The Best Deli in Every State

Owned by the Pilleteri family since 1975m Mr. P’s has a sprawling sandwich menu, and all sauces are made in-house. The burgers, homemade sausages, and chili are also worth seeking out.

Owned by husband and wife Jason Ellis and Betty A. Sheldon and inspired by the Jewish delis Jason ate at when visiting relatives in New York as a kid, Mo’s Deli is bringing the classic Jewish deli experience to Anchorage. If you’re in the city and find yourself hungry, stop in for some potato latkes with sour cream and applesauce, or blintzes, knishes, or matzo ball soup (all washed down with Dr. Brown’s soda, of course), you know where to go.

At this warm and inviting Jewish deli in Scottsdale they bake more than 20 varieties of bagels and bialys fresh daily on-premises, making fresh salads including smoked whitefish salad and potato salad from scratch; and all sandwiches, noodle kugel, and chopped liver to order. JJ’s offers a huge variety of omelets and breakfast dishes, along with all the classic deli meats on rye.

With locations in six states (the majority are in Utah, where it’s based), this deli’s Little Rock location is the best in Arkansas. Founded in 2004 by New York native Dan Pool, Gandolfo’s bakes all of its bread in-house multiple times daily, slices all meats and cheeses to order, and offers a menu that’s not quite a classic Jewish deli.

LA icon Langer’s is going strong (and serving what they consider to be the “world’s best pastrami”) since 1947. It’s grown from a small lunch counter into a sprawling restaurant but remains owned by the Langer family. You’ll find essentially perfect renditions of all the Jewish deli standbys including chicken in the pot, blintzes, stuffed cabbage, matzo ball soup, and smoked fish, but if it’s your first time, you owe it to yourself to try the pastrami.

Featured on “Diners, Drive-Ins, and Dives,” where host Guy Fieri fell in love with owner Rhoda Kaplan’s matzo ball soup, homemade meat knishes, kishke, corned beef, and pastrami, The Bagel Deli has been a Denver standby since 1967. All recipes are inspired by Rhoda’s “bubbe;” don’t miss the homemade rugelach and “Rhally Bars” for dessert.

The “Delancey” in the name of this deli (in the Greenwich, Connecticut, neighborhood of Cos Cob) is the name of one of the main drags of NYC’s Lower East Side, and this restaurant wouldn’t have felt too out-of-place there 100 years ago. Under the auspices of chef David Teyf, this Certified Kosher delicatessen makes its pastrami, smoked brisket, corned beef, and a full lineup of baked goods in-house, and the menu is loaded with Eastern European Jewish specialties.

This true family operation and a Rehoboth Beach must-visit is run by brothers Frank and Louie Bascio, their mom Diane, their aunt Joanne, and Louie’s wife, Robin. At Frank & Louie’s, they offer homemade bread, Italian cookies and pastries, and pies; prepared foods including lasagna, meatballs, and chicken parmesan; and a huge variety of sliced-to-order charcuterie and antipasti. All sandwiches are served on warm, crusty ciabatta rolls drizzled with olive oil.

Boca’s destination for all things Italian since 1985 has been V&S (short for Vinny and Sal), including homemade Italian sausage and mozzarella made fresh throughout the day. You can customize your cold sub or opt for their V&S Special (with sopressata, mortadella, and provolone). A wide variety of Italian entrees are available to go and be sure to pick up some cannoli or homemade Italian cheesecake on the way out.

This New York-style deli in the heart of Atlanta is renowned for its sandwiches; in fact, they offer more than 100 varieties. The brainchild of owner Claudio Furguiele, Reuben’s starts their sandwiches with bread that’s baked fresh daily, and meats are provided by Boar’s Head and Thumann’s and sliced to order.

When you’re strolling along Honolulu’s Waikiki Beach at sunset and suddenly get an insatiable urge to eat a pastrami Reuben, CJ’s is the place to go. Founded in 2003 by Robert and Suzan Bach and named after their children, Chelsea and Jeremy, CJ’s is a New York-style deli with a Hawaiian twist. Traditional NYC specialties include bagels and lox, matzo ball soup, hot pastrami and corned beef sandwich sandwiches, Reubens, and cheesecake.

