. The most misused term I think is New York Style (cheesecake or pizza).

                                                                    1. re: rockycat

                                                                      I agree that their menu is a hodge-podge of various food types, but I think you are making just as big an error by equating religious distinction with geographical distinction. There are Jewish dishes associated with Russia, Poland, Germany, Spain, Israel, and plenty of other places. So Jewish-style doesn't have to be the opposite of American-style, just as it doesn't have to be synonymous with Israel or Russia. Admittedly, this wouldn't normally include an avocado, turkey, bacon wrap with cheese and mayo!

                                                                      I'm wondering if incorporation of pork products or dairy and meat is even an automatic disqualifier in this day and age when such a minimal proportion of Jews (at least in America) try to keep kosher. Heck, almost any "Jewish-style" deli in America is likely to serve a Reuben without being called on it. And that's meat and dairy. Once you start down the slippery slope of non-kashrut, who's to say that bacon doesn't get a pass next?

                                                                      I don't really care what else a restaurant feels like putting on its menu in order to expand its potential customer base. As long as I can get myself a really good pastrami on rye with brown mustard. Half sour pickles. Cheese blintzes fried up golden and crispy. (Excuse me while I wipe drool off the keyboard.) For me, the test will be whether they do the core items well... Not whether they add other dishes that may sell to people with different tastes from mine.

                                                                      1. re: klmonline

                                                                        I think what Rockycat is saying is that it should be denoted as a Northern (NY/NJ -Style) deli and not denoted as a Jewish-Style deli. Though in most people's minds this sorta means the same thing since that style of deli is currently associated with the group who is known for starting such a business.

                                                                        But where is the knish!? :-)

                                                                        1. re: burgeoningfoodie

                                                                          Yes, the food may be perfectly good but a number of dishes that say "Jewish deli" to me are missing. No specials (aka knockwurst)? No knishes? No kishke?

                                                                          I don't fault anyone for selling what the customer wants. And you'll notice I didn't say that their using dairy products was a problem. For Jewish-style, it's not. This isn't an argument about kashrut. It's more like saying that we're a Mexican restaurant because tacos are on the menu, along with lasagna, souvlaki, and lo mein.

                                                                          If the food is good and the customers are happy, then great! But the description is a misnomer.

                                                                          1. re: rockycat

                                                                            I'm not sure I want to wade into the semantic debate. I agree that for people who care, these names and the traditions they imply matter. I also agree that for 90% of the customer base deli==deli as long as the food is good.

                                                                            On point, though, knishes are on the menu, lumped in with latkes

                                                                            1. re: brokegradstudent

                                                                              I was being facetious.. wish I had something more Seinfeldian to use

                                                            3. Is no longer in business :{ also the Cary location.. True NY deli's don't use Boar's head.... This deli did use boar's head but not on their corn beef, it was from upstate NY and was steamed.... That is the true NY Deli style. I could have done without the wife's attitude at times but it was worth it for the corn beef... I didn't like the way the sandwich was made up either {with the rye bread} so I bought the corn beef and took it home and make it the way I liked it.. I haven't found any other Deli that come's close to this one, at least located in the Raleigh/Wake Forest Area... IF ANY ONE KNOW'S OF ONE LIKE THIS DELI.... PLEASE, PLEASE TELL ME......

                                                              From NY With Love
                                                              10511 Shadowlawn Dr, Raleigh, NC 27614

                                                              13 Replies
                                                              1. re: unicorncolors

                                                                Sorry can't help you. There are bits and pieces of a New York like deli. I'm close enough to Neal's Deli in Chapel Hill and so that is where I go. Don't expect knishes and such, but the sandwich is first rate.

                                                                Neal's Deli
                                                                100 E Main St Ste C, Carrboro, NC 27510

                                                                1. re: unicorncolors

                                                                  MORRISVILLE DELI off of Davis Drive, right by the airport!!


                                                                  1. re: TransplantYankee

                                                                    My father isn't impressed with Neals nor the rest of my family (4th gen Jewish New Yorkers) the pastrami didnt' excite, it wasn't fatty. No fab deli rye fragrant with caraway.
                                                                    *sigh* but my father did succeed in making a true uber Kosher dill pickle. Bliss perfection!

                                                                    1. re: Rory

                                                                      Well the pastrami is better than pretty much any other place. And the rye I can understand. They get their bread from Guglhupf or use to at least.

                                                                    2. re: TransplantYankee

                                                                      Morrisville Deli is not "right by the airport". Sadly Jason's Deli in Brier Creek, and closer to the airport, has comparable, if not, better sandwiches. If you're looking for a true NY deli don't go.

                                                                      Morrisville Deli
                                                                      3524 Davis Dr, Morrisville, NC 27560

                                                                    3. re: unicorncolors

                                                                      I grew up in small-town eastern NC and never ate a bagel until well in my adulthood. But, as an adult I had the pleasure to live, work, and attend college, NJIT, in New Jersey for six years and was exposed to and loved NY/NJ delis. I would like to recommend the Manhattan Cafe in Cary. They are owned by a family whose father owned a kosher bakery in NY. Following is a link to a write-up on them I found on the internet.


                                                                      They call themselves a bakery & deli. They are definitely more of a bakery than deli, but offer a lot of deli stuff and they are a great place to stop for lunch. They bake the best bagels in the area. You will find lots of pastries, cannolis, rugelach, cheesecakes and lots of other NY treats. If you go there you will probably be served by the friendly, smiling, pretty daughters. (I hope that doesn't sound too sexist). While this place is probably not the ultimate NY deli it is definitely an authentic slice of NY. I recommend it.

                                                                      Manhattan Cafe
                                                                      970 High House Rd, Cary, NC 27513

                                                                      1. re: DonS

                                                                        Is that place still open? I drive by there all the time and I would swear it's closed.

                                                                        1. re: Suzy Q

                                                                          Yes, it is still open. I stopped there for lunch last week, which prompted my post above and I semi-regularly stop for bagels to-go. Just to reiterate it is their bagels and bakery items that are special. I also prefer going to small stores/restaurants instead of chains which is another reason I like this place. .

                                                                          1. re: DonS

                                                                            Do they boil the bagels prior to baking?

                                                                            1. re: chazzer

                                                                              You cannot see the baking area from the counter, but I'm sure they must boil prior to baking as thats how you bake authentic bagels, and these are authentic bagels.

                                                                              1. re: DonS

                                                                                I'm closer to that intersection now, but not by much. Bagels on the Hill is closer to where I am and they are fine. I know they have Bialy, but I've never bothered to try them. I think they also have lox and smoked white fish, but don't hold me to that.

                                                                                1. re: burgeoningfoodie

                                                                                  The one in CH certainly has those. I happen to think their Black Russian bagels are great. Never tried their bialy though.

                                                                        2. re: DonS

                                                                          I found this searching for bagels in Cary. I hear there are two choices, both from ny area and both making their own daily. Manhattan Cafe and New York Bagels and Deli. We are thinking of driving down to get some fondly remembered salt bagels. Which one is better? Or should we do the taste test ourselves?