The 50 Best Delis in Every State Across America
A delicious journey: From New York's iconic pastrami to California's classic Italian subs, discover the top deli in every U.S. state.
What defines an American deli? For some, it’s a hot, towering pile of hand-carved pastrami or brisket crowned with tangy mustard and rye. For others, it’s a snug spot serving Italian subs stacked with prosciutto, a family-owned Jewish bakery with homemade bagels, or a New Orleans po’ boy shack bustling at lunchtime. Across the United States, every region boasts a signature sandwich shop, a beloved old-school counter, or a local market-turned-lunch hub. In this guide, we tour the country’s top 50 delis, spotlighting their standout dishes and unique flavors in each state.
Alabama: Mr. P’s Deli (Birmingham)
Nestled in Birmingham, Mr. P’s Deli has built its legacy on house-roasted meats, deli sandwiches, and Southern charm. This butcher shop and deli hybrid is famed for its roast beef and innovative daily specials.
Alaska: Krazy Moose Subs (Wasilla)
Locals flock to Krazy Moose Subs for epic sub rolls and Alaskan-sized portions. Popular picks include ham-and-turkey combos, veggie-packed creations, and inventive options like the “Moose Tracks” sandwich with roast beef and special sauce.
Arizona: Miracle Mile Deli (Phoenix)
Since 1949, this family-run spot has been famous for enormous New York-style sandwiches, including the pastrami- and corned beef-laden Straw and their classic Reuben on rye with Swiss and house dressing.
Arkansas: Murry’s Restaurant (Hazel Valley)
Murry’s is a small-town gem famed for its ham, smoked turkey, and famous “Super Club” stacked with layers of meat and cheese between home-baked bread.
California: Molinari Delicatessen (San Francisco)
Founded in 1896, the historic Molinari Delicatessen is an Italian market and sandwich counter renowned for its imported meats, cheeses, and crusty rolls. The signature “Italian Combo” packs prosciutto, salami, mortadella, provolone, and zesty toppings in every bite.
Colorado: Snarf’s Sandwiches (Boulder)
Snarf’s is a Boulder favorite for toasted subs, featuring slow-roasted brisket, turkey, and vegetarian options with house-made hot giardiniera and fresh veggies.
Connecticut: Rein’s New York Style Deli (Vernon)
Rein’s is a landmark, open since 1972, serving towering pastrami on rye, hearty matzo ball soup, and knishes in a classic New York-diner-like setting.
Delaware: Gaudiello’s Italian Hoagies (Wilmington)
This Italian-American deli boasts hoagies packed with premium meats and just the right touch of oil, vinegar, and house spices.
Florida: Roasters’N Toasters (Miami)
Roasters’N Toasters is Miami’s go-to for Jewish deli classics — think corned beef, lox and bagels, and their sky-high “Super Combo” sandwich.
Georgia: Goldberg’s Fine Foods (Atlanta)
This Atlanta staple delivers bagels, house-smoked salmon, and mile-high reubens, with a devoted following for their signature matzo ball soup.
Hawaii: Storto’s Deli & Sandwich Shoppe (Haleiwa)
On Oahu’s North Shore, Storto’s bakes its own bread and is famous for the Storto’s Special packed with meats, cheese, and a tangy “bomb” sauce.
Idaho: Lemon Tree Co. (Boise)
Idaho’s Lemon Tree sandwiches feature bold combinations like pork banh mi, turkey with huckleberry, and a locally loved vegan banh mi with spicy tofu.
Illinois: Manny’s Cafeteria & Delicatessen (Chicago)
Since 1942, Manny’s Cafeteria has drawn lines for its expertly carved corned beef and pastrami, pillowy matzo balls, and crispy latkes in a cafeteria-style setting.
Indiana: Shapiro’s Delicatessen (Indianapolis)
For over a century, Shapiro’s has delivered heaping corned beef and pastrami sandwiches on fresh rye, classic matzo ball soup, and homemade desserts. Their “cafeteria style” dining and family recipes keep regulars coming back.
Iowa: Palmer’s Deli & Market (Des Moines)
Palmer’s wins hearts with freshly roasted turkey, chicken salad, and gourmet vegan options, plus daily soups and homemade pies in a market atmosphere.
Kansas: Jason’s Deli (Overland Park)
This regional chain wowed locals with healthy sandwich ingredients and a robust salad bar, with turkey clubs and Reuben melt paninis as top favorites.
Kentucky: Stevens & Stevens Deli (Louisville)
Known for creative sandwich names and a mammoth menu, Stevens & Stevens serves monstrous Reubens, homemade soups, and top-notch bagels.