Boise’s Das Alpenhaus is a classic German deli, the only one of its kind in the region. Founder Jamie Webster was raised in a German family and spent time living in Thüringen, and along with his friend Greg Hanson, they’re bringing a taste of the Alps to Boise. There’s no set menu; instead, daily items are written on a chalkboard and specials change daily and are cooked to order. Friday night dinner specials include käsespätzle with ham, sauerbraten, and chicken schnitzel with potato dumplings and gravy.

A Chicago fixture since 1942, Manny’s is one of the last of a dying breed: cafeteria-style delis where you grab a tray, get in line, order from the counter, pay, and take a seat to eat. The experience is certainly old-fashioned, and so is the menu of Jewish deli staples made according to recipes that haven’t changed in decades. The deli sandwiches are massive and overflowing with meats. Daily specials include beef stew and noodle kugel on Sundays and chop suey (!) and kasha and noodles on Thursdays. And daily dinner specials include roast beef, baked whitefish, and meatloaf. This is old-school dining at its finest and a Chicago must-visit.

In Indianapolis, Shapiro’s has been serving Jewish deli fare for four generations of the Shapiro family. You don’t see menu items like chopped steak, Swiss steak with gravy, stuffed cabbage, and pineapple upside-down cake too often these days, but at Shapiro’s, they’re timeless standbys.

The old-school storefront looks like it was plucked right out of the ’60s, with the only nod to the present being a sign proclaiming the place “Home of the KILLER SANDWICHES.” B&B has been family-owned and operated since John Brooks opened it way back in 1922. It’s a full-service butcher shop and grocery, but as the sign implies, the sandwiches are spectacular. Their pork tenderloin sandwiches are available in three sizes and are some of the best in the state, their burgers are top-notch, and their iconic “Dad’s Killer” sandwich was voted the city’s best deli sandwich by Des Moines Register readers.

Around since 1986, Cinnamon’s is a family-friendly establishment that takes its sandwiches seriously. In addition to classics like a club, a BLT, a ham and Swiss, and a grilled cheese, Cinnamon’s constructs such serious examples. There are also some traditional salads (Greek, Caesar, etc.) and a selection of soups – which are served in a bread bowl.

In business for more than 30 years, this roomy, comfortable New York-style deli offers a variety of soups, salads, sandwiches, and homemade desserts. At Stevens & Stevens, you can’t go wrong with corned beef or pastrami on rye (named the Henny Youngman and the Woody Allen, respectively), hot ham and Swiss, or a BLT. Order a side of pasta salad (bowties with sun-dried tomatoes, goat cheese, almonds, basil, and balsamic dressing) and banana cake with butter toffee and brown butter frosting for dessert.

Shreveport’s oldest continuously family-run business and its best sandwich shop, Fertitta’s was founded by John and Mary Fulco in 1927 and is today run by their granddaughter Agatha Fertitta-McCall. Agatha is just as much of a community fixture as her restaurant.

This adorable, quaint shop can be found in Portland. Rose Foods bakes its bagels fresh in-house daily and serves them with a variety of toppings. Take your pick from spreads (including olive, herb, horseradish, lox, or vegan cream cheeses), fish (including lox, whitefish salad, and salmon roe), and add-ons including onion, cucumber, and avocado; or buy it all by the pound. Fresh chocolate chip cookies are also offered on Friday.

One of the oldest continually operating restaurants in America, Attman’s, an authentic Jewish deli on Baltimore’s “Corned Beef Row” since 1915, is a true icon of the city. Founded by Harry Attman and today run by his grandson Marc, Attman’s still serves corned beef and pastrami made just as they were more than 100 years ago, as well as a huge variety of combination sandwiches and Jewish deli staples like beef hot dogs, matzo ball soup, Reubens, knishes, and cheesecake.

