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Good Reuben in Central NJ?

The best Reuben I've had is at the Silver Diner in Cherry Hill, but I don't live all that close. Any recommendations for the central part of the state?

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  1. Butler's Trackside in Far Hills has a good one.

    1. While I have been known to enjoy a good ole Rueben from time to time……I don’t have a ready recommendation for what I would consider the “best” but I would like to hear what you like or find to be the “best” in the Rueben world.

      For me it’s corn beef only (not a pastrami fan which I have heard/seen people order a Rueben with) I prefer open face with an ample amount of swiss cheese and I’m a Russian dressing guy….no mustard for me.

      10 Replies
      1. re: jrvedivici

        For an open-faced version, I'd suggest Kelly's in Neptune. For the best corned beef itself, try Frank's in Asbury Park.

        1. re: MGZ

          Since you specify it's open face at Kelly's am I to presume it's closed at Franks? Which do you prefer oh Wise MGZ?

          1. re: jrvedivici

            Kelly's and their reubens are pretty much institutions. Although I don't enjoy much of the food at the bar as much as I used to, I think their open-faced reuben is still the standard bearer in that category. The reuben itself is massive. The mini reuben is pretty big itself. I like mine with pastrami and the top "cooked" a little extra.

            My recollection of the reuben at Frank's was that it was a closed sandwich. They house cure their corned beef and pastrami, so it's hard for me to "soil" the meat with much more than rye bread.

        2. re: jrvedivici

          Corned beef and russian for me too. Never knew mustard was considered an alternative. Used to like the ones they served at Claridge before Bally's absorbed them.

          1. re: ebchower

            Yes I have seen it offered with the dark spicy/deli mustard which completely offends me with regard to a "rueben" as well as having it closed face....open all the way for me!!

            1. re: jrvedivici

              Yep. If it's a reuben, it's dressed with Russian/1000 Islands (not sure I've ever figured out the difference). On the other hand, if it's corned beef or pastrami on rye, it's Polish mustard. Maybe the fact that I have a half Irish mom and a Polish dad has something to do with my feelings on the issue?

              1. re: MGZ

                I believe the difference between Russian and 1000 Island is the diced sweet pickles/relish. Russian has them....1000/Island doesn't.

                1. re: jrvedivici

                  I've always considered the bits of pickle relish to be the "islands" in 1000 island dressing.

                  1. re: jrvedivici

                    I actually think that 1000 Island DOES have the bits and pieces and Russian is smooth? In my mind, 1000 Island seems to be lighter than Russian which is more orange?

                    1. re: jbsiegel

                      I'm not sure there are any specific rules when it comes to commercial salad dressings in the US. I figure bottled Russian dressing is as authentically "Russian" as that bottled florescent orange goop they sell is authentically "French."

          2. Harold's Deli in Edison makes massive Reubens. When I go there, I usually opt for pastrami and/or corned beef, however. Harold's, more than a few years ago, had a restaurant in the Princeton area, on route; I did try their reuben, and it was very good (not to mention massive). As I recall, it was open faced, with Russian dressing, and an incredible amount of melted swiss cheese.

            That Harold's closed though, and was re-opened at some point as the "NY Deli". I don't know if it's still open, but, when I tried it, I thought it was poor. So, where does that leave one for central NJ Reubens?

            1. Harold's in Edison.
            2. Make your own:
            a.boil corned beef and hand slice it
            b. prepare homemade Russian/100 Island Dressing dressing (ketchup and mayo- relish optional)
            c. hand slice rye bread - I like corn rye, with seeds, sliced thick
            d. cover bread with Russina, add sauerkraut and (still hot, freshly sliced) corned beef
            e. mustard (if desired) on top of meat
            f. cover with sliced swiss cheese (i recommend Emmenthaler, but Jarlsberg is good too)
            g.place under broiler and wait until cheese melts-I like it browned on top, a matter of choice

            Since I live in Mercer County, making it myself doesn't really take more time than driving to Harold's (or NYC); plus it's cheaper.

            MC

            2 Replies
            1. re: mchametzky

              I've been to Harold's a few times. I sometimes have to drop stuff off at Fed Ex on the way home from work. The dishes are too massive for me. After ordering the brisket and bringing home half of it (much to the chagrin of my cats), I've opted for the lowly cheeseburger on each of my subsequent visits.

              1. re: ebchower

                We just plan ahead for leftovers. LOVE those pizza-size pancakes!

            2. Kelly's in Neptune is the best imo.

              1. My family always enjoys the Reubans at Richard's in the west end of Long Branch.

                1 Reply
                1. re: hcentro

                  I prefer both russian and spicy mustard as an add on condiment. I am pretty sure there is no difference in the two dressings. Just the names and where they originally came from.