Louisiana: Stein’s Market & Deli (New Orleans)
In the heart of NOLA, Stein’s is beloved for its classic deli fare with a Southern twist, from bagels and lox to local craft beer and overstuffed “Rachel” sandwiches.
Maine: The Maine Diner (Wells)
Maine Diner’s seafood rolls and turkey clubs, made with local products, shine alongside traditional chowders and fresh-baked pies.
Maryland: Attman’s Delicatessen (Baltimore)
A Baltimore staple since 1915, Attman’s is acclaimed for its “Baltimore-style” corned beef, shrimp salad, and expansive rye sandwich menu.
Massachusetts: Sam LaGrassa’s (Boston)
Bostonians line up for Sam LaGrassa’s classic hot pastrami, barbecue brisket, and triple-decker sandwiches piled higher than Fenway’s Green Monster.
Michigan: Zingerman’s Delicatessen (Ann Arbor)
Famous for premium ingredients and house-baked bread, Zingerman’s piles corned beef and turkey sky-high, paired with locally made pickles and mustards.
Minnesota: Cecil’s Delicatessen (St. Paul)
Cecil’s legacy stems from steaming bowls of chicken matzo ball soup, perfectly cooked pastrami, and bakery-fresh rye in a cozy, old-school setting.
Mississippi: The Beagle Bagel Cafe (Jackson)
Jackson’s Beagle Bagel Cafe draws crowds for its signature chicken salad sandwiches, fresh-baked bagels, and cream cheese spreads in every flavor.
Missouri: Hermann Wurst Haus (Hermann)
Named Missouri’s top deli by Food Network, Hermann Wurst Haus excels in house-made sausages, smoked meats, and creative sandwiches with German flair.
Montana: Tagliare Delicatessen (Missoula)
This artisan Italian deli is famous for their stacked subs like the “Floyd” (salami, sopressata, capicola) and “Green Day” (fresh veggies, mozzarella, balsamic), on crusty house rolls.
Nebraska: The Dundee Dell (Omaha)
The deli menu is loaded with house-roasted meats, hearty Reubens, and homemade soups, paired with a spectacular whiskey selection.
Nevada: Weiss Deli & Bakery (Henderson)
Weiss is a local favorite for its handmade bagels, matzo ball soup, and classic New York sandwiches with Vegas flair.
New Hampshire: Moe’s Italian Sandwiches (Portsmouth)
Established in 1959, Moe’s is legendary for its hearty Italian subs, featuring three kinds of meat, provolone, and a tangy pickled pepper spread.
New Jersey: Hobby’s Delicatessen & Restaurant (Newark)
This bustling spot is all about tradition: massive Reubens, potato pancakes, and homemade gravlax round out the classic Jewish deli menu.
New Mexico: The Grove Cafe & Market (Albuquerque)
The Grove’s focus on local ingredients shines in creative sandwiches like the turkey club and egg salad on fresh brioche.
New York: Katz’s Delicatessen (Manhattan)
Since 1888, Katz’s has been the be-all, end-all for hot pastrami, hand-carved corned beef, and overstuffed sandwiches with garlicky pickles on the side.
North Carolina: A Taste of Italy (Wilmington)
A Taste of Italy offers classic Italian subs, a fine selection of cold cuts, fresh cheeses, and homemade salads, complemented by a market stocked with imported wines.
North Dakota: Grand Junction Grilled Subs (Fargo)
Grand Junction crafts fresh-to-order sub sandwiches with grilled meats, cheese, and house sauces in every bite.
Ohio: Slyman’s Restaurant & Deli (Cleveland)
Renowned for gigantic corned beef sandwiches, Slyman’s is an institution where meats are sliced as thick as a deck of cards.
Oklahoma: Lambrusco’z Deli (Tulsa)
With scratch-made salads and daily-made bread, Lambrusco’z wows guests with unique deli sandwiches and fresh sides.
Oregon: Kenny & Zuke’s Delicatessen (Portland)
Kenny & Zuke’s merges classic Jewish deli traditions with local Northwest ingredients, serving up house-smoked pastrami and loaded breakfast bagels.
Pennsylvania: Hershel’s East Side Deli (Philadelphia)
Reading Terminal’s Hershel’s dishes out some of the city’s best pastrami and chopped liver, prepared fresh and carved to order.
Rhode Island: Hudson Street Deli (Providence)
A neighborhood staple, Hudson Street Deli’s killer sandwich menu emphasizes local ingredients and creative combinations, from spicy turkey to vegetarian “Bologna’s.”
South Carolina: Groucho’s Deli (Columbia)
Founded in 1941, Groucho’s is beloved for the “STP Dipper,” featuring baked ham, turkey, and melted Swiss with signature Formula 45 sauce on soft sub rolls.