A Boston must-visit since it first opened its doors in 1968, Sam LaGrassa’s is a sandwich shop like few others. LaGrassa still runs the shop to this day, and he hasn’t compromised on quality one bit: breads are baked by local bakers to exacting specifications, meats are prepared in-house fresh daily, and all sauces and dressings are made from scratch. For a taste of what put them on the map, try anything with the house-made Rumanian pastrami (especially the Reuben).

A certified culinary powerhouse in Ann Arbor, Zingerman’s owns a full-service bakery, candy shop, coffee roastery, creamery, classic American roadhouse, and even a working farm. Still, it all got its start back in 1982 when Paul Saginaw and Ari Weinzweig opened a deli in a historic building near the Ann Arbor Farmers Market. Visit today and you’ll have the opportunity to stock up on a massive variety of meats, cheeses, and pantry items and a truly mind-boggling array of deli sandwiches.

One of the last true Jewish delis in Minnesota, founded by Cecil & Faye Glickman in 1949, Cecil’s Delicatessen remains the gold standard for sandwiches and traditional Jewish fare in the Twin Cities. All of their soups, bread, and desserts are scratch-made in-house, and their array of classic deli sandwiches are joined by truly great burgers, hot dogs, pancakes for breakfast, and potato knishes. Be sure to try their famous root beer float.

A great bagel, just a stone’s throw from Biloxi Bay. Lil’ Market founder Oren Zweig spent months working on his bagel recipe after not being able to find a decent bagel in the area, and he hit the nail on the head. His bagels are hand-rolled and kettle-boiled the old-fashioned way, and come in styles ranging from classic (everything, poppy) to modern (jalapeño cheddar, cranberry pecan), and all cream cheeses and deli meats come from Boar’s Head.

Founded by Italian-born Charlie Gioia, Gioia’s Deli is a stalwart in the Little Italy neighborhood known as The Hill since 1918. It was named an American Classic by the James Beard Foundation in 2017. Its Italian sandwiches and thin-crust St. Louis-style pizzas are all worthy of renown in their own right, but its hot salami put it on the map and is one of St. Louis’ most iconic bites.

A Missoula standby for more than a decade, Tagliare Delicatessen gets its bread fresh daily from a small local bakery, and many of its meats and cheeses are imported directly from Italy. They all come together to create some of the finest Italian sandwiches you’ll find anywhere.

Denver natives Bill and Jade Lesko founded this eatery in the small town of McCook in 2015 and what started as a simple Italian sandwich shop, quickly evolved into something more. Today, it’s serving the community as a true New York-style Italian deli that offers fresh salads, soups, gourmet sandwiches, specialty grocery items, a variety of pasta, Italian entrées, and a selection of beer and wine. Top-quality imported meats and cheeses are sliced to order and turkey into spectacular sandwiches, and entrees include lasagna, manicotti, jumbo stuffed shells, and meatballs. Don’t miss the cheesecake for dessert.

Located inside Reno’s Atlantis Casino Resort Spa, Manhattan Deli is New York through and through. Appetizers include latkes, blintzes, chopped liver, matzo ball soup, and pickled herring; and entrees include stuffed cabbage and a knish topped with pastrami and cheddar. But it doesn’t stop there: burgers and hot dogs are also offered, as well as Italian dishes including linguine & clams, spaghetti bolognese, and New York-style pizzas.

Biederman’s Deli is as famous for its sandwiches as for its wide variety of local beers on tap. It’s a friendly, low-key half-pub-half-deli that’s been going strong since 1973, and locals (including Plymouth State University students) love the wide variety of specialty sandwiches made with Boar’s Head meats, but they can also customize their own with a choice of 13 different types of bread (including wraps and croissants), 18 types of meat, 10 kinds of cheese, and countless toppings and condiments.

The legendary Harold’s Deli is a Garden State icon. Its wide variety of Jewish deli staples are all essentially perfect, from the smoked fish platters to the old-school dinners including Hungarian goulash and hot tongue in sweet and sour gravy. But there’s one image that comes to mind when we think of Harold’s: towering, absolutely massive deli sandwiches.

