Deli like you’ve never had it. Homemade, handmade, from scratch: no matter how you say it, that’s what we do to make a better sandwich. Presenting New York on Rye, the best deli food west of NYC. We make our own mustards, dressings, horseradish, and fries. No store-bought coleslaw for you! We’ve sourced the best locally available meats, cheeses, vegetables and fruits, because your taste buds deserve nothing less.

Ever wonder why folks from “Back East” get misty-eyed thinking about their favorite pastrami? You need a terrific navel: beef navel. It has the best marbling for the trials and tribulations of becoming great pastrami. Lots of delis try to pass off other cuts of beef done “pastrami style”, like brisket, or (heaven forbid), top round. After a relaxing two-week bath in special brine, pastrami is hung to dry for another day, slow smoked, and if you’re lucky, steamed to tender perfection. It can be sublime. Just like grandma did it back in the old country.

We’ve given the same consideration to each ingredient and every recipe we offer. We’re foodies. We love to eat good food. But we prefer great food. So we’ll only bring you a great deli experience. That’s how we roll. We’re roaming the streets and office plazas of San Diego’s north county every weekday

It’s in the cure. It’s in the smoke. It’s in the meat. That’s only at New York On Rye.

Rich grew up in New Jersey and spent 25 years in New York City working with various ethnic communities. But the best part of his time there was the great Jewish food traditions. Rich lived two blocks from the famous Katz’s Delicatessen and had several terrific 24-hour delis in his neighborhood on the Lower East Side of Manhattan. That’s where he fell in love with pastrami. Although he spent 10 years as a fine-dining chef and pastry chef (receiving accolades from the local media), he wanted to serve the ethnic comfort food he loved so much. “So much of what passes for authentic outside New York City is a far cry from what I ate at Katz’s or 2nd Avenue Deli. The lean menu of a gourmet food truck lets us get to the true essence of a great deli. And a great pastrami is a joy.” So now he’s cooking, curing and creating the best deli in SoCal with his lifelong friend, Jay.

It is said with much authority that the Reuben Sandwich was invented at the Blackstone Hotel on 33rd and Dodge St. in Omaha, Nebraska. Pretty odd place for the Reuben to come from, as it seems so New York in its origin. Well, Rich and I will argue about this to our graves because Rich has it upon his own sources that the Reuben was invented in New York. You see, I come from Omaha, where even though it’s the slow, simple Midwest, I grew up developing my palate on Jewish deli food, and shared all the traditions and holidays that this type of food represents. A California resident since 1983, I have always known that San Diego needs better deli food than what has been and is being currently offered. While maintaining a real estate profession with food being a hobby, I finally decided to make food the profession and make my past vocations hobbies or afterthoughts. Rich and I have been best friends for over 30 years and have been planning to do this endeavor for the past 10 years. Our passions have brought San Diego New York On Rye, San Diego’s premier deli. And that’s how we roll!