South Dakota: Cluckin’ Good Chicken and BBQ Deli (Sioux Falls)
Famous for BBQ chicken plates and hearty cold cut sandwiches, this spot blends Southern deli classics with Midwest hospitality.
Tennessee: Mitchell Delicatessen (Nashville)
Mitchell’s is a creative powerhouse, serving everything from hot breakfast biscuits and bacon to house-smoked turkey subs layered with local produce.
Texas: Kenny & Ziggy’s New York Delicatessen (Houston)
Kenny & Ziggy’s excels in Jewish deli classics: matzo ball soup, triple-decker sandwiches, hot dogs, and a multi-generational deli legacy, all delivered with Lone Star hospitality.
Utah: Feldman’s Deli (Salt Lake City)
This family-run spot serves hefty pastrami and roast beef sandwiches, a crowd-favorite “Sloppy Joe,” and homemade desserts in a cozy atmosphere.
Vermont: The Red Hen Baking Co. (Middlesex)
A bakery that doubles as a deli, Red Hen marries crusty, hearth-baked bread with Vermont cheddar, ham, turkey, and seasonal produce.
Virginia: Perly’s Restaurant & Delicatessen (Richmond)
Classic comfort meets modern flair at Perly’s, with chopped liver, homemade borscht, and reimagined deli classics gracing the menu.
Washington: Tat’s Delicatessen (Seattle)
Brought to life by Philadelphia and New Jersey natives, Tat’s is Seattle’s home for East Coast-style hoagies, Philly steak sandwiches, and breakfast specialties.
West Virginia: The Market Vines Wine Bar & Grille (Wheeling)
More wine bar than deli, Market Vines turns heads with gourmet sandwiches and a rotating soup selection.
Wisconsin: Benji’s Deli (Milwaukee)
Family-run since 1963, Benji’s serves classic pastrami, bagels, and matzo ball soup, beloved by generations of regulars.
Wyoming: Cowboy Cafe (Dubois)
Hearty breakfast plates, hot sandwiches, and homemade pies; Cowboy Cafe is a gut-busting must-stop on Wyoming’s open roads.
Classic Deli Offerings: What to Expect
- House-roasted meats: Brisket, pastrami, roast beef, turkey, ham, and Italian cold cuts.
- Hot and cold sandwiches: From meatball hoagies and Philly steaks to triple-decker clubs and veggie subs.
- Homemade breads and rolls: Rye, challah, loaded seed bagels, and crusty Italian rolls.
- Classic sides: Pickles, potato salad, coleslaw, house-made chips, and sometimes local specialties.
- Other dishes: Matzo ball soup, chopped liver, blintzes, latkes, and fresh cakes or cookies for dessert.
Regional Deli Differences
| Region | Signature Styles | Typical Dishes |
|---|---|---|
| Northeast | Jewish & Italian delis | Pastrami, corned beef, lox bagels, knishes, Italian heroes |
| Midwest | German & Polish roots | Sausage, reubens, rye bread, potato pancakes |
| South | Soul food & BBQ hybrids | Pulled pork sandwiches, potato salad, fried chicken subs |
| West | California fusion, boutique bakeries | Turkey clubs, veggie subs, local cheeses, sourdough |
| Northwest | Seafood, artisan markets | Smoked salmon, grilled sub rolls, craft sodas |
Beloved Deli Traditions
- Loyal regulars: Community atmosphere, with families and workers alike gathering for lunch or take-home meals.
- Family-owned legacy: Many delis are run by the same family for generations, preserving recipes and culinary secrets.
- Market-turned-deli: Many have evolved from grocery or butcher shops, blending retail and restaurant services.
- Inventive daily specials: Chefs experiment with modern or global flavors.
- Generous portions: Big enough for sharing (or tomorrow’s lunch).
Frequently Asked Questions (FAQs)
Q: What distinguishes a true ‘deli’ in America?
A: Traditional delis typically make their own meats, serve hot/cold sandwiches, offer side salads, and emphasize family recipes and personalized service.
Q: Which ingredients set classic deli sandwiches apart?
A: Signature ingredients include house-roasted or cured meats, tangy pickles, spicy mustards, homemade breads, and from-scratch sides like coleslaw and salads.
Q: Are there vegetarian or vegan options at America’s best delis?
A: Yes, many top delis offer creative vegetarian and vegan sandwiches featuring fresh veggies, hummus, specialty breads, and unique sauces.
Q: How have modern delis changed traditional recipes?
A: While many still honor classic recipes, today’s delis often fuse cuisines, embrace local produce, and offer gluten-free, vegan, and diet-friendly choices.
Q: What makes deli culture so significant regionally?
A: Deli culture is woven into community identity—whether connecting new Americans to old-world traditions or serving as lunch hubs on Main Street, each deli reflects its regional roots and tastes.