An Albuquerque stand-by for expertly-made deli sandwiches, salads, and breakfast items since 1992, DG’s Deli & Market is a funky restaurant that has a 50s-inspired drive-in vibe and is especially popular among UNM students and workers at local hospitals. All sandwiches are made-to-order with Boar’s Head meats and cheeses, and salads including potato, tuna, Cajun macaroni, and coleslaw are all made in-house. Party subs up to six feet long can be ordered in advance, and weekday breakfast burritos are especially popular.

New York’s Lower East Side was a place where Jewish delis used to be dime a dozen, but the historic immigrant neighborhood is all but bereft of them now. Thankfully, Katz’s Delicatessen has been going strong there since 1888, and very well might be the best, and most famous, Jewish deli in all of America. Guests are handed a ticket as they walk in (usually after queuing up outside) and head on up to the counter, where they place their order and watch as their iconic meats are hand-sliced by skilled countermen and piled high on rye; no adornment is necessary except perhaps for a schmear of mustard. Stellar soups, latkes, hot dogs, knishes, and steak fries round out the menu.

Founded by Sheila Dalton and Matt Neal in downtown Carrboro in 2008, Neal’s puts a decidedly Southern spin on the classic deli concept. Chicken noodle soup, housemade pastrami sandwiches, Italian subs, and Thumann’s hot dogs are joined by Southern specialties including house-smoked duck and andouille gumbo, muffulettas, pimento cheese sandwiches, and some of the best biscuits in town. Hot dogs topped with cheddar, fried apples, roasted carrots, turnips, and homemade cookies round out the eclectic menu.

The insanely popular Country House Deli in Bismarck, is a place where they bake all their bread, make all their soups (including their signature beer cheese soup) and deli salads from scratch, and use only the highest-quality available ingredients in their lineup of deli sandwiches. Founded in 1976, the place offers great build-your-own sandwiches as well as a full roster of specialty sandwiches.

Since 1964 this locally legendary deli has been a must-visit for anyone looking for a great Jewish deli nosh, Slyman’s is still family-owned, and still famous for its towering sandwiches. Corned beef is also available unadorned on rye, with Swiss, in a Reuben, in a hash, in an omelet, or as a $5 “shot” side dish, but you really can’t go wrong in whatever form you have it. Pastrami, roast beef, and turkey are also delicious, as are the burgers, hot dogs, and daily fresh-made tuna salad.

A low-key, friendly sandwich shop, Trencher’s Deli has quietly become a Tulsa mainstay for its thoughtful, quirky menu of inspired soups (including ndambe, a vegan Senegalese black-eyed pea stew) and sandwiches. All bread, meats, and desserts are made in-house. We’d be remiss if we didn’t compliment them on the naming of their signature salad, the Salad Jessy Raphael.

Here’s a hole-in-the-wall Portland classic that’s been around for more than a decade, offering an unusual mix of food. Sandwiches are the main focus, with one offering featuring kimchi and bulgogi. That might give a hint to the other feature of the menu, something not usually found at delis: an array of Asian dishes, including a teriyaki chicken plate, a kimchi spicy pork plate, and a veggie potsticker box.

Unlike some classic Jewish delis which focus either on meat or dairy plus appetizers (essentially, stuff that goes with bagels), Philadelphia’s iconic Famous 4th Street Delicatessen does it all, and does it very, very well. In business since 1923 and lined with gleaming glass cases beckoning diners with smoked fish, knishes, salami, kugel, cakes, cookies, and more, it looks the way a Jewish deli should, and it doesn’t disappoint.

Founded by Long Island native Michael Gabriel in 2016 and today run by executive chef Ryan Audette, The Provisioner uses simple, high-quality ingredients to craft a daily-changing selection of mouthwatering sandwiches. One look at the menu will make it obvious that there’s a high-caliber chef here. There’s also a wide selection of Italian-style cold sandwiches made with imported meats and cheeses, but everything that can be made in-house is made in-house. Also, forget to try the macaroni and cheese, wings, and Mexican street tacos.

This casual Polish-inspired deli makes a wide variety of traditional Polish foods from scratch according to old-world recipes. Handmade pierogi are filled with potato and cheese, sauerkraut, and ground pork; cabbage rolls in tomato sauce, hunter cabbage stew (bigos) and a few traditional deli sandwiches. Go for the sampler plate to get a taste of everything.

