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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.

                2. The Reuben at the Tewksbury Inn in Oldwick is one of my faves. It's made with corned beef and Russian dressing.

                  If you want to read some comments regarding the difference between Russian and Thousand Island dressings, go here:

                  http://chowhound.chow.com/topics/680372

                  3 Replies
                    1. re: Spaetzle75

                      Too much. the poster comments about Cherry Hill being too far and asked for Central Jersey recs, and half of you have ebchower travelling up 287>78>31.......some of you are so damned geographically challenged it's not even funny.

                      http://maps.google.com/maps?rls=com.m...

                      1. re: JustJake

                        Hahahahahahahaha........yes I have noticed that on SEVERAL threads on here not just this one. People are always suggesting places that are nowhere near where the OP is asking about.

                  1. i know traveling over to staten island is a PITA but there's a place called schmidt's (I think) on victory blvd that has excellent rueben's plus other similar yummys

                    3 Replies
                    1. re: betsydiver

                      Staten Island? Wow! That's not just a pain in the a*s, I think I'd have to get my passport renewed.

                      1. re: MGZ

                        I work in NJ near the Goethals, and can get to some lunch places in Staten Island in 5 minutes. But the $12 toll makes it prohibitive.

                    2. i know it's a PITA to come over to staten island but schaeffer's tavern on victory blvd near intersection with jewett ave, still easy to get to from 275 excellent rueben as well as other similar yummies

                      4 Replies
                      1. re: betsydiver

                        Now you tell me? I just went to Schmidts!?!?!

                        1. re: betsydiver

                          You really have to have a major jones on for a Rueben to pay $12.00 ON TOP of the cost of the sandwich.

                          1. re: gigotz

                            Not to mention, go to Staten Island.

                            1. re: MGZ

                              Ok since we can't get off the topic of Staten Island (putting the Rueben on hold) who has been to Angelina's? About the only reason I would travel out there.....great place. I haven't been in far to long....but will be back soon. Anyone else?

                        2. A Reuben is corned beef, sauerkraut, swiss cheese, and russian dressing on rye grilled closed. Anything else, e.g. open face, (including the mess served at Kelly's of Neptune) mustard, missing any of the mentioned ingredients Is NOT a Reuben.

                          7 Replies
                          1. re: Livesforfood

                            "A Reuben is corned beef, sauerkraut, swiss cheese, and russian dressing on rye grilled closed."

                            That was, in fact, true until January of '87 when the "Sandwich and Cafeteria Acclamation, Resolution, Recognition and Denotation Act" came into effect. Now, you probably know SCARRD as the crowning, 11th Hour achievement of the Lame Duck Session of the 99th Congress. If not, most folks still remember how the Act turned ketchup into a vegetable.

                            What's less remembered about SCARRD is that it forever altered the accepted definitions of some of our best known lunch staples. Germane to the instant topic, is the fact that the Statute's definition of a reuben included the use of Thousand Islands dressing; marbled, pumpernickel-rye bread; Swiss cheese produced anywhere in the world; and, due to the tireless efforts of a young Jim Florio, needed to be served on only one slice of bread.*

                            Nonetheless, I digress. I'm sure you didn't sign up for the Site just to learn, so onto the important stuff. Where should one go to find a good "traditional" reuben in Central NJ?

                            *Other relevant changes brought about by the Act were the permissibility of referring to a Minute Steak as a cheesesteak; an end to the geographical restrictions pertaining to the production and manufacture of barbecue, permitting pulled pork to eventually appear on almost every restaurant menu in the Nation; and, the "Lay's Clause", which made it a misdemeanor to eat only just one.

                              1. re: MGZ

                                Awesome mgz post...Education, humor and charisma wrapped up into one post...well done. Lol

                                sipping on a carton 077 right now ; )

                                1. re: MGZ

                                  My all time favorite Reuban was the big-n-beefy (don't think its corn beef or pastrami) Ruben Studdard discovered on American Idol!

                                  1. re: jrvedivici

                                    I'm torn here as to deciding upon the appropriate response. Each of my options is appropriate, as well as pop culturally poignant. Help a pal out? Should I go with:

                                    (A) "I always had you pegged as a Reuben Kinkaid kinda guy."

                                    or

                                    (B) "Coincidentally, it looks like Clay Aiken might be heading to Congress - although he will not be filling Florio's seat."

                                    1. re: MGZ

                                      (B) = BRAVO !!!! Well done my friend.

                                2. I always liked the open faced ones at Barnacle Bills in Rumson. Haven't been there for years, but it was wonderful way back when!

                                  1 Reply
                                  1. re: jbsiegel

                                    Wow....never thought to get one over a cheddar burger there.

                                    Harold's is a beast lol. If you want a funny dining experience try this place.

                                    This site turned me on to richards in long branch. Thanks joon and Company.

                                    I have been tanking some delicious rueben at giannas in Atlantic highlands....not huge but flavorful and well balanced.....both cb and pastrami. Come to think of it the diner a few doors down has a really big one for not much cash.....forgot the price. It is Pretty good overall