Lead’s Big Trout Deli, located at the edge of Black Hills National Forest, is a classic, no-frills sandwich shop making sandwiches stacked with your choice of meats and cheeses. Be sure to try their Moose Tracks ice cream (vanilla with peanut butter cups and fudge) for dessert.

Since opening in 2008, Mitchell Delicatessen has become such an essential part of the Nashville lunch scene that they even sell their own branded merchandise. They specialize in sandwiches made with high-quality ingredients and offer a hot breakfast bar, fresh salads, and homemade soups. Most of their meats are cured or smoked in-house, and they make their sausages. There are also plenty of vegan and vegetarian options, including ones with locally made seitan and tofu.

Dan Weinberger is a second-generation deli man; his father founded Weinberger’s in Chicago in 1952 and eventually opened five delis in the area. Dan opened a deli of his own in Grapevine, just outside Dallas, in 2002. Along the way, he learned how to construct the perfect sandwich, and Weinberger’s has since become beloved for its massive selection of wildly creative examples. You can, of course, create your own, but you can’t go wrong choosing one of their specialty sandwiches, which include seven varieties of Reuben, Italian beef, seven styles of cheesesteak, seven Cubans, banh mi, smoked pot roast, and Jersey-style sloppy Joe.

Salt Lake City’s Feldman’s Deli, where “New York chic meets ski chalet comfort,” is a traditional Jewish deli that’s been racking up accolades since 2012. All sandwiches include a half-pound of meat that’s sliced fresh to order. They also bake some of the best bagels west of New York City (ready to be loaded up with lox and whitefish salad), and entrees include homemade pierogi, stuffed cabbage, chicken paprikash, and brisket.

No matter what you call them in your city, heroes, hoagies, or subs, in Vermont, they’re called grinders, and few places do them better than Gill’s. Founded by Ned and Veda Gilligan in 1964 and today run by their three daughters, Gill’s has since become a beloved institution where the owners are on a first-name basis with regulars. All grinders start with long rolls that are baked fresh daily by a local bakery and your choice of meats.

At Perly’s, you’ll find great bagels with smoked fish, latkes, and knishes, but the quirky specialty sandwiches are where they shine. You can also opt for killer tuna melts, Reubens, pastrami-topped patty melts, and a hot dog topped with a rye-crusted fried pickle, egg salad, red onion, lettuce, and hot sauce.

An East Coast-style deli in the heart of Seattle’s Pioneer Square, Tat’s pulls in crowds every morning for its breakfast sandwiches and every lunchtime for its huge selection of hoagies, hot subs, and Philly cheesesteaks so good they’d fit right in in Philly. If you’re in the mood for a hot sandwich opt for the Italian roast pork, hot beef, hot pastrami, meatball, chicken parm, or crispy chicken bacon ranch.

The Hermosilla family has been in the deli business since opening their first market in Pittsburgh in the 1920s, and today they run a beloved deli and market in Fairmont. Visitors can take them pick from more than 20 meats, 25 cheeses, and more than a dozen toppings and condiments, but if that’s a little overwhelming choose one of their signature sandwiches. They also specialize in party trays of antipasti and cold cuts.

Just about everything on the menu is made from scratch at Stalzy’s, where they take the time to do things right, purchasing primarily Wisconsin ingredients. Bread, including bagels, rye, sourdough, baguettes, challah, and brioche buns, are baked fresh daily (and sold wholesale to lots of restaurants in town), breakfast is served all day (try the smoked brisket hash), and the burgers are also spectacular. If you stop in on Fridays you’ll be treated to a walleye or haddock fish fry with potato pancakes or German potato salad, coleslaw, and bread.

This friendly deli scores points immediately by baking all their bread in-house — white, whole wheat, marble rye, brioche bun, gluten-free, and more. The menu puts them to good use, with a range of sandwiches. Salads and mac & cheese (“straight-up” or build-your-own) fill out the bill of